CHITOSAN AND BEE WAX IMPACT AS FRUIT NATURAL COATING TO PERIOD TIME AND QUALITY OF CLOVE MANGO (Mangifera indica L) Rosyida 1, Martunis 2, Satriana 2 1Student Unsyah Agricultural Faculty - Banda Aceh 2lecturer of Agricultural Food Processing Technology Program, Unsyiah - Banda Aceh ABSTRACT This study is to finding usage and impact of several kind and concentrate of coating preservatives for its quality and time period to Mango Fruit. The study used Complete Random Design (CRD) with factorial pattern 4x4 with two factor. Factor I use 4 level chitosan concentration; C0 (0%), C1 (1%), C2 (2%), and C3 (3%). Factor II usage of bee wax concentration (L) consisted of: L0 (0%), L1 (5%), L2 (6%) and L3 (7%). With combined treatment 4 x 4 = 16, used 3 repeat test to found 48 unit experiment. Analized parameter are wight reduce, solid dissolved total, acid total, fruit solidity. Research proved that chitosan concentration and bee wax had high impact (P ≤ 0,01) to weight reduce, solid dissolved total, acid total and fruit solidity during 21 days conservation. Chitosan concentraton 1 % and bee wax 6% is the best concentration formula to solid dissolved total, acid total and fruit. While formula chitosan 2% and bee wax 7% are best for fruit solidity. Keywords: Mango, coating, beewax, chitosan.