Turmeric (Curcuma longa L.) is a famous food product high in curcumin as an antioxidant compound. Curcumin has keto-enol tautomerism that affected by acid and base condition. The aim of this research was to determine the effect of acid and base toward antioxidant activity from curcumin and applied to edible film. Turmeric was extracted using maceration method with ethanol as the solvent. The result from maceration, curcuminoid, was reacted with acid (citric acid) and base (guanidine) and analyzed based on antioxidant activity and pH then identified using thin layer chromatography. The reaction of curcumin with citric acid 0.001 M and curcumin compound was found out have the best antioxidant activity (65,20 ± 1,45 µg/mL; 54,00 ± 0,24 µg/mL respectively ). Both reaction were applied to edible film to evaluate the antioxidant activity, tensile strength, elongation, thickness, water vapor transmission rate with different concentration (0,1% and 0,3 %), and identified using liquid chromatography – mass spectrometry, fourier transform infrared method, and UV-VIS spectrophotometry. The highest antioxidant activity was shown by curcuminoid with 0,3 % concentration in edible film (3132,34 ± 36,36 µg/mL). Edible film with addition of 0,1 % curcuminoid reacted with 0,001 M citric acid had higher tensile strength of 1,85 ± 0,07 MPa. On the other hand, edible film added with 0,3 % curcuminoid reacted with 0,001 M citric acid had higher thickness and water vapor transmission rate of 0,16 ± 0,01 mm and 7,28 ± 0,08 g/m2 hour, respectively. However, elongation analyses were not significantly different in the edible film