Jackfruit (Artocarpus Heterophyllus Lam.) seed may be utilized as the basic material in the preparation of edible film since it is rich in starch. This study was aimed to determine three best concentrations of jackfruit seed starch and plasticizer that would result in good characteristics of edible film, which are tensile strength, elongation, thickness, and water vapor transmission rate (WVTR). The study was also aimed to determine the shelf life of strawberry coated with jackfruit seed starch edible film at room and refrigeration temperature. The jackfruit seed starch was extracted using di fferent concentrations of sodium metabisulphite (0, 0.25, 0.5, and 0.75%). Extraction using 0.5% sodium metabisulphite resulted in the highest yield of starch (47.51% db). Combinations of jackfruit seed starch (3.5, 4.5, 5.5, and 6.5%) and plasticizer (1, 2, and 3%) were used in the making of edible film. The combination of 3.5%-3% of starch and plasticizer was chosen due to the low WVTR, the 5.5%-1% combination was chosen due to the high tensile strength, and 3.5%-1% was chosen due to the low water vapor transmission rate and intermediate tensile strength. These combinations were applied to the strawberry fruit which was stored at room and refrigeration temperature. The hedonic test showed that the coated strawberry was accepted by the panelists. The strawberry that was coated and stored in room temperature had 3 days in shelf life as compared to the control which had less than 36 hours. The coated strawberry stored in refrigeration temperature had a markedly longer shelf life of 26 days as compared to that of the control of 10 days.