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In Indonesia, the quality of Arenga palm sugar must meet certain chemical component requirements, including water-insoluble material, water content, ash content, reducing sugar content, and sucrose content. The heating process of the sap water can affect the quality of the palm sugar, as well as the preferences of consumers because it affects sensory attributes. The aroma and taste of palm sugar are mainly influenced by the levels of reducing sugar and sucrose. The research objective is to determine the correlation between the chemical components of palm sugar and its consumer acceptance by comparing the data from different regions. The explanatory sequential method is used, which involves two tests for sensory analysis: the Check-All-That-Apply (CATA) test and the ANOVA test. The Pearson correlation method is used to analyze the correlation between palm sugar chemistry and customer acceptance. The research revealed that the water-insoluble material and sucrose content of palm sugar did not meet the Indonesian national standards (SNI). Sucrose sugar content is negatively correlated with the aroma of palm sugar, where the panelists’ preference for palm sugar increased if the sucrose sugar content was lower.

The palm sugar center of Banten Province, Indonesia, is in Lebak Regency with a production contribution of approximately 70%. Baduy's palm sugar has the potential to be the best palm sugar in Banten. The quality of palm sugar is based on chemical and organoleptic properties such as water insoluble material, water content, ash content, reducing sugar and saccharose sugar as well as sensory tests. The distribution of variance and deviation of its standard was analyzed by statistical means, such as, histogram, control chart and Pareto chart. The results of this study are expected to increase the confidence of the domestic and foreign people to consume it so that it becomes one of the food tourism destinations in Banten. This study aims to determine: the characteristics of product quality, the diversity and the deviation of chemical characteristic compared to Indonesian National Standard (abbreviated SNI) Palm Sugar. The average value of Baduy's palm sugar chemical characteristic, namely water content, ash content, water insoluble content, reducing sugar content and saccharose sugar content, respectively were 8.3749 %bb, 1.6773%bb, 0.5946%bb, 0,5625 %bb and 85.78%bb. The percentage of discrepancy from the chemical characteristics analysis of Baduy palm sugar with SNI, namely the sugar content as saccharose reached 63%, ash content reached 15% and water content reached 12%. While the results of reducing sugar content and water insoluble content analysis were in accordance with SNI. Based on the Pareto diagram, the results of the chemical characteristic analysis of Baduy palm sugar that most do not comply with SNI were the sugar content as saccharose. The average saccharose sugar content reached 85.78% bb, did not meet the SNI at 77% bb. In the sensory analysis, Baduy palm sugar had characteristics that were close to ideal compared to other commercial palm sugar. [ABSTRACT FROM AUTHOR]