The variability in the result of the transition enthalpy was determined for Musa AAB Simmonds peel (Banana), measured by means of a differential scanning calorimeter (DSC). For this, repeatability and reproducibility parameters of the enthalpy obtained were determined, in the endothermic and exothermic phase changes of the samples. Measurements were made in a temperature range between -50°C and 500°C; with heating rates between 2°C/min and 10°C/min, in an atmosphere of N 2 . The mass values ​​used were 3.0 mg, 6.0 mg and 9.0 mg. For the analysis of variability, a completely randomized experimental design with ANOVA 3 2 factorial structure, fixed and balanced effects was used. The effect of the mass of the sample and the rate of heating on the enthalpies associated with the three anomalies presented by the organic material studied was modeled. In the analysis of variance, it was found that there is no dependence between the Mass (mg) and Rate (°C/min) factors when it comes to the peak temperature variables. The enthalpy analysis with respect to mass (mg) showed that there are no differences between the masses at significance levels greater than 0.20, attributable to the fact that the enthalpy measurement is made for first-order phase transitions, that is, the enthalpies correspond to latent heats which are theoretically independent of the amount of mass for the same material.