Design and fabrication of “binangkal” making machine/ James Vincent F. Barrameda, Marius Ervie L. Apalit, Earl Lester John P. Concepcion, Enrique Gabriel R. Hocson, and Darcel Cromstef Kris R. Regalario.--

Bachelor's thesis

College Of Engineering.--
Bachelor of science in mechanical engineering: Technological University of the Philippines,
2025.

Includes bibliographic references and index.

Maintaining precise weight consistency in binangkal bread production is important for
small to medium-scale businesses to ensure equal product servings and prevent potential losses
due to inconsistent portioning. The manual portioning of dough diminishes production efficiency,
limiting output capacity and hindering possible profit increase. This study addresses this issue by
developing an automated binangkal-making machine capable of processing a batch of 756 grams
and forming dough balls with consistent 3.5 cm diameter, prepared for frying. The research
designed the machine using Autodesk Inventor 2024, tested the fabricated machine three times to
determine technical specifications, and used a 9-point hedonic scale to assess product quality. Key
findings revealed that the machine achieved an optimal extrusion rate of 11.862 g/s with an energy
cost of ₱2.15/kW-hr, demonstrating both technical efficiency and cost-effectiveness. Sensory
evaluation confirmed that the binangkal product maintained satisfactory quality in terms of texture,
appearance, and taste with average scores greater than 7.0. Furthermore, economic analysis
showed a payback return within 280 days by selling 114 pieces for ₱7.00 daily, making the machine
advantageous for small businesses looking to scale their operations. These results collectively
prove that the machine is technically viable and economically beneficial, offering a practical
solution for mass-producing uniformly portioned binangkal while maintaining product quality and
improving production efficiency.