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Synthetic packagin g caused negative impact s on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging due to the biodegradable p roperties . The two stages cinnamon leaves o leoresin contain active compounds th a t performed the antimicrobial and antioxidant a ctivity . In this study, addition of two stages cinnamon leaves oleoresin on edible tapioca film can affect the characteristics of the edible film. E ffect of two stages cinnamon leaves oleoresin on edible films char a cteristics was investigated . The results showed that the addition of two stages cinnamon leaves o leoresin (0%, 0 . 025%, 0 . 5%, 0 . 075%, and 0 . 1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, while affect ed the elongation and microbial inhibition of edible film. T he edible film with the addition of 0.1% two stages cinnamon leaves o leoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0 . 128 mm, tensile strength of 0 . 2189 MPa, elongation of 283 . 2721%, water vapor transmission rate of 29.786 g / jam.m 2 , and microbial inhibition zone of 31 . 394 mm .

PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA