Sangkuriang catfish (Clarias gariepinus) is one of freshwater fish which gives low gelling capacity because of its high sarcoplasmic protein and lipid contents. Washing treatment in surimi making process aims to increase its gelling ability. The result shows that 1 cycle of washing gave gel strength (1560.23 g.cm), Water Holding Capacity (WHC) (81.30%) and whiteness 59.00%. Surimi was then made into fish sausage with 5% of tapioca starch as filler. The addition of tapioca in formulation increased gel strength, WHC, and whiteness of sausage. Eucheuma cottonii and Gracilaria gigas have ability to increase gelling properties because of their hydrocolloids contents, carrageenan and agar, respectively. In this research, E. cottonii and G. gigas powder with different concentration were added to fish sausage. The effect of seaweed powder in sausage were observed on gel strength, WHC, whiteness, aroma, flavor, off-flavor, and color. The result showed that E. cottonii and G. gigas powder affected gel strength (1816.69 g.cm and 1831.32 g.cm), WHC (88.67% and 88.19%), and whiteness (64.07% and 64.22%) of fish sausage. The best concentration of each seaweed powder adding was found in 0.50%. The best formulations of each fish sausages which were added by seaweed powder is higher in whiteness, whiter in color, and higher in dietary fiber content than commercial fish sausage.