| Issue |
BIO Web Conf.
Volume 244, 2026
International Conference on Environmental, Food Safety for Human Welfare - “Strengthening the Local-Global Link: Community-based Solutions for Environmental and Food Resilience” (IC-EFSHW 2025)
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|---|---|---|
| Article Number | 04001 | |
| Number of page(s) | 10 | |
| Section | Food Security and Food Science | |
| DOI | https://doi.org/10.1051/bioconf/202624404001 | |
| Published online | 09 July 2026 | |
Improving the Moisture Quality of Crystalline Coconut Palm Sugar through Post-Oven Heating in a Small-Scale Industry
1 Center for Biotechnology Development, University of Muhammadiyah Malang, Indonesia
2 Department of Agrotechnology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Indonesia
3 Department of Aquaculture, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Indonesia
4 Graduate Student of Agrotechnology, Faculty of Agrotechnology and Animal Science, University of Muhammadiyah Malang, Indonesia
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
Crystalline coconut palm sugar has greater market potential than molded brown palm coconut sugar, but products from small-scale processors often exhibit inconsistent moisture content. This study evaluated the effect of post-oven heating on the yield and moisture content of crystalline coconut palm sugar produced from the coconut palm tree (Cocos nucifera L.) in Malang Regency, Indonesia. The crystalline coconut palm sugar used in this study was produced from molded coconut palm brown sugar, which was then crushed into samples, with up to 25 units per treatment. The oven temperature was set to 60 0C with a heating time of 1 hour. While measuring the moisture content of crystalline coconut palm sugar based on the Gravimetric method, the treatment reduced the moisture content from (14.60 + 2.20) % before oven heating to (10.44+1.08) % after oven heating, while yield decreased from (336.56 + 8.52) g to (323.44 + 7.27) g per 2 L of sap (p < 0.05). These findings indicate that post-oven heating can improve moisture quality, although further evaluation of shelf-life, sensory properties, and cost-effectiveness is required before scale-up.
© The Authors, published by EDP Sciences, 2026
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