Underweight in toddlers is a nutritional problem that has a negative impact on physical growth and development. This problem can be overcome through innovation in making local food-based supplementary foods. This study aims to analyze the differences in arrowroot flour stick biscuits, with the addition of cashew nuts and tilapia fish on energy content, protein, protein digestibility, fat and organoleptic. This study used a type of true experimental laboratory research. The research design was a completely randomized design (CRD) consisting of 3 treatments and 1 control with the ratio of arrowroot flour, cashew nuts, and tilapia with formulations F0 (100:0:0), F1 (80:15:5), F2 (70:20:10), F3 (60:25:15) with 3 repetitions of analysis. The test method of energy content (by atwater), protein (kjeldahl), protein digestibility (enzymatic), fat content (soxhlet) and organoleptic with research subjects amounted to 50 untrained panelists consisting of 25 mothers of toddlers and 25 toddlers. Data analysis of energy content, protein content, protein and fat digestibility with One Way Anova test followed by post hoc Duncan and organoleptic test data using Kruskal Wallis (p < 0.05). The results of the study on significant differences in energy content, protein, protein digestibility and fat in arrowroot flour stick biscuits, cashew nuts and tilapia fish (p = 0.000). The results of organoleptic tests on mothers of toddlers with color parameters show a value (p = 0.864), texture (p = 0.791), taste (p = 0.806) and aroma (p = 0.924), while in toddlers the value of favorability (p = 0.861). There are significant differences in energy content, protein, protein digestibility, fat and there are no significant differences in organoleptic tests on arrowroot, cashew nut and tilapia flour stick biscuits. Keywords: Energy content, macronutrients, organoleptic, protein digestibility, stick biscuits.