One of the factors causing wasting is the lack of food intake in the long term. This can be overcome by a program that provides additional food with local food ingredients. Jackfruit seeds contain 36,70% carbohydrates, 4,20% protein, 0,10% fat, and pangas catfish flour contains 67.76 g/100 g protein, which can be used as an alternative ingredient for making biscuits. The purpose of this study was to determine the differences in proximate analysis and the acceptability of biscuits substituted with jackfruit seed flour and pangas catfish flour. This study used a pure experimental research type with a Completely Randomized Design (CRD) research design with four formulas of adding jackfruit seed flour and pangas catfish flour P0 = 0 g: 0 g, P1 = 3.5 g: 36 g, P2 = 6.5 g: 33 g, P3 = 9.5 g: 30 g as many as three replications. Proximate analysis method: carbohydrate content ( anthrone ), protein ( kjeldhal ) , fat ( soxlet ), ash ( oven ), water ( gravimetry ), and acceptability using the hedonic test with 25 semi-trained panelists. Data analysis using One Way test ANOVA and Duncan's further test. The results of the study showed significant differences in proximate tests, carbohydrate, protein, fat (p = 0.000), and water content (p = 0.002) in jackfruit seed flour and pangas catfish flour substitute biscuits, while there was no difference in ash content (p = 0.080). Formulation P2 showed significant differences in ash and water content against carbohydrate, protein, and fat content. The conclusion of this study is that there are significant differences in proximate analysis and acceptability of SUPPLEMENTARY FEEDING biscuits substituted with jackfruit seed flour and pangas catfish flour. The highest carbohydrate content was found in P1, the highest protein content was found in P3, and the fat, ash, and water content were found in P2, and the best preference level was in P1.