Edible film is a thin layer preparation derived from pure polymeric agricultural products such as polypeptides (proteins), polysaccharides (carbohydrates) and lipids. Manalagi green apple is one of the fruits that contain pectin. The purpose of this study was to isolate pectin from Manalagi green apple by the reflux method and to produce edible film from apple pectin which was well characterized. Apples were isolated using reflux method with 0.05 N HCl as a solvent. Pectin was characterization pectin for organoleptic, moisture content, ash content, equivalent weight, methoxyl and galacturonic acid content, esterification degree, pH, viscosity of pectin solution. Edible film is made from apples pectin by varying the concentration of pectin which is 0.5%; 0.7%; 0.9% and 1%. Edible films were characterized including film thickness, tensile strength of films and elongation of the film. The results showed apples pectin have met the requirement of pectin characterization except for equivalent weight, methoxyl and galacturonic acid content, esterification degree. From for edible film formulation, there were formulation 3 which have the best physical appearance and the best elongation value. Conclusion formulation 3 which contains 0,9% apple pectin were the best formulation for edible film.