The purpose of this research was to study the influence of jack bean flour and cooking technique on the quality of seasoned catfish meat floss. The treatments were cooking technique which consist of frying (A1) and roasting (A2), and variation of percentage of jack bean flour of 0% (B1), 5% (B2), 10% (B3), 15% (B4) and 20% (B5). The test results in average showed that moisture content ranged 4.99%-10.70%, protein content ranged of 28.15-35.09% and fat content of 21.60-36.47%. The cooking technique significantly influenced the tested parameters of the seasoned catfishmeat floss, whereas the percentage of jack bean flour had no effect on the protein and fat content. The adding of jack bean flour could improve taste, color and flavor of the fried seasoned catfishmeat floss
