The immersion of fresh cut fruit in natrium bisulfite solution is known to be able to inhibit the enzymatic browning process in fruit flesh because the sulfite compounds contained in natrium bisulfite can inhibit the activity of enzymes that play a role in the browning process. This research has been carried out in the Laboratory of Postharvest Technology, Faculty of Agriculture Universitas Muhammadiyah Yogyakarta from July to August 2018. The study aimed to examine the effect of immersing fresh cut fruit of Manalagi apples on natrium bisulfite solution and knowing the right concentration to inhibit the enzymatic browning process for 15 days of storage. The study was conducted with a single factor experimental design which was arranged in a Completely Randomized Design (CRD) with 3 replications. Experiments tested consisted of 200 ppm, 150 ppm, 100 ppm and 50 ppm natrium bisulfite with 5 minutes and 3 minutes immersion time and as a comparison also carried out treatment without immersion. The results showed the treatment of immersing fresh cut fruit of Manalagi apples on natrium bisulfite 50 ppm for 3 minutes was the best treatment to inhibit the enzymatic browning process compared to other treatments