JGK-Vol.14, No.1 Januari 2022 161 Energy And Fiber Content Analysis In Processed Breadfruit (Steam Brownies And Cookies) Pipit Kurnia 1 Sugeng Maryanto 2 , Indri Mulyasari 3 1,2,3 Department of Nutrition Universitas Ngudi Waluyo Email: sugengmaryanto99@gmail.com ABSTRACT Brownies steamed with the addition of bread fruit has a blackish color with a slightly soft texture, has a sweet taste. While bread fruit cookies that are printed in the form of leaves have a soft, crunchy texture and a sweet taste. Steamed brownies and bread fruit cookies can be a high-energy snack source of fiber. The aim of this study was knowing the contentenergy and fiber of steamed brownies and bread fruit cookies with mixing bread fruit (Artocarpus commmunisForst). This research is Pre Experiment Design with two treatments. The research was carried out by making 2 formulations of steamed brownies and cookies by mixing bread fruit and wheat flour 20%: 80% (formulation 1) while 30%:70% (formulations2). Energy content analysis used proximate test and fiber content using Gravimetric test on steamed brownies and bread fruit cookies. Analysis of energy content using the proximate test, protein analysis using the cheldal test, carbohydrate test using the Anton test, fat analysis using the muster test, analyzing the ash content using the fornisy test, analyzing water content using the muster balance test, and fiber content using the Gravimetric test on steamed brownies and bread fruit cookies. The energy value of the bread fruit brownies and cookies product formulation with formulation 1 was lower in energy, namely 480.4 calories (steamed brownie) and 578.7 calories (breadfruit cookies) than formulation 2 was higher. The value of fiber in the formulation of bread fruit brownies and cookies with formulation 2 was higher in fiber, namely 45 grams (steamed brownies) and 58.46 grams (breadfruit cookies) compared to formulation 1 which was lower. The analysis of lower energy content is found in formulation 1 on breadfruit brownies and cookies. While the analysis of higher fiber content is found in formulation 2 of breadfruit brownies and cookies. Keywords : Bread fruit brownies, bread fruit cookies, high energy, high fiber. Analisis kandungan energi dan serat Pada olahan buah sukun (brownies kukus dan cookies) ABSTRAK Brownies kukus dengan penambahan buah sukun memiliki warna kehitaman dengan tekstur sedikit lembut, memiliki rasa manis. Sedangkan Cookies sukun yang dicetak dalam bentuk daun memilki tekstur lembut, renyah, dan rasa manis. Brownies kukus dan Cookies sukun dapat menjadi makanan selingan tinggi energi sumber serat. Tujuan penelitian ini untuk mengetahui kandungan energi dan serat brownies kukus dan cookies sukun dengan pencampuran buah sukun (Artocarpus commmunis Forst). Penelitian ini merupakan penelitian Pre Experiment Design dua perlakuan. Penelitian yang dilakukan dengan membuat 2 formulasi Brownies kukus