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Abstract: Edible coating is biodegradable and eco-friendly packaging that current developments. Constituent components of edible coatings in the form of hydrocolloid (polysaccharides, proteins), lipids and composite. The edible coating serves as a protective material which is packed from outside influences also functions as a matrix of antimicrobial agents. Synthetic preservatives that many outstanding raises concerns of the community to use it, because of the high risk on health. One of the potential natural ingredients as an edible coating and also as a natural preservative is Aloe Vera gel. Aloe Vera is a polysaccharide that contains many components of bioactive, but the disadvantage easily becomes diluted. Aloe Vera gel should be kept on the proper environmental conditions. This research aims to know the influence of storage temperatures against characteristics of fillet Aloe Vera that potential as an edible coating. This study used a randomized complete design. Color fillet Aloe Vera clear white initially when stored at room temperature turns pink on day 2. While stored at cold temperatures the color change on day 4. The gel is stored at cool temperatures have pH and moisture content are relatively stable, decreased severity is also lower compared to store at room temperature