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Bakasang laor  is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of   bakasang laor , i.e. with and without vinegar. The microbiological research of bakasang processed use  laor  as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of  bakasang laor .  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of  bakasang laor  was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in  bakasang laor  without vinegar were 1.7x10 6  CFU/g and 4.1x10 6  CFU/g, respectively, while the total of lactic acid bacteria in  bakasang laor  with vinegar was 6.0x10 6  CFU/g.  The carbohydrate, protein, fat and ash contents of  bakasang laor  with vinegar was higher than  bakasang laor  without vinegar. The carbohydrate, protein and fat contents of  bakasang laor  with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of   bakasang laor  with vinegar was better than  bakasang laor  without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.

Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku