The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel\u27protein, gambir (Uncaria gambir Roxb), and Citrus hystic extract. The research design was completely randomized factorial design with three replications. There were three studies: the addition of eel\u27s protein extract, Uncaria gambir Roxb extract, and pH value at the concentration 0 % (v/v), 3 % (v/v), 6 % (v/v), 0 % (w/v), 1.5 % (w/v), 3 % (w/v), and 3, 4, 5, 6 respectively. The results showed that eel\u27s protein extract concentration significantly effected (at 5 % level test) on thickness and solubility, the Uncaria gambir Roxb extract concentration significantly affected the thickness, percentage of elongation and solubility and interaction between Uncaria gambir Roxb extract and pH value significantly affect the solubility. Charaterictics of the edible film was as follows: thickness 0.15 to 0.28 mm, percentage of elongation 37.17 to 84.4 %, solubility 4,00 to 69.57 %, water vapor transmission rate 4.09 to 11.77 g.m-2.d-1, and inhibition zone for microbe 0.44 to 2.79 mm
