Jackfruit seed flour (Artocarpus heterophyllus) is a dry product that is hygroscopic. Moisture adsorption by jackfruit seed flour can trigger damage to jackfruit seed flour. This study aims to examine the moisture sorption isotherm in jackfruit seed flour plotted in the Guggenheim Anderson de Boer (GAB) model. The Guggenheim Anderson de Boer model was evaluated to test the model's accuracy using the mean relative deviation (MRD) value. The research was conducted at various adsorption temperatures (25, 30, 35, 40, 45) oC and saturated salts (NaOH, MgCl2, KI, NaCl, KCl, BaCl2) which have different relative humidity (RH) values. The results of the research indicated that the equilibrium moisture content (Me) in jackfruit seed flour increased following the increase in the relative humidity (RH)/water activity (aw) value and the equilibrium moisture content decreased due to the increase in the test temperature. The moisture sorption isotherm curve of the Guggenheim Anderson de Boer model at a test temperature of 35 oC most accurately describes the characteristics of jackfruit seed flour with a mean relative deviation of 3,71. The moisture sorption isotherm curve of the Guggenheim Anderson de Boer model on jackfruit seed flour belongs to type II, which is a sigmoid (letter S).