Jambal roti characteristics: A traditional fermented fish from Rembang, Central Java

Abstract

Jambal roti is a fermented fish product, commonly found in some regions in Java Island, Indonesia, such as Pekalongan, Cilacap, Pangandaran, Rembang, and along the northern coast. The raw sea catfish (Arius thalassinus) were traditionally processed by salting (salt amounting to 30% of the fish weight) then sun-drying. This study examined the microbiological and chemical characteristics of jambal roti produced in the Rembang Regency. Samples were taken from artisanal jambal roti producers during the making process. The proximate and chemical (final product of jambal roti) test results showed that the aw (0.723) and salt contents (18.166%) of the samples met the SNI 2721:2009, but the water (48.534%), ash (18.022%), and dissolved protein contents (5.494%) were above their allowable levels. The microbial analysis revealed that despite the absence of Escherichia coli and Salmonella spp. in the product, the total aerobic bacteria (APC) (6.6×102 CFU/g) and yeast and mold contamination (1.4×103 CFU/g) found in the samples were above the standards.