<![CDATA[Taro flour is a form of diversification of taro tubers, and can be used as an alternative to replace the use of wheat flour. The purpose of this study was to determine the proximate characteristics of taro flour that has been processed simply as a basis for information for handling processed taro flour products. This study was conducted at the Fisheries Cultivation Laboratory of Pontianak State Polytechnic. The method used was the simple production of taro flour. The resulting flour was then analyzed for its proximate content. Determination of protein content was carried out using the kjeldahl method, determination of ash and water content was carried out using the thermogravimetric method, determination of fat content using a Soxhlet apparatus, and determination of carbohydrate content using the by difference method. The results of the study showed that the ash content in taro tubers was 2.57%, water content 11.90%, fat 1.95%, carbohydrate 77.58%, and protein 4.5%. Based on the research results, it was concluded that the high carbohydrate content indicates that this flour can be used as a substitute for wheat flour, the low water content indicates that processed products made from this flour can last a long time, the lowfat content indicates that processed products made from this flour are very suitable for a low-fat diet.]]>
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