Edible coating can increase shelf life of fruit and vegetable that coated by minimizing water loss. This study aims to determine the effect of the addition of essential oil to edible coating has been made from durian seed starch and glucomannan. The essential oil that is eucalyptus oil and virgin coconut oil (VCO) added with variations up to 2 wt% as antimicrobial to bacteria and fungi on tomatoes and cauliflowers. The results showed that the smallest degree of swelling is obtained on the sample with 2 wt% VCO amount 457.52%. All samples not found fungal growth and bacterial contamination in oil less samples amounted to 3.1 x 103 CFU/mL, therefore safe to consume according to BPOM no.16 of 2016. Organoleptic results showed that all samples could be accepted by all panellists except samples of VCO 2%, EO 1% and EO 2% were somewhat disliked. Edible coating application on tomatoes and cauliflower can increase their shelf life until 10 days.