Analysis of Processed Fishery Product Development in the Jambal Roti Industry in Pangandaran: A Case Study of the Jambal Roti Bahari Store, Jambal Roti Tatang Yus Store, and Jambal Roti Abah Emen Store

Junianto; Nasywa Siti Fadhilah; Luna Audia; Muhammad Bima Badruddin; Al-Ghifary Putra Kurniawan

doi:10.55927/amf9tp80

Authors

Junianto Faculty of Fisheries and Marine Science, Universitas Padjadjaran Author
Nasywa Siti Fadhilah Faculty of Fisheries and Marine Science, Universitas Padjadjaran Author
Luna Audia Faculty of Fisheries and Marine Science, Universitas Padjadjaran Author
Muhammad Bima Badruddin Faculty of Fisheries and Marine Science, Universitas Padjadjaran Author
Al-Ghifary Putra Kurniawan Faculty of Fisheries and Marine Science, Universitas Padjadjaran Author

DOI:

https://doi.org/10.55927/amf9tp80

Keywords:

Product Diversification, Packaging, Digital Marketing, Fishery Msmes

Abstract

Jambal roti is a leading processed fishery product in Pangandaran Regency with potential to increase the added value of fishermen’s catches. This study analyzes product development in the jambal roti industry through in-depth interviews with three businesses: Jambal Roti Tatang Yus Store, Jambal Roti Asli Bahari Store, and Jambal Roti Abah Emen Store. Findings reveal four aspects of product development: raw materials, product variation, packaging, and marketing. Raw material availability depends on seasons and catches, while product variation involves different fish species, sizes, textures, and complementary products. Packaging strategies range from adjusting sizes to retaining existing formats. Marketing is gradually shifting toward social media and e-commerce, although limited human resources remain a challenge. Continuous assistance is needed to support more equitable and sustainable product innovation

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