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Background: Amorphophallus oncophyllus is a local functional food that has low glycemic index value and rich in glucomannan. The high presence of calcium oxalate in Amorphophallus oncophyllus caused itching and kidney stones. Recent studies confirmed that Strobilanthes crispus have the ability to decreasing calcium oxalate content. Purpose: The aim of this study was to determine the effect of pure Amorphophallus oncophyllus flour and with Strobilanthes crispus maceration on blood glucose level in streptozotocin-induced diabetic rats Methods: This method is true experimental design with pre-test - post-test control group design. The rats were divided into 5 groups: negative control group, positive control group, comparative group in the glibenclamide drug, the treatment group 1 with pure Amorphophallus oncophyllus flour, the treatment group 2 is Amorphophallus oncophyllus flour with Strobilanthes crispus maceration. Measurements of blood glucose level were performed 3 times before streptozotocin induction, at the 4th day, 7th day and 14th days. Data were analyzed using One Way ANOVA and continued with Duncans test. Results: Amorphophallus oncophyllus flour with Strobilanthes crispus maceration decreased blood glucose levels by 91.28 mg/dL compared to pure Amorphophallus oncophyllus flour only reduced blood glucose levels by 60.66 mg/dL (p=0.05). Conclusion: Amorphophallus oncophyllus flour with Strobilanthes crispus maceration can lower blood glucose levels better than pure Amorphophallus oncophyllus flour.