Banana creepe is one of the food deversification. In the process the colour changing often happened. Its callod browning enzimatis. To avoid this problem,
Na-bisulfit and Vitamin C can be used as antiocsidant. The research used Random
Block Design with Trhee relications. Chemichal analysis thad used in this
experiment ic: water, carbohidrate and ash content, while the organoleptic analysis
ic: colour, taste, textur, aroma. Result showed that the ases of antyocsidant influence
to the banana creepe taste, and the use of Vitamin C antyocidant having the hignest preferable.
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