Abstract:
“Variegata cassava” (Manihot esculenta Crantz) is one of the cassava genotypes in Province Riau. This cassava is more delicious than resilient other cassava. Besides that, this plant has unique leaves, green at the margin and the yellow at the middle. As a carbohydrate source, this cassava is used for food source for man and animal, as well as industrial row materials. Province Riau has acidic sood and less fertille. The aims of this study were to determine the taste of steamed tubers and boiled leaves variegata cassava from Rokan Hilir, Province Riau. This research was conducted at Biology Department, Faculty of Mathematic and Natural Science, University of Riau, for 12 months, started from February 2014 to February 2015. The materials of this study were seedling of “variegata cassava” and fertilizer (NPK Mutiara 16-16-16). The cassava stems planted, fertilized, and harvested. The result shows that the steamed cassava tubers are not bitter while boiled leave of variegta cassava are bitter.
