The objectives of this research were to determine the protein quality of fish flakes made from stingray meat (Himantura gerrardi) and to evaluate the changes of the protein quality; Amino Acid Composition (AAC), Chemical Score (CS), Amino Acid Score (AAS) and Essential Amino Acid Index (EAAI) during the processing stages. Fish flakes was made from stingray meat which is added with tapioca starch and spices (garlic, onion, tamarind, palm sugar, ginger, coriander and root of galangal). All ingredients were mixed well and then spread into layers of 3 mm thickness and then steamed at 100°C for 1 h. Samples were cut into pieces measuring 12x4 cm rectangles and dried them in an oven dryer at 60°C until the moisture content was reduced to 25%. The results showed that the CS, AAS and EAAI of fish flakes before drying (dough) were 68.47, 116.51 and 94.06 g/100 g protein, respectively. Meanwhile, fish flakes after drying were 63.20, 99.21 and 88.00 g/100 g protein, respectively. The results indicates that chemical score, amino acid score and essential amino acid index of stingray fish flakes was not greatly decrease during processing stages, indicating that protein quality of stingray meat did not deteriorate significantly.