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ABSTRAK Edible coating has long been known as an alternative to extend the fruit shelf life. One of the natural ingredients that can be used as an edible coating is a aloe gel rich in functional components. The activity of aloe gel enzymes is very high. To maintain stability should be stored at the right temperature. The purpose of this research is to know the stability of aloe gel as an edible coating that is reviewed from treatment of temperature and length of storage. The research was performed in the Food Analysis Laboratory of the Agricultural Faculty of Warmadewa University. This research uses the complete random draft factorial pattern consisting of two factors: storage temperature (room temperature and cold temperatur), the length of storage (1, 2, 3, 4, 5, 6, 7 and 8 days). The variables observed against the stabilisation of Aloe gel as an edible coating include weights, colors, pH, moisture content, and viscosity, a total microbial test. Stability of edible best aloe gel coating in the get from cold temperature treatment with 4 days old storage.