Tapioca and corn starches have been used to make starch-based edible film, but they have different characteristics due to different amylose and amylopectin content. Edible film is an effective carrier to inserting natural compound that has beneficial property of the food. Clove oil is known as strong antimicrobial agent. With double emulsion, the clove oil can be incorporated into the edible film. This research was aimed to investigate characteristics of edible film made with tapioca and corn starch based edible film incorporated with different concentration (5, 10, and 15%) of clove oil double emulsion. MBC/MFC of clove oil was determined against E. coli, S. aureus, R. stolonifer, and A. niger having value of 1.95, 1.46, 0.52, and 0.35 mg/mL, respectively. Droplet size, viscosity, and stability of clove oil double emulsion were analyzed. The clove oil double emulsion had small droplet size, high viscosity and good stability. Incorporation of clove oil double emulsions into different starch type and concentration resulted in significantly different properties. Tapioca starch based edible films generally had lower opacity, lower thickness, and higher elongation. Corn starch based edible films produced higher tensile strength, lower swelling index and delivered better antimicrobial activity. Increasing concentration of clove oil double emulsion resulted in higher thickness, elongation, opacity, swelling index, WVTR, and higher antimicrobial activity. Edible film made with corn starch and added with 5% double emulsion possessed the most desirable characteristics as it had better thickness, opacity, tensile strength, swelling index, and adequate antimicrobial activity.