The focus of this study was the formulation of biscuit with the addition of Mozambique tilapia fish, round Sardinella fish,
and brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit added by
Mozambique tilapia fish, Sardinella fish, and brown rice flour. The experiment was conducted in December 2016-January 2017 in
Family Welfare Education Laboratory. Data collected was the quality of biscuit (color, flavor, texture, taste, and overall) and the
preference. Data were analyzed by Mean and ANOVA. The result of research indicates that the highest score and most similar to the
control biscuit was formula F79 which was composed of 8 g wheat flour, 3 g cornstarch, 2 g tapioca starch, 3 g Mozambique tilapia
fish flour, 3 g Round sardinella fish flour, 28 g brown rice flour, 12 g margarine, 29 g yolk, and 12 g refined sugar
