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

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.