The purpose of the research was to analyze sorghum pie products from the type and concentration of flour as a product diversification. The method used quantitative research with the study used a randomized block design (RBD) of 2 factors with 3 replications. I: type of flour (T): T1: red flour (Sorghum bicolor) and T2: white flour (KD 4). II: Concentration (K): K1: 25%; K2: 50%; K3: 75% and K4: 100%. Observations: organoleptic tests on the parameters of taste, color, taste and crispness, water content and carbohydrate. Organoleptic test using the Friedman test, while water and carbohydrate levels used variance test analysis followed by 5% duncan. The results showed: 1) Sorghum pie as one of alternative product diversification based on sorghum flour; 2) combination of sorghum pie best treatment: T1K3 (type of sorghum flour treated (T): T1 = Red Flour / Sorghum bicolor and concentration (K): K3 = 75 %); and the second sorghum pie: T2K3 (type of sorghum flour treatment (T): T2 = white flour / KD4 and concentration (K): K3 = 75%); 3) Sorghum pie is supporting diversification of alternative design products in higher education entrepreneurship