Cassava is one of the commodities in Gunung Kidul regency which is widely used as processed food for example MOCAF. Richness of cassava varieties and time differences harvest demanding on the nutritional content and physical properties of MOCAF. The purpose a study to get the best quality MOCAF from varieties and timedifferences harvest. This research was arranged in a Completely Randomized Design (RAL) with factorial treatment design consisting five varietiesie Gambyong, Gatotkaca, Bamban, Kirek and Jawa varieties and 9 months, 10 months and 11 months of harvest time. Each treatment combination was repeated 3 times. Measurement analisist include moisture content, protein content, starch content, HCN levels, dietary fiber content, degree of white, organoleptic and gelatinized temperature. The result research showed that of Bamban variety with harvest time 11 months obtaining higher quality for manufacturing MOCAF with variable white degree of 92,21, HCN 6,04 ppm, starch 969,60 g / kg (db) protein 14, 03 g / kg (db), moisture content of 10.71%, food fiber 86.10 g / kg (db) and gelatinization temperature 70.65 0 C, and the quality of MOCAF has met the Indonesian standard.