Resistant starch is one of starch type that is not digested by the enzymatic hydrolysis process in small intestine of individuals. Many studies have shown that differences in processing, methods of hot-cold cycles and duration of storage time can increase the amount of resistant starch. Therefore, the objective of this research is to determine the processing techniques, the number of hot-cold cycles and duration of storage of the cassava that produced the highest amount of resistant starch and also determine the correlation of amylose and amylopectin with amount of resistant starch. This research divided into 2 phases, research phase I is to determine the best processing technique and research phase II is to determine number of hot-cold cycles and duration of storage of the cassava that produced the highest amount of resistant starch. In this study shows, treatment that produces high amount of resistant starch is raw cassava fries, with 1 and 3 hot-cold cycle and duration the storage time is 48 hours. There is no correlation between amylose and resistant starch, meanwhile amylopectin and resistant starch have correlation