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

• Main Authors: I Gusti Ayu Laras Pratama Putri, Ida Bagus Gede Darmayasa, Ni Made Susun Parwanayoni
• Format: Article
• Language: English
• Published: Universitas Udayana 2015-10-01
• Series: Simbiosis: Journal of Biological Sciences
• Online Access: http://ojs.unud.ac.id/index.php/simbiosis/article/view/15504

<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 10² CFU/g found in Sinduwati market, Sidemen on salesman 1 and 57 x 10² 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 10²CFU/g.</p> <p><strong>Keywords :Curled satay,<em>Platting Method, Staphylococcus aureus, traditional market</em></strong></p>