<![CDATA[Sugar palm sap (Arenga pinnata Merr.), locally known as nira aren, and palm toddy (tuak aren) are traditional beverages that contain phenolic compounds with antioxidant properties. The fermentation process of sugar palm sap into palm toddy is presumed to influence the total phenolic content. This studies aimed to determine and compare the total phenolic content of sugar palm sap and palm toddy using UV-Visible spectrophotometry. The research was conducted experimentally using the Folin–Ciocalteu reagent with gallic acid as the standard. The analytical method was validated by evaluating linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ). The total phenolic content was determined at a wavelength of 765 nm, and the data were analyzed using an Independent Samples t-test. The results showed that the analytical method fulfilled the validation requirements, with a correlation coefficient (r) of 0.9997, an accuracy of 97.74%, a precision of 0.13% RSD, an LOD of 0.3080 ppm, and an LOQ of 1.027 ppm. The average total phenolic content of sugar palm sap was 0,06156 mg GAE/mL, while that of palm toddy was 0,07836 mg GAE/mL. The Independent Samples t-test showed a p-value < 0.05, indicating a significant difference in the total phenolic content between sugar palm sap and palm toddy. Therefore, it can be concluded that the total phenolic content of palm toddy is higher than that of sugar palm sap.]]>
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