The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0% 15% 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0% 5% 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate sensory quality of appearance color flavor taste texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color flavor taste texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance flavor taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.