This is abstract for my design research, please help me to correct Proximate Analysis, Antioxidant and Preferences Value of Artificial Rice made from Cassava Flour (Manihot esculenta Crantz) and Yellow Pumpkin Flour (Cucurbita moschata Durch) (Under the guidance of Munifatul Izzati and Sarjana Parman) Artificial rice is rice made from non-carbohydrate rice with approached or exceeded. Making artificial rice made from cassava flour and yellow pumpkin flour is solution to dependence on rice can be reduced. This study aims to determine the composition of the mixture of cassava flour and pumpkin right to form artificial rice texture, analyze and assess the nutritional value of artificial rice terms of proximate analysis and antioxidants, and to analyze and assess the level of preference for artificial rice. Experimental studies using a Completely Randomized Design (CRD) with one factor, namely the number of comparisons cassava flour and yellow pumpkin flour consisting of 3 standard formula is 2:1, 1:1 and 1:2 with repeats 3 times. Methods of study include making cassava flour and pumpkin flour, making artificial rice, proximate analysis, analysis antioxidant and test preferences value. The results showed that as bigger as ratio of pumpkin flour will increase the ash content, moisture content, crude fiber content, protein content and antioxidant levels, whereas the levels of fat and carbohydrate levels decreased. Pumpkin flour also affect the value of the public's favorite. As bigger as ratio of flour pumpkin the assessment panel of the parameters of color, aroma and general acceptance will decrease. Based on the nutritional quality and preferences value of society to artificial rice, it can be concluded that the artificial rice formula 1:1 is the best formula. Artificial rice formula 1:1 having ash content, moisture content, crude fiber content, fat content, protein content, carbohydrate content, and antioxidant levels respectively 3.3%, 11.3%, 6.3%, 0.9%, 7.1%, 77.3%. and 8.2% and the test preferences value for color, flavor and general acceptance