<![CDATA[Penelitian ini bertujuan untuk mengembangkan produk ganula ubi kayu dengan suplementasi tepung kecambah kedelai. Dari analisis ragam didapatkan hasil bahwa granula ubi kayu yang disuplementasi dengan tepung kecambah kedelai 10 persen, 15 persen, dan 20 persen memiliki nilai kesukaan yang tidak berbeda nyata dalam hal rasa, warna, aroma dan tekstur. Granula ubi kayu yang diberi perlakuan penambahan Na2S20s 0,0 persen dan lama sangrai 20 menit serta penambahan Na2S205 0,1 persen dan lamasangrai30 menit memiliki nilai kesukaantertinggi dibandingkan perlakuan yang lain untuk atribut rasa. Dalam hal atribut tekstur, nasi ubi kayu dengan penambahan Na2S20s 0,0 persen dan variasi lama sangrai 30 menit memiliki nilai kesukaan terbaik dibandingkan dengan perlakuan yang lain. Berdasarkan hasil uji pembobotan, produk terbaik adalah granula ubi kayu yang diberi perlakuan suplementasi tepung kecambah kedelai 20 persen tanpa penambahan Na2S20s dan lama sangrai 20 menit. Produk granula ubi kayu terbaik memiliki densitas kambasebesar 0,62 g/ml, kadarair5,95persen, kadarprotein 11,31 persen, kadar lemak 0,87 persen, kadarabu 3,04persen,kadar karbohidrat 78,83 persen, kadar pati 45,21 persen, kadarserat 2,50 persen, daya rehidrasi 3,76g air/g, dan kadar HCN 12,30 ppm.The objective of this research is to develop a cassava granule product supplemented with soy sprout flour. Byusing the analysis of variance, itis found that the supplementation of soy sprout flour at the rate of 10percent, 15percent and20 percent do notcause anydifferences in terms of color, texture, aroma, and taste ofthe products. Cassava granules bleached bythe addition of0.0percent of Na2S20s and roasted for 20 minutes, and the addition of 0.1 percent of Na2S20s and roasted for 30 minutes have the highest score of taste among the other products. For the texture attribute, cassava granules treated bythe addition of 0.0 percent of Na2S205 and roasted for 30 minutes have the highest score.Based on the weighted method, it is found that the bestproduct is produced bythe supplementation of 20percent ofsoy sprout flour, without the addition ofNa2S20d and roasting for 20 minutes. The product had the following characteristics: bulk density of0.62 g/ml, and the contents ofmoisture, protein,fat, ash, carbohydrate, starch, and fiber are 5.95, 11.31, 0.87, 3.04, 78.83, 45.21, and 2.50 percent respectively. The rehydration rate is 3.76 g water/g, with the content of 12.30 ppm of HCN. ]]>
