Edible film is the latest innovation in food packaging that is both consumable and environmentally safe. Edible film is crucial in food safety because it can protect against oxidation, moisture loss, and microbial contamination, thereby extending the shelf life of food. The characteristics of edible film will determine the final quality of its application to food products. The purpose of this study was to determine the characteristics of edible films made from seaweed cellulose with varying concentrations (3%, 5%, and 7%) and the addition of chitosan. This research was conducted in two stages. The first stage was the isolation of cellulose from seaweed. The isolated cellulose was then analyzed using FTIR. At this stage, the best cellulose was obtained as the basic material for edible film. The second stage is the manufacture of edible film with variations in cellulose concentration (3%, 5% and 7%) and the addition of glycerol and chitosan. The edible film obtained was then characterized in terms of its thickness, solubility, water vapor transmission rate, biodegradability, and organoleptic and antimicrobial properties. In the antimicrobial test, the test bacteria used were Escherichia coli and Staphylococcus aureus, while in the antifungal test, the test fungus used was Aspergillus flavus. The results of this study showed that the cellulose obtained exhibited the presence of hydroxyl groups (-OH), a characteristic of cellulose. The edible film characteristics showed optimal thickness at a cellulose concentration of 7%. Regarding solubility and water vapor transmission rate, the optimal concentration is 3% cellulose. Furthermore, in the biodegradation test, the observation results show that it takes between 12 days for all edible films to degrade. The antimicrobial test demonstrated activity that inhibited the growth of bacteria and fungi on the edible film.