<![CDATA[Abstract This study aims to determine the characteristics of the organoleptic quality of biang fish (Setipinna sp) crackers with a different binder (sago and tapioca). An organoleptic assessment was carried out using a hedonic quality test with a treatment scale of 3 - 9, with 25 panelists being somewhat trained. The method used is experimental, namely conducting experiments on the processing of biang fish crackers with different binders. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels: wheat flour 500 gr (control / F1); tapioca 400 gr + wheat flour 100 gr (F2), sago 400 gr+ wheat flour 100 gr (F3), and a combination of sago 200 gr, tapioca 200 gr, and wheat flour 100 gr (F4). The results of the organoleptic analysis showed that the F1 treatment was the best treatment with a white appearance (8.48), a distinctive aroma of biang fish meat (7.56), no fish taste with a little flour (7.88), and a crunchy texture (7.73). Keywords: Biang fish, crackers, organoleptic ]]>
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