Tomatoes are climacteric fruits that undergo increased respiration rates, leading to early damage and spoilage. Post-harvest application coated with chitosan and gelatin edible coating can protect fruits from physical and mechanical damage. One method to reduce the decline in the quality of tomatoes due to mechanical damage during post-harvest handling is by coating the tomatoes with natural preservatives. This research aims to determine the effect of edible coating concentration and immersion time on the characteristics of tomatoes. This study uses a split-plot design with two factors and three replications. The first factor is the edible coating concentration, including PO (control), P1 (100% chitosan), P2 (25% chitosan: 75% gelatin), P3 (50% chitosan: 50% gelatin), P4 (75% chitosan: 25% gelatin), and P5 (100% gelatin). The second factor is the immersion time, including L1 (5 minutes), L2 (10 minutes), and L3 (15 minutes). Data were statistically analyzed using analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DMRT) at a 5% significance level. Preliminary research results showed the best from gourami fish scale chitosan treatment with NaOH 0.1N HCL 0.5 N, resulting in a yield of 25%, and gourami fish scale gelatin treatment with HCL 3%, resulting in a yield of 75%. The results indicate that substituting edible coating concentration and immersion time affects weight loss, pH, vitamin C. total soluble solids, total microbes, and sensory analysis, including freshness, color, aroma, and texture of tomatoes. The best treatment is P2L2, showing a weight loss of 3.96%, pH of 4.24, vitamin C content of 0.109%, total soluble solids of 35.330 brix, and total microbes of 3.33 cfu/ml. Organoleptic testing for P2L2 indicates a slightly fresh, bright color, slightly typical tomato aroma, and relatively firm texture.