Edible film has been known as alternative packaging for food products due to environmental issues. The objectives of this research were to determine the best concentration of corn starch and glycerol and to determine the best types of fatty acids which produced edible film with the best physical and mechanical characteristics. The main characteristics that concerned in this research were thickness, tensile strength, elongation, and water vapor permeability (WVP).Corn starch and glycerol as plasticizer with different concentration affectedon film characteristics were investigated. The result showed that corn starch increased thickness and both factors had interaction on film mehanical characteristics like tensile strength and elongation.Tensile strength increased at the same time as corn starch and glycerol concentration increased while elongation increased by decreasing the corn starch concentration and increasing glycerol concentration.The effect of addition of fatty acids on edible film was also observed in this research. The main characteristic that most affected by the addition of fatty acids was WVP. The result showed that edible film combined with stearic acid had lower WVP than with oleic acid. The best corn starch concentration added was 3% and for glycerol was 1% while stearic acid had better effect on film WVP.