Tujuan dari penelitian ini adalah untuk mengetahui perlakuan yang efektif dalam mencegah enzymatic browning pada buah lokal. Penelitian dilakukan terhadap apel malang, belimbing dan pisang emas dengan perlakuan menggunakan larutan sari lemon, cuka dan tablet vitamin C. Keefektifan dari perlakuan dinilai berdasarkan waktu browning. Perlakuan menggunakan 25% sari lemon dengan penyimpanan dalam suhu pendingin ditemukan paling efektif mencegah enzymatic browning pada buah apel malang dan pisang emas sedangkan pada buah belimbing, perlakuan 0.5% tablet vitamin C dan penyimpanan dalam suhu pendingin ditemukan paling efektif. Beberapa perlakuan juga mempengaruhi kandungan vitamin C. 50% sari lemon meningkatkan kandungan vitamin C apel malang dan belimbing sebesar 10mg/100ml dan 0.5% tablet vitamin C meningkatkan kandungan vitamin C belimbing sebesar 40mg/100ml. Kata kunci: sari lemon; cuka; tablet vitamin C; enzymatic browning The objective of this research is to find an effective method of enzymatic browning inhibition in local fruits. This research studies Malang apples, carambolas and Emas bananas that has been treated with solutions of lemon juice, vinegar and vitamin C tablets. The effectiveness of these treatments is measured using time of browning. Treatment using 25% lemon juice in refrigerated storage is found to be most effective in inhibiting enzymatic browning of Malang apples and Emas bananas while in carambolas, 0.5% vitamin C tablet with refrigerated storage is found to be more effective. Some treatments also affect the vitamin C content. 50% lemon juice increases the vitamin C content of Malang apple and carambolas by 10mg/100ml and 0.5% vitamin C tablets increases the vitamin C content of carambolas by 40mg/100ml Keywords: lemon juice; vinegar; vitamin C tablets; enzymatic browning