Surimi is a processed fish product with high nutritional content. Consumers prefer surimi with higher gelation level. Ayu Septi Wulandari, Fahri Sinulingga and Devi Kartika Prameswari, students of Department of Aquatic Products Tehcnology, Faculty of Fisheries and Marine Sciences (FPIK) IPB University try to make Japanese threadfin bream surimis with high gelation level. The aim is to increase their gelation using pangasius fish bone.