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.
Highlights
SamplingSamples were taken from jambal roti artisans in Bonang Village, Rembang Regency, Central Java, during the production
At the first stage of fermentation, it increased from 2.4×104 (F1) to 7.4×105 CFU/g (F3), and this is possible because microbes like halophilic/halotolerant bacteria are resistant to high salt levels and, can survive in this environment
The results of this study indicate that jambal roti is a safe product for consumption, due to its high salt content, low water content and low water activity
Summary
Samples were taken from jambal roti artisans in Bonang Village, Rembang Regency, Central Java, during the production In this village, the production process includes cleaning, 3-days salting, washing, and 3-days sun-drying. There were six sampling points of time: on Day 1 (F1), Day 2 (F2), and Day 3 (F3) of salting and on Day 1 (F4), Day 2 (F5), and Day 3 (F6) of drying. Each of these samples was collected in a clean plastic bag from the freshly produced sections, put into a cooler-box containing ice cubes, transported to the Microbiology Laboratory of the Center for Food and Nutrition Studies (Universitas Gadjah Mada, Yogyakarta), and preserved at -20oC until before the analysis
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