“Jambal roti” is a fermented product from manyung fish, which is quite famous in Java. The term jambal roti refers to the salting and drying of fish. Manyung fish which are easily damaged so that they need to be preserved by salting. Traditional production uses 30% salt, so the product is too salty. Decreased use of salt, allows the development of pathogenic bacteria. This study examined the effect of NaCl concentrations (25%) on microflora profile during making of “jambal roti”. The results showed that the total lactic acid bacteria in de Mann Rogosa and Sharpe medium had an increase (2 log cycles) in all aplication. Total bacteria in Plate Count Agar medium and Total enterobacteriaceae (in VRBA medium) tends to be stable. Total Salmonella-Shigella patogen in SSA media tends decrease (3 log cycles). The data shows that Pediococcus sp is able to grow up to 25% salinity and suppressed the growth of Salmonella-Shigella. Salmonella-Shigella growth can be suppressed by Pediococcus sp when NaCl levels are lowered during manufacture.