<![CDATA[Snakehead fish (Channa striata) is a highly nutritious food product. However, unhygienic smoking processes may lead to contamination by pathogenic microorganisms, including Staphylococcus aureus, which has the potential to cause food poisoning. This study aimed to determine the level of bacterial contamination in smoked snakehead fish (ikan gabus salai) sold in traditional markets, particularly to identify the presence of Staphylococcus aureus and to determine the total bacterial count based on the SNI 7388:2009 standard. This study employed a laboratory experimental method using smoked snakehead fish samples collected from four vendors at Simpang Limun Traditional Market. Bacterial identification was conducted through a series of tests, including growth on the selective medium Mannitol Salt Agar (MSA), Gram staining, and biochemical tests such as motility, catalase, coagulase, and Voges-Proskauer (VP) tests. In addition, the Total Plate Count (TPC) was determined using the pour plate method on Plate Count Agar (PCA) medium. The results showed that yellow-colored colonies on MSA medium indicated the growth of Staphylococcus aureus. Gram staining revealed purple-colored cocci arranged in grape-like clusters, which are characteristic of Gram-positive bacteria. The biochemical tests further supported these findings, showing positive reactions for catalase, coagulase, and VP tests. The TPC values obtained from several samples showed that the number of colonies did not exceed the maximum limit specified by SNI, namely 5 × 10⁵ colonies/g, indicating that although S. aureus was detected in the tested smoked snakehead fish, the products were still within the permissible bacterial contamination limit and considered safe for consumption.]]>
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