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.--
- Manila: Technological University of the Philippines, 2025.
- x, 102pages: 29cm.
Bachelor's thesis
College Of Engineering.--
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.
Binangkal machine Dough extrusion Automated food production