_____________________________________________________________________________________________________ *Corresponding author: Email: muliaapriliyani@ub.ac.id; Asian Food Science Journal 21(2): 14-21, 2022; Article no.AFSJ.80394 ISSN: 2581-7752 Effects of Addition of TiO 2 Edible Coatings and Storage Periods on the Chicken Eggs Quality Imam Thohari a , Khothibul Umam Al Awwaly a , Mulia Winirsya Apriliyani a* and Ardian Aprillian a a Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia. Authors’ contributions This work was carried out in collaboration among all authors. Authors IT and KUAA designed the study, performed the statistical analysis and wrote the protocol authors IT and MWA wrote the first draft of the manuscript. Authors AA and MWA managed the analyses of the study. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2022/v21i230404 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/80394 Received 06 December 2021 Accepted 12 February 2022 Published 14 February 2022 ABSTRACT The study aims to determine the effect of addition TiO 2 solution on edible coatings of nanocomposite casein-chitosan on the internal chicken eggs quality observed at 7 and 14 days of storage. The design of the study was a Complete Randomized Factorial Design using 2 factors and the length of storage of chicken eggs. The data was analyzed using the Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test if there is a significant difference. Edible coatings made from casein-chitosan with the difference between addition of 3, 5, 10 mL of TiO 2 1% then applicated of the solution as coating on eggs. The egg stored at 25 ℃ for 7 and 14 days then observed in the study i.e yolk index, albumen index, Haugh Unit, yolk color, yolk pH, albumen pH, and Total Plate Count (TPC). The results showed that the yolk index ranged from 0.25-0.40; albumen index 0.03-0.08; Haugh unit 48.68-80.42; yolk color 7-9; pH yolk 8.17-9.20; pH Albumen 8.17-9.20; TPC 0.7×10 5 -1.1×10 5 cfu/mL. Edible coatings of casein-chitosan with 5 mL TiO 2 solution were able to reduce the decrease in the internal quality of chicken eggs observed at 7 to 14 days of storage. However, all treatments in this study showed better results in the 7 days storage period. Original Research Article