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Glucomannan is soluble fiber polysaccharide compound and it has functional characteristic on food processing and health. Powder from the root of porang (Amorphophallus muelleri Blume) has high level of glucomannan so it has big potential to be developed as a new additional food ingredient. The purpose of this study was to determine the effect of consumption of porang flour on cholesterol absorption in the small intestine. The study was designed in a complete one-way random design and was carried out through a test of reverse intestine of the small intestine of the Wistar strain white rat. Porang flour consumption consists of three levels, 300,400,and 500 respectively measured in mg / kg body weight. The results showed that on reserve intestine experiment especially for the cholesterol, the increasing of the dosage can lower the absorption of cholesterol within small intestine. 0mg/kgBB dosage gives absorption level up to 642.28ppm, whereas 0.3; 0.4 and 0.5g/kg BB can lower the absorption of cholesterol into 273.28 ppm; 253.58 ppm and 219.23 ppm.