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Processed meat products are in great demand by various levels of domestic society, both from the upper and lower classes. Their favorite food is meatballs. Meatballs are meat products made from ground beef, flour, and spices then shaped and boiled. The characteristic of meatballs is that it has a savory, delicious, and chewy taste. Meatballs can be made from beef, chicken, and fish. One kind of fish that is used as a raw material in the process of making fish balls is the red snapper (Lutjanus sp.). This snapper lives on the bottom of the waters and corals, has white flesh and good gel-forming ability, and have myofibril proteins. This protein plays a very important role in the formation of the fish gel. This study aimed to analyze the effect of adding fresh plantain fruit to the gel formation of the red snapper (Lutjanus sp) produced and the panelists' preference for the red snapper (Lutjanus sp) produced, as well as to provide new information regarding the substitution of fresh plantain fruit. on the meatball dough. The method used is an experiment with 2 treatments, namely treatment A (Concentration of plantains 100 gr (A1), 150 gr (A2), 200gr (A3), and treatment B (Boiling temperature; 80-95ºc for 40 minutes) and 3 replications. The results show that the addition of bananas with a large concentration gave good results for protein content but had a significant effect on color and smell