Characteristics of Dumpling Wrapper from Orange Sweet Potato

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

and Mocaf Flour)

Nidiya Hidayati

, Mimi Nurminah

1,2

and Zulkifli Lubis

Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera Utara, Medan, Indonesia

Centre for 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

One of the food products with pasta as their main

ingredients is dumpling. Dumpling is a Chinese food

product that is commonly called as wonton (Hou,

2010). Indonesians have high rates of wheat flour-

based products consumption that result in an

increase in the rates of wheat flour import annually.

Meanwhile, in North Sumatera, the production of

cassava is overflowing and it can proceed into mocaf

flour in order to reduce the use of wheat flour for

making any kinds of food products. The modified

cassava flour (mocaf) flour is cassava-based flour

that has been modified through fermentation (Salim,

2011).

The researcher intended to increase the fiber

contents of the flour so that the addition of other

ingredients that contain a high amount of fiber is

necessary and local ingredients, such as puree of

orange sweet potato, are preferred. Orange sweet

potato contains a higher amount of vitamin C and B

as well as beta-carotene compared to white sweet

potato (Suismono, 2001). Aside from increasing its

nutritional value, the addition of orange sweet potato

puree also affects the color of dumpling wrapper and

makes it more attractive.

2 MATERIAL AND METHOD

The main ingredients used in this study are wheat

flour, tapioca flour, orange sweet potatoes, eggs,

margarine, salt, and water that were originated from

Modern Market in Setiabudi-Medan. While, the

mocaf flour was made at the laboratory of Faculty of

Agriculture, Universitas Sumatera Utara, Medan.

The reagents used in this experiment include NaOH,

and aquadest. The process of making the

mocaf flour started with selecting the main

ingredient which is cassava, followed by washing,

chopping, and soaking the cassava in an enzyme or

starter for 24 hours, drying, seiging or grinding,

sifting, and packaging. Until then, the mocaf

(modified cassava flour) was obtained. The

processing of sweet potato into a puree was done by

blanching it for 5-7 minutes at initial temperature of

less than 100

C to prevent browning reaction when

the ingredient is blended, and was subsequently

sliced and mashed up using blender (Ferawati 2009).

As for making the dumpling wrappers, the wheat

flour and the mocaf flour were weighed followed by

sifting using 80 mesh. Both were mixed with 50 g

eggs that had been stirred and 3 g salt. Around 20

mL of water was added and all was mixed evenly.

Around 10%, 20% and 30% of orange sweet potato

120

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

 2019 by SCITEPRESS – Science and Technology Publications, Lda. All r ights reserved

puree were added into the mixture and it was all

stirred and stored for 10 minutes. The dough was

flattened into a layer with 0.5 mm thickness.

Furthermore, it was cut into square-shape pieces

measuring 8 cm x 8 cm. The dumpling wrappers

were packed inside a polyethylene plastic bag and

were further analyzed (AOAC, 1995). This study

was conducted using completely randomized design

factorial that consisted of two factors, namely factor

I that represents the ratio of wheat flour/mocaf flour

(T) of 100:0, 75:25, 50:50, 25:75 and factor II (K)

10%, 20%, 30%.

3 THE EFFECT OF ORANGE

SWEET POTATO (IPOMOEAE

BATATAS L.) PUREE

ADDITION AND

SUBSTITUTION OF MOCAF

(MODIFIED CASSAVA FLOUR)

ON THE QUALITY OF

DUMPLING WRAPPER

This study showed that substitution of wheat flour

by using mocaf flour in the making of dumpling

wrappers affected the water content and protein

level. The influences of substituting wheat flour into

mocaf flour for making dumpling wrappers on the

observed parameters are presented in Table 1.

Table 1: The effects of wheat/mocaf flour ratio on quality

of dumpling wrapper.

Parameters

Wheat/mocaf flour ratio

Water content (%)

40.353

37.110

36.919

36.364

Ash content (%)

1.989

1.968

1.966

1.861

Protein content (%)

9.267

8.115

7.501

6.336

Fat content (%)

15.475

15.617

15.584

15,557

Carbs content (%)

36.935

37.348

37.782

35.903

Table 2: The effects of orange sweet potato puree on the

quality of dumpling wrapper.

Parameters

Orange sweet potato puree addition

(10%)

(20%)

(30%)

Water content (%)

34.999

38.003

40.058

Ash content (%)

1.787

1.934

2.118

Protein content (%)

7.764

7.805

7.845

Fat content (%)

15.490

15.539

15.645

Carbs content (%)

39.983

36.692

34.302

This study showed that the addition of orange

sweet potato puree for making dumpling wrappers

affected the water content, ash content, and

carbohydrate level of the wrappers. The influences

of substitute wheat flour into mocaf flour for making

dumpling wrappers on the observed parameters are

presented in Table 2.

3.1 Water Content

The substitution ratio of the two flour types resulted

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

dumpling wrappers made using 25:75 (T4)

wheat/mocaf flour ratio and the highest water

content (40.353%) was found in those wrappers

made using 100:0 (T1) wheat/mocaf flour ratio. The

more puree added to the dumpling dough, the higher

water content found within the dumpling wrappers

(Wahyuni et al., 2015).

Table 2 shows that orange sweet potato puree

addition results in a significant (p <0.01) influence

on the water content of the dumpling wrappers. The

highest water content was 40.058% which was

obtained from the dumpling wrappers made using

30% (P3) sweet potato puree, while the lowest water

content (34.999%) was found in those wrappers

made using 10% (P1) sweet potato puree. When the

puree was made, a specific amount of water was

added to increase the water content of the orange

sweet potato puree. The more puree added to the

dumpling dough, the higher water content found

within the dumpling wrappers. Sweet potato flour

had dietary fiber content about 3,78% meanwhile in

wheat flour about 2-2,5%. Dietary fiber had effect

on moisture content. There were many free hydroxyl

group that had ability to binding water (Santoso,

1999).

3.2 Ash Content

According to Table 1, the substitution ratio of the

two flour types did not result in a significant

influence (P >0.05) on the ash content of the

dumpling wrappers. The ash content was similar

across the different substitution ratios, ranging from

1.861% - 1.989% and thus the LSR (Least

Significant Range) test was discontinued.

In contrast, the addition of orange sweet potato

puree gave rise to a significant influence (p <0.01)

on the ash content of the dumpling wrappers. Table

2 shows the highest ash content (2.118%) was found

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

Mocaf Flour)

121

in the dumpling wrappers containing 30% (P3)

orange sweet potato puree, while the addition of

10% (P1) puree resulted in the lowest ash content

(1.787%). The influence of puree addition on the

ash content could result from the ash level contained

in the orange sweet potato. Orange sweet potato

generally contains high amount of calcium and iron

which are 86.62 ppm and 19.18 ppm, respectively,

according to (Kurniasih and Munarti, 2015). The ash

content of purple flesh sweet potato flour contain

about 2% (Antarlina and Utomo, 1999). National

Standarization of Indonesia ash content of wheat

flour about 0,7%. It showed that the higher purple

flesh sweet potato flour the higher ash content of egg

roll (Badan Standarisasi Nasional, 2009).

3.3 Protein Content

The substitution ratio of the two flour types also

resulted in a significant influence (P <0.01) on the

protein content of the dumpling wrappers.

According to the results presented in Table 1, the

lowest water content was 6.336% which was

obtained from the dumpling wrappers made using

25:75 (T4) wheat/mocaf flour ratio and the highest

water content (9.267%) was found in those wrappers

made using 100:0 (T1) wheat/mocaf flour ratio.

According to Nursasminto (2012), the lesser the

proportion of wheat flour used, the lower the protein

content would be. The addition of mocaf flour

reduces the protein content owing to the low protein

level contained in the mocaf flour that account for

only 1%. Salim (2011) also reported that mocaf flour

has lower level of protein compared to wheat flour

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.

Gluten is a type of protein naturally found in all

types of cereals or seeds that is insoluble in water

(Ihromi, 2018). The addition of orange sweet potato

puree did not result in a significant change (p >0.05)

on the protein content. The protein content was

similar across the different puree concentrations,

ranging from 7.764% - 7.845% and thus the LSR

(Least Significant Range) test was discontinued.

3.4 Fat Content

The substitution ratio of wheat and mocaf flour did

not significantly affect (p >0.05) the fat content of

the dumpling wrappers. The fat content was similar

across the different substitution ratios, ranging from

13.710% - 15.650% and thus the LSR (Least

Significant Range) test was discontinued. The

addition of orange sweet potato puree did not result

in a significant change (p >0.05) on the fat content.

The fat content was similar across the different

puree concentrations, ranging from 13.710% -

15.650% and thus the LSR (Least Significant

Range) test was discontinued.

3.5 Carbohydrate Content

The substitution ratio of wheat and mocaf flour did

not significantly affect (p >0.05) the carbohydrate

content of the dumpling wrappers. The carbohydrate

content was similar across the different substitution

ratios, ranging from 35.903% - 37.782% and thus

the LSR (Least Significant Range) test was

discontinued.

Conversely, the addition of orange sweet potato

puree gave rise to a significant influence (p <0.01)

on the carbohydrate content of the dumpling

wrappers. The highest carbohydrate content

(39.983%) was found in the dumpling wrappers

containing 10% (P1) orange sweet potato puree,

while the addition of 30% (P3) puree resulted in the

lowest carbohydrate content (34.302%). The more

puree that we added, carbohydrate will highier of

the dumpling wrappers. The level of carbohydrate

tends to rise with the addition of orange sweet potato

puree (Retnaningtyas and Widya, 2014). Levels of

carbohydrate are influenced by other nutritional

components. The other nutritionals components

were lower, so levels of carbohydrate were higher.

The lower water content in foodstuffs, the other

component like carbohydrate and mineral higher

(Muchtadi et al, 2010).

4 CONCLUSIONS

Substitution of wheat flour into mocaf flour using a

wide variety of wheat/mocaf flour ratios of 100:1

(T1), 75:25 (T2), 50:50 (T3), and 25:75 (T4)

resulted in significant differences (P <0.01) in terms

of water and protein contents, however no such

difference was found (p >0.05) in regard to the ash,

fat, and carbohydrate contents. 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 yet no significant difference (p >0.05) was

found in terms of fat, protein, and carbohydrate

levels.

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122

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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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