Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)

This research was aimed to determine the effect of the addition red ginger’s(<em>Zingiber officinale, </em>Rosc.) concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD) consist of 5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%) and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward a_w, thickness and water vapor transmission rate, but not significantly affected toward water content. The best edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80), taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, a_w 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m².hour