Pineapple fiber flour is a solid waste of pineapple industry. In this research, the processing included washing, drying, milling and shieving (80 mesh) so that produce pineapple fiber flour. The purpose of this research was to determine the best combination of treatment of pineapple fiber flour concentration and the kind of bread improver to produce sweet bread which had good quality, preferred by consumer and had high fiber content,
This research used Completely Randomized Design with Factorial Pattern (2 factors). The first factor was the concentration of pineapple fiber flour (2.5, 5 and 7.5%) and the second factor was the kind of bread improver (sodium bicarbonat, ammonium bicarbonat and without bread improver).
It was found that the best treatment based on sensoric evaluation of sweet bread is the concentration of pineapple fiber flour of 2.5% with ammonium bicarbonat addition. This sweet bread had 29.89% moisture content, 11.2% crude fiber, calory value = 263.33 cal/100g, hardness value = 0.01 kg/cm2 and improving volume = 158.4 %, taste score = 5.87 (rather
like), color score = 6.07 (rather like) and texture score = 6.4 (rather like until like).
Key Words : Sweet Bread, Pineapple Fiber Flour, Bread Improve
