Characteristics of Dumpling Wrapper from Orange Sweet Potato

(Ipompea Batatas L.) Puree Addition and Composite Flour (Wheat

and Mocaf Flour)

Nidiya Hidayati1, Mimi Nurminah1,2 and Zulkifli Lubis1

1Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera Utara, Medan, Indonesia
2Centrefor Tuber and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera Utara

Keywords: Dumpling Wrapper, Orange Sweet Potato Puree, Mocaf.

Abstract: Dumpling is a food products originating from China that usually have filling in it. The dumpling wrapper is
usually made from wheat flour, tapioca flour, margarine, and egg. The efforts to reduce wheat flour import
in Indonesia is the use of mocaf as wheat flour substitute and the addition of orange sweet potato puree to
improve nutritional value. This study treatment were ratio of wheat flour and mocaf of 100:0, 75:25, 50:50,
25:75 and the addition of orange sweet potato puree of 10%, 20%, 30%. The addition of orange sweet
potato puree of 10% (P1), 20% (P2), and 30% (P3) gave rise to significant differences (p <0.01) in regard to
the water, ash, and carbohydrate contents, there was no significant difference (p >0.05) was found in terms
of fat, protein, and carbohydrate levels.

1 INTRODUCTION 2 MATERIAL AND METHOD

One of the food products with pasta as their main The main ingredients used in this study are wheat
ingredients is dumpling. Dumpling is a Chinese food flour, tapioca flour, orange sweet potatoes, eggs,
product that is commonly called as wonton (Hou, margarine, salt, and water that were originated from
2010). Indonesians have high rates of wheat flour- Modern Market in Setiabudi-Medan. While, the
based products consumption that result in an mocaf flour was made at the laboratory of Faculty of
increase in the rates of wheat flour import annually. Agriculture, Universitas Sumatera Utara, Medan.
Meanwhile, in North Sumatera, the production of The reagents used in this experiment include NaOH,
cassava is overflowing and it can proceed into mocaf H2SO4 and aquadest. The process of making the
flour in order to reduce the use of wheat flour for mocaf flour started with selecting the main
making any kinds of food products. The modified ingredient which is cassava, followed by washing,
cassava flour (mocaf) flour is cassava-based flour chopping, and soaking the cassava in an enzyme or
that has been modified through fermentation (Salim, starter for 24 hours, drying, seiging or grinding,
2011). sifting, and packaging. Until then, the mocaf
The researcher intended to increase the fiber (modified cassava flour) was obtained. The
contents of the flour so that the addition of other processing of sweet potato into a puree was done by
ingredients that contain a high amount of fiber is blanching it for 5-7 minutes at initial temperature of
necessary and local ingredients, such as puree of less than 100o C to prevent browning reaction when
orange sweet potato, are preferred. Orange sweet the ingredient is blended, and was subsequently
potato contains a higher amount of vitamin C and B sliced and mashed up using blender (Ferawati 2009).
as well as beta-carotene compared to white sweet As for making the dumpling wrappers, the wheat
potato (Suismono, 2001). Aside from increasing its flour and the mocaf flour were weighed followed by
nutritional value, the addition of orange sweet potato sifting using 80 mesh. Both were mixed with 50 g
puree also affects the color of dumpling wrapper and eggs that had been stirred and 3 g salt. Around 20
makes it more attractive. mL of water was added and all was mixed evenly.
Around 10%, 20% and 30% of orange sweet potato

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Hidayati, N., Nurminah, M. and Lubis, Z.
Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and Mocaf Flour).
DOI: 10.5220/0008527701200123
In Proceedings of the International Conference on Natural Resources and Technology (ICONART 2019), pages 120-123
ISBN: 978-989-758-404-6
Copyright c 2019 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
 Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and
Mocaf Flour)

puree were added into the mixture and it was all This study showed that the addition of orange
stirred and stored for 10 minutes. The dough was sweet potato puree for making dumpling wrappers
flattened into a layer with 0.5 mm thickness. affected the water content, ash content, and
Furthermore, it was cut into square-shape pieces carbohydrate level of the wrappers. The influences
measuring 8 cm x 8 cm. The dumpling wrappers of substitute wheat flour into mocaf flour for making
were packed inside a polyethylene plastic bag and dumpling wrappers on the observed parameters are
were further analyzed (AOAC, 1995). This study presented in Table 2.
was conducted using completely randomized design
factorial that consisted of two factors, namely factor 3.1 Water Content
I that represents the ratio of wheat flour/mocaf flour
(T) of 100:0, 75:25, 50:50, 25:75 and factor II (K) The substitution ratio of the two flour types resulted
10%, 20%, 30%. in a significant influence (P <0.01) on the water
content of the dumpling wrappers. According to the
results presented in Table 1, the lowest water content
was 36.364% which was obtained from the
3 THE EFFECT OF ORANGE dumpling wrappers made using 25:75 (T4)
SWEET POTATO (IPOMOEAE wheat/mocaf flour ratio and the highest water
BATATAS L.) PUREE content (40.353%) was found in those wrappers
ADDITION AND made using 100:0 (T1) wheat/mocaf flour ratio. The
more puree added to the dumpling dough, the higher
SUBSTITUTION OF MOCAF water content found within the dumpling wrappers
(MODIFIED CASSAVA FLOUR) (Wahyuni et al., 2015).
ON THE QUALITY OF Table 2 shows that orange sweet potato puree
addition results in a significant (p <0.01) influence
DUMPLING WRAPPER on the water content of the dumpling wrappers. The
highest water content was 40.058% which was
This study showed that substitution of wheat flour obtained from the dumpling wrappers made using
by using mocaf flour in the making of dumpling 30% (P3) sweet potato puree, while the lowest water
wrappers affected the water content and protein content (34.999%) was found in those wrappers
level. The influences of substituting wheat flour into made using 10% (P1) sweet potato puree. When the
mocaf flour for making dumpling wrappers on the puree was made, a specific amount of water was
observed parameters are presented in Table 1. added to increase the water content of the orange
sweet potato puree. The more puree added to the
Table 1: The effects of wheat/mocaf flour ratio on quality dumpling dough, the higher water content found
of dumpling wrapper.
within the dumpling wrappers. Sweet potato flour
Wheat/mocaf flour ratio had dietary fiber content about 3,78% meanwhile in
Parameters
T1 T2 T3 T4 wheat flour about 2-2,5%. Dietary fiber had effect
Water content (%)** 40.353 37.110 36.919 36.364 on moisture content. There were many free hydroxyl
Ash content (%)tn 1.989 1.968 1.966 1.861 group that had ability to binding water (Santoso,
Protein content (%)** 9.267 8.115 7.501 6.336 1999).
Fat content (%)tn 15.475 15.617 15.584 15,557
Carbs content (%)tn 36.935 37.348 37.782 35.903 3.2 Ash Content
Table 2: The effects of orange sweet potato puree on the According to Table 1, the substitution ratio of the
quality of dumpling wrapper.
two flour types did not result in a significant
Orange sweet potato puree addition influence (P >0.05) on the ash content of the
Parameters P1 P2 P3 dumpling wrappers. The ash content was similar
(10%) (20%) (30%) across the different substitution ratios, ranging from
Water content (%)** 34.999 38.003 40.058 1.861% - 1.989% and thus the LSR (Least
Ash content (%)** 1.787 1.934 2.118 Significant Range) test was discontinued.
Protein content (%)tn 7.764 7.805 7.845 In contrast, the addition of orange sweet potato
Fat content (%)tn 15.490 15.539 15.645 puree gave rise to a significant influence (p <0.01)
Carbs content (%)** 39.983 36.692 34.302
on the ash content of the dumpling wrappers. Table
2 shows the highest ash content (2.118%) was found

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ICONART 2019 - International Conference on Natural Resources and Technology

in the dumpling wrappers containing 30% (P3) addition of orange sweet potato puree did not result
orange sweet potato puree, while the addition of in a significant change (p >0.05) on the fat content.
10% (P1) puree resulted in the lowest ash content The fat content was similar across the different
(1.787%). The influence of puree addition on the puree concentrations, ranging from 13.710% -
ash content could result from the ash level contained 15.650% and thus the LSR (Least Significant
in the orange sweet potato. Orange sweet potato Range) test was discontinued.
generally contains high amount of calcium and iron
which are 86.62 ppm and 19.18 ppm, respectively, 3.5 Carbohydrate Content
according to (Kurniasih and Munarti, 2015). The ash
content of purple flesh sweet potato flour contain The substitution ratio of wheat and mocaf flour did
about 2% (Antarlina and Utomo, 1999). National not significantly affect (p >0.05) the carbohydrate
Standarization of Indonesia ash content of wheat content of the dumpling wrappers. The carbohydrate
flour about 0,7%. It showed that the higher purple content was similar across the different substitution
flesh sweet potato flour the higher ash content of egg ratios, ranging from 35.903% - 37.782% and thus
roll (Badan Standarisasi Nasional, 2009). the LSR (Least Significant Range) test was
discontinued.
3.3 Protein Content Conversely, the addition of orange sweet potato
puree gave rise to a significant influence (p <0.01)
The substitution ratio of the two flour types also on the carbohydrate content of the dumpling
resulted in a significant influence (P <0.01) on the wrappers. The highest carbohydrate content
protein content of the dumpling wrappers. (39.983%) was found in the dumpling wrappers
According to the results presented in Table 1, the containing 10% (P1) orange sweet potato puree,
lowest water content was 6.336% which was while the addition of 30% (P3) puree resulted in the
obtained from the dumpling wrappers made using lowest carbohydrate content (34.302%). The more
25:75 (T4) wheat/mocaf flour ratio and the highest puree that we added, carbohydrate will highier of
water content (9.267%) was found in those wrappers the dumpling wrappers. The level of carbohydrate
made using 100:0 (T1) wheat/mocaf flour ratio. tends to rise with the addition of orange sweet potato
According to Nursasminto (2012), the lesser the puree (Retnaningtyas and Widya, 2014). Levels of
proportion of wheat flour used, the lower the protein carbohydrate are influenced by other nutritional
content would be. The addition of mocaf flour components. The other nutritionals components
reduces the protein content owing to the low protein were lower, so levels of carbohydrate were higher.
level contained in the mocaf flour that account for The lower water content in foodstuffs, the other
only 1%. Salim (2011) also reported that mocaf flour component like carbohydrate and mineral higher
has lower level of protein compared to wheat flour (Muchtadi et al, 2010).
as it does not contain any gluten, while gluten is
abundant in the wheat flour. Wheat flour is made of
wheat seeds and contains high amount of Gluten. 4 CONCLUSIONS
Gluten is a type of protein naturally found in all
types of cereals or seeds that is insoluble in water Substitution of wheat flour into mocaf flour using a
(Ihromi, 2018). The addition of orange sweet potato wide variety of wheat/mocaf flour ratios of 100:1
puree did not result in a significant change (p >0.05) (T1), 75:25 (T2), 50:50 (T3), and 25:75 (T4)
on the protein content. The protein content was
resulted in significant differences (P <0.01) in terms
similar across the different puree concentrations,
of water and protein contents, however no such
ranging from 7.764% - 7.845% and thus the LSR
difference was found (p >0.05) in regard to the ash,
(Least Significant Range) test was discontinued. fat, and carbohydrate contents. The addition of
orange sweet potato puree of 10% (P1), 20% (P2),
3.4 Fat Content and 30% (P3) gave rise to significant differences (p
<0.01) in regard to the water, ash, and carbohydrate
The substitution ratio of wheat and mocaf flour did contents yet no significant difference (p >0.05) was
not significantly affect (p >0.05) the fat content of found in terms of fat, protein, and carbohydrate
the dumpling wrappers. The fat content was similar levels.
across the different substitution ratios, ranging from
13.710% - 15.650% and thus the LSR (Least
Significant Range) test was discontinued. The

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 Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and
Mocaf Flour)

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