<![CDATA[Pisang merupakan buah yang mudah rusak, karena termasuk buah klimakterik, sehingga perlupengawetan lebih lanjut. Salah satunya diolah menjadi tepung pisang. Pengolahan pisang menjadi tepung agarmempunyai masa simpan lebih lama, lebih mudah dalam pengemasan dan pengangkutan, lebih praktis untukdiversifikasi produk olahan, mampu memberikan nilai tambah buah pisang, dan mampu menciptakan peluangusaha pengembangan agroindustri pedesaan. Tujuan penelitian adalah untuk mendapatkan jenis pisang yangtepat yang dapat menghasilkan tepung pisang dengan menggunakan pengering konvensional dan nonkonvensional. Penelitian dilaksanakan di Laboratorium Pascapanen BPTP Jawa Barat dari bulan Mei hinggaSeptember 2010. Metodologi pendekatan yang dilakukan yaitu metode eksperimen menggunakan RancanganAcak Lengkap Faktorial dengan 2 perlakuan (2 cara pengeringan dan 4 jenis pisang) dan diulang 2 kali. Datayang diamati meliputi sifat fisik (rendemen dan derajat putih), sifat kimia tepung pisang (kadar air, kadar abu,kada gula reduksi, kadar karbohidrat, kadar lemak dan kadar vitamin C). dan uji organoleptik (aroma dan warna)serta analisis finansial. Hasil pengkajian menunjukkan bahwa jenis pisang nangka dapat menghasilkan rendementertinggi yaitu sebesar 27,48% dengan karakteristik kimia 9,2%- 11,05%; kadar KH = 50,25-51,23%; kandungangula total 1,3-1,46% dan vit C 80,85-97,35 mg/100 gram.Kata kunci : pisang, tepung, sifat kimia, sifat organoleptik, kelayakan finansialABSTRACTBananas were easily damaged because it was included on climacteric fruit, so it needs furtherpreservation. One of the preservation was processed into banana flour. Processing bananas into flour gave alonger shelf life, easier in the packaging and transportation, more practical for the diversification of processedproducts, provide added value and to create opportunities for rural agro-industry development efforts. Theobjectives of this research were to get the right type of banana that can produce banana flour using conventionaldrying and non conventional Research conducted at the Laboratory of Postharvest West Java BPTP from May toSeptember 2010. Methodology approach taken was based on experiment using completely randomized factorialdesign with 2 treatments (2 types of drying and 4 types of bananas) and 2 repeated samples. The observed dataincluded the physical properties (yield and whiteness), the chemical properties of banana flour (moisturecontent, ash content, reducing sugar, carbohydrate content, fat content and levels of vitamin C), organoleptictest (smell and color) and financial analysis. The research indicated that the type of nangka banana couldproduced the highest yield of 27.48% with the chemical characteristics of 9.2% - 11.05%; levels of KH = 50.25to 51.23%, total sugar content from 1.3 to 1.46% and 80.85 to 97.35 mg/100 g of vitamin C.Key words : banana, flour, chemical properties, organoleptic properties, financial feasibility]]>
