<![CDATA[General Background: Industrial white crystal sugar manufacturing relies on precise separation techniques to secure high sucrose purity and yield. Specific Background: At PT Pabrik Gula Candi Baru Sidoarjo, the centrifugation station separates sugar crystals from surrounding molasses across various boiling grades. Knowledge Gap: However, systematic evaluations linking operational parameters of high-grade and low-grade centrifugals to specific crystal fraction recovery in continuous factory operations remain limited. Aims: This study evaluates the rotary centrifugation mechanism, processing streams for A, C, and D massecuites, and quality control steps during crystal separation. Results: The process utilizes high-grade centrifugals operating at 1,000 rpm for A and B sugars alongside low-grade centrifugals running at 2,500 rpm for D1 and D2 massecuites. Thermal control below 30°C prior to packaging prevents physical aggregation and moisture retention in the final Superior Hooft Suiker product. Novelty: This work provides an operational mapping of multi-stage centrifugation parameters directly integrated with cooling trough retention times for optimal sucrose recovery. Implications: Implementing structured centrifugal speed allocations and strict thermal boundaries offers sugar processing plants a reliable framework to preserve crystal uniformity, reduce raw material waste, and improve overall factory throughput. Key Findings Highlights High-grade centrifugals at 1,000 rpm separate A and B massecuites, whereas low-grade units at 2,500 rpm handle D-grade sugar streams. Multi-stage crystallization combined with controlled rapid cooling at 54–55°C optimizes sucrose crystal recovery from molasses. Post-separation cooling to temperatures below 30°C prior to bagging prevents sucrose degradation and crystal agglomeration. Keywords : Candi Baru Sugar Factory, Centrifugal Separation, White Crystal Sugar, Massecuite Boiling, Sugar Quality Standards]]>
