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The research aimed to find out the best concentration from various vanilla essential oil concentration as antimicrobial agent added to alginat edible coating to inhibit the growth of microbial decomposition and maintain shelf-life of fresh-cut red Pitaya (Hylocereus polyrhizus). The experiment was designed with Completely Randomized Design using four treatments as follows: 1) vanilla essential oil 0%, 2) vanilla essential oil 0.1%, 3) vanilla essential oil 0.3% and 4) vanilla essential oil 0.6%. The result showed that vanilla essential oil 0,6% was able to inhibit fresh-cut red Pitaya-s fungal decomposition. Concentration of vanilla essential oil 0,6% could maintain physical and chemical quality based on weight loss, firmness, titratable acidity and total soluble solids content. Moreover, sensory analysis on fresh-cut red Pitaya indicated that the same result. Edible coating alginate and vanilla essential oil was able to maintain the quality of fresh-cut red Pitaya up to 9 days.