Cutting treatment on fresh-cut apple could increase risk of browning. There are several methods to inhibit browning by adding anti-browning ingredients such as Sodium bisulfite (NaHSO3) and CMC edible coating. The study aimed to obtain appropriate concentration of Sodium bisulfite and to know the effect of edible coating CMC as anti browning agent to maintainquality and shelf life of fresh-cut apple cv Manalagi. This Research was carried out in a double factor experimental design and arranged in completely randomized design (CRD) with three replications. The experiments analysis consisted of 50 ppm + Sodium bisulfite without edible coating CMC 1%, 50 ppm Sodium bisulfite + 1% edible coating, Sodium bisulfite 100 ppm + without edible coating CMC 1%, Sodium bisulfite 100 ppm + 1% edible coating CMC, Sodium bisulfit 150 ppm + without edible CMC 1% coating, Sodium bisulfit 150 ppm + 1% edible coating CMC, 200 ppm + Sodium bisulfite without CMC 1% edible coating, 200 ppm Sodium bisulfite + 1% CMC, arranged in 8 combinations of treatments with a treatment without soaking as control. The result showed that Sodium bisulfite 100 ppm + 1% edible coating CMC resulted a better inhibiting in browning on fresh-cut apple up to 9 days.