Optimizing cooking duration for enhanced physicochemical properties of liquid sugar derived from gewang (<i>Corypha utan</i> Lamk) Sap

Abstract The increasing demand for sugar, coupled with insufficient domestic production, necessitates alternative sources to reduce dependency on imports. This study investigates the physicochemical properties of liquid sugar derived from gewang palm ( Corypha utan Lamk) Sap, a sustainable resource native to Indonesia. Using a randomized complete design, gewang sap was subjected to four cooking durations (70, 80, 90, and 100 minutes). Key parameters analyzed included total soluble solids (TSS), viscosity, water activity (a w ), acidity (pH), reducing sugar concentration, and color intensity. Results indicated that prolonged cooking significantly influenced these properties. A cooking duration of 100 minutes resulted in the highest TSS (80%), increased viscosity (2857.25 mPa·s), and enhanced caramelization and Maillard reactions, producing a darker, sweeter liquid sugar with extended shelf life. The findings highlight the potential of gewang sap as a viable alternative for liquid sugar production, promoting local solutions to Indonesia’s sugar deficit. Further research is recommended to optimize scalability and consumer acceptance.