Ginger (Zingiber officinale) for 2000 years has already known as spice with strong aroma and contain antimicrobial to prevent food from contamination fungi and bacteria. Bread is common food from flour with yeast which use as easy food or as rice subtitusion during breakfest which low shelf life so we need a natural preservation to protect bread. The Purpose of this experiment to known antifungal activity ginger againist rhizopus stolonifer. The best concentration, form and type of ginger also obtained. The parameters analyzed are moisture content, physical include height, weight and volume of bread, texture bread with texture analyzer and sensory test was also performed to know the consumer's acceptance. Gajah ginger has MFC point 3.88 % and MIC point 0.97% against fungi Rhizopus stolonifer. Ginger in powder form with 15% concentration can make bread with the best characterictis of moisture content 19.17%, Firmness texture 25.98 g and bread volume spesific 8.27 ml/g. Gajah ginger is the best type that produce the bread based on the moisture content 24.86%, texture firmness 86.36 g and bread volume spesific 2.17 ml/g.