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Edible coatings have been used to prevent physiological disorder caused by minimum processing. The aim oh this research is to study about the physical properties of edible film carboxymethylcellulose with the addition of essential oil and its ability to inhibit browning and microbial growth on fresh-cut apples. The research was conducted using an experimental method in Completely Randomize Designed with multiple factors. This research was divided into two steps. The first was edible film carboxymethylcellulose with the addition of essential oil physical properties test, and the second was edible coating application of the fresh-cut apple. Two concentrations of carboxymethylcellulose were used, 1% and 1,5%. In addition, five variations of essential oils were mixed into the carboxymethylcellulose: no essential oil, 2% lemon essential oil, 3% lemon essential oil, 0.1% betel leaf essential oil and 0,2% betel leaf essential oil. The results showed that the concentration of 1,5% carboxymethylcellulose with the addition of betel leaf essential oil had the greatest value on physical properties. The results also showed that the essential oils were incapable of inhibiting browning on fresh-cut Manalagi apple, but essential oil of lemon 3% could inhibit a microbial activity. Keywords— Apple cv Manalagi, CMC, Edible Coating, Essential Oil, Physical Properties

Study on Physical Properties of Edible Coating of Carboxymethylcellulose Enriched With Lemon And Betel Leaf Essential Oils to Inhibit Browning and Microbial Activity