Edible film as food packaging is an alternative solution to maintain Dodol quality and prevent to decay during storage. Commonly, edible films were prepared from starch-based materials. Nevertheless, the edible film which only made from starch has a limitation due does not provided antibacterial properties. Therefore, this study aims to synthesis and characterize of edible film from Nagara sweet potato with addition of garlic essential oil which applicated for Kandangan Dodol packaging. Synthesis of edible film was carried by prepared starch derived Nagara sweet potato by extraction. Garlic essential oil was added with various concentrations (0%, 0.25%, 0.5%, 0.75% v/v total). Furthermore, the edible film was characterized to determine the effect of the concentration of garlic essential oil extract on thickness, water absorption, air solubility, and mechanical properties of the edible film, as well as the application of edible film on Kandangan Dodol to determine the stored life time. Edible film with the addition of 0.75% garlic essential oil has a thickness of 0.1 mm with resistance and solubility to water of 50.53% and 39.46%., respectively. The presence of garlic essential oil in edible film has an important role to maintain the quality of Kandangan Dodol on antibacterial activity.

Instant noodles are very popular among Indonesian people. It is due to its cheap and easy to serve. Therefore, the consumption of instant noodles may increase every year based on the population. However, the increase in consumption of instant noodles has an impact on the plastic waste generated that will be caused pollution into the environment due to difficult to degrade. Edible film from Nagara starch with red ginger essential oil is potentially used as food packaging due to easily degraded and environmentally friendly. Nagara starch was synthesis from Nagara sweet potato which locally growth in South Kalimantan, Indonesia. Edible film was fabricated by mixing and heating nagara sweet potato starch with demineralized water until boiled, then followed by added glycerol, sorbitol and stirrer until homogeneous for 45 min. The obtain solution was heating down until 40 °C which afterward added the red ginger essential oil with varied concentration (0-1.5 % wt.) and mixed for 20 min. The film was casted and dried in oven for 24 h at 60 °C. All edible film with different red ginger essential oil concentration characterized by water resistant, water solubility, thickness, elongation, tensile strength and microbial test. The nagara starch edible film has successfully fabricated with addition red ginger essential oil and shows physical characteristics of white, slightly yellow, clear, transparent, thin and tends to be elastic. The result exhibits nagara edible film (1 % red ginger essential oil) has good characteristic according to water resistant (58.3 %), water solubility (33 %), tensile strength (1.84 N/mm2), elongation (17.9 %), and thickness analysis (260 mm). The obtained edible film was suitable for packaging instant noodles seasoning. In other hand, the presence of red ginger essential oil in edible film has critical role for maintaining the food from microbes due to it acts as antimicrobial agent.