<em>The aim of this research was to evaluate the chemical composition of tubers and cassava starch and cassava starch physical Masni District. This study consists of three (3) stages: preparation of materials and chemical characterization of fresh tubers, starch extraction and chemical and physical characterization of cassava. Extraction is done by using a 3:1 ratio of water and tubers. The results showed that the starch content of the fresh tubers ranged from 13.12% to 46.09% while the starch content of cassava starch between 81.40% to 89.55%. Amylose starch levels ranged from 12.28% to 27.38% while the amylopectin content ranged from 72.61% to 87.71%. Starch granule shape is round, round cut, elliptical with a size ranging between 5-25 ?m, the temperature ranges from 65-69^oC gelatinization and power development starches ranged from 1.42 to 26.65.</em>

Preparation and bio-ethanol analysis of sago (M. sago) starch from