IDENTIFIKASI BAKTERI Staphylococcus aureus PADA BEBERAPA JENIS TERASI UDANG YANG DI PERJUAL BELIKAN DI LUBUK PAKAM

Objective: This study aims to determine the presence or absence of Staphylococcus aureus bacteria in several types of shrimp paste traded in the Lubuk Pakam area. Method: The type of research used is descriptive research, with sampling based on the results of a preliminary survey. The shrimp paste samples obtained were then analyzed in the laboratory for bacterial identification. Results: The study showed that no Staphylococcus aureus bacteria were found in the shrimp paste samples tested. However, the presence of bacteria from the Bacillaceae family, with the genus Bacillus and the species Bacillus amyloliquefaciens, was found, which are known to play a role in the fermentation process.