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Edible film is a thin layer that can consume and as a protective food from environment affect such as water vapor, oxygen, and moisture. The edible film which has antioxidant could be preventing from bacterial activity. The source of antioxidant is from “Kelakai” extract. This aims of this study are to evaluate the effect of eggshell powder concentration and cassava starch as raw material for edible film production and study the physical and chemical properties of edible film produced. The edible film was made from a mixture of chicken eggshell powder (5%, 10%, 15%, 20%, 30%, wt/v) and cassava starch (5% wt/v) in distilled water then added 1.5% v/v of glycerol and 5% v/v of Kelakai extract. The mixture was heated up to ± 96 ºC, 100 rpm for 40 min. Then, mixture was poured into the mold (20 cm x 10 cm) and dried in an oven at 50 ºC for 24 h. The best composition of edible film produced with 10% of eggshell powder which has thickness of 0.174 mm, 1.5 MPa of tensile strength, 27% of elongation at elongation at break. The surface morphology of edible film was shown the rough surface and transparent which contains of CH, OH, and C = O groups that identified by Fourier Transform Infra-Red (FT-IR) analysis. The antioxidant activity of edible film was shown by scavenging activity about 5.12% after 10 min.