This study aimed characterizing five formulations (5, 10, 15, 20 and 25 % w/v) of jackfruit seed starch, glycerol, sorbitol and acetic acid-based edible films evaluating their thickness, solubility, water vapour permeability, transparency, mechanical properties such as tensile strength and elongation at break. Among the formulations evaluated, the formulation with higher starch content did promote an effective barrier to water vapour. The thickness of jackfruit seed starch films increases from 0.217 ± ± 0.014 mm to 0.658 ± 0.059 mm; the film solubility of jackfruit seed starch films were in the range of 49.36 ± 03.60 to 65.55 ± 02.29 %; the water vapour permeability of films decrease from 0.290 ± 0.006 to 0.182 ± 0.018 g/m2-hr; the tensile strength of films decreases from 40.56443 ± 10.496 N to 13.3239 ± 2.3159 N; the elongation at break of films decreases from 105.21 ± 28.48 % to 57.28 ± 14.62 %. The transparency of films decreases from 7.96 ± 0.46 to 1.37 ± 0.19 with increase in starch content from 5 to 25% (w/v) respectively.