Synopsis
Pengolahan jambal roti menuntut pemilihan ikan segar, perendaman garam 8–24 jam, lalu penjemuran 1–3 hari untuk menjaga rasa dan tekstur. Bencana tsunami sunyi 17 Juli 2006 menghancurkan kios Mamah Jambal di Pangandaran. Ia bangkit dan melanjutkan usaha meski kehilangan besar. Ketekunan Mamah Jambal menegaskan resiliensi pelaku usaha tradisional.
Making jambal-roti requires fresh fish, brining for 8–24 hours, and sun-drying 1–3 days. After the 17 July 2006 silent tsunami destroyed her stall, “Mamah Jambal” rebuilt her business, illustrating resilience.
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