This study aimed to use the design of experiment technique to calculate the optimum values of dependent and independent variables considered in the production of quality sugar. This study consists of two stages. Firstly, four different independent variables and one dependent variable data were used for this study. The levels and limits of independent factors were determined as a result of descriptive statistical analysis. They were considered the experiment as a two-level system; a full-factorial design of experiment, including 2 4 experiments with three replications, was made. Statistical analysis was performed using the data obtained, and it was determined whether the independent variables had an effect on the dependent variable. In the second stage of the study, the optimization model developed in order to obtain optimum results for both dependent and independent variables was run. According to the optimum data obtained in the optimization model, the quality-sugar score was calculated as 13.5821 according to 95% confidence and prediction interval, while the color of sugar was determined to be brown.