Common carp (Cyprinus carpio) is one of the examples of freshwater fish. It is easily found due to its large population because it is easily to be cultivated. For this reason, product diversification from ikan mas used as the raw material is needed. The goals of this research were to study the effect of carp flesh washing frequency and its utilization in pempek production and also to analyze the characteristics of pempek made from surimi carp. Physical characteristic, chemical properties, and organoleptic were analyzed. From the result, surimi made by washing the flesh once was chosen. The result of physical analysis for chosen surimi had 76.05% yield, 69.19% WHC, gel strength value of 742 g.cm, and degree of whiteness value of 51.48%. Chemical analysis of the chosen surimi showed that the moisture content of the surimi was 77.01%, protein 1.11%, and pH 6.76. For hedonic test, pempek made with tapioca flour and wheat flour with ratio 1: 3 was more preferable. The physical analysis result of pempek surimi results in gel strength value was 1244.65 g.cm and chemical properties were moisture content value of 38.56%, protein content 8.75%, fat content 14.15%, dan ash content 22,83%. From this research, pempek made with carp surimi as the raw material with ratio of tapioca flour to wheat flour of 1:3 had the best acceptance.