Biscuits are snacks preferred by all people, particularly
elementary school children. Tilapia fish and Sardinella fish flour
based biscuits is potential to improve nutritional status and
academic performance of elementary school children. This study
aimed to analyze the acceptance of Tilapia fish and Sardinella fish
flour based biscuits. This experiment was conducted on January-
April 2017 in Cullinary Laboratory of Makassar State University
and elementary school in Luwu District. Data was obtained using
7-scale hedonic test on color, aroma, texture, taste, overall, and 11-
scale preference test to 25 trained panelists and 100 elementary
school children. Data was analyzed using kruskal-walis test. The
result showed that the formula with the highest mean rank was
F44, significantly (p<0.01) different from other 5 formula and 1
control. Composition of F44 are: 28 g of wheat flour, 9 g of
cornstarch, 6 g of starch, 1 g of Tilapia fish flour, 3 g of Sardinella
fish flour, 12 g of margarine, 29 g of yolk, and 12 g of refined
sugar. The quality of F44 are: a bit dark brown color, good aroma,
a bit hard texture, good taste, overall good and preferabl
