This research aims to determine the best concentration of surimi made from mackerel tuna dark muscle to produce edible film with characteristics according to JIS (Japanese Industrial Standard) and to determine the characteristics of edible film product. This research was carried out in March to April 2021 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University and Soil Chemistry Laboratory, Faculty of Agriculture, Padjadjaran University. The method used was experimental with Completely Randomized Design (CRD), and treatment with surimi concentration consisted of three treatments with three replications including 8%, 10% and 12%. Parameters observed were thickness, tensile strength, percent elongation and transparency. The resulting data were analyzed using ANOVA and continued with Duncan's test (α=5%). The results showed that an increase in the concentration of surimi made from dark muscle of mackerel tuna had a significant effect on thickness and percent elongation, but an increase in surimi concentration had no significant effect on tensile strength and transparency. Edible film with the addition of 8% concentration of surimi made from mackerel tuna dark muscle had the best characteristics based on the Japanese Industrial Standard (JIS) and statistical analysis, with a thickness of 0.096 mm, tensile strength 486.78 kgf/cm2 percent elongation 211.67%, transparency 5, 72 and 94.28% clarity.