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Abstrak Tanaman pisang jantan (Musa paradisiaca var paradisiaca), pisang merah (Acuminata Red Dacca) dan pisang raja nangka (Musa sp.) merupakan jenis pisang yang banyak tumbuh di Provinsi Bengkulu. Salah satu alternatif pengolahan buah pisang adalah tepung pisang. Penelitian ini bertujuan untuk mendapatkan karakteristik tepung pisang yang dihasilkan dari tiga jenis pisang lokal Bengkulu, yaitu pisang jantan, pisang merah dan pisang raja nangka. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan faktor perlakuan adalah jenis pisang. Masing-masing perlakuan dilakukan lima kali ulangan. Variabel pengamatan pada penelitian ini adalah rendemen, sifat fisik (kadar air dan densitas kamba), ukuran granula, dan sifat kimia (karbohidrat, protein, lemak, kadar abu, serat kasar dan vitamin C). Hasil penelitian menunjukan bahwa masing-masing jenis pisang menghasilkan karakteristik yang berbeda-beda. Rendemen tepung pisang tertinggi diperoleh dari bahan baku pisang jantan (20,42%) dan pisang raja nangka (20,01%). Kadar air tertinggi adalah tepung pisang raja nangka (10,04%). Sifat kimia dari ketiga jenis pisang memberikan hasil yang tidak berbeda nyata pada semua variabel yang diamati, kecuali pada variabel pengamatan vitamin C. Hasil pengukuran vitamin C diketahui bahwa  kandungan vitamin C tertinggi diperoleh pada tepung pisang dengan bahan baku pisang merah (24,64 mg/100 g sampel). Kata kunci: karakteristik, pisang jantan, pisang merah, pisang raja nangka, tepung pisang Abstract The variety of banana plant which is found in Bengkulu Province is “pisang jantan’ (Musa paradisiaca var paradisiaca), “pisang merah/pisang udang” (Acuminata Red Dacca) and “pisang raja nangka” (Musa sp.). Banana flour is one of banana product. The research aims to describe the characteristics of banana flour produced from a local Bengkulu banana (pisang jantan, pisang merah/pisang udang, pisang raja nangka) as the raw material. The research design was used as a non-factorial completely randomized design, with the treatment factor being the type of banana. Each treatment was carried out five times. Observation variables in this study were yield, physical properties (water content and kamba density), granule size, and chemical properties (carbohydrate, protein, fat, ash content, crude fiber, and vitamin C). The result showed that each banana flour has different characteristics. The highest banana flour yield was made from pisang jantan (20.42%) and pisang raja nangka (20.01%). The highest water content banana flour was made from pisang raja nangka (10.04%). While for the chemical properties of the three types of bananas, the results were not significantly different for all variables observed, except for the observation variable vitamin C. The result of vitamin C measurements revealed that the highest vitamin C content was obtained banana flour was made from pisang merah (24.64 mg / 100 g sample). Keywords : banana flour, characteristic, pisang jantan, pisang merah, pisang raja nangka

Characteristics of Banana Flour from Bengkulu Local Banana Varieties