The research aimed to find out the best concentration from various honey concentration as antimicrobial agent to inhibit the growth of microbial decomposition and maintain quality of fresh cut papaya fruit. The experiment was designed with Completely Randomized Design using four treatments as follows: 1) honey 5 %, 2) honey 10%, 3) honey 15% and 4) honey 20%. The result indicated that honey 20% can reduce the amount of microbial growth of fresh cut papaya fruit. The use of edible coating alginate with the addition of honey was proven to be able to maintain the quality of fresh cut papaya. Concentration of honey 20% could maintain chemical (titratable acidity and vitamin C) and microbiology on fresh cut papaya fruit. Edible coating alginate and honey was able to maintain the quality of fresh cut papaya up to 6 days.