Real-Time PCR is a molecular biology testing instrument used for various types of food product testing applications to monitor the quality of a product. In addition, the real-time PCR technique can also be used to test the detection of pathogenic bacteria in some foods and processed products. The purpose of this study was to detect Salmonella typhimurium using real-time PCR. This research can be a source of information and a reference for similar research. The test method used is the real-time PCR method with the green SYBR kit. Data analysis was carried out by looking at the results of interpreting Ct values and Tm values. Positive results are indicated by the formation of the Ct curve and the Tm curve. From the research conducted, it was found that the Ct value was in the range of 11.90 - 12.10 with an average of 12.02, while the Tm value was in the range of 85.10 - 85.20 with an average of 85.15. From the study results, it can be concluded that the use of real-time PCR for testing the detection of Salmonella typhimurium in instant noodle products can be applied.