<![CDATA[Keumamah, a traditional Acehnese processed fish product, holds significant economic and cultural value; however, the implementation of quality assurance and food safety systems among micro, small, and medium enterprises (MSMEs) remains challenging. This study aimed to evaluate the quality of keumamah produced by MSMEs in Banda Aceh City based on four key parameters: sensory attributes, moisture content, total plate count (TPC), and mercury (Hg) levels, in accordance with applicable national standards. A total of six MSMEs three small-scale and three micro-scale were selected using quota sampling. Sensory evaluation based on SNI 2346:2015 revealed that all samples achieved mean scores of ≥ 7 (scale 1–9) across appearance, odor, taste, and texture parameters, indicating compliance with sensory standards. Moisture content analysis based on SNI 9194:2023 showed that only one of six samples complied with the maximum allowable limit of ≤ 60%, while the remaining five exceeded this threshold. TPC analysis based on SNI 2332.3:2015 indicated that all samples surpassed the maximum limit of 10⁶ CFU/g, reflecting non-compliance with microbiological quality standards. Conversely, Hg levels in all samples were below the maximum permissible limit of 1.0 mg/kg based on SNI 01-2891-1992, confirming saf ety with respect to heavy metal contamination. In conclusion, keumamah products from MSMEs in Banda Aceh City meet sensory and heavy metal safety standards but fail to comply with moisture and microbiological requirements. Improvements in processing practices particularly in drying, sanitation, and hygiene are urgently needed to enhance overall product quality and safety.]]>
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