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Fish and seafood from Indonesia
Jambal roti is an Indonesian salted fish that is fermented before it is dried. It is usually made from giant sea catfish (Arius thalassinus), and sometimes from farmed Pangasius catfish. The split fish is salted, left to ferment, washed and dried. A lab study on the catfish version dry-salted the split fish at 25 and 30 %, fermented it for 24 to 48 hours, washed it and dried it in an oven.
| CatfishHeaded, gutted and split fish | [amir2024] |
| Crystal salt, rubbed on dry25 % or 30 % (treatments tested) | [amir2024] |
Total time across the recorded steps: 2 days – 3 days
What changes: The catfish is headed, gutted and split open into two halves
In the lab study, the head and guts were removed and the fish split into two halves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jambal roti is an Indonesian salted fish that is fermented before it is dried. It is usually made from giant sea catfish (Arius thalassinus), and sometimes from farmed Pangasius catfish. The split fish is salted, left to ferment, washed and dried. A lab study on the catfish version dry-salted the split fish at 25 and 30 %, fermented it for 24 to 48 hours, washed it and dried it in an oven. Made in 5 steps over 2 days – 3 days. The longest step, ferment, takes 24 h – 2 days (Amir N 2024). Salt is 25–30 % (Amir N 2024).
| Main step | 24 h – 2 daysReported[amir2024] | Ferment |
|---|---|---|
| Temperature | 70 °CReported[amir2024] | Dry |
| Salt | 25–30 %Reported[amir2024] | Dry-salt |
Jambal roti is a fermented salted fish. In the Pangasius lab study the fish was left to ferment for 24 to 48 hours before it was washed and dried. Pedah salts whole mackerel for weeks until the flesh turns red, and bekasam sours freshwater fish with cooked rice.
In the Pangasius lab study, total plate counts averaged 0 to 1.037 × 10^3 colonies per gram, below the 1.0 × 10^5 limit of SNI 2721.1-2009 (Amir et al. 2024). In the Rembang samples the water activity was 0.723 and the salt content 18.2 %. E. coli and Salmonella were absent, but the water content (48.5 %), the total aerobic count (6.6 × 10^2 CFU/g) and the yeast and mould count (1.4 × 10^3 CFU/g) were above the standards the authors applied (Karyantina et al. 2021). Salted fish is high in sodium.
Hazards the sources name: Escherichia coli and Salmonella spp. (tested for and absent in the Rembang jambal roti samples).
Every number is labelled with how it is known. How this atlas is made
By 1987 Indonesian fisheries researchers were describing the Cirebon method of salting at 30-35 % of the fish weight and sun-drying for 3-5 days (Burhanuddin et al., as cited by Irianto and Irianto 1998). Irianto and Irianto (1998) named Pekalongan, Cilacap, Cirebon and Pangandaran as the Java production centres, and a 2021 study by Karyantina and colleagues sampled artisanal producers in Rembang Regency, Central Java. Indonesia published a national standard for jambal roti, SNI 8376:2017, which a 2024 study of farmed Pangasius catfish used to judge its samples.
