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Lactobacillus reuteri is one of the good microorganisms that play a role in the digestive health of children, such as diarrhea and constipation. Papaya is a on of tropical fruit rich in valuable nutrients and has a good taste. This research aims to process papaya juice with L. reuteri into functional biscuits. There were 3 variations of papaya juice formulation, namely S1, S2, and S3, based on papaya and CO2-free water content (S1= 1: 0.5; S2= 2: 1; and S3= 3: 2). Then, all samples were inoculated for 14 days with Lactobacillus reuteri LRE02-DSM 23878 5% b/v (anaerobic conditions). The part of papayas used was pure ripe flesh. The fermented products were made into flour with a freeze dryer, then the powder was mixed and stirred with the addition of 5% water using a mixer with a power of 102-189 rpm for 30 minutes and then put in the oven for 15 minutes with a temperature of 70-90 C so that it became cookies. Sample variation was done to determine the average significance of the antioxidant content in it. In the next step, Vitamin C analysis of all three cookie samples was performed using the Iodometric Titration Method in mg/100g and antioxidant activity using the 2.2-diphenyl-1-picrylhydrazyl (DPPH) method. The results of vitamin C and antioxidant activity in each sample of cookies; S1 was 98.64 mg/100g with 32.91% antioxidant activity, S2 was 91.73 mg/100g with 25.70% of antioxidant activity, and S3 was 109.88 mg/100g with 38.90% antioxidant activity. The formulation for the number of cookie samples containing the highest vitamin C was S3...