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.
Maftuchah et al. (Thu,) studied this question.