This study aims to determine the optimal formulation for sorghum sticks by combining red sorghum flour, wheat flour, and tapioca flour, while also assessing the financial feasibility of its production. The research employed a Randomized Block Design (RBD) with five formulation treatments (S1–S5). Parameters observed included chemical characteristics (protein, moisture, and ash content) and organoleptic properties (taste, texture, aroma, and color). The results indicated that the formulation variations significantly affected the product's chemical properties. The optimal treatment was achieved by formulation S5 (34% sorghum flour, 32% wheat flour, and 22% tapioca flour), which contained 7.60% protein, 4.62% moisture, and 1.34% ash. The organoleptic scores for this formulation were 4.18 for taste, 4.08 for texture, 3.88 for aroma, and 3.73 for color. Based on the financial analysis, the sorghum stick production is considered feasible for development, with an R/C ratio of 1.52.