One type of traditional cookies made from tapioca is bangkit cookies as a typical of the Malay community. The aim of this study was to determine the taste and consumer acceptance of the use modified tapioca fermented with the extract of emprit ginger, elephant ginger, red ginger, and curcuma on the bangkit cookies. This analysis used a randomized block design with two factors, factor 1, namely the type of ingredient extract with five types of extract: P1 = water, P2 = emprit ginger, P3 = elephant ginger, P4 = red ginger, and P5 = curcuma. Factor 2, namely the ratio of the amount of starch (Kg) to the volume of extract (L): C1 = 1:1, C2 = 1:2, and C3 = 1:3. The results showed, the factor 1 had a very significant effect and factor 2 gave a significant difference on the hedonic value of taste and general acceptance of bangkit cookies. The interaction of the two factors gave a significant effect on the hedonic value of the bangkit cookies taste. Based on the hedonic test of taste and general acceptance of bangkit cookies, it was found the P3C2 was the best cookies that was most liked by the consumer.