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Catfish Jambal Roti Pangasius sp: Product Characteristics based on Salt Concentration and Fermentation Length

Torani Journal of Fisheries and Marine Science · Vol. 7 No. 2 (2024) · pp. 123–130

DOI
10.35911/torani.v7i2.33035
ISSN
2615-6601, 2621-5322
Published
2024-06-09
Publisher
Hasanuddin University
Language
en

Abstract

Catfish (Pangasius sp.) has high nutritional value and can be used to make various products, one of which is jambal roti. This research aims to determine the characteristics of jambal bread based on fermentation time and salt concentration. The research used an experimental method with a completely randomized design (CRD) factorial pattern with three levels of fermentation duration (A), namely A1:24 hours, A2:36 hours and A3:48 hours at two levels of salt concentration (B), namely B1:25% and B2:30% repeated 3 times. The parameters assessed are sensory characteristics, total plate number, water content, ash content and salt content. The results showed that the sensory values ​​were appearance (7.82-8.30), smell (8.14-8.25), taste (8.04-8.41), texture (7.66-8.68), mold (9.00). The research results also showed total plate number (0-1.037 x 103), water content (26.99 - 32.29%), ash content (18.98 - 23.34%) and salt content (19.44 - 24,50%). ALT meets standard quality requirements (SNI 2721.1-2009), water content complies with SNI (8376:2017), ash content does not meet the SNI (8376:2017), and salt content in 2 samples (A1B2 and A2B2) only meets SNI (8376:2017). The characteristics of Catfish Jambal Roti Patin this study, in general, are in accordance with SNI (8376:2017)

Keywords

Collaboration network of the authors

40 authors · 130 co-authorship links · showing the 40 most connected

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Co-authorOrganisationJoint articles
Fahrul fahrulAffiliation unknown7
. SyahrulAffiliation unknown4
Kasmiati KasmiatiAffiliation unknown4
Abraham HorisantoAffiliation unknown2
Hardoko HardokoAffiliation unknown2
Eddy SuprayitnoAffiliation unknown2
Happy NursyamAffiliation unknown2
Elmi N. ZainuddinAffiliation unknown2
Syahrul SyahrulAffiliation unknown2
Ophirtus SumuleAffiliation unknown2
Mufti Hatur RahmiAffiliation unknown2
Iin Patricia Hayon PalilingAffiliation unknown2
Asyhabul QaffiAffiliation unknown1
Wahdanial FitriAffiliation unknown1
Mufti Hatur Rahmi TahirAffiliation unknown1
Ryan Ma’rup RamadhanAffiliation unknown1
Alisha Shafa AzzahraAffiliation unknown1
INA SUNDARIAffiliation unknown1
Jecly PaembonanAffiliation unknown1
Nur Fauzi ZaahirahAffiliation unknown1
Muh Naufal BissawabAffiliation unknown1
Kevin Putra SenawiAffiliation unknown1
Syeli Novita Putri EmbutatobaAffiliation unknown1
Nur Resky FebriantiAffiliation unknown1
Andi Nur Faiziah PallaAffiliation unknown1
MetusalachAffiliation unknown1
KasmiatiAffiliation unknown1
Elmi Nurhaidah ZainuddinAffiliation unknown1
Willy WijayantiAffiliation unknown1
Ilham Wahyu PamungkasAffiliation unknown1
Venny AgustinAffiliation unknown1
Syerina Raihatul JannahAffiliation unknown1
Ilham JayaAffiliation unknown1
A. Sri NurqaderianieAffiliation unknown1
Syafitri SyafitriAffiliation unknown1
Chanif MahdiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/torani/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Catfish Jambal Roti Pangasius sp: Product Characteristics based on Salt Concentration and Fermentation Length</dc:title>
	<dc:creator xml:lang="en">Amir, Nursinah</dc:creator>
	<dc:creator xml:lang="en">Syahrul, Syahrul</dc:creator>
	<dc:creator xml:lang="en">Metusalach, Metusalach</dc:creator>
	<dc:creator xml:lang="en">Hafifah, Nur</dc:creator>
	<dc:subject xml:lang="en">fermentation</dc:subject>
	<dc:subject xml:lang="en">catfish</dc:subject>
	<dc:subject xml:lang="en">jambal roti</dc:subject>
	<dc:subject xml:lang="en">characteristics</dc:subject>
	<dc:description xml:lang="en">Catfish (Pangasius sp.) has high nutritional value and can be used to make various products, one of which is jambal roti. This research aims to determine the characteristics of jambal bread based on fermentation time and salt concentration. The research used an experimental method with a completely randomized design (CRD) factorial pattern with three levels of fermentation duration (A), namely A1:24 hours, A2:36 hours and A3:48 hours at two levels of salt concentration (B), namely B1:25% and B2:30% repeated 3 times. The parameters assessed are sensory characteristics, total plate number, water content, ash content and salt content. The results showed that the sensory values ​​were appearance (7.82-8.30), smell (8.14-8.25), taste (8.04-8.41), texture (7.66-8.68), mold (9.00). The research results also showed total plate number (0-1.037 x 103), water content (26.99 - 32.29%), ash content (18.98 - 23.34%) and salt content (19.44 - 24,50%). ALT meets standard quality requirements (SNI 2721.1-2009), water content complies with SNI (8376:2017), ash content does not meet the SNI (8376:2017), and salt content in 2 samples (A1B2 and A2B2) only meets SNI (8376:2017). The characteristics of Catfish Jambal Roti Patin this study, in general, are in accordance with SNI (8376:2017)</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2024-06-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/torani/article/view/33035</dc:identifier>
	<dc:identifier>10.35911/torani.v7i2.33035</dc:identifier>
	<dc:source xml:lang="en">Torani Journal of Fisheries and Marine Science; Vol. 7 No. 2 (2024): VOLUME 7, NOMOR 2, JUNE 2024; 123-130</dc:source>
	<dc:source>2615-6601</dc:source>
	<dc:source>2621-5322</dc:source>
	<dc:source>10.35911/torani.v7i2</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/torani/article/view/33035/11596</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Torani Journal of Fisheries and Marine Science</dc:rights>
</oai_dc:dc>