<p>Abstract<br />Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which<br />is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein<br />intake by community as well as for promoting local protein resource. The aims of this study was to observe<br />the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu<br />bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein,<br />fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used<br />experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments<br />covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and<br />gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40%<br />concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration.<br />Based on analysis of variance, different concentration of fish meat gave significant effect on characteristic<br />of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content<br />(p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted.</p><p>Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by<br />panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded<br />that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with<br />respect to texture, nutrition, sensory attributes.<br /><br /></p>