The development of analog rice is a way to ensure that there is adequate food in Indonesia through food diversification. This research is aimed at determining the effect of steaming duration on nutrition composition, glycemic index and glycemic load of analog rice. The analog rice produced is based on natural products from east Kalimantan which comprises of modified cassava flour, excrescence banana flour and mayas rice flour. This research used non factorial completely randomized design with 6 treatments intervals (0 minute, 2 minute, 4 minute, 6 minute, 8 minute and 10 minute) and 3 repetitions. Data were analyzed using analysis of variance. The best treatment was found in analog rice with a steaming duration of 10 minutes. The result showed the water content to be 5,04%, the ash content 1,49%, the protein content 22,54%, the fat content 4,67%, the carbohydrate level 65,45%, the energy level 394,04 kcal, while the hedonic color, texture, aroma and taste remains neutral. The Glycemic index and glycemic load obtained are 61 (medium criteria) and 40 (high criteria) respectively.
