| Summary: | <p>This research aims to find out the quality of curled satay in terms of <em>Staphylococcus aureus</em>that 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 <em>Platting Method </em>(Pelczar and Chan, 2005). The results shows that the highest of curled satays in traditional markets of Karangasem is found in <em>S. aureus</em>bacteria was obtained for up to 73 x 10<sup>2</sup> CFU/g found in Sinduwati market, Sidemen on salesman 1 and 57 x 10<sup>2</sup> in Seraya Tengah market, on salesman 1<em>.</em> 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 <em>S. aureus</em>based on Indonesian National Standard is 10<sup>2</sup>CFU/g.</p> <p><strong>Keywords :Curled satay,<em>Platting Method, Staphylococcus aureus, traditional market</em></strong></p>
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