The Objective of this research was to determine the appropriate level of fiber from pineapple core add to bread.The bread were prepared with 5, 10 and 15 percent fiber respectively. The result showed that, more on renewable fiber affects physical qualities. Is that the Lightness (L*) is different, yellowness (b*) and redness (a*) increased. Texture Profile Analysis found that the Hardness and Chewiness tend to increase, cohesiveness and springiness decreased (p<0.05).  Dietary fiber in bread with 5, 10 and 15 percent fiber respectively are 3.73, 4.17 and 6.62 grams. The sensory preferences showed that Bread add pineapple core at 5 percentage had the highest score, therefore, 5 percentage pineapple core was the most appropriate proportion in bread.

Keywords: Dietary fiber from pineapple cores, Bread, Quality of Bread