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.