Coix seed (Coix Lacryma-jobi L.) or commonly known as adlay or jali is high in starch, however, limited number of utilization studies based on coix seed were done despite its richness. In order to develop the utilization of coix seed, the high amount of starch in coix seed is expected to be utilized as the main material in edible film production. This study was aimed to determine combinations of coix seed starch and plasticizer concentrations which would result in good characteristics of edible film including tensile strength, elongation, thickness, and water vapor transmission rate. The coix starch was extracted using different concentrations of sodium metabisulphite (0, 0.25, 0.5, and 0.75% w/v) and the 0.5% sodium metabisulphite resulted in the highest yield (9.84% db). The combinations of coix seed starch (3, 4, 5, and 6% w/v) with glycerol as plasticizer (30, 40, 50% w/w) were used in the making of edible film. The combinations of 3%-30% and 3%-40% (starch-plasticizer) were chosen because of the low water vapor transmission rate and intermediate tensile strength, and 4%-30% (starch-plasticizer) for high tensile strength properties and intermediate water vapor transmission rate. Further study was conducted to determine the shelf life of strawberry fruit by applying the coix seed starch edible film solution and storing in room temperature as well as refrigerator temperature. The preference test and scoring test showed that the coated strawberries have no difference with the uncoated strawberries in consumer acceptance. The uncoated (control) strawberries storage test showed resulted of less than 36 hours shelf life at room temperature and 10 days shelf life at refrigeration temperature, whereas the shelf life of coated strawberries at room temperature and refrigeration temperature storage were 3 days and 27 days shelf life respectively.