Evaluation of the Effect of VMC 84-947 variety

Sugarcane Age on the Physicochemical Properties

of its Muscovado Product

by
Czar Edel N. Barce
Karla D. Ditangco
Jay C. Dubouzet
Japhet P. Moralidad
Bryan Solatorio
Aron Kyle S. Talanquines
Curt Jan B. Verde

An Undergraduate Thesis
Presented to
The Faculty, Mechanical Engineering Department
Technological University of the Philippines – Visayas
Talisay City

BSME – 4A
June 2022
 ii

ABSTRACT

The age of harvest is one of the most important factors

affecting sugarcane productivity. Varietal differences in growth and maturity rates must
be considered when harvesting decisions are made. One of the products produced by
sugarcane is muscovado. Also called "poor people’s sugar," it is a pure, unrefined, and
minimally processed sweetener from sugarcane (Industrial Technology Development
Institute – Department of Science and Technology, 2007). Sugarcane must be harvested at
the right moment, using the right technique to achieve the maximum weight of millable
canes (therefore sugar) produced with the least amount of field losses possible in the
given growing environment. However, farmers in the Philippines harvest their crops
based on a standard traditional method with no scientific data basis. With this occurring
problem, research has come up with a scientific data basis to determine the highest
quality of sugarcane to be harvested. Researchers harvested a VMC 84-947 sugarcane
variety and its corresponding muscovado product was evaluated based on the standards
set by the Philippine National Standard for Muscovado Production to determine the effect
of the physicochemical properties of sugarcane on different ages, specifically 10 months,
10.5 months, 11 months, 11.5 months, and 12 months. It was then concluded that the
sugarcane harvested at the age of 11.5 months has the ideal age to be harvested, with the
highest polarization and was classified as class A category of 84.69%, and the lowest
reducing sugar was classified as class A category of 4.61%. All results on moisture
content did not meet the national standards.

However, Brix results from the 11.5 months have the highest brix level among all
other results, which are measured to have the highest percentage by weight of sucrose and
theoretically have the most muscovado sugar produced. The pH level yielded at the age of
11.5 months is within the accepted pH level range to be balanced by the right amount of
lime concentration for a muscovado sugar product.

Keywords: muscovado, Brix, pH level, Moisture content, reducing sugar, polarization.

ii
 1

Chapter 1

INTRODUCTION

The sugarcane industry of the Philippines contributes no less than ₱70

billion to our economy annually. Out of the total land area of about 30 million

hectares, sugarcane is planted on about 422,500 hectares in the Philippines, with

about 62,000 farmers. (SRA, 2012).

Figure 1.1 VMC 84-947 Sugarcane variety

The age of harvest is one of the most important factors

affecting sugarcane productivity. Varietal differences in growth and maturity rates

must be considered when harvesting decisions are made. In addition to the

difference in varietal maturity rates, environmental conditions, management

practices, and pest pressure also influence the optimal harvest age of sugarcane

along the coast. The climate elements, temperature, solar radiation, relative

humidity, and total rainfall variables, account for a major variation in harvest age

among sugarcane growing countries. (2014, Hagos H, et al.)

1
 2

Figure 1.2 Muscovado Sugar

One of the products produced by sugarcane is Muscovado. Also called "poor

people’s sugar," it is a pure, unrefined, and minimally processed sweetener from

sugarcane (Industrial Technology Development Institute – Department of Science and

Technology, 2007). It is rich in nutrients like potassium, which maintains the function of

heart muscles; iron, which helps to make hemoglobin and enhances the immune system;

and calcium, which strengthens bones and teeth because it retains all the natural

ingredients of sugarcane (Jaffe, 2015). Unlike the commonly used white sugar, which

contains pure carbohydrates (99.9% sucrose) and no nutritional benefit, muscovado is a

high-energy food source that is essential to replenish lost vigor (Segui et al., 2015).

Sugarcane must be harvested at the right time and with the right technique

in order to produce the most millable canes with the fewest field losses possible in

the given growing environment. Harvesting either under-aged or over-aged cane

with the wrong approach results in a loss of production, sugar recovery, poor juice

quality, and milling issues owing to extraneous debris.

Sugarcane matures in North India in 10-12 months and in South India in

18-20 months. At or below 200 C, the Brix value is 16-18 in December and

2
 3

January. Leaves turn yellow, plants cease growing and arrows emerge, cane

creates metallic sounds, buds bulge up, and eyeballs sprout as indicators of

harvesting. However, farmers in the Philippines harvest their crops based on a

standard traditional way with no scientific data basis (Saccharium officinarum L.).

Harvesting many fields without considering crop age is a common constraint in

muscovado production in the Philippines. With this occurring problem, this study

aims to give scientific data basis to determine the highest quality of sugarcane to

be harvested.

Objectives of the Study

The study was conducted with the main objective of providing a scientific data

basis that determines the optimum harvest age of the VMC 84-947 sugarcane variety with

high muscovado production.

The main objective of the study was to determine the effect of the

physicochemical properties of sugarcane on different ages, specifically 10 months, 10.5

months, 11 months, 11.5 months, and 12 months when converted into muscovado and

analyze which age has the highest quality of sugarcane to produce muscovado sugar for

farmers. Its corresponding muscovado product was evaluated based on the standards set

by the Philippine National Standard for Muscovado Production.

Specifically, the study includes analysis of the pH level, Brix, moisture content,

reducing sugar, and polarity of the muscovado product produced by sugarcane at 10

months, 10.5 months, 11 months, 11.5 months, and 12 months of age.

3
 4

Setting of the Study

The study was conducted at Sitio Calatcat, Brgy. Binubuhan, Bago City where

sugarcane was harvested. Sitio Calatcat, Brgy. Binubuhan, Bago City is one of the

sugarcane fields in the province of Negros Occidental. The harvested sugarcane was then

transported to the R.U. Foundry and was extracted and converted to muscovado sugar.

The muscovado product was then analyzed by the Sugar Regulatory Administration

(SRA).

This study was conducted with the aim to provide a scientific data basis that

determines the optimum harvest age of the VMC 84-947 sugarcane variety with high

muscovado production that will benefit the following:

To the researchers, to be able to contribute scientific data. As a result, this will be

a tool that will assist students in analyzing credible, reliable and essential data for a

deeper grasp of the subject. Indeed, this study will be a major source of knowledge for

them in their future investigations.

To the sugarcane farmers, to be able to harvest sugarcane at the optimum harvest

age with the highest quality of muscovado sugar.

To the muscovado manufacturers, to manufacture a highest quality muscovado

sugar that will provide economic benefits.

To the future researchers, this research will be abounded with sufficient

knowledge in order for them to further improve the sugarcane industry.

4
 5

Scope and Limitations of the Study

The study focused only on the effect of the sugarcane age on the physicochemical

properties of the muscovado product on age 10 months, 10.5 months, 11 months and 11.5

months, and 12 months with the aim only to determine the optimum age for harvest. pH

level and Brix was evaluated on the concentrated juice while Reducing sugar, moisture

content and Polarity was evaluated on the muscovado product. The study limits only to

VMC 84-947 sugarcane variety cultivated within the locality. The study utilized a

standard process (shown on figure 3.3) of producing muscovado sugar done manually by

the researchers. Locally available materials were used in the processing of sugarcane, and

this project was used for muscovado production only.

5
 6

Chapter 2

REVIEW OF RELATED LITERATURE

This chapter presents a review of related literature and studies regarding the effect

of muscovado sugar, production process of muscovado sugar, and sugarcane age on the

physicochemical properties of sugarcane.

Related Reading

The age of harvest is one of the most important factors

affecting sugarcane productivity. Varietal differences in growth and maturity rates must

be considered when harvesting decisions are made. In addition to the difference in

varietal maturity rates, environmental conditions, management practices, and pest

pressure also influence the optimal harvest age of sugarcane along the coast. The climate

elements—temperature, solar radiation, relative humidity, and total rainfall variables—

account for a major variation in harvest age among sugarcane growing countries.

Sugarcane varieties developed by the South African Sugarcane Research Institute

(SASRI) exhibit pronounced differences in their suitability to different harvest ages, with

faster maturing varieties being more suited to the 12-month cycle, and slower maturing

varieties being suited to the 18-month cycle along the coast.

Field experiment was conducted to determine the optimum maturity of the major

sugarcane varieties (Saccharium officinarum L.) with high sucrose content and sugar

yield. Six levels of harvest ages (10, 12, 14, 16, 18 and 20 months) and four major

varieties N-14, NCO-334, CO-680 and B52-298 which cover 90% of the area were used

in a completely randomized block design with 6x4x3 factorial treatment arrangements.

6
 7

All data were collected at the end of each level of harvest ages. Analysis of

variance (ANOVA) showed that harvest age significantly influenced quality parameters

(brix, pol, purity and ERS) and yield parameters (plant height, cane yield and sugar yield)

(p<0.001). The important parameters of maximizing sugar yield and net revenue in

relation to harvest date and crop age is expressed by t/ha/month as an index of time value

of sugarcane crop. Considering the time value, increase in harvest age showed a negative

impact on brix, pol, estimated recoverable sucrose, cane yield and sugar yield in the

tropical area of Ethiopia. As a result, high sugar yield was recorded at the early harvesting

ages 12 and 14 months. However, optimum sugar yield was recorded on 12 months

harvest age with economically acceptable marginal rates of return 178.13%. Therefore,

adjusting harvest age to 12 months for the major sugarcane varieties was economically

recommended to obtain optimum sugar yield with efficient time use at the tropical areas

of Tendaho (2014 Hagos H, et al.)

Related Studies

Teves (2016) studied the physicochemical characterization of muscovado sugar

using ten varieties of sugarcane in Negros Occidental. Mixed juices and processed

Muscovado were analyzed for yield and physicochemical properties. The results of the

study were tabulated and are shown below.

7
 8

Table 2.1. Mean values of the physicochemical properties of mixed juice (MJ)
of sugarcane varieties (Teves, 2016).
Brix Pol Purity
Sugarcane Variety (⁰B) (%) Pol/Brix
100%
Phil 2001-0295 9.57 a 8.33 a 87.06 b
Phil 2000-2569 10.14 b 8.95 b 88.24 c
Phil 99-1793 12.53 d 11.32 c 90.33 d
VMC 85-484 12.32 d 11.01 c 89.37 cd
VMC 84-524 12.25 d 11.05 c 90.15 d
VMC 86-550 12.28 d 10.88 c 88.57 c
Phil 99-0925 13.79 e 12.16 d 88.17 c
Phil 7464 12.25 d 10.88 c 88.76 c
VMC 87-95 11.17 c 9.38 b 84.03 a
VMC 84-549 11.20 c 9.38 b 84.03 a
Labels at the end of each value corresponds to its order in terms of quality in that category “a” being the highest

Table 2.2. Mean values of the physicochemical properties of muscovado sugar

using 500 ppm lime concentration (Teves, 2016)
Sugarcane POL MC FS ASH SUCROSE REDUCING IN-
Variety (%) (%) (%) (%) SUGAR (%) SOLUBLES
(%)
Phil 2001- 81.0 6.80 d 0.33 f 3.29 d 82.65 d 5.38 g 0.31 a
0295 3d
Phil 2000- 78.3 5.03 c 0.29 de 3.21 d 80.03 c 5.80 g 0.95 b
2569 0c
Phil 99-1793 79.8 5.45 b 0.25 c 3.24 d 79.53 bc 4.89 f 0.27 a
6b
VMC 85-484 78.0 5.81 b 0.34 f 3.22 d 84.65 e 3.49 a 1.01 b
6b
VMC 84- 524 83.6 5.64 b 0.34 f 2.16 b 85.31 f 3.49 d 1.06 bc
5f
VMC 86-550 83.7 5.51 b 0.34 f 2.67 c 85.47 f 2.07 a 1.02 b
6f
Phil 99-0925 1.88 a 0.46 f 1.44 a 89.45 g 2.62 c 0.98 b

Phil 7464 1.78 a 0.15 a 1.33 a 92.71 h 2.36 bc 1.12 bc

VMC 87-95 6.33 c 0.26 cd 1.65 a 77.79 a 3.53 de 1.26 c

VMC 84-549 6.58 cd 0.30 e 2.64 c 79.03 b 3.34 d 1.07 bc

N = 3. Mean values with the same letter(s) in a column are not significantly (P≤0.05) different from each other.

8
 9

Table 2.3. Mean values of the physicochemical properties of muscovado sugar

using 1000 ppm lime concentration (Teves, 2016).
Sugarcane POL MC FS ASH SUCROSE REDUCING IN-
Variety (%) (%) (%) (%) SUGAR (%) SOLUBLES
(%)
Phil 2001- 84.23 e 5.28 c 0.33 d 2.72 d 85.83 d 4.63 d 17977 c
0295
Phil 2000- 80.33 c 5.03 c 0.25 b 1.76 b 80.11 a 5.20 e 27735 d
2569
Phil 99-1793 79.86 b 6.04 d 0.29 c 2.40 cd 81.38 b 3.79 c 17923 c
VMC 85- 83.23 d 5.28 c 0.31 cd 1.70 b 84.84 c 3.07 bc 28122 a
484
VMC 84- 84.13 e 5.25 c 0.33 d 2.02 bc 85.97 d 2.62 b 18872 c
524
VMC 86- 84.20 e 6.16 d 0.39 e 1.93 b 85.85 d 1.91 a 13924 b
550
Phil 99-0925 89.40 f 4.86 e 0.46 f 1.76 b 90.90 e 3.52 bc 29773 e
Phil 7464 91.63 g 1.45 a 0.17 a 1.28 a 92.97 f 2.11 a 27429 d
VMC 87-95 80.42 c 3.58 b 0.18 a 1.96 b 81.83 b 3.34 bc 30900 e
VMC 84- 78.54 a 5.33 c 0.25 c 2.06 bc 80.07 a 3.78 c 27162 d
549

labels at the end of each value corresponds to its order in terms of quality in that category, “a” being the highest

The rheological behavior of untreated, clarified, and mixed sugarcane juices was

studied by Astolfi-Filho et al., (2010). Sugarcane juices were collected and were

quantified in terms of soluble solids, polarizable sugars, and pH value. The results of the

study are shown below:

Table 2.4. Soluble solids, polarizable sugar, purity, total solids and pH
of the studied sugarcane juices.
Brix Pol Purity (%) Total solids (%) pH
MSCJ 18 14.9 82.8 18.8 6.8
CSCJ 18.2 16.1 88.5 18.2 6.1

MSCJ = Mixed sugarcane juice

CSCJ = Clarified sugarcane juice

9
 10

An empirical formula of the density, ρ was established as a function of

temperature as follows.

ρ = 1297.7 – 0.390T (UCSJ) (2.1)

ρ = 1177.7 – 0.347T (MSJC) (2.2)

ρ = 1179.7 – 0.354T (CSJC) (2.3)

The dynamic viscosity was also expressed as functions using an Arrhenius-type

model represented as follows.

µ = 5.91 x 10-10 e(EA/RT) (USCJ) (2.4)

µ = 4.65 x10-10 e(EA/RT) (MSCJ) (2.5)

µ = 0.14 x 10-10 e(EA/RT) (CSCJ) (2.6)

The Philippine National Standard (PNS) for Muscovado sugar intends to provide

guidance on the composition and quality of Muscovado sugar (PNS/BAFPS, 2015). It

includes sections on the essential composition and quality parameters, additives,

contaminants, hygiene, packaging, labeling, and methods of analysis and sampling.

A Technical Working Group (TWG) composed of two agencies of the Department

of Agriculture - Bureau of Agriculture and Fisheries Standards (BAFS) and Sugar

Regulatory Administration (SRA), and representatives from the University of the

Philippines Diliman – College of Home Economics (UPD-CHE), Organic Certification

Center of the Philippines (OCCP), Altertrade Corporation, Upland Marketing Foundation

Inc. (UMFI), Center for Agrarian Reform and Rural Development (CARRD), Panay Fair

Trade Center Corp. (PFTC), Global Organic and Wellness Corporation, Partnership for

10
 11

Development Assistance in the Philippines Inc (formerly known as Philippine

Development Assistance Programme, Inc.) was organized for the crafting of the standard

for Muscovado sugar.

To achieve the aim of finalizing the PNS, the Bureau in collaboration with the

members of the TWG conducted a series of technical reviews and public consultations in

Region III, VI and XII. The TWG took into consideration provisions of relevant Codex

standards, International Commission on Uniform Methods of Sugar Analysis (ICUMSA)

new methods, new SRA data analysis, Food and Drug Administration formerly Bureau of

Food and Drugs rules and regulations and comments from stakeholders in all public

consultation which were carefully assessed and deliberated prior to its finalization and

approval. Highlighted from the established standard found on the Annex A are the

essential compositions and quality factor including the methods of analysis for

muscovado sugar.

Table 2.5. Essential Compositions and Quality Factor including the Methods of Analysis
Specification as Produced
Characteristics Powder Powder Method of Analysis
Lump
Class A Class B
Polarization ⁰Z, ICUMSA GS1/2/3/9-1(20017)
minimum 86.00 77.00 57 Polarimetry
Reducing Sugar %, maximum GS1/3/7-3 (2005) Lane and Eynon
7.50 12.00 28.00 Constant Volume
Loss on drying, %, ICUMSA GS2/1/3/9-15 (2007)
Maximum 3.5 4.2 2.0 Gravimetry
Conductivity Ash, %, maximum ICUMSA GS1/3/4/7/8-13 (1994)
2.9 3.0 3.0 Conductimetry
Insoluble matter, mg/kg,
maximum GMP GMP GMP

GMP – Goodman Practice

11
 12

Properties of Muscovado Sugar

From the study conducted by Teves in 2016, regarding the physicochemical

characteristics of ten different sugarcane varieties in Negros Occidental, it was found out

that the normal moisture content of muscovado sugar ranged from 1.45 % to 6.8%. Other

components include ash that ranged 1.33 % to 2.72 %, sucrose that ranged from 77.9 % to

92.7 % and insolubles that ranged from 0.2 % to 1.26%. These properties of the produced

muscovado as well as its color (light brown, regular brown, dark brown) and texture were

greatly affected by the variety of the sugarcane where it came from.

Muscovado Processing

The majority of the muscovado in the Philippines is produced from sugarcane.

The usual process starts by extracting the juice by means of sugar mills. The juice is

clarified with the aid of lime and then boiled in an open pan to remove most of its water

content. Sugar crystals will start to form, but the actual crystallization will occur when

super saturation is reached. The mass is removed from the large boiler and taken to the

cooling porringer. Following that, the mass is beaten (agitated) in all directions with

wood or metal shovels until it gets cold. During agitation or beating, the crystallization of

the sucrose occurs, and the consequent formation of the sugar as well (FAO, 2016).

Drying

Drying has been defined as the process whereby moisture is vaporized from a

material and is swept away from the surface, sometimes under vacuum, but normally by
12
 13

means of a carrier gas which passes through or over the material (Keey, 1992).

Commonly, drying is conceived as the removal of water into a hot airstream, but drying

may encompass the removal of any volatile liquid into any heated gas. For drying, so

defined, to take place, the moist material must obtain heat from its surroundings by

convection, radiation, or conduction, or by internal generation such as dielectric or

inductive heating; the moisture in the body evaporates and the vapor is received by a

carrier gas.

Drying only takes place if the wet material contains more moisture than the

equilibrium value for its environment. The earliest ideas about convective drying implied

that liquid moisture diffuses to the exposed surface of a wet body where it evaporates, the

vapor diffusing through the boundary layer into the bulk of the surrounding air.

Drying Curve

Every product has its own representative curve that describes its drying

characteristics at specific temperatures, velocity, and pressure conditions (Traub, 2002).

This curve is known as the drying curve (Figure 2.1). The variation in the curve is

primarily determined by carrier velocity and temperature.

Figure 2.1 Drying Curve

13
 14

Drying occurs in three different periods or phases which can be clearly defined.

Sensible heat is transferred to the product and the contained moisture during the first

phase or initial period. This is the heating up of the product from the inlet condition to the

process condition that enables the subsequent processes to take place. The rate of

evaporation increases dramatically during this period, with mostly free moisture being

removed. Drying occurs in three different periods or phases, which can be clearly defined.

Sensible heat is transferred to the product and the contained moisture during the first

phase or initial period. This is the heating up of the product from the inlet condition to the

process condition that enables the subsequent processes to take place. 

The rate of evaporation increases dramatically during this period, with mostly free

moisture being removed. 

The second phase, or constant rate period, is when the free moisture persists on

the surfaces, and the rate of evaporation alters very little as the moisture content reduces.

During this period, drying rates are high and higher inlet air temperatures than in

subsequent drying stages can be used without detrimental effect to the product. There is a

gradual and relatively small increase in the product temperature during this period.

Interestingly, a common occurrence is that the time scale of the constant rate period may

determine and affect the rate of drying in the next phase.

The third phase, or falling rate period, is the phase during which migration of

moisture from the inner interstices of each particle to the outer surface becomes the

limiting factor that reduces the drying rate (Traub, 2002). 

14
 15

Crystallization

Hallas (2011) stated that crystallization is the process of forming solid material

(crystals) from a liquid solution or melt, where the solid material formed has a crystalline

(as opposed to amorphous) structure. It is used industrially in a wide variety of processes.

Typical applications include bulk chemicals, such as salt, sugar, and fertilizers. The

driving force for both the formation of new crystals and the growth of existing ones is

supersaturation. This arises from the concentration of solute exceeding the equilibrium

(saturation) solubility concentration. A crystal is a solid regular lattice of atoms, ions, or

molecules formed by replicating a unit cell. These lattices can be categorized by

symmetry into a number of crystal systems: regular, tetragonal, orthorhombic,

monoclinic, trigonal, triclinic, and hexagonal.

Figure 2.2 Single Crystal (Hallas, 2011)

15
 16

Chapter 3

Experimental Evaluation of the Effect of Sugarcane Age on the Physicochemical

Properties of Its Muscovado Product

Abstract

The age of harvest is one of the most important factors

affecting sugarcane productivity. Varietal differences in growth and maturity rates must
be considered when harvesting decisions are made. One of the products produced by
sugarcane is muscovado. Also called "poor people’s sugar," it is a pure, unrefined, and
minimally processed sweetener from sugarcane (Industrial Technology Development
Institute – Department of Science and Technology, 2007). Sugarcane must be harvested at
the right moment, using the right technique in order to achieve the maximum weight of
millable canes (therefore sugar) produced with the least amount of field losses possible in
the given growing environment. However, farmers in the Philippines harvest their crops
based on a standard traditional method with no scientific data basis. With this occurring
problem, research has come up with a scientific data basis to determine the highest
quality of sugarcane to be harvested. Researchers harvested a VMC-84-947 sugarcane
variety and its corresponding muscovado product was evaluated based on the standards
set by the Philippine National Standard for Muscovado Production to determine the effect
of the physicochemical properties of sugarcane on different ages, specifically 10 months,
10.5 months, 11 months, 11.5 months, and 12 months. It was then concluded that the
sugarcane harvested at the age of 11.5 months has the ideal age to be harvested, with the
highest polarization and was classified as class A category of 84.69%, and the lowest
reducing sugar was classified as class A category of 4.61%. All results on moisture
content did not meet the national standards.

However, brix results from the 11.5 months have the highest brix level among all
other results, which are measured to have the highest percentage by weight of sucrose and
theoretically have the most muscovado sugar produced. The pH level yielded at the age of
11.5 months is within the accepted pH level range to be balanced by the right amount of
lime concentration for a muscovado sugar product.

Keywords: muscovado, Brix, pH level, Moisture content, reducing sugar, polarization.

16
 17

Introduction

The Philippines' sugarcane industry contributes no less than ₱70 billion to

our economy annually. Out of the total land area of about 30 million hectares,

sugarcane is planted on about 422,500 hectares in the Philippines, with about

62,000 farmers. (SRA, 2012).

Figure 3.1 VMC-84-947 sugarcane variety

The age of harvest is one of the most important factors

affecting sugarcane productivity. Varietal differences in growth and maturity rates

must be considered when harvesting decisions are made. In addition to the

difference in varietal maturity rates, environmental conditions, management

practices, and pest pressure also influence the optimal harvest age of sugarcane

along the coast. The climate elements, temperature, solar radiation, relative

humidity, and total rainfall variables, account for a major variation in harvest age

among sugarcane growing countries. (2014, Hagos H, et al.)

17
 18

Figure 3.2 Muscovado sugar

One of the products produced by sugarcane is muscovado. Also called "poor

people’s sugar," it is a pure, unrefined, and minimally processed sweetener from

sugarcane (Industrial Technology Development Institute – Department of Science and

Technology, 2007). It is rich in nutrients like potassium, which maintains the function of

heart muscles; iron, which helps to make hemoglobin and enhances the immune system;

and calcium, which strengthens bones and teeth because it retains all the natural

ingredients of sugarcane (Jaffe, 2015). Unlike the commonly used white sugar, which

contains pure carbohydrates (99.9% sucrose) and no nutritional benefit, muscovado is a

high-energy food source that is essential to replenish lost vigor (Segui et al., 2015).

Sugarcane must be harvested at the right time and with the right technique

in order to produce the most millable canes with the fewest field losses possible in

the given growing environment. Harvesting either under-aged or over-aged cane

with the wrong approach results in a loss of production, sugar recovery, poor juice

quality, and milling issues owing to extraneous debris.

Sugarcane matures in North India in 10-12 months and in South India in

18-20 months. At or below 200 C, the Brix value is 16-18 in December and

18
 19

January. Leaves turn yellow, plants cease growing and arrows emerge, cane

creates metallic sounds, buds bulge up, and eyeballs sprout as indicators of

harvesting. However, farmers in the Philippines harvest their crops based on a

standard traditional way with no scientific data basis. With this occurring

problem, this study aims to give scientific data basis to determine the highest

quality of sugarcane to be harvested.

The traditional way of harvesting sugarcane (Saccharium officinarum L.) is still

being followed by most farmers. However, harvesting many fields without considering

crop age is a common constraint in muscovado production in the Philippines.

Considering this drawback, the study was conducted with the objective of

providing a scientific data basis that determines the optimum harvest age of the VMC 84-

947 sugarcane variety with high muscovado production.

The main objective of the study was to determine the effect of the

physicochemical properties of sugarcane on different ages, specifically 10 months, 10.5

months, 11 months, 11.5 months, and 12 months when converted into muscovado and

analyze which age has the highest quality of sugarcane to produce muscovado sugar for

farmers. Its corresponding muscovado product was evaluated based on the standards set

by the Philippine National Standard for Muscovado Production.

Specifically, the study includes: analysis of the pH level, Brix, moisture content,

reducing sugar, and polarity of the muscovado product produced by sugarcane at 10

months, 10.5 months, 11 months, 11.5 months, and 12 months of age.

The sugarcane was harvested in Sitio Calatcat, Brgy. Binubuhan, Bago City, and

was transported to RU Foundry to be extracted and converted into muscovado sugar since

19
 20

it is an unrefined form of sugar that gives accurate and precise physicochemical

properties of sugarcane. The muscovado product was analyzed by the Sugar Regulatory

Administration (SRA), and all the results from different ages were compared to determine

which age has the highest quality of sugarcane to produce muscovado sugar.

The scope of the study focused on the effect of the sugarcane age on the

physicochemical properties of its muscovado product. The study utilizes a standard

process of producing muscovado sugar. Locally available materials were used in the

processing of sugarcane, and this project was used for muscovado production only. The

experimental set up was done in Negros Occidental, where there is an abundant source of

sugarcane and muscovado producers. The extraction of sugarcane juice and production of

muscovado were done at the R.U. Foundry located at Sitio Aning, Brgy. Pahanocoy,

Bacolod City. The testing of physicochemical properties was done by the Sugarcane

Regulatory Administration (SRA).

Methodology

The study utilized applied research method which is used to address the problem

to determine the highest quality of sugarcane to be harvested.

20
 21

Conceptual Framework

The researchers entail coming up with the appropriate and suitable method using

the data gathered through setting a system of structural step-by-step processes

constituting ways of characterizing the study. Additionally, it contains a step-by-step

approach to verify that the research is carried out correctly.

Phase 1: Product Phase 2: Sample Phase 3: Muscovado Phase 4: Testing

Characterization Preparation Production and
Evaluation
4. Determining 7. Extraction of
1. Field/Industry the appropriate sugarcane juice
Survey 11. Analyzing
location and physicochemical
starting age of properties of
sugarcane muscovado
8. Clarification sugar
2. Identification of sugarcane
of the critical juice
parameters 5. Harvesting
affecting the sugarcane
product 12. Result and
9. Evaporation comparison of
and overall
concentration evaluation
of sugarcane
6. Transporting juice
3. Determining sugarcane to the
concentrated muscovado
juice and production area
muscovado 10. Crystallization
properties and solid-drying of
sugarcane juice to
produce muscovado

Figure 3.3 Process Flow Chart

21
 22

Phase 1. Product characterization

Step 1: field/Industry Survey

Figure 3.4 Plantation of VMC 84-947 sugarcane variety is available at Sitio Calatcat,
Brgy., Binubuhan, Bago city.

Figure 3.5 Processing materials in the production of Muscovado is available at

R.U. Foundry located at Sitio Aning, Brgy. Pahanocoy, Bacolod City

22
 23

Figure 3.6 Standard testing for Muscovado Product is available at SRA Bacolod,
located at Araneta Street, Brgy. Singcang, Bacolod City
Step 2: Identification of the Critical Parameters affecting the product

Standard materials were used to produce quality and standard muscovado product.

Standard testing facility and materials were used to acquire accurate and precise data

results.

Step 3: Determining concentrated juice and muscovado product

pH level and Brix were the properties evaluated on the concentrated juice.

Polarity, Reducing Sugar, and Moisture content were the properties evaluated on the

muscovado product.

Phase 2: Sample Preparation

Step 4. Determining appropriate location and starting age of sugarcane

The sugarcane was harvested at sitio Calatcat, Brgy. Binubuhan, Bago City

starting on the 10th month since it was planted, until the 12th month of age.

Step 5. Harvesting sugarcane

50 stalks of sugarcane were harvested every 2 weeks.

23
 24

Figure 3.7 VMC 84-947 Raw Sugarcane Harvested

24
 25

Step 6. Transporting sugarcane to the muscovado production area

The harvested 50 stalks were transported to RU Foundry to be extracted and

converted into muscovado sugar, since it is an unrefined form of sugar that gives the

accurate and precise physicochemical properties of sugarcane. 

Phase 3: Muscovado production

The muscovado production generally has four major stages, namely,

Step 7. Extraction of sugarcane juice

The extraction stage, where the sugarcane is crushed by mills to extract its juice;

Figure 3.8 Sugarcane extractor

25
 26

Figure 3.9 Sugarcane juice extraction

26
 27

Step 8. Clarification of extracted juice

The clarification stage, where impurities are removed using lime and acidity is

balanced, then tested through a refractometer that determines its brix and pH strip to

determine its acidity,

Figure 3.10 Measuring kit to determine brix

e brix

27
 28

Figure 3.11 Measuring kit to determine pH level

Figure 3.12 Measuring lime proportion to the number of liters of sugarcane juice
extracted

(The ratio of lime to juice is 1 gram per liter which is equivalent to 1000 ppm)

28
 29

Figure 3.13 Sugarcane juice added with lime to balance pH level

Proper liming gives good clarification, and good sett, ling and maintains the pH
of clarified juice at 7.0.

29
 30

Step 9. Evaporation and concentration of sugarcane juice

The evaporation and concentration stage, where the juice is boiled to remove

most of its water content;

Figure 3.14 Muscovado preparation equipment

Figure 3.15 Evaporation of the sugarcane juice

30
 31

o o
Once the massecuite reached the temperature of 120 C to 125 C , it should be

immediately transferred to the mixing /cooling tub or pulverizer to be powderized or

moulded and to further reduce the moisture content of the muscovado.

Step 10. Crystallization and solid-drying of sugarcane juice to produce muscovado

The crystallization and solid-drying stage, where the concentrated juice

(massecuite) at a high temperature is converted to a solid powdered sugar product,

Figure 3.16 Muscovado Drying Process

Phase 4. Testing and evaluation

Step 11. Analyzing physicochemical properties of muscovado sugar

Approximately 3–4 kg of crystallized muscovado sugar was produced after each

batch of production. It was further crushed and sieved in the usual process.

Samples of the produced muscovado sugar from each experiment were sent to the

Sugar Regulatory Administration for quality testing and evaluation. A series of tests were

31
 32

done in accordance with the standard sampling and testing set by the Philippine National

Standard for Muscovado Sugar.

Figure 3.17 - Sample 1 (10 months old sugarcane harvested)

Figure 3.18 - Sample 2 (10.5 months old sugarcane harvested)

32
 33

Figure 3.19 - Sample 3 (11 months old sugarcane harvested)

Figure 3.20 - Sample 4 (11.5

months old sugarcane harvested)

33
 34

Figure 3.21 - Sample 5 (12 months old sugarcane harvested)

Properties of the sugar which were tested were the following:

1. Loss on Drying (Moisture Content)

As stated in the Philippine National Standard for Muscovado Sugar, the

method of analysis that was used to determine the loss on drying is by

gravimetry (PNS/BAFPS, 2015). Gravimetry is a method which measures the

total change in the weight of the material until the product sample is dried. 

34
 35

2. Concentration

As stated in the Philippine National Standard for Muscovado Sugar, the

method of analysis that was used to determine the concentration is by

polarimetry (PNS/BAFPS, 2015). This method, which may form the basis of

sugar contracts, measures the optical rotation of the normal solution of raw

sugar. The polarization is expressed in ° Z of the International Sugar Scale. The

apparent sucrose content is expressed as a mass percentage measured by the

optical rotation of polarized light passing through a sugar solution (Kung, 2017).

3. Reducing Sugar

As stated in the Philippine National Standard for Muscovado Sugar, the

method of analysis that was used on determining the reducing sugar was Lane

and Eynon Constant Volume method (PNS/BAFPS, 2015). Reducing sugars

consists primarily, but not exclusively, of glucose and fructose and are obtained

through the hydrolysis of sucrose. The method is applicable to all juices and

relies upon the property of reducing sugars to reduce and precipitate copper from

a known amount of Fehlings solution under standard conditions.

Step 12. Result comparison and overall evaluation

The results of the testing were tabulated, analyzed, and compared. The individual

characteristics of different ages were evaluated based on the pH level, Brix, final moisture

content, concentration, and reducing sugar.

35
 36

Data gathering procedures

Since the produced muscovado sugar properties needed for the evaluation to

determine the effect of sugarcane age on the physicochemical properties, the muscovado

product was sent to the laboratory of the Sugar Regulatory Administration (SRA). Only

the date conducted and time duration were recorded per trial of testing. 

Research Setting

The sugarcane was harvested at sitio Calatcat, Brgy. Binubuhan, Bago City, and

was delivered to RU Foundry, specifically to the Puro Organic at Sitio Aning, Brgy.

Pahanocoy, Bacolod City. One of their business products is producing muscovado sugar.

The testing, however, was done at the Sugar Regulatory Administration (SRA) located at

Araneta Street, Bacolod City, Negros Occidental.

Operational Definition of Terms

This section includes some of the important terms that can be found in this study.

This section aims to provide readers with background information as well as some

technical knowledge on the subject.

Sugarcane - (Saccharum officinarum), perennial grass of the family Poaceae, primarily

cultivated for its juice from which sugar is processed.

Physicochemical properties - are the intrinsic physical and chemical characteristics of a

substance.

Muscovado sugars - are unrefined cane sugars made from sugarcane juice that has been

evaporated and crystallized. This creates a rich, deeply colored sugary crystal with

36
 37

a sticky consistency and heaps of molasses built in. The sugar is coarse and

granular, similar to damp sand; the abrasive texture also allows for a pleasant

crunch. While it does resemble brown sugar, the production process is very

different.

Loss on drying - is the loss of weight expressed as percentage w/w resulting from water

and volatile matter of any kind that can be driven off under specified conditions.

The test is carried out on a well-mixed sample of the substance.

Polarization - the purity of the sugar, with the sucrose content of the sugar provided as a

mass percentage. It is the main standard that is used to determine the quality of the

sugar.

Reducing Sugar - is a chemical term for a sugar that acts as a reducing agent and can

donate electrons to another molecule. Specifically, a reducing sugar is a type of

carbohydrate or natural sugar that contains a free aldehyde or ketone group.

Reducing sugars can react with other parts of the food, like amino acids, to change

the color or taste of the food.

VMC 84-947 – a commercial cane noted for its high tillering capability and adaptability

to a wide range of area including eroded and drought-prone areas.

37
 38

Results and Discussion

Muscovado Quality Evaluation

The quality of the sugarcane on a certain age was evaluated based on the

physicochemical properties of the produce muscovado sugar that were sent to the

laboratory of the Sugar Regulatory Administration and had undergone a standard

testing procedure.

The tabulated results of each testing properties were as follows:

Sample (Age) Polarization °Z Loss on Drying, % Reducing Brix, % pH level

(Concentration) (Moisture Content) Sugar, %

Sample 1: 77.21 6.97 8.90 17 8

(10 months)

Sample 2: 78.79 6.62 9.32 16 7

(10.5 months)

Sample3: 79.02 5.92 9.30 16 7

(11 months)

Sample 4: 84.69 6.85 4.61 18.5 8

(11.5 months
old)

Sample 5: 83.69 7.72 5.72 18 7

(12 months old)

Table 3.1 Properties of the Muscovado Sugar Samples

38
 39

The corresponding graphs of the result are shown below:

Age

F
igure 4.1 Polarization vs Sugarcane

Polarization is the measure of the purity of the sugar crystal. In the graph

shown in Figure 4.1, the sugar produced at an age of 11.5 months yielded the highest

polarization, among the different ages.

F
igure 4.2 Moisture vs Sugarcane Age

39
 40

In the graph shown in Figure 4.2, the muscovado sugar produced at the age of

11 months yields the lowest moisture content. However, all moisture content results

did not reach the class A category of the national standards. This may be due to the

date it was harvested, which was from October to December, which is considered the

rainy season in the Philippines.

F
igure 4.3 Reducing Sugar vs Sugarcane Age

Figure 4.3 shows the graph of the percent of the reducing sugar that was

present in the sample. The sugar sample at age 11.5 months contained the least

percentage of reducing sugar that fell into a Class A Category. The rest of the samples

fell into the Class B category.

40
 41

Fi
gure 4.4 Brix vs Sugarcane Age

Brix is the measurement, in percentage by weight, of sucrose in a pure water

solution. In the graph shown in figure 4.4, the muscovado sugar produced at an age of

11.5 months yields the highest brix, which has the highest theoretical estimation for

produced muscovado sugar.

Figure 4.5 pH Level vs Sugarcane Age

41
 42

In Figure 4.5, the graph shows that the results yielded from 10.5, 11, and 12

months have the closest ideal pH level to the results from Astolfi-Filho et al., (2010)

studies on the rheological behavior of untreated, clarified, and mixed sugarcane juices

(based on table 1.4). The pH level was measured using a pH strip, which was

conducted after the lime was mixed to purify the sugarcane juice. Therefore, the result

fell into the clarified sugarcane juice category in table 1.4. All results are acceptable

to produce muscovado sugar.

Summary of Results

The classification of the produced sugar was compared and evaluated

based on the standards set by the Philippine National Standards for Muscovado

Sugar shown in the table below:

Table 3.2 Essential Compositions and Quality Factor including the Methods of
Analysis
Characteristics Specification as Produced Method of Analysis

Powder Powder Lump

Class Class
A B
Polarization °Z, ICUMSA GS1/2/3/9 – 1(2007)
minimum 86.00 77.00 57.00 Polarimetry

Reducing Sugar, %
GS1/3/7-3 (2005) Lane and Eynon
maximum 7.50 12 28.00
Constant Volume

Loss on Drying, %
4.2 ICUMSA GS2/1/3/9 – 15(2007)
maximum 3.5 2.0
Gravimetry

Conductivity Ash, % ICUMSA GS1/3/4/7/8 – 13(1994)

maximum 2.90 3.00 3.00 Conductimetry

Insoluble Matter,
mg/Kg maximum GMP GMP GMP

42
 43

References

Ameur, Houari, Youcef Kamla, Djamel Sahel, FAO, Yasunobu Kaneko, Takeo

Shiojima, Masayuki Horio, et al. 2016. “Rheology and Fluid Dynamics

Properties of Sugarcane Juice.” Chemical Engineering Science 301 (3): 1016–

31. https://doi.org/10.1016/j.powtec.2016.07.017.

Astolfi-Filho, Zailer, Vânia Regina Nicoletti Telis, Eduardo Basilio de Oliveira, Jane

Sélia dos Reis Coimbra, and Javier Telis-Romero. 2011. “Rheology and Fluid

Dynamics Properties of Sugarcane Juice.” Biochemical Engineering Journal

53 (3): 260–65. https://doi.org/10.1016/j.bej.2010.11.004.

FAO. 2016. “Food and Agriculture Organization of the United Nations.” FAO

Statistical Division, 1. https://doi.org/10.18356/877ef4ac-en.

Jaffé, Walter R. 2015. “Nutritional and Functional Components of Non-Centrifugal

Cane Sugar: A Compilation of the Data from the Analytical Literature.”

Journal of Food Composition and Analysis 43: 194–202.

https://doi.org/10.1016/j.jfca.2015.06.007.

Keey, R.B. 1994. “Drying.” Drying, 204–32. https://doi.org/10.1615/AtoZ.d.drying.

Philippine National Standard 2021.

http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2021-02-24 PNS

%20BAFS%20145_2015_COHP%20Muscovado%20Sugar.pdf.

Teves, Karen Luz Y, and Karen Luz Y Teves. 2016. “Physicochemical

Characterization of Muscovado Sugar Using Different Sugarcane Varieties

and Standardized Lime Concentration” 2 (2): 1–18.

43
 44

Chapter 4

CONCLUSION

In this study, the researchers were able to imply that the sugarcane harvested

at the age of 11.5 months produces the highest quality of muscovado, with the highest

polarization of 84.69oZ, and the lowest reducing sugar and was classified as a class A

category of 4.61%. All the results on moisture content did not reach the class A

category set by the national standards.

However, the brix results for the 11.5 months have the highest brix level

among all other results, which are measured to have the highest percentage by weight

of sucrose and theoretically have the most muscovado sugar produced. The pH level

yielded at the age of 11.5 months is within the accepted pH level range and can be

balanced by the right amount of lime concentration for a muscovado sugar product.

The rest of the sugarcane harvesting age provided the following results:

Sugarcane harvested at the age of 10 months has a polarization of 77.21 oZ ,

6.97 % moisture content, 8.90 % reducing sugar, 17 % brix and 8 grade pH level.

Sugarcane harvested at the age of 10.5 months has a polarization of 78.79 oZ ,

6.62 % moisture content, 9.32 % reducing sugar, 16 % brix and 7 grade pH level.

Sugarcane harvested at the age of 11 months has a polarization of 79.02 oZ ,

5.92 % moisture content, 9.30 % reducing sugar, 16 % brix and 7 grade pH level.

Sugarcane harvested at the age of 12 months has a polarization of 83.69 oZ ,

7.72 % moisture content, 5.72 % reducing sugar, 18 % brix and 7 grade pH level.

44
 45

Chapter 5

RECOMMENDATION

The following recommendations are offered based on the work

accomplished during this project and on the conclusions given:

1. If possible, during the day of the harvest record the weather to observe its

effect on the physicochemical properties of the muscovado product

2. If possible, keep track of the fertilizer kind and amount utilized.

3. If possible, make a comparative study on a different variety of sugarcane

and compare the difference in the physicochemical properties of its

muscovado product.

4. If possible, determine if harvesting sugarcane at an optimum age of 11.5

months is economical to the farmers compared to other earlier harvesting

ages considering that the delay of harvest has a drawback on the income of

farmers.

5. If feasible, compare sugarcane varieties of the same age.

6. Consider extending the research by 12.5 months to provide more specific

data.

45
 46

APPENDIX A

Quality Test Certificates

(a) Result of Muscovado Sample on test 1

46
 47

(b) Result of Muscovado Sample on test 2

47
 48

(c) Result of Muscovado Sample on test 3

48
 49

(d) Result of Muscovado Sample on test 4

49
 50

(e) Result of Muscovado Sample on test 5

50
 51

APPENDIX B

Photo Documentation

(a) Harvesting 50 stalks of sugarcane

(b) Extracting of sugarcane juice

51
 52

(c) Brix analysis

(d) pH analysis

52
 53

(e) Adding lime to balance pH level

(f) Evaporation and concentration process

53
 54

(g) Drying process

(h) Product

54
 55

APPENDIX C

Gantt Chart

OCTOBER NOVEMBER DECEMBER

ACTIVITIES W1 W2 W3 W4 W W1 W2 W W4 W5 W W2 W3 W W5
5 3 1 4

Test 1
Collection and transportation of sugarcane
Extraction of sugarcane juice
Evaporation of sugarcane juice
Crystallization of sugarcane juice
Analyzation of physicochemical properties of
muscovado product
Test 2
Collection and transportation of sugarcane
Extraction of sugarcane juice
Evaporation of sugarcane juice
Crystallization of sugarcane juice
Analyzation of physicochemical properties of
muscovado product
Test 3
Collection and transportation of sugarcane
Extraction of sugarcane juice
Evaporation of sugarcane juice
Crystallization of sugarcane juice
Analyzation of physicochemical properties of
muscovado product

55
 56

ACTIVITIES OCTOBER NOVEMBER DECEMBER

W1 W2 W3 W4 W W1 W2 W W4 W5 W W2 W3 W W5
5 3 1 4

Test 4
Collection and transportation of sugarcane
Extraction of sugarcane juice
Evaporation of sugarcane juice
Crystallization of sugarcane juice
Analyzation of physicochemical properties of
muscovado product
Test 5
Collection and transportation of sugarcane
Extraction of sugarcane juice
Evaporation of sugarcane juice
Crystallization of sugarcane juice
Analyzation of physicochemical properties of
muscovado product

56
 57

APPENDIX D

Bill of Materials

Material Quantity Unit Rate Total (₱)

Sugarcane 250 stalks 14/stalk ₱ 3,500

Transportation
(La Carlota to 5 shipments 1000/shipment ₱ 5,000
Bacolod)

SRA Testing

• Polarization 5 tests 600/test ₱ 3,000

• Moisture Content 5 tests 400/test ₱ 2,000

• Reducing Sugar 400/test ₱ 2,000

5 tests

Muscovado Packaging 10 pieces 7.9/piece ₱ 79

TOTAL ₱ 15,079

57