Physicochemical Analysis of Liquid Palm Sugar (Arenga Pinatta Merr)

Abstrak

Palm sugar is generally available in three forms: molded sugar (kerek), granulated sugar, and palm sugar. However, some are also produced in liquid form. Conventionally processed sugar is solid and quite hard, requiring consumers to slice and dissolve it before use. This is inefficient for consumers and traditional sugar producers, therefore it is necessary to develop sugar products in liquid form. Liquid sugar is a clear liquid, has a sweet, thick, and odorless taste. Liquid palm sugar or palm syrup can be obtained from fresh sap and brown sugar. Liquid palm sugar with sap as raw material, the processing process is the same as the process of making brown sugar, namely the sap that is being heated in the process of making brown sugar is removed before the sugar crystallizes. This study aims to obtain the best results from the analysis of liquid palm sugar based on physicochemical analysis. The methods used in this study are the Treatment Design Method, Experimental Design, Response Design. The best viscosity value from the analysis of liquid palm sugar based on physicochemical analysis taken from various producers is sample a3 with a viscosity value of 614 cps.