Ikan nomei (harpodon nehereus) merupakan target tangkapan utama oleh nelayan juata laut yang menggunakan alat tangkap trawl, karena memiliki nilai ekonomis sangat tinggi dan merupakan produk perikanan unggulan kota tarakan. namun limbahnya tidak termanfaatkan yaitu kepala dan jeroan ikan nomei, sehingga dapat diolah menjadi tepung ikan. penelitian ini bertujuan untuk memanfaatkan limbah kepala ikan nomei di kota tarakan sebagai bahan pembuatan tepung ikan. prosedur penelitian ini terdiri dari meliputi pembuatan tepung ikan dengan bahan yang digunakan berupa 100% jeroan ikan nomei, 100% kepala ikan nomei dan 50% jeroan dan 50% kepala ikan nomei, lalu dilakukan pengujian secara fisik dan pengujian proksimat yang disajikan dalam bentuk deskriptif kualitatif. berdasarkan hasil penelitian secara fisik tepung ikan nomei memiliki warna coklat terang dan coklat, memiliki aroma amis dan tekstur halus dan sangat halus. hasil uji proksimat tepung kepala ikan nomei memiliki nilai protein 61,70%, lemak 6,8%, air 9%, abu 1,14, tepung jeroan ikan nomei nilai protein 49,47%, lemak 10%, air 10%, abu 1,07%, tepung kepala + jeroan ikan nomei nilai protein 52,76%, lemak 9,6%, air 10%, dan abu 1,44%. berdasarkan hasil penelitian dapat disimpulkan bahwa limbah tepung ikan nomei layak untuk digunakan karena syarat tepung ikan sesuai dengan standar nasional indonesia (sni). kata kunci: ikan nomei (harpodon nehereus), proksimat

Nomei fish (harpodon nehereus) is the main catch target by fishermen of juata laut who use trawl fishing gear, because it has a very high economic value and it is a superior fishery product of tarakan city. however, its waste from nomei was not used, namely the head and offal from nome fish, thus that it can be processed into fishmeal. this study aimed to use nomei head waste in tarakan city as a material for making fishmeal. this research procedure consisted of making fishmeal with the ingredients used in the form of 100% of nomei offal, 100% of nomei head, 50% of offal and 50% of nomei head. then, physical testing and proximate testing were carried out which were then presented in a qualitative descriptive form. based on the results of the research, nomei fishmeal physically had a light brown and brown color, had a fishy smell and a smooth and very delicate texture. the proximate test results of nome head meal had a protein value of 61.70%, fat of 6.8%, water of 9%, ash of 1.14. then, for nomei offal meal protein had a value of 49.47%, fat of 10%, water 10%, ash 1.07%, head flour + fish offal nomei protein value 52.76%, fat 9.6%, water of 10%, and ash of 1.44%. based on the research results, it can be concluded that the fishmeal was proper for use because it was appropriate with indonesian national standards (sni). keywords: nomei fish (harpodon nehereus), proximate