This study aimed to determine the effect of adding kepok banana flower on the processing of sambalingkung cork fish bone broth. This research used a Non Factorial Completely Randomized Design (RALF) with one treatment factor, which is the concentration of kepok banana flower (A1 6,25%, A2 11,76%, A3 16,67%, A4 21,05%, and A5 25%). The treatment was repeated 3 times. The parameters observed incl…