Surimi adalah daging lumat yang terkonstrat dengan protein miofibril melalui proses pencucian berulang-ulang menggunakan air dingin yang terstandar dengan penambahan garam dan gula (Cryoprotectant). Tujuan penelitian ini adalah mengetahui kualitas surimi yang sesuai dengan Standar Nasional Indonesia dengan menggunakan tiga jenis ikan yang berbeda. Metode penelitian dengan cara deskriptif kualititatif untuk analisis menggunakan rendemen surimi, pengujian kadar air, protein, lemak dan analisis sensori yang meliputi kenampakan, uji lipat dan uji gigit. Hasil penelitian menunjukkan rendemen surimi yang dihasilkan pada ikan barakuda 7,86, gulamah 7,66 dan bulan-bulan 7,26. Proksimat ikan segar yang dihasilkan ikan barakuda dengan kadar air 77,88%, protein 16,23%, lemak 6,67% dan abu 1,61%, gulamah dengan kadar air 79,41%, protein 15,58%, lemak 3,18% dan abu 1,56% sedangkan bulan-bulan kadar air 69,90%, protein 16,52%, lemak 4,18% dan abu 1,06%. Proksimat surimi yang dihasilkan adalah surimi barakuda kadar air 79,22%, protein 12,41% dan lemak 1,61%. surimi gulamah kada air 80,55%, protein 12,94% dan lemak 1,56% sedangakan surimi bulan-bulan kadar air 75,00%, protein 12,69%, dan lemak 1,06%. Sensori surimi barakuda, gulamah dan bulan-bulan mencapai rata-rata 7 sampai 8, dimana surimi yang dihasilkan sesuai dengan SNI 2694:2013.
Kata kunci: Barakuda, Bulan-Bulan, Gulamah, Proksimat, Sensori, Surimi

Surimi is a semi-finished raw material derived from fish meat which that has several stages in processing such as washing, grinding, packaging, and freezing. The purpose of this study was to determine the quality of surimi under the Indoesian National Standar by using three different kinds of fish. The research method was descriptive qualitative and for analysis used surimi yield, testing water content, protein, fat, and sensory analysis which included appearance, folding test, and bite test. The results showed that the yield of surimi produced in baraccuda fish was 69.96%, gulamah 71.20%, and bulan-bulan 71.91%. Proximate fresh fish produced by baraccuda fish with the water content of 77.88%, protein 16.23%, fat 6.67% and ash 1.61%, gulamah with water content 79.41%, protein 15.58%, fat 3.18%, and 1.56% ash while the bulan-bulan with water content 69.90%, protein 16.52%, fat 4.18% and ash 1.06%. the proximate surimi produced from baraccuda surimi with 79.22% water content, 12.41% protein, and 1.61% fat, surimi gulamah 80.55% water content, 12.94% protein and 1.56% fat, while bulan-bulan surimi 75.00% water content, 12.69% protein, and 1.06% fat. Sensory surimi of baraccuda, gulamah, and bulan-bulan reached 7 to 8, where the surimi produced was under SNI 2694:2013. Keywords: Baraccuda, bulan-bulan, gulamah, proximate, sensory, surimi