The aim of this study is to determine the total amount of Staphylococcus aureus in a
traditional sausage (urutan) sold in Denpasar traditional market in Bali. Sausage samples are
taken from four areas in Denpasar (North Denpasar, East Denpasar, West Denpasar, and South
Denpasar). From each area, three traditional markets are selected and from each market 2
merchants are chosen. The calculation of the number of Staphylococcus aureus is done by
platting method and by pour plate method. The results show that the highest number of
Staphylococcus aureus belongs to the North Denpasar region in the mount of 241,067 CFU/g
while the lowest belongs to the region of West Denpasar with 71,233 CFU/g. These two results
are significantly different with one another (P<0,05). The maximum limit of microbial
contamination in processed meats (sausages) for Staphylococcus aureus based on Indonesian
National Standard (SNI) is equal to 102 CFU / g. Based on the testing that has been done, all
urutan contamination by the Staphylococcus aureus in Denpasar traditional market, has
exceeded the threshold amount of SNI.
Keywords : Traditional Sausages (urutan), Staphylococcus aureus