The effects of lignin on mechanical, biodegradability, morphology, and thermal properties of PP/PLA/lignin were investigated. PP/PLA/lignin film were manufactured by adding PP, PLA, lignin and compatibilizer into rheomix at 200°C, at 70 rev min⁻¹ for 30 minthen pressed using Hydraulic Hot Press at 200°C–210°C, at 6 bar for 20 min. The functional groups of PP/PLA/lignin were analyzed using FTIR. The surface morphology, mechanical properties and thermal stability was measured by SEM, tensile strenght and TGA respectively. TThe FTIR intensity of vibration peak of –CH₃ cm^-1 from PP/lignin and PP/PLA/lignin at 997–993, 1458–1451 and 2966–2904 cm^-1 was lower than neat PP. The addition of lignin into PP/lignin, PLA/lignin and PP/PLA/lignin can reduce tensile strength and elongation at break. The thermal stability PP/PLA/lignin was lower than the PP/lignin but higher compared to PP/PLA biocomposites. The biodegradability of PP/PLA/lignin biocomposites was two times higher than that of PP/lignin.

Starch is widely applied in various industrial sectors, including the food industry. Starch is used as a thickener, stabilizer, or emulsifier. However, arrowroot starch generally has weaknesses, such as unstable under heating and acidic conditions, which are generally applied to processing in the food industry. Modifications were applied to improve the characteristics of native arrowroot starch. In this study, arrowroot starch was modified by heat-moisture treatment (HMT), octenylsuccinylation (OSA), and dual modification between OSA and HMT in a different sequence––namely, HMT followed by OSA, and OSA followed by HMT. This study aims to determine the effect of different modification methods on the physicochemical and functional properties of native arrowroot starch. The result shows that both single HMT and dual modification caused damage to native starch granules, such as the formation of cracks and roughness. For single OSA treatment, especially, there is no significant change in granule morphology after modification. All modification treatments did not change the crystalline type of starch but reduced the RC of native starch. Both single HMT and dual modifications (HMT-OSA, OSA-HMT) increased pasting temperature and setback, but, conversely, decreased the peak and the breakdown viscosity of native starch, whereas single OSA had the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and the retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increased the hardness and gumminess of native starch, and the opposite was true for the dual modifications. HMT had a greater effect on color characteristics, where the lightness and whiteness index of native arrowroot starch decreased. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increased water absorption capacity and decreased the oil absorption capacity of native arrowroot starch.

In this study a crude extract of Centella asiatica and ginger extract as bioactive compound on formulated nanoemulsion using sonicator at frequency 20 kHz, 500 Watt with 7-18 kHz ultrasonic wave frequency with emulsification time 10-60 minutes. The formulated nanoemulsion used oil-in-water emulsion type (O/W) weight ratio of 20:80 (% b/w) and Hydrophilic-Lypophilic Balance (HLB) values of the O/W emulsion system in the range of 10.0-16.5 to obtain emulsions on a nanometer scale. Surfactants used in this study were tween 85 and triethanol amine. The results showed that the optimum frequency at 7 kHz with nanoemulsion particle size of 222.9 nm with emulsification time 30 minutes. The effect of surfactant tween 85 on nanoemulsion showed that the higher concentration of surfactant tween 85, the smaller size of the nanoemulsion particle was. The concentration of tween 85 surfactant in the amoun of 8.0% weight was the optimum concentration with 99.2 ± 45.2 nm nanoemulsion particle size on HLB 13.93. The concentration of surfactant tween 85 (8.5 wt%) with HLB 14.50, the nanoemulsion particle size rose again to 126.1 ± 4.5 nm, while the optimum concentration of surfactant triethanol amine at 1.2 wt%, with the particle size of nanoemulsion 82.6 ± 46.5 nm.

Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.

Biofilms made from modified sago starch to improve the mechanical and physical properties have been studied.  This study aimed to prepare and characterize biofilms from sago starch and modified sago (acetylation, oxidation, cross-link and precipitation). Modified of sago starch was prepared by some methods: precipitation using ethanol as solvent, acetylation modified of sago starch using acetic anhydride, oxidation modification using hydrogen peroxide and cross-link modification using sodium acetate. Biofilms were made from modified sago using glycerol with a concentration of 1.0% weight, where glycerol acts as a plasticizer to impart the thermoplasticity of the starch film. Biofilm made from native sago was then compared to biofilm from modified sago starch. The effects of modified sago starch to the biofilm were measured on its moisture contents, contact angle value, mechanical properties such as elongation and tensile strength. The chemical structures were evaluated by Fourier-transform infrared spectroscopy (FTIR) and morphology of biofilm were measured by Scanning Electron Microscope (SEM). The optimum condition of modified sago starch used in biofilm in this study is by acetylation. The result show that modified acetylation of sago starch can improve the properties of biofilm Keywords: biofilms, sago, acetylation, oxidation, cross link, SEM, FTIR