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

Authors

  • Nursinah Amir Hasanuddin University http://orcid.org/0000-0002-8540-5394
  • Syahrul Hasanuddin University
  • Nur Hafifah Hasanuddin University
  • Alriomesta N. Papalan Hasanuddin University
  • Annisa Arianti Hasanuddin University
  • Farid Aidil Akbar Hasanuddin University
  • Wahyuramadan Hasanuddin University

DOI:

https://doi.org/10.20956/jipsp.v11i1.34093

Keywords:

Catfish , Fermentation, Jambal roti, Nutrition, Water content

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.

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Author Biographies

Nursinah Amir, Hasanuddin University

Faculty of Marine Science and Fisheries, Hasanuddin University

Syahrul, Hasanuddin University

Faculty of Marine Science and Fisheries, Hasanuddin University

Nur Hafifah, Hasanuddin University

Alumni of The Faculty of Marine Science and Fisheries, Hasanuddin University

Alriomesta N. Papalan, Hasanuddin University

Alumni of The Faculty of Marine Science and Fisheries, Hasanuddin University

Annisa Arianti, Hasanuddin University

Undergraduate Student of The Faculty of Marine Science and Fisheries, Hasanuddin University

Farid Aidil Akbar, Hasanuddin University

Undergraduate Student of The Faculty of Marine Science and Fisheries, Hasanuddin University

Wahyuramadan, Hasanuddin University

Undergraduate Student of The Faculty of Marine Science and Fisheries, Hasanuddin University

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Published

2024-04-29

Issue

Vol. 11 No. 1 (2024)

Section

Research article

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