KAJIAN PEMBUATAN DARK COOKIES DENGAN PENGGUNAAN TEPUNG UBI TALAS DAN PENAMBAHAN ARANG MERANG PADI SEBAGAI PEWARNA ALAMI

Waste of rice straw commonly used for animal feed, fertilizer and industrial needs. Furthermore, waste straw that was burned being charcoal can be used for natural dye. The dye has potential to be applied on cookies product. Cookies are food products that made from wheat flour. Development of the current food diversification trend, the wheat flour can be replaced by tuber flour from various types of tubers, one of them is taro. The aim of this study was to determine the interaction between the concentration of charcoal from rice straw as natural dye and the addition of taro flours to the physical and chemical properties of dark cookies. The experimental design that used in this research is randomized block design(RAK) by 2 factors. The first factor was the addition taro flours at 3 levels (100%, 80%, 60%) and the second factor being the concentration of charcoal rice straw at 3 levels (2g, 4g, 6g). The Parameters in this research are water content, fat content, protein content, iodine absorption, color intensity (L, a +, b +) and hedonic test (appearance, texture, taste skoring) of dark cookies. Results showed there was no interaction between the addition taro flour and the concentration of charcoal rice straw on the parameters that was analyzed. However, both of these factors showed a very significant effect on the ash rate parameters of cookies. the first factor had an effect on ash rate parameters (3,54%), protein content (4,18%) and fat content (3,58%). The second factor had an effect on the water content parameters (6,03%), ash content (3,75%), iodine absorption capacity (101.89mg/g), brightness color (41,63) and hedonic test (2,94)