Effect of Microclimate Temperature and Relative Humidity on the Postharvest Quality of Coconut Sap and Sugar
Penulis/Author
Dr. Sri Rahayoe, S.T.P., M.P. (1); Hilda Maya Sintia Dewi, S.T.P., M.Sc. (2); Ir. Andri Prima Nugroho, S.T.P., M.Sc., Ph.D., IPU., ASEAN Eng., APEC Eng. (3); Dr. Arifin Dwi Saputro, S.T.P., M.Sc. (4); Dr. Ngadisih, S.T.P., M.Sc. (5)
Tanggal/Date
8 2025
Kata Kunci/Keyword
Abstrak/Abstract
Coconut sap, increasingly recognized as a functional sweetener, is highly perishable and
influenced by environmental conditions during postharvest handling, yet the specific impacts
of microclimatic variables such as temperature and relative humidity (RH) on sap and sugar
quality remain inadequately studied. This research investigates the effects of RH and
temperature on key physicochemical parameters of coconut sap—pH, Brix, and density—and
evaluates their influence on coconut sugar quality, focusing on moisture, ash content, and
color. Sap was collected biweekly in Central Java over a five-week period and analyzed in
conjunction with environmental data recorded using an IoT-based weather station.
Increased RH was significantly associated with decreased sap pH (r = –0.482, p = 0.007)
and showed a weak negative correlation with Brix. Density remained stable across varying
RH levels. Although temperature showed visual trends in sap quality parameters, statistical
analysis did not reveal significant correlations, likely due to the narrow temperature range
during the observation period. Throughout sugar processing, TSS increased consistently
across boiling, saturation, and oversaturation stages. Final sugar blocks maintained stable
moisture (6–8%) and ash content (1.8–2.2%), with color variations reflecting Maillard and
caramelization reactions. Maintaining RH below 85% is recommended to preserve sap
quality and product consistency.
