Brackish Water Quality, Product Safety, and Economic Value: An Empirical Study of Salted Fish from the Jakarta Coast

Brackish water is essential for traditional salted fish manufacturing. In this scenario, salted fish enterprises utilize brackish water for the purpose of cleansing and immersing the fish prior to salting. The water environment of Jakarta Bay is deteriorating due to human activities that produce a surge in garbage (both home and industrial). The study employs a quantitative approach by utilizing laboratory testing with the 18-13-14/MU/SMM-SIG (ICP MS) method. The specimen utilized in this experiment was brackish water derived from the Kali Baru. This test involves the evaluation of four parameters: arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb). The metrics employed in both the initial and subsequent brackish water tests consistently indicated the presence of limit levels for many substances, such as arsenic, cadmium, mercury, and lead. Regarding the economics of salted fish, this pertains to the impact of food safety and how business management influences business revenue. Firm management, encompassing the administration of the internal operations of a firm, plays a crucial role in determining the success and financial gains of the business. Food contamination can result in financial losses associated with production and trade due to product recalls or food safety incidents. In addition, the costs of the primary fish raw materials are significantly impacted by the price range of fresh fish.