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The use of plasticizer can improve the flexibility, elasticity and friability of edible films. The characteristics of edible film made from sodium caseinate are influenced by the use of a type of plasticizer. Differences in material source and molecular weight of various types of plasticizers result in differences in the interaction of hydrogen bonds between water-protein-plasticizer molecules and further cause differences in the physical characteristics of edible films. The purpose of this study was to determine the effect of plasticizer types (glycerol, sorbitol and polyethylene glycol (PEG)) on the characteristics of edible films. The edible film characteristics observed were color L * (brightness), elongation and thickness. Data were analyzed with complete random design and repeated three times. The use of plasticizer type affects the edible color value (L *) with a value of around 85.62-87.43 (close to white). However, the type of plasticizer did not affect the elongation and thickness of the edible film. The range of elongation and thickness of the edible film with the use of a type of plasticizer is around 15.96-16.22% and an average of about 0.15 mm. The color value of L * (brightness) of edible film using sorbitol type plasticizers is higher than that using glycerol and PEG. The characteristics of edible films using sorbitol plasticizers are better, compared to those using glycerol and PEG.