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This research was aimed to determine the characters of edible film from Zingiberaceae starch for galamai packaging. This research design was Complete Randomized Design with 4 treatments (temulawak starch, turmeric starch, red ginger starch and white ginger starch) and 3 replications. A better film characteristic for galamai packaging was obtained from temulawak compared to other treatments. Its film properties were: thickness of 0.30 mm, water content of 13.07%, water activity 0.587, waterdoi:10.18517/ijaseit.6.2.710 fatcat:52jeo2xecfdy3la5lvc7jto4ba