Cassava pulp is solid waste of tapioca industry, having a high amount of biopolymer (65.5% starch, and 8.1% cellulose). This biopolymer could be processed to get starch, glucose and oligosaccharides by sonication. The method use ultrasound frequency to obtain H and OH radicals to attack glicosidic bond of starch and cellulose. The aim of this research is to study the effect of reaction time and temperature of sonication process to the resulting product and cassava pulp morphology change. The suspension of cassava pulp in water (1/20 w/v) was firstly heated up to 40˚C and 50˚C continued by sonication process for 10 to 60 minutes. Viscosity of suspension after sonication process increased with sonication time. It is caused gelatinization and solubilization effect on suspension. Sonication could break polysaccharide chains as shown by increasing concentration of reducing sugars with reaction time. Moreover, the morphology of native and treated cassava pulp showed that the starch granule can be liberated from fibrous matrix of cassava pulp after sonication. Keywords : Cassava pulp, sonication, glucose, oligosaccharide