This research was aimed to investigate suitable ratio of Riceberry rice flour and Leum-Pua rice
flour for producing rice paper. The 9 ratio of Riceberry rice flour and Leum-Pua rice were obtained
using Mixture design. Chemical properties, i.e., carbohydrate, protein, fat, ash fiber, moisture content,
anthocyanin and amylose, physical properties, i.e., water holding value, tensile strength and color and
sensory evaluation of the rice paper produced from different ratio of Riceberry rice flour and Leum-
Pua rice flour were also determined. The results showed that when higher content of Riceberry rice
flour was obtained, content of carbohydrate and amylose, water holding and tensile strength values in
the paper rice increased but content of protein decreased. For content of fat, ash, fiber, moisture and
anthocyanin and color value, there was no significant difference in all ratio of Riceberry rice flour and
Leum-Pua rice flour. Moreover, based on the highest sensory evaluation score, the suitable ratio of
Riceberry rice flour: Leum-Pua rice flour: cassava flour was 83:16:1 for producing rice paper.