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Estiningtyas HR, Kawiji, Manuhara GJ. 2012. The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating. Biofarmasi 10: 7-16. The addition of ginger extract containing natural antioxidants into the edible coating sausage is expected to reduce the oxidative deterioration of lipid in sausage. The objectives of this study were to determine the concentration of ginger extract addition to edible coating sausage, to determine the effect of ginger extract addition to edible coating on the level of lipid damage in sausage during storage, and to determine the physical and mechanical characteristics of edible film which most preferred by panelists compared with control. This study consisted of five main stages, i.e. the preparation of ginger extract, making edible film solution, the application of edible film, the edible film application as sausage coating, the characterization of edible film. This study used a random complete design with two replications of making edible film for each treatment of ginger extract concentration and two replications of characteristic test of edible film. The obtained data were analyzed for variant, if there was difference then it was continued to be analyzed with Duncan's Multiple Range Test at 0.05 of significance level. Based on the test results conducted on the application of edible coating sausage (organoleptic test, loss weight test, and lipid oxidation test), it was determined that the best treatment was the addition of 10% ginger extract on edible coating sausage. The edible film with 10% ginger extract addition was selected for the physical and mechanical characteristics test. When it was compared with control (without the addition of ginger extract), the results showed no significant difference for all parameters, except the solubility test. The solubility of edible film with the addition of ginger extract was higher than control.