Thesis College of Engineering University or Rizal System 2025

Tablea Is One Of The Most Well-Known Cacao Products In The Philippines And Remains A Popular Item In The Local Market. However, Its Production Is Often Constrained By The Time-Consuming Processing Involved. This Study Was Undertaken With The Objective Of Developing A Tablea Making Machine Designed To Address The Challenges Associated With Extensive Processing. The Machine Incorporates Processes Including Drying, Roasting, Breaking, Winnowing, Grinding, And Molding Into A Single Compact System To Streamline Production. The Research Was Conducted At Rnc Cacao Farm Located In Tanay, Rizal, While The Fabrication Of The Machine Was Carried Out At Fab Lab Manila In Quiapo, Manila. The Study Was Completed By Fourth Year Students Of The Bachelor Of Science In Mechanical Engineering Program During The First And Second Semesters Of The Academic Year 2024 To 2025. The Researchers Designed And Constructed A Prototype Of The Tablea Making Machine, Which Consists Of Five Main Components. The First Is The Drying Chamber, Equipped With A Pid Controller For Precise Temperature Regulation, Where The Initial Drying Of The Cacao Beans Takes Place. This Is Followed By The Roasting Chamber, Which Contains A Baffle Mechanism To Ensure Thorough Mixing Of The Dried Cacao Beans. The Chamber Is Also Equipped With An Infrared Heater And A Fan To Prevent Overheating And To Ensure Uniform Heat Distribution Throughout The Roasting Process. Subsequently, The Winnowing Process Begins, Wherein The Roasted Cacao Beans Are Crushed Using A Gear Mechanism. A Vacuum Is Used To Separate The Cacao Nibs From The Cacao Shells Efficiently. The Extracted Cacao Nibs Are Transferred To The Grinder, Where They Are Processed Into A Smooth Cacao Paste. Finally, The Paste Is Poured Into A Cube-Shaped Molder, Where It Is Formed Into Tablea. Several Trials Were Conducted To Evaluate The Quality Of The Tablea Produced By The Developed Tablea-Making Machine In Terms Of Nutritional Content. The Machine's Performance Was Assessed By Evaluating The Parameters Such As Consistency Of Dried Cocoa (7% Moisture Content), Consistency Of Roast Cacao (2% Moisture Content), Percentage Of Removing Cacao Nibs, And Density Of Molded Table. The Evaluated Result On The Level Of Acceptability Of The Tablea Making Machine, Which Is Composed Of Five Parameters Including Functional Stability, Performance Efficiency, Usability, Reliability, And Maintainability, Has A Weighted Mean 3.63. This Numerical Representation Corresponds To A Verbal Representation Of A Highly Acceptable Indicating That The Machine Not Only Goes Beyond Expectations And Surpasses These Important Areas. For The Acceptability Level Of The Research Device, It Is Analyzed And Observed By Machine Experts, Cacao Experts, Tablea Processors, And Cacao Farmers Using A Researcher-Made Questionnaire Checklist As The Main Source Data. The Researchers Used Purposive Sampling To Determine The Respondents. Based On The Results, Evaluated By The Thirty-One (31) Respondents Composed Of Six (6) Machine Experts, Ten (10) Cacao Experts, Five (5) Tablea Processors, And Ten (10) Cacao Farmers. In Conclusion, The Developed Tmm24: A Tablea Making Machine Significantly Reduced The Overall Production Time Of Tablea And Demonstrated The Capability To Produce Output Comparable In Quality To Commercial Products. The Use Of An Infrared Heater In The Drying Process Notably Shortened The Drying Time From The Traditional 7 Days To 9 Hours. Additionally, The Use Of Convection Heating In The Roasting Process Ensured Even And Consistent Roasting Of Cacao Beans. Laboratory Analysis Confirmed That The Tablea Produced Through The Integrated System Possessed Sufficient Nutritional Content, Thereby Validating The Effectiveness Of The Machine. The Researchers Recommend The Integration Of Renewable Energy Sources To Address Power Consumption Concerns. In Addition, Incorporating Individual Control Buttons For Each Processing Stage Is Advised To Enhance Operational Precision And Usability. Lastly, It Is Strongly Recommended That Future Studies Include Shelf Life Testing Of The Produced Tablea To Comprehensively Assess Product Stability And Quality Over Time.