The objective of this research was to determine the formula of fish meat as a raw material of fish flour and pempek lenjer. This research used a non factorial Completely Randomized Design consisted of one factor namely formulation of snakehead and spanish mackerel fish for making fish flour and pempek lenjer with 6 levels of treatment A1 (100% spanish mackerel fish : 0% cork fish), A2 (80% span…