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.
 
 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 dan Cookies dengan pencampuran buah sukun dan tepung terigu 20%: 80% (formulasi 1) sedangkan 30%:70% (formulasi2). Analisis kandungan energi menggunakan uji proksimat, analisa protein menggunakan uji kheldal, uji karbohidrat menggunakan uji Anton, analisa lemak menggunakan uji muster, menganalisa kadar abu menggunakan uji fornisy, menganalisa kadar air menggunakan uji muster balance, dan kandungan serat menggunakan uji Gravimetri pada Brownies kukus dan Cookies sukun. Nilai energi formulasi produk brownies dan cookies sukun pada formulasi 1 lebih rendah energi yaitu 480,4 kalori (brownies kukus) dan 578,7 kalori (cookies sukun) dibandingkan formulasi 2 lebih tinggi. Nilai serat formulasi produk brownies dan cookies sukun pada formulasi 2 lebih tinggi serat yaitu 45 gram (brownies kukus) dan 58,46 gram (cookies sukun) dibandingkan formulasi 1 lebih rendah. Analisis kandungan energi lebih rendah terdapat pada formulasi 1 pada brownies dan cookies sukun. Sedangkan analisis kandungan serat lebih tinggi terdapat pada formulasi 2 pada brownies dan cookies sukun.

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