Tepung bonggol pisang mengalami pencoklatan, pencoklatan ini disebabkan oleh reaksi pencoklatan enzimatik dan non enzimatik. Reaksi pencoklatan dapat dicegah dengan berbagai zat pencegah pencoklatan diantara dengan perendaman natrium metabisulfit, ekstrak blimbing wuluh dan garam. Penelitian ini bertujuan untuk mengetahui pengaruh penggunggunan zat pencegah pencoklatan terhadap kualitas tepung bonggol pisang, yang dilihat dari tingkat kecerahan, kadar abu dan kadar air. Metode dalam penelitian ini menggunakan RAL (Rancangan Acak Lengkap) dengan empat sampel dan tiga kali pengulangan, A0 = tanpa perlakuan, A1 = natrium metabisulfit 0,2%, A3 = garam dan A4 = ekstrak blimbing wuluh 85%, data dianalisis dengan menggunakan analisis of varians (ANOVA) dan di uji lanjut menggunakan uji tukey. Hasil penelitian menunjukkan bahwa nilai tingkat kecerahan, kadar abu dan kadar air tepung bonggol pisang yang dihasilkan yaitu, kontrol, natrium metabisulfit, ektrak blimbing wuluh, garam secara berturut-turut sebagai berikut, tingkat kecerahan 48,20; 68,60; 60,53; 70, kadar abu 5,42; 8,17; 14,15; 4,35 kadar air 16,05; 5,27; 12,29; 10,45. Kata kunci : Bonggol pisang batu (Musa balbisiana colla), Tepung, Pencoklatan, Natrium Metabisulfit, Garam, Ekstrak blimbing wuluh (Averrhoa blimbi).

Flour tuber banana undergo browning changes, browning is caused by enzymatic browning reactions and non-enzymatic. Browning reaction can be prevented by various preventive substances browning between the immersion of sodium metabisulfite, starfruit extract and salt. This study aims to determine the effect of preventive substances penggunggunan browning on the quality of tubers banana flour, which is seen from the level of brightness, ash and moisture content. The method in this study using the CRD (completely randomized design) with four sample and three repetitions, A0 = without treatment, A1 = 0.2% sodium metabisulfite, A3 = A4 = extract salt and wuluh starfruit 85%, the data were analyzed using analysis of variance (ANOVA) and Tukey test using test further. The results showed that the level of brightness, ash and moisture content of tubers banana flour produced ie, control, sodium metabisulfite, wuluh starfruit extract, salt, respectively as follows, the brightness of 48.20; 68.60; 60.53; 70, ash content of 5.42; 8,17; 14,15; 16.05 4.35 water content; 5.27; 12.29; 10.45.. Keywords: Tuber stone banana (Musa balbisiana colla), flour, browning, sodium metabisulphite, salt, extract wuluh starfruit (Averrhoa blimbi).

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