PREVALENSI Salmonella sp. PADA DAGING SAPI DI DUA PASAR TRADISIONAL DI KABUPATEN ACEH BESAR ABSTRAK Daging sapi adalah bahan pangan yang bernilai gizi tinggi karena kaya akan protein, lemak, mineral serta zat lainnya yang sangat dibutuhkan tubuh. Penelitian ini bertujuan untuk mengetahui cemaran bakteri Salmonella sp. pada daging sapi yang dijual di dua Pasar Tradisional di Kabupaten Aceh Besar. Sampel penelitian menggunakan 11 daging sapi yang diduga terdapat cemaran bakteri Salmonella sp. yang dijual di Pasar Tradisional Lambaro dan Pasar Tradisional Sibreh. Penelitian ini menggunakan metode Total Plate Count (TPC) dimana 25 gram daging sapi dilarutkan dalam 225 ml Buffer Pepton Water (BPW) untuk pengenceran 10 selanjutnya pengenceran dari 10 -1 – 10 xi -6 diambil 1 ml diletakkan ke dalam cawan petri lalu dituang dengan Salmonella Shigella Agar (SSA) padat dan diamati secara makroskopis serta perhitungan prevalensi cemaran bakteri Salmonella sp. Hasil penelitian dianalisis secara deskriptif. Dari penelitian yang telah dilakukan menunjukkan bahwa semua sampel terdapat cemaran bakteri Salmonella sp. pada daging sapi yang dijual oleh pedagang di dua Pasar Tradisional di Kabupaten Aceh Besar. Dengan demikian dapat disimpulkan bahwa prevalensi cemaran bakteri Salmonella sp. pada daging sapi yang dijual di dua Pasar Tradisional di Kabupaten Aceh Besar adalah 100%. Untuk selanjutnya kepada pedagang dengan pengolahan pasar perlu dilakukan penerapan higiene dan sanitasi sesuai dengan SNI 01-71112005. Kata Kunci : Salmonella sp., daging sapi, cemaran, prevalensi. -1 – 10 -6 THE PREVALANCE OF Salmonella sp. IN BEEF AT TWO TRADITIONAL MARKETS IN ACEH BESAR xii DISTRICT ABSTRACT Beef is a food with high nutritional value because it is rich protein, fat, minerals and other substances that are need by the body. This study aims to determine the contamination of Salmonella sp. bacteria in beef sold at two Traditional Markets in the Aceh Besar District. The study sample used 11 beef which allegedly contaminated Salmonella sp. which were sold at Lambaro Traditional Market and Sibreh Traditional Market. This study used the Total Plate Count (TPC) method in which 25 grams of beef were dissolved in 225 ml of Pepton Water Buffer (BPW) for dilutions of 10 -1 - 10 -6 then dilutions from 10 -1 - 10 -6 were taken 1 ml into the petri dish and poured with solid Salmonella Shigella Agar (SSA) and observed macroscopically and the calculation of the prevalence of Salmonella sp. bacteria contamination. The results of the study were analyzed descriptively. From the research that has been done shows the all samples available contamination of Salmonella sp. bacteria in beef sold by traders in two Traditional Markets in Aceh Besar District. Thus it can be conclusion the prevalence of contamination of Salmonella sp. in beef sold at two Traditional Markets in Aceh Besar District is 100%. For the future, traders with market processing need to implement hygiene and sanitation in accordance with SNI 01-7111-2005. Key words : Salmonella sp., beef, contamination, prevalence.