The purpose of this research is to determine consumer preference on milk crackers made from goat milk based on organoleptic test in Medan, Indonesia. Thirty consumers were determined by using judgement sampling techniques of organoleptic to assess the satisfaction of consumer to goat’s milk cracker included colour, taste, crispiness, flavour and overall acceptance of goat’s milk cracker made from goat milk after frying. Organoleptic test resulted in processing milk crackers made from goat milk with various variations in the addition of goat milk into the basic formula produced a positive effect on colour, taste, crispness, aroma and overall acceptance of milk crackers. Organoleptic test resulted in processing milk crackers with different drying time do not significantly affected the colour, taste, crispness, aroma and overall acceptance of milk crackers. The most preferred treatment by panellists was the addition of 1 litre of goat milk contained a carbohydrate of 48.8%, protein 3.52% and fat 34.6%.