| Summary: | Trash fish has several weaknesses, such as having tight spines, having little meat, and being highly perishable. The purpose of this study was to determine the functional characteristics of trash fish through fillet preparation techniques and types of fish. This study used a completely randomized design method. The first factor is the type of fish consisting of Orangefin ponyfish (Leiognathus bindus Valenciennes, 1835), Chacunda gizzard-shad (Anodontostoma chacunda Hamilton, 1822) and Sardine (Sardinella Fimbriata Valenciennes, 1847). The second factor was the type of preparation technique which consisted of mechanical, blanching, 1 % acid immersion and 1 % papain enzyme immersion. The data obtained were then analyzed descriptively from the preparation technique for each observation parameter and presented in tabular form and plotted in graphical form. The results of this study indicate that Orangefin ponyfish, Chacunda gizzardshad and Sardine fish have a range of functional properties of the three types of fish, namely: foaming power (17.68 % to 61.87 %), foam stability (50 % to 57.14 %), emulsifying power (3.31 % to 4.29 %), emulsion stability (1.91 % to 3.37 %), WHC (33.9 % to 46.64 %), and OHC (24.75 % to 29.57 %).
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