Abstract
This research was aimed to determine the characters of edible film from Zingiberaceae starch for galamai packaging. This research design was Complete Randomyzed Design with 4 treatments (temulawak starch, turmeric starch, red ginger starch and white ginger starch) and 3 replications. From the research it could concluded that edible film from temulawak starch had a better film characteristic for galamai packaging than other treatments. Its film properties were: thickness of 0,30 mm, water content of 13,07%, water activity 0,587, water evaporation 0,43 g/m 2 .h, and antimicrobial activity against microorganisms on galamai of 2,4 mm (clear zone), and perfectly spread film under microscopic observation.
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