Bacterial cellulose-based edible films have been known as natural material and eco-friendly fibers for food packaging. The edible films contain carboxymethyl cellulose (CMC), Tween 80 and glycerol as an external food protection. The edible films as carriers of ingredients agents (antimicrobial, antioxidant) preserve the quality of food product. Incorporating antioxidant compounds into edible films provide the novel approach to improve the safety, shelf-life of foods and physical properties. In present study, the antioxidant agents are cathechin and bergamot oil. The study was aimed to investigate the antioxidant activities of edible films incorporated with catechin (FC), bergamot oil (FB) and both cathechin and bergamot oil (FCB). Antioxidant activity was carried out using DPPH method. The results showed that antioxidant activities of FC, FB and FCB with various concentrations antioxidant agents (1-2.5%) were 65.78%, 73.16% and 81.07% respectively. GC-MS showed bergamot oil contained compounds limonene (23,66%) , linalool (19.44), and lynalil acetate (37,88). SEM showed the surface of edible films FB and FCB were fine and smooth. Edible film only and FC revealed the cracks on the surfaces of films. Alll compounds of edible films were still available based on FTIR results.