Food quality decrease happens up to storage, distribution and transportation. Qualities decreased information be detected by smart packaging have particular indicator. Smart packaging aims to keep condition of food in packaging and gives information about food quality precisely and product security. This research intent to result smart packaging that detects existence Escherichia coli and Pseudomonas Sp . This bacteria gets patogen's character that cause poisoned and infection on body and gets to make soft texture to the meat flesh, meanwhile on fruit and vegetable gets to cause rot, finger rot , and soft texture. These bacteria generally appear in fresh meat, meat products, fruits and vegetables. Smart labels are made from selective media, that Eosin Methylene Blue (EMBA) and Selenit Enrichment Broth (SEB), in formulated with agar powder, tapioca flour and glycerol. Smart label application on fish, meat, tomatoes and spinach produces the right response to detect quality damage in foodstuffs, shown in the results of determination of shelf life, calculation bacteria of Total Plate Count (TPC), measurement of physical properties (tensile strength, elongation, thickness ), color analysis with chromameter and intelligent label sensitivity testing.