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

The experimental works involved preparing modified cassava using cross-linker sodium trimethyl phosphate (STMP) and catalyst (sodium chloride) towards its chemical characteristic. In this study, the number of cross-linker and catalyst were varied to determine the effect of each amount of cross-linker and catalyst towards the value of solubility, swelling power, freeze-thaw, and FTIR analysis. Their structural and functional properties were also characterized by Fourier Transform Infrared (FTIR). This study found that the properties of modified cassava containing 2% (w/w) of the catalyst were less effective than the modified cassava comprised of 4% (w/w) sodium chloride. The 2% (w/w) content of cross-linker in the modified cassava model was the best amount of STMP to be used in this process.

This study aims to analyze the chemical characteristics of sago starch cross‐linked with sodium trimetaphosphate (STMP) and sodium chloride as a catalyst. The modified sago is applied as a functional material, such as for a drug delivery matrix. The study investigates the effects of cross‐linker agents and catalysts (starch/STMP/catalyst) on swelling factor, solubility, and freeze‐thaw stability. The functional and chemical properties of commercial and modified sago starch are comparatively studied. Modified sago starch samples are produced by adding various amounts of sodium trimetaphosphate (0.5, 1.0, and 2.0 g) and the catalyst of sodium chloride (2.0 and 4.0 g) into the reactor in a water bath hotplate at 70 °C and 300 rpm for an hour. The spectra of Fourier transform infrared (FTIR) demonstrate new bands related to phosphorylation. The intensity of the vibration peak of –P = O bending at 1150–1414 cm–1 and P–O–C stretching at 995–1050 cm–1 appears in the spectra of the samples. The spectra from FTIR spectroscopy confirm that the commercial sago starch is successfully modified.