Nile tilapia (Oreochromis niloticus) needs to be processed in advance to obtain high value product. One of the alternatives is to make Fish Protein Concentrate (FPC). FPC is an animal protein that contains more than 60% protein and can be fortified into food. The purpose of this research is to obtain the best solvent and frequency of extraction on making FPC and to apply FPC through fortification of sago noodles. The best FPC in this research was produced by using the combination of ethanol and ethyl acetate for 3 times extraction. The best FPC contained protein and fat of 1.02 % and 85.01 % respectively. The best FPC also had characteristics 0.37 g/ml of bulk density, 351.53% of water absorption value, 71.27% of whiteness, 1129.21 mg/g of amino acids, and 93.80% of digestibility. The best FPC was used to fortify sago noodles with different concentration (0, 2.5, 5, 7.5, 10, 12.5%). The sago noodles had 7.5% FPC were well received by panelist based on organoleptic test. The sago noodles had 9.79% of moisture content, 7.07% of protein, 4.40% of fat, 0.05% of ash, 78.54% of carbohydrate, 217.23% of water absorption, 70.13 of cooking loss, 10.70 minutes of cooking time, 85.31% of digestibility, and lysine 907.38 mg/g protein. The sago noodles fortified 7.5% FPC had the same organoleptic values with the commercial sago noodles, however it had a different protein content.