Cassava (Dioscorea alata) also known as ubi/uwi by local people have been used as a food source in the region of Maluku Indonesia. The potential for the cassava proliferation include in Western Southeast Maluku of 5,879 tons, Southeast Maluku of 3,296 tons, Central Maluku of 3,366 tons, Buru of 2,614 tons, West Seram of 1,410 tons, East Seram and Aru Islands of 754 and 671 tons. In general, cassavas Dioscorea alata in Maluku are only sold in the form of a pile at a price of between Rp 5000-10000 per stack and then processed in a simple method such making boiled-cassava or compote with sweet coconut milk, etc. One potential development effort is processing the cassavas Dioscorea alata pasta to produce dodol. In relation to the making dodol, the purpose of this activity was to determine the effect of the proportion of cassava pasta Dioscorea alata and brown sugar concentration on the quality and consumer acceptance to the products of Dioscorea alata dodol. This study was conducted in Kamarian village, Sub-district of Kairatu, West Seram, Post-Harvest Institute for Agricultural Technology Laboratory Maluku and Center of Industry Ambon within January to December 2012. The study was designed by using a complete randomized design (CRD) with 2 factorial replications by using 2 factors. Factor 1 is the concentration of sugar (5 %, 10 %, 15 %) and factor 2 is the proportion of cassava pasta and glutinous rice flour (80:20 %, 70:30 %, 60:40 %). The data were analyzed by using Analysis of Variance (ANOVA) and continued Honestly Significant Difference (HSD) test with the confidence level of 5 %, while the organoleptic test results were gathered by using the Hedonic Scale observation. Research results revealed that the best treatment of Dioscorea alata dodol was with the proportion of cassava pasta : glutinous rice flour of (80:20 %) with brown sugar 15% concentration has a water content of 24.29 %, carbohydrate content of 63.45 %, protein content of 4.38 %, fat content of 5.41 %, ash of 0.41 %, and rough fiber 1.51 %, while the best treatment based on organoleptic has color assessment 3.85 (rather favorable), the aroma of 3.56 (rather favorable), taste of 3.60 (rather favorable), and texture (rather favorable), elasticity of 3.80 (rather favorable) and overall acceptance of 3.53 (rather favorable).