Food packaging plastic waste is one of the largest contributors to enviromental damage. Biodegradable packaging is an alternative to the plastic waste problem which can be developed into active packaging. Processed garlic extract can be added into packaging formula to prevent the oxidation process of food products. The objective of this research is to develope active packaging made from tapioca and processed garlic. The different ratio of tapioca:glycerol (80:20, 75:25, 70:30) and different processed garlic extract concentration (0.5%, 1%, 1.5%) were used. Parameters of physical, mechanical, and permeability were observed. Which then continue applied on fried peanut product, by evaluated the peroxide and TBA value after 1 and 2 weeks storage. The result shows that the best active packaging was the one with tapioca and glycerol ratio of 70:30 and 1% processed garlic extract addition. The result also shows that the best active packaging can prevent the oxidation process of fried peanut product during storage at room temperature.