Snakehead fish (Channa striata) is known as freshwater fish found in South East Asia with the local Indonesian name of gabus or haruan (Listyanto and Andriyanto 2009, Duong et al. 2019). The fish is harvested from a natural environment like tides, lakes, streams, rivers, and wet rice plantations. These snakehead fish are still difficult to culture because of the high mortality in the larvae stage (Listyanto and Andriyanto 2009, Bijaksana 2012, Hidayatullah et al. 2015). Functional properties of the snakehead fish are reported for helping the process of healing burns and wounds after surgery (Rahayu et al. 2016). Striatin is the albumin free bioactive protein fraction isolated from snakehead fish (Channa striata). However, it is responsible for accelerating wound healing and serum albumin level recovery (Rahayu et al. 2016). Intake of snakehead fish albumin was reported to heal the wound (Fitriyani and Deviarni 2013, Putri and Agustina 2016) and increased albumin and creatinine (Sulistyowati et al. 2008) and regenerate pancreas cells (Aisyatussoffi and Abdulgani 2013). Protein and albumin content of the snakehead fish meat is about 20 g and 63-107 mg per 100 g, respectively (Chasanah et al. 2015).

Because of the functional properties of the snakehead fish meat, creating a processed fish product from the snakehead fish will provide fish-based functional food. Cracker (Yuliani et al. 2018) and nuggets (Yulianti and Mutia 2018) are two types of favorite processed fish products. Nuggets are a processed fish product using fish meat minced or surimi at a minimum of 30%, mix with flour and other materials with binding flour (breadcrumbs), and coated with batter mix (Badan Standardisasi Nasional 2013). Like other freshwater fish, snakehead fish meat is very soft. It needs filling substances to have better performance, especially the texture.