Padmawijaya at.al (2556) The results showed that coated banana fruit demonstrated delayed ripening processes compared to the uncoated banana. This also confirmed by the reduction in weight loss as well as in vitamin C loss in comparison to the uncoated banana. Weight loss and vitamin C loss decreased with increasing chitosan concentration and degree of deacetylation of chitosan. The addition of TEA emulsifier was not significantly influence the weight loss and vitamin C loss. In summary, 2% (w/w) chitosan with DD of 80% was proved to be the most suitable coating among the others for reducing the weight loss and vitamin C loss. loss, and desirable sensory analysis.