Siswanti, Anandito RBK, Manuhara GJ. 2009. Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch. Biofarmasi 7: 10-21. The use of glucomanan and cornstarch flour combination is presumed to produce a strong but elastic edible film as well as to have a lower permeability to H2O. The objectives of this research were: (i) to find out the characteristic of glucomanan resulted from extraction, (ii) to find out the effect of glucomanan resulted from extraction on the physical (thickness and solvability) and mechanical (elongation and tensile strength) properties, as well as edible film inhibition of glucomanan-maizena combination against the water vapour transmission rate, (iii) to find out the edible film capability in inhibiting the apple weight loss through wrapping method, and (iv) to find out the edible film capability in inhibiting the apple weight loss and browning through coating method. This research consisted of six major steps, i.e. material storage, glucomanan extraction, glucomanan characterization, edible film preparation, edible film characterization, and edible film application. In this research, a completely random design was used with two replications in preparing edible film for each treatment of glucomanan concentration and two replications for the edible film characterization testing for each film preparation replication. The data obtained was analyzed for variance, if there was a difference, it was followed with Duncan Multiple Range Test at a significance level of 0.05. The rendemen of iles-iles flour and glucomanan were 15% and 9.88%, respectively. The glucomanan resulted from isolation consisted of 9.78% water, 1.54% N, 0.41% fat, 3.40% ash, 0.55% crude fibre and 84.87% carbohydrate. The increased glucoman concentration tended to increase the thickness, solvability, tensile strength, and elongation of edible film, but it decreased the water vapour transmission rate. The lowest water vapour transmission rate was occured at the edible film with glucoman addition of 15%. The apple pieces weight loss with wrapping method was about 0.0885 g/hour. In coating method, the best result was obtained from composite film of glucomanancornstarch 15%, because of having the lowest weight loss of 0.0597 g/hour and indifferent color brightness of apple until the third-day observation.