My research is on arenga and sago starches, which are derived from plants in the palm family that range widely in Indonesia. Sago starch is used in industry and is imported to Japan for Udon-noodle production. Arenga, on the other hand, is used in Indonesia for traditional noodles and sweets, but has not been researched in depth. The aim of my research is to compare the physical properties of the two starches to provide information for utilization of them in food processing. I am also trying to find ways to modify the physical properties of starches without using chemicals.
I am a researcher as well as a teacher at department of food science and technology in anagricultural university. While I am in Japan, I hope to receive technical guidance and new knowledge from my advisor, Kohyamasan, and also learn about laboratory management.