Analog rice or artificial rice is one of the solutions that can be developed in overcoming the problem of people's dependence on the staple food rice. this problem, either as a new food source or for food diversification. In this research, analog rice is made from a combination of purple sweet potato, goroho banana, and baruk sago. This study aimed to evaluate the level of preference of panelists and to analyze the nutrient content of analog rice. The research was performed using a complete randomized design method with 3 combinations of purple sweet potato flour, sago flour, and goroho banana flour namely P1 (25%:50%:25%), P2 (50%:25%:25%), and P3 (25%:25%:50%). The proximate analysis of the analog rice showed that moisture content was 9.16% - 12.32%, ash content 2.11% - 2.45%, protein content 7.5% - 7.91%, fat content 0.25% - 1.04 %, crude fiber content 0.22% - 0.30%, and carbohydrates 77.83% - 79.82%. Observational variables are the proximate test and organoleptic test of preference level. The organoleptic test results showed that the panelists liked the most were color 5.08 (rather like), taste 4.64 (rather like), aroma 4.44 (neutral), and texture 4.72 (rather like). All of these values of the organoleptic and proximate analysis showed that the combination of purple sweet potato, goroho banana, and baruk sago can be a potential source of staple food.