Penelitian ini bertujuan untuk mengetahui mutu produk lokal khas kota tarakan yaitu produk crispy ikan tipis ba lamok yang dapat ditinjau dari aspek uji mikrobiologi dan uji organoleptik. berdasarkan hasil penelitian ini didapatkan hasil jumlah cemaran mikroba pada uji mikrobiologi yaitu 0,43×105 koloni/gram dan pada uji organoleptik didapatkan hasil nilai yaitu 90 dari skala 100. berdasarkan hasil dari uji mikrobiologi dan organoleptik maka produk crispy ikan tipis ba lamok jumlah angka lempeng total (alt) tidak melebihi batas maksimum standar nasional indonesia dan produk memiliki kriteria baik/menarik artinya produk masih diterima dengan baik oleh masyarakat dan produk tidak teridentifikasi tercemar. tidak hanya sebagai keuntungan lokal dalam meningkatkan perekonomian, produk lokal juga memiliki potensi dalam pendidikan melalui kaitannya yaitu dapat diintegrasikan dalam kegiatan pembelajaran siswa di sekolah dimana siswa dapat mengenal potensi lokal yang mereka miliki dan dapat dituangkan dalam pembelajaran biologi. kata kunci : produk ikan tipis khas tarakan, uji mikrobiologi, uji organoleptik

This research purpose was to determine the quality of a local product typical of tarakan city, namely the crispy thin fish ba lamok product which could be seen from the aspect of microbiological tests and organoleptic tests. based on the results of this research, the number of microbial contamination results in the microbiological test was 043-105 colonies/gram and in the organoleptic test the result was 90 on a scale of 100. based on the results of the microbiological and organoleptic tests, the crispy thin fish ba lamok product was the number of total plate (alt) did not exceed the maximum limit of indonesian national standards and the product had good/attractive criteria, meaning the product was still well received by the public and the product was not identified as contaminated. not only as a local benefit in improving the economy, but local products also had potential in education through their connection, they could be integrated into student learning activities at school where students could recognize the local potential they had and this could be included in biology learning. keywords : typical tarakan thin fish products, microbiological tests, organoleptic tests