Publications by authors named "Heni Radiani Arifin"
Corn starch-based nanocomposite films usually have low moisture barrier properties. Adding virgin coconut oil (VCO) as a hydrophobic component can improve the nanocomposite film's characteristics, especially the film's permeability and elongation properties. This study aimed to determine the role of VCO with various concentrations (0, 3, 5 wt%) on the physical, mechanical, and water vapor transmission characteristics of corn starch/NCC-based nanocomposite films.
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- Pancakes traditionally use wheat flour, which some people can't consume due to gluten allergies, prompting the exploration of alternative flours like modified cassava (mocaf), arrowroot, and suweg flour.
- Mixing these flours in different ratios (70:15:15, 70:20:10, and 70:20:5) affected various qualities such as viscosity, color, and texture of the composite flour.
- The best mix for producing a gluten-free pancake with a texture and taste closest to regular pancakes was found to be 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.
Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA).
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