Beras merupakan makanan utama orang Indonesia. Oleh sebab itu produksi beras yang bermutu sangat penting untuk memenuhi asupan gizi masyarakat. Berdasarkan hasil penelitian yang berjudul pengaruh perkecambahan terhadap peningkatan mutu beras, bahwa perkecambahan gabah sebelum digiling menjadi beras dapat meningkatkan nilai gizi beras. Namun belum diketahui efek dari perkecambahan gabah terhadap rendemen, kualitas fisik dan nilai sensori beras. Tujuan penelitian ini adalah untuk mengetahui pengaruh perkecambahan gabah terhadap rendemen, kualitas fisik (persentase beras kepala, beras patah, dan beras menir) dan nilai sensori (warna, aroma, rasa, dan tekstur) nasi dari beras yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap satu faktorial. Apabila data hasil analisis statistik berbeda nyata maka akan dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa rendemen beras setelah dikecambahkan mengalami penurunan. Panjang kecambah berpengaruh sangat nyata pada taraf 1% terhadap kualitas fisik beras seperti persentase beras kepala, beras patah dan beras menir, dan berpengaruh nyata pada taraf 5% terhadap parameter warna dan rasa nasi. Kesimpulan hasil penelitian adalah semakin panjang kecambah gabah, maka rendemen, kualitas fisik dan nilai sensori beras cenderung menurun. The Effect of Grain Germination on Yield, Physical Quality, and Rice Sensory ValueRice is the main food for Indonesians. Therefore the quality of rice production is very important to fulfill the nutritional intake of the community. Based on the results of research cited about effect of germinatioan to improve rice quality that germination of grain before milling into rice can increase the nutritional value of rice. However, the effect of grain germination is unknown on the yield, physical quality and sensory value of rice. The purpose of this study was to determine the effect of grain germination on the yield, physical quality (percentage of head, broken, and groats of rice) and rice sensory (colour, flavour, taste, and texture) value of rice produced. This research uses a completely factorial completely randomized design. If the results of the statistical analysis differ significantly, it will be continued with Duncan tests. The results showed that the yield of rice after germination had decreased. Sprout length has a very significant effect on the level of 1% on the physical quality of rice such as percentage of head, broken, and groats of rice and has a significant effect on the level of 5% on the colour and flavour parameters of rice. The conclusion of the research is the longer the grain sprouts, the yield, physical quality and sensory value of rice tends to decrease.