The research aimed to study ascorbic acid, citric acid and sodium bisulfate on carrageenan edible coating as browning inhibition fresh-cut apple Manalagi. The study was conducted in the postharvest laboratory Muhammadiyah University in Yogyakarta from September to October 2018. The research was carried out in a singgel factor experimental design and arranged in completely randomized design (CRD) using seven treatments as follows: 1.) Carrageenan 2% and Ascorbic Acid 2%. 2.) Carrageenan 2% and Ascorbic Acid 3%. 3.) Carrageenan 2% and Citric Acid 2%. 4.) Carrageenan 2% and Cittric Acid 3%. 5.) Carrageenan 2% and Sodium Bisulfate 0.2%. 6.) Carrageenan 2% and Sodium Bisulfate 0.3%. 7.) Without Carrageenan 2% and Anti-Browning (Control). The results showed that carrageenan edible coating 2% treatment and sodium bisulfate 0.3% inhibited browning of fresh cut apple Manalagi, and able to maintain chemical, physical and organoleptic tests properties.