Corn starch-based nanocomposite films usually have low moisture barrier properties. The addition of 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. The results showed that the concentration of 3 wt% VCO was most effective in reducing the WVTR value of nanocomposite films with a value of 4.721 g/m2.h. While the value of tensile strength was 4.243 MPa, elongation 68.58%, modulus of elasticity 0.062 MPa, thickness 0.219 mm, lightness 98.77, and water solubility 40.51%. However, the addition of 5 wt% VCO was more effective in increasing the elongation properties of the film. The addition of VCO gave the appearance of a porous film surface and a finer structure was formed. The FTIR test on corn starch nanocomposite films with the addition of VCO did not show any new absorption peaks. The results of this study may provide opportunities for the development of nanocomposite films as biodegradable packaging in the future.

Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, 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 It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

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. Especially for single OSA treatment, 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, conversely decreasing the peak and breakdown viscosity of native starch. Whereas, single OSA has the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increase the hardness and gumminess of native starch, conversely for dual modifications. HMT has a greater effect on color characteristics, where decreased the lightness and whiteness index of native arrowroot starch. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increase water absorption capacity and decrease the oil absorption capacity of native arrowroot starch.