Biscuits are consumed by all age groups, both babies and adults with different types. However, commercial biscuits on the market have a less balanced nutritional content (Setyowati and Nisa, 2014). Most biscuits have high carbohydrate and fat content, while mineral content is relatively low and does not contain antioxidants. For this reason, researchers make mineral-rich biscuits and finding out the level of acceptance of panelists through a hedonic test of the biscuits produced. This research will use factorial completely randomized design (CRD) consisting of 2 (two) factors. The first factor is the concentration of yellow sweet potatoes flour consisting of 3 (three) levels : K1 (20%), K2 (40%), K3 (60%). The second factor was the concentration of jamblang fruit paste that consists of 3 (three) levels: J1 (15%), J2 (30%) and J3 (45%) of 200 grams in total flour. The treatment combination in this study was 3x3 (nine) treatments. Furthermore, this study used 3 (three) replications, resulting in 27 (twenty seven) unit of experiments. The analysis carried out in the study were ash content and organoleptic test consisting of color, taste, odor and texture. The addition of yellow sweet potatoes flour has a very significant effect (P≥0.01) on ash content, and organoleptic value of taste, color, odor and texture. The addition of jamblang fruit paste had a very significant effect (P≥0.01) on the organoleptic value of taste, odor and texture, and had a significant effect (P≥0.05) on the organoleptic value of the biscuit color and had no significant effect (P 5 0.05) on biscuit ash content. The interaction of the addition of yellow sweet potatoes flour with the addition of jamblang fruit paste had a very significant effect (P≥0.01) on the organoleptic value of smell and texture, and had a significant effect (P≥0.05) on the organoleptic value of the biscuit color and had an unreal effect (P ≤ 0.05) to the ash content of the organoleptic value of the biscuit flavor.