The aim of study was the chemical composition of sugarcane juice and production of granulated sugar. Process development is to apply for the intelligence of locality to develop product standard. Effect of chemical composition such as pH, total soluble solid, sucrose and the process parameter is final heating temperature on the crystallization, moisture content, sucrose, reducing sugar, and color value (ICUMSA) of granulated sugar was studied. The pH optimum adjusts 5.8–6.2, the total soluble solid 20–24 brix, sucrose is a range of 85.0 to 90% by weight of total sugar, and heated to reach final temperature is 130oC. To reduce moisture of granulated sugar is drying at 70 oC for 1 hour the moisture content it is not more than 2.0% by weight.