The more significant demand for flour requires alternative substitute materials from local products, one of which is mocaf flour derived from cassava. The quality of mocaf flour is primarily determined by the quality of cassava. Constraints faced in the supply of mocaf flour, are influenced by the availability of cassava. On the other hand, the quality of mocaf flour is also determined by the quality of cassava produced. Therefore, it is necessary to conduct research on the content and physical properties of mocaf flour produced from differences in planting time and cassava varieties. This research was compiled using a factorial completely randomized design. There were 12 treatment combinations with 3 replications, with the first factor being cassava varieties, including varieties of Bamban, Gambyong, Gatotkaca and Kirik. The second factor is planting time, which is May, June and July. The total number of treatments was 36 treatment units. The results showed that cassava varieties with planting time in May, June and July produced mocaf flour with the content and physical properties in accordance with the Indonesian National Standard (SNI). Gatot glass varieties with planting time in May, June and July possess the best quality compared to other varieties.