Karyantina, M. and Anggrahini, S. and Utami, T. and Rahayu, E.S. (2021) Jambal roti characteristics: A traditional fermented fish from Rembang, Central Java. Food Research, 5. 128 – 134. ISSN 25502166
Karyantina_TP.pdf - Published Version
Restricted to Registered users only
Download (390kB) | Request a copy
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. © 2021 The Authors. Published by Rynnye Lyan Resources.
Item Type: | Article |
---|---|
Additional Information: | Cited by: 2; All Open Access, Gold Open Access |
Uncontrolled Keywords: | sodium chloride; Article; ash content; bacterial count; catfish; chemical analysis; fat content; fermentation; fermented product; food contamination; jambal roti; lactic acid bacterium; microbial growth; microbiological examination; moisture; nonhuman; protein content; protein degradation; qualitative analysis; quantitative analysis; sampling; thermogravimetry |
Subjects: | S Agriculture > S Agriculture (General) |
Divisions: | Faculty of Agricultural Technology > Food and Agricultural Product Technology |
Depositing User: | Sri JUNANDI |
Date Deposited: | 04 Sep 2024 06:07 |
Last Modified: | 04 Sep 2024 06:07 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/5778 |