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Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source commonly used for edible film is starch. Tubers has the potential to be developed into food products, one of which is gembili tuber. Gembili tuber has a high starch yield of 21.4%. Natural starch has properties not resistant to high temperature heating. Natural starch produces a starch suspension with viscosity and ability to form a gel that is not uniform (consistent), cannot stand acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to experience syneresis and brittle. This study aims to determine the effect of the addition of glycerol and STPP with different concentrations on the physical characteristics and mechanical edible film produced. This study used a factorial randomized block design with two factors. The first factor used was the addition of glycerol (17.5, 22.5 and 27.5% v/b) and the second factor was the addition of STPP (0.1, 0.2 and 0.3% b/v). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and STPP to thickness, tensile strength, solubility, transparency, elongation, and WVTR. Addition of glycerol and STPP has an effect on the physical and mechanical characteristics of edible film. The best characteristics of edible film were produced by the addition of glycerol 17.5% and STPP 0.1% with a character thickness of 0.11 mm, tensile strength 2.03 MPa, elongation of 15.38%, solubility of 64.44%, transparency of 2.88 mm -1, WVTR 13.27 g/m2/24 hours.