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Nutritional Contents of Catfish (Pangasius Sp.) Jambal Roti Products Sidenreng Rappang Regency, South Sulawesi

Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan · Vol. 11 No. 1 (2024) · pp. 14–21

DOI
10.20956/jipsp.v11i1.34093
ISSN
2614-5014, 2355-729X
Published
2024-04-29
Publisher
Hasanuddin University
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

Catfish (Pangasius sp.) is a popular type of freshwater fish that has the potential to be cultivated in Indonesia. So far, the use of catfish, especially those from Sidenreng Lake, Sidenreng Rappang Regency, South Sulawesi, has not been optimal. Catfish is only used as a fresh commodity without processing and preservation activities. One of the well-known preserved products is jambal roti. Jambal roti is a product of salt fermentation. This research aims to analyze the nutrition contents of jambal roti catfish, Sidenreng Rappang Regency, South Sulawesi. The research method used was experimental with a Completely Randomized Research Design. The treatment was long fermentation (24, 36, and 48 hours) at a salt concentration of 30%. The parameters observed were water content, salt content, protein, fat, and amino acids. The research results showed that the treatment given significantly affected water content, salt content, protein, fat, and amino acids. The best treatment is a fermentation period of 36 hours.

Keywords

Collaboration network of the authors

40 authors · 126 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Institut Agama Islam Negeri Kendari
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Metusalach MetusalachAffiliation unknown6
Fahrul fahrulAffiliation unknown3
Hardoko HardokoAffiliation unknown2
Eddy SuprayitnoAffiliation unknown2
Happy NursyamAffiliation unknown2
Mufti Hatur Rahmi TahirAffiliation unknown2
KasmiatiAffiliation unknown2
Syahrul SyahrulAffiliation unknown2
Badarwan .Affiliation unknown1
B RustangInstitut Agama Islam Negeri Kendari1
Asyhabul QaffiAffiliation unknown1
Wahdanial FitriAffiliation unknown1
Elmi N. ZainuddinAffiliation unknown1
Syahrul SyahrulAffiliation unknown1
Kasmiati KasmiatiAffiliation unknown1
Ophirtus SumuleAffiliation unknown1
Mufti Hatur RahmiAffiliation 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
Syamsul Arifin LiasAffiliation unknown1
Andi Nur Faiziah PallaAffiliation unknown1
MetusalachAffiliation unknown1
Chanif MahdiAffiliation unknown1
Iin Patricia Hayon PalilingAffiliation unknown1
Siska Putri UtamiAffiliation unknown1
Dhea AnandaUniversitas Sulawesi Tenggara1

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/iptekspsp/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">Nutritional Contents of Catfish (Pangasius Sp.) Jambal Roti Products Sidenreng Rappang Regency, South Sulawesi</dc:title>
	<dc:creator xml:lang="en">Amir, Nursinah</dc:creator>
	<dc:creator xml:lang="en">Syahrul</dc:creator>
	<dc:creator xml:lang="en">Hafifah, Nur </dc:creator>
	<dc:creator xml:lang="en">N. Papalan, Alriomesta </dc:creator>
	<dc:creator xml:lang="en"> Arianti, Annisa</dc:creator>
	<dc:creator xml:lang="en">Aidil Akbar, Farid</dc:creator>
	<dc:creator xml:lang="en">Wahyuramadan</dc:creator>
	<dc:subject xml:lang="en">Catfish </dc:subject>
	<dc:subject xml:lang="en">Fermentation</dc:subject>
	<dc:subject xml:lang="en">Jambal roti</dc:subject>
	<dc:subject xml:lang="en">Nutrition</dc:subject>
	<dc:subject xml:lang="en">Water content</dc:subject>
	<dc:description xml:lang="en">Catfish (Pangasius sp.) is a popular type of freshwater fish that has the potential to be cultivated in Indonesia. So far, the use of catfish, especially those from Sidenreng Lake, Sidenreng Rappang Regency, South Sulawesi, has not been optimal. Catfish is only used as a fresh commodity without processing and preservation activities. One of the well-known preserved products is jambal roti. Jambal roti is a product of salt fermentation. This research aims to analyze the nutrition contents of jambal roti catfish, Sidenreng Rappang Regency, South Sulawesi. The research method used was experimental with a Completely Randomized Research Design. The treatment was long fermentation (24, 36, and 48 hours) at a salt concentration of 30%. The parameters observed were water content, salt content, protein, fat, and amino acids. The research results showed that the treatment given significantly affected water content, salt content, protein, fat, and amino acids. The best treatment is a fermentation period of 36 hours.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2024-04-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Research article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/iptekspsp/article/view/34093</dc:identifier>
	<dc:identifier>10.20956/jipsp.v11i1.34093</dc:identifier>
	<dc:source xml:lang="en">Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan; Vol. 11 No. 1 (2024); 14 - 21</dc:source>
	<dc:source>2614-5014</dc:source>
	<dc:source>2355-729X</dc:source>
	<dc:source>10.20956/jipsp.v11i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/iptekspsp/article/view/34093/11451</dc:relation>
	<dc:relation>10.20956/jipsp.v11i1.34093.g11451</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>