Palm starch flour is a raw material for vermicelli, noodles, and meatballs. This study aims to analyze the process and feasibility of dry palm starch flour production. In general, the stages of the process were the same as the processing of sago starch, but there were differences in the working mechanism at several stages of the process that influenced by work habits. This study used a combination of qualitative and quantitative methods. The results showed that the production stages of dry palm starch flour were splitting the palm stem logs, grating, stirring the grated pith, separating coarse fibers, filtering fine pith, settling, packing wet starch, drying, and packaging dry starch flour. The factory's production capacity is 3.295 kg/day with a wet starch