KUALITAS SATE LILIT YANG BEREDAR DI PASAR TRADISIONAL KARANGASEM, BALI DITINJAU DARI Staphylococcus aureus

Abstract

This research aims to find out the quality of curled satay in terms of Staphylococcus aureusthat are spread around in the traditional markets of Karangasem, Bali. Samples of the curled satay were taken from the 4 regions in Karangasem (Selat, Rendang, Sidemen, and Seraya), every region takes 1 traditional market and every market are owned by 2 salesman. The method used in this study is the method of Platting Method (Pelczar and Chan, 2005).  The results shows that the highest of curled satays in traditional markets of Karangasem is found in S. aureusbacteria was obtained for up to 73 x 10² CFU/g found in Sinduwati market, Sidemen on salesman 1 and 57 x 10² in Seraya Tengah market, on salesman 1. Based on the tests that has been done shows that a number of curled satay sold in traditional markets of Karangasem, Bali has exceeded the threshold amount Indonesian National Standard. The maximum lilit of microbial impurities in satay ready consumption for S. aureusbased on Indonesian National Standard is 10²CFU/g.

Keywords :Curled satay,Platting Method, Staphylococcus aureus, traditional market