Rose apple cv Dalhari easy to loss its water content and quickly wrinkle in room stored. Microbia activity can also couse damage to the Rose apple. Edible coating is one of treathment to reduce water loses and inhibit microbial growth on Rose apple cv Dalhari. This study aims to determine the concentration of cinnamon essential oil and CaCl2 in alginate to extend the shelf life, inhibit of water losses and microbial growth of Rose apple cv Dalhari. This research was conducted at Post Harvest Laboratory in Universitas Muhammadiyah Yogyakarta between October - December 2017. The research used was experimental method compiled in Completely Random Design (CRD) with single factor design, consisting of eight treatments and one control: CaCl2 1%, CaCl2 2%, alginate + cinnamon 1%, alginate + essential cinnamon 1.5%, CaCl2 1% + alginate + essential cinnamon 1%, CaCl2 1% + alginate + essential cinnamon 1.5%, CaCl2 2% + alginate + cinnamon 1%, CaCl2 2% + alginate + essential cinnamon 1.5%. The results showed that the treatment of CaCl2 2% + alginate + atsiri cinnamon 1.5% was most effective to extend the shelf life of Rose apple cv Dalhari up to 9 days. However the addition of cinnamon essential oil has not been able to inhibit microbial growth.