<![CDATA[This study aims to analyze the effect of temperature variations and heating duration on the sugar content of liquid Siwalan (Palmyra palm) sugar. Sugar content is a critical parameter in determining the quality of processed palm sap products. The research method utilized an experimental design with two factors: heating temperature (100°C, 115°C, 125°C) and heating duration (1 hour, 2 hours, 3 hours). Data were analyzed using descriptive and inferential statistics (Two-Way ANOVA) after fulfilling the classical assumption tests of normality and homogeneity.The results showed that the sugar content of liquid Siwalan sugar ranged from 43.33 to 81.67 °Brix. The two-way ANOVA results confirmed that the temperature factor had a significant effect on sugar content 0.004, while the time factor 0.227 and their interaction 0.556 did not have a significant effect. Duncan's multiple range test showed that the 100°C treatment was significantly different from 115°C and 125°C, but there was no significant difference between 115°C and 125°C. Heating beyond the optimal point, particularly at a duration of 3 hours, tends to decrease sugar content due to thermal degradation through Maillard reactions and caramelization. The optimal condition was obtained at a temperature of 125°C with a heating duration of 2 hours, yielding the highest sugar content of 81.67 °Brix. Precise operational temperature control is a key factor in maintaining the efficiency and quality of liquid Siwalan]]>
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