For the first time, the association of uwi starch film and ginger essential oil allowed the films has antibacterial and radical scavenging activities. Incorporation of ginger essential oil into uwi starch film at level more than 0,5% led to a significant inhibitory effect to Escherichia coli. As the concentration increased, the zone of inhibition also increased. The greatest zone of inhibition with good mechanical properties was observed at 3% level against Escherichia coli. Incorporation ginger essential oil in to uwi starch can make uwi starch film to be radical scavenging edible film in range concentration 5%-3% v/w.