Manihot esculenta was first known in South America and later developed in prehistoric times in Brazil and Paraguay, dating back approximately 10 thousand years. Modern cultivated forms of the species can be found growing wildly in southern Brazil. Although there are many wild Manihot species, all cultivars of M. esculenta can be cultivated. Nevertheless, archaeological evidence of cassava cultivation is also found extensively in the Maya Indian culture, specifically in Mexico and El Salvador. Global cassava production was estimated to be 192 million tons in 2004. Nigeria ranked first with 52.4 million tons, followed by Brazil with 25.4 million tons. Indonesia held the third position with 24.1 million tons, followed by Thailand with 21.9 million tons (FAO, 2004). The majority of production is generated in Africa (99.1 million tons) and Latin America and the Caribbean Islands (33.2 million tons).

Cassava is a type of plant that can grow almost anywhere, especially in tropical regions with full sun exposure throughout the year, such as Indonesia. Cassava can thrive in areas with hot weather and high rainfall, as well as in dry and infertile land. Its resistance to disease is also relatively high.

• Tuber (Umbi) The tubers produced by the cassava plant are long in shape, with a weight of about 500 grams and sometimes even more. The cassava tubers are a whitish-brown color with a very thin skin.

• Stem (Batang) The stem is oblong-round, noded (buku-buku), woody, and grows in an elongated manner. The cassava stem can grow about 2 to 3 cm (Note: this is likely a mistake in the original text, as the height is not mentioned; 2–3 m is more typical).

• Leaves (Daun) Cassava leaves are shaped like 5 fingers and are also oblong with a line on each leaf and a flat edge.

• Propagation is done generatively (seeds) or vegetatively (stem cuttings).

Boosts energy, controls blood sugar, antiviral, antibacterial, anti-inflammatory, acts as an inhibition against cholesterol synthesis, and anticancer. Tannins are active secondary metabolite compounds known to have several benefits, including being an astringent, antidiarrheal, antibacterial, and antioxidant.

Saponin, flavonoid, triterpenoid, polifenol, alkaloid, dan tanin.