This research aims to observe the physical characteristics of whey-based edible film added with konjac at different levels (2%; 2.5%; and 3%). The research was conducted as laboratory experiment, and the observed variables were film thickness, tensile strength, elongation at break, water vapour transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance followed with least significant different test. The physical measurement of the edible film showed that the thickness was at 2.94 – 3.70 x 10-3 mm, the tensile strength was at 5.72 – 7.44 N, the elongation at break was around 57.50 – 70.93%, and the WVTR was at 7.96 – 8.45 g.mm-2 .day-1. Moreover, the microstructure observation showed that the molecules in the edible film were distributed evenly. The research concludes that the addition of konjac could improve the physical characteristics of whey-based edible film and the best konjac addition was at 2.5%.