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

Nidiya Hidayati, Mimi Nurminah, Zulkifli Lubis

2019

Abstract

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.

Paper Citation

in Harvard Style

Hidayati N., Nurminah M. and Lubis Z. (2019). Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and Mocaf Flour).In Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART, ISBN 978-989-758-404-6, pages 120-123. DOI: 10.5220/0008527701200123

in Bibtex Style

@conference{iconart19,
author={Nidiya Hidayati and Mimi Nurminah and Zulkifli Lubis},
title={Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and Mocaf Flour)},
booktitle={Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART,},
year={2019},
pages={120-123},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008527701200123},
isbn={978-989-758-404-6},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART,
TI - Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and Mocaf Flour)
SN - 978-989-758-404-6
AU - Hidayati N.
AU - Nurminah M.
AU - Lubis Z.
PY - 2019
SP - 120
EP - 123
DO - 10.5220/0008527701200123