Generally, the research aimed to find out the nutrient content changes of bitter cassava root through
step of processing of pre fermentation and "Wikau Maombo" of traditional fermented. Research of the
eksploratif use the descriptive method. Data obtained to be analysed descriptively. The result of the
research reveals that the nutrient content of fresh cassava root (KS), that is protein 0,7221 %, HCN
103,8352 ppm, fat 0,0639 %, crude fiber 0,6681 %, starch 70,16 %, and reduction glucose 0,61 %. All
the step of pre-fermentation treatments give influence on the contents of HCN. The soaking salt-water
treatment can decreased the HCN equal to 28,87 %. The treatments of soaking, drying and slicing
can decreased the HCN equal to 40,87 %. While the fermentation without microorganism only
decreased the HCN of equal to 0,05 %. Protein, fat and crude fibre do not of the change at all of
treatment step of pra-fermentation. The "Wikau Maombo" of traditional fermented contain the protein
0,9454 %, HCN 74,6851 ppm, fat 0.6412 %, crude fiber 1,0753 %, starch 65,51 %, and reduction
glucose 2,00 %
