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The study aimed to obtain optimum concentration of L-arginine and time of immersion to prevent enzymatic browning on fresh-cut Salak. The research was performed in April 2018 and conducted in Single Factor Completely Randomized Design with treatments as follows: (P0), Control, (P1) L-arginine 50 mM and immersion time 5, (P2) L-arginine 50 mM and immersion time 10, (P3) L-arginine 50 mM and immersion time 15, (P4) L-arginine 100 mM and immersion time 5, (P5) L-arginine 100 mM and immersion time 10, (P6) L-arginine 100 mM and immersion time 15, (P7) L-arginine 150 mM and immersion time 5, (P8) L-arginine 150 mM and immersion time 10, (P9) L-arginine 150 mM and immersion time 15. The result showed that L-arginine 150 mM prevented browning and prolong shelf life of fresh-cut Salak based on weight loss, hardness, colour, phenol content and organoleptic. The result will be used as reference to develop non-destructive method using SVM (Sopport Vector Machine) to analize the degree of browning on fresh-cut Salak.