PENGARUH SARI JAHE MERAH (Zingiber officinale Rosc.) SEBAGAI ANTIMIKROBA TERHADAP ZONA HAMBAT EDIBLE FILM (Dimanfaatkan sebagai LKPD Zat Aditif pada Makanan untuk Pembelajaran IPA Siswa SMP Kelas VIII)

Red ginger is a plant belonging to the Zingiberaceae family. Red ginger rhizome contains several components of essential oils and phenol derivatives of gingerol that can inhibit the growth of pathogenic bacteria, such as Escherichia coli. Edible film that containing antimicrobial agents can reduce or inhibit the growth of pathogenic microorganisms in foodstuffs. Edible film from corn starch with mixture of red ginger cider is expected to preserve and reduce the risk of food poisoning because it cah inhibit pathogenic bacteria. The aims of this research are to investigate the effects of red ginger (Zingiber officinale Rosc.) cider concentration and the best of its concentration to the diameter of inhibition zone of Escherichia coli in edible film. The kind of research used is True Experiment Design research and the design used is The Posttest Control Group Design, research by the presence of treatment, repetition, and control. The research draft using Complete Random Design (CRD) with 1 control group (without red ginger cider addition) and 4 treatment groups concentration red ginger cider (10%, 20%, 30%, and 40 %). The data in the form of inhibitory zone diameter of Escherichia coli. Data analysis technique used is Oneway Variant Analysis and Duncan Test with significance level of 5%. The result showed that there is an effects of red ginger (Zingiber officinale Rosc.) cider concentration to the diameter of inhibition zone of Escherichia coli in edible film. Diameter of inhibition zone increases with the addition of red ginger (Zingiber officinale Rosc.) cider concentration. The best concentration that produced the greatest inhibiton zone is 40% with diameter of 12,15 mm