FACULTY OF MECHANICAL ENGINEERING

UiTM SHAH ALAM

MEC 435: COMPUTER AIDED DESIGN

PROPOSAL FOR CUCUR BADAK SHAPING

MACHINE
GROUP MEMBER(S) :

AINUL MUSTAQIM BIN ABDUL MUTTALIB (2017806412)

AINA BALQIS BINTI AZRIN (2017806526)

AIDA NUR SYAFIQAH BINTI SHAARI (2017665756)

GROUP: EMD4M5A

LECTURER’S NAME : DR KAUSALYAH VENKATASON

DATE OF SUBMISSION: 19TH APRIL 2018

1.0 PRODUCT CHOSEN

Cucur Badak Shaping Machine is a machine that will produce shape of Cucur Badak
with a consistent amount of batter and filling. It is an adaptive design of dumpling
machine.

2.0 INTRODUCTION

Cucur Badak is traditional cakes that made of sweet potato dough and fill up with
spicy coconut filling, then deep fry till golden. The pictures of Cucur Badak is as
shown below:

Figure 1: Cucur Badak cakes

This traditional cakes is make manually by hand by small and medium-sized

enterprises (SMEs) like traders. After conducting a survey, it is found that while
making Cucur Badak, traders experience discomfort because of stickiness from
handling the ingredient by hand, slow production rate as well as inconsistency of the
cakes produced. Hence, in order to help solve these problems, a machine is design
based on the adaptation from the dumpling machine concept. After studying the
problem to finding solution, this proposal report will consists of conceptual design
which include problem definition, gathering information, concept generation and
evaluation of concept. Besides that, this proposal report will also include with the
purpose of the product chosen, the intended improvements in design and list of the
parts product.
2.0 Conceptual Design

The problem was that consumer demand for Cucur Badak necessitated the invention
of a more efficient process for kitchen dumpling production. The restaurant industry
desired a faster, more consistent means of making a dumpling on a commercial
magnitude as compared to the traditionally tedious and inconsistent hand-made
methods.

2.1 Problem Definition

Nowadays, food processing machine had become one of the fast growing industry in
the country. In order to design one of the food processing machine which is machine
that can produce “Cucur Badak” shapes that met or exceed the requirements of the
target audience, which is traders, a market survey were conducted at Shah Alam and
Klang. The purpose of doing survey is to find out the need of a customer before a
machine can be invented. After conducting a survey, most of the small medium-sized
enterprises (SMEs) are still using traditional method to make cakes and complaining
that it takes times and decrease the rate of production. As a result, with the present of
machine might help in increasing the production of the cakes. The customer needs a
machine that can produce cakes as much as possible in a day without need to worry of
getting hand dirty. Majority of the number are still using the traditional method to
make cakes which is by using hand and only small amount still using more advanced
technologies such as dumpling maker. Below are the data that show the amount of
trader agree and disagree to invent this machine.

Location Small Medium Enterprises (SME)

Shah Alam Agree – 15

Disagree – 2

Klang Agree – 9

Disagree – 3

Table 1: Data Survey to Invent Cucur Badak Machine

 Description and Estimation of Market Size

After conducting a survey around Shah Alam and Klang, result shows that 29 small
medium enterprises (SME) that sell cakes. It was concluded the majority of cake
sellers agreed the invention of this machine will help them to increase their
production and save their time.

2.1.1 Competitive Products and Benchmarking

The competitive products and benchmarking were listed to find out the existing
specification and its advantages and disadvantages. This is to make a comparison and
as a guide to invent a new machine that will fulfill the criteria for the small and
medium-sized trader. Table below show few products that become competitive in
designing Cucur Badak Shaping Machine.

Product Specification Advantages Disadvantages

ANKO-Automatic Dimensions (mm): -High production rate -Heavy

Dumpling Maker 2,450 (L)x2,000 (W x2050 (H) -Precise shape -Require lots of space
Electricity:
220/380 V, -Durable -Complicated
50/60 Hz, 3-Ø, -Automatic -Need a regular
3.5 kw (Air Supply)
Capacity: -Less hand on job maintenance
7,000-9,000 pcs/hr (2 Lines) -Noisy
Weight of Product:
28 – 30 g -Expensive
Net Weight:
1,400 kgs
Automatic Dimensions (mm): -High Capacity -Heavy
Dumpling Machine 2090× 1685× 2030 -High production rates. -Complex in fabricate
Electricity:
2 kW -Durable and assembly
Capacity: -Save space -Limited pressure.
10000 kg/h
Weight: -Expensive
1100 kg
Air Pressure:
0.6 MPa
Automatic Dimensions (mm): -Moderate weight - Expensive
Dumpling Machine 350x370x480 -Simple and less noise -Complex in
Hopper 701
Electricity: -High Production Rate fabrication and
220V, -Save space assembly.
50Hz,
65kW
Capacity:
1500 pcs/hr
Net weight:
45kg
Yield speed:
2/sec
Dumpling machine Dimension(cm): -Save space
home 42x12.5x13.5 -Simple
Capacity:
60pcs/minute -Light in weight
Weight: -High production rate.
5kg

Benchmark:

Figure below show benchmark for product. The reason for choosing Anko Automatic
Machine is because that it can produce precise shape with high production rate.
Besides that, it is also durable and using less hand in making the dumpling.

Figure 2: ANKO Automatic Dumpling Machine

2.1.2 Benchmark of product design specification(PDS)

1. Product identification
 Cucur Badak Shaping Machine
 Function : To produce shape of Cucur Badak with a consistent amount of
batter and filling.
 Special feature: Motorized operation, consists pistons to distribute the batter
and filling.

2. Market identification
 Market size :3000 – 4000 units/year
 Branding strategy : online and offline shop

3. Key project target

 Time to complete project: 6 months – 1 year

4. Physical description
 External dimension : 52.6 x 15.0 x 16.5 cm
 Electricity : 220/380 V, 50/60 Hz,3 Phase, 3.5 kw (Air Supply)
 Capacity : 7,000 - 9,000 pcs/hr (2 Lines)
 Material : Aluminum body frame
 Wheel size : 5 cm diameter

5. Financial requirement
 Time to complete project & key project dateline : 4 months
 Pricing policy : 10% discount if purchase more than 3 machines
 Warranty policy : 1 year on parts and maintenance

6. Life cycle target

 Motor change after 5 years
 End of life strategy : users send back to company for recycle

7. Social, political and legal requirement

 Designed to minimize sharp edges and does not contain any sharp tools.

8. Manufacturing specification
 Conveyor belt is purchased from company M.
 Aluminum body frame will be made in house production and assembly.
2.2 Gathering Information
ANKO’s Gyoza machine model HLT-960 was first invented in 1988, enabled mass
production instead of manual productions. However, HLT-960 was only suitable for
producing Chinese dumplings, as ANKO approaches the international market, we
have found that the machine could not satisfy similar products in the Western
countries, such as pierogi, tortellini, ravioli or empanadas. Therefore, ANKO's R&D
team invented the HLT-700 series, which are able to work with different dough
recipes and production is doubled in speed, not to mention the different product lines
it may create by changing dumpling molds.

Nowadays, in order to meet the array of market demands, ANKO keeps coming up
with solutions for our customers, various accessories and services are created to
enable mechanical productions of delicate products that was only able to be
hand-made, such as soup dumplings, hagao (Cantonese shrimp dumplings, calzone,
Jamaica patty and etc., which helps our clients increase product lines with less coast.
The new machines are suitable for factories or even independent restaurants.
 2.3 Concept Generation

2.3.1 Functional Decomposition

Cucur Badak Shaping Machine

Containers Cutter Pistons Conveyor Clamper Motor

belt

The container Piston are used to give

shaped with three
sections to filled
with batter and
fillings as well to
minimize the size
of the product.
a force to the dough
and filling ingredient Clamp the cakes to get
to flow to the shaped
clamping part.

To move the product

Conveyor belt are used for from one station to
The cutter are used to cut the the product movement from another
dough into desired thickness. one station to another. automatically.
2.3.2 Morphological Chart

Morphological Method is used to identify the potential designs, to identify and to

exclude incompatible alternatives solutions for each sub-function. In the
Morphological Method, the element or part that should have in this machine are being
listed at the first column while the option solution at the second to the sixth column.
Table 2 below shows morphological method used to choose the best concept.

Subfunctio Option solution

n 1 2 3 4 5
Dough Round-shaped Tunnel-shape Conical-shap Square-shap Cylinder
Container d

e
e

Product Cutter Clamper Plunger Stamp Multiple mold with

shaping shape

Filling Piston Extruder Open and Hand-filled Switch-filling

container close valve container

Product Conveyor belt Rotating Separator Shed Handle

Movement wheel

Finishing Free-fall Rotate the By hand Twist to open Pull-push

product clamper

Power Dynamo Battery Switch Thermal heat Generator

source

Table 2: Morphological Chart

 2.4 Evaluation of Concepts

Pugh Chart was choose as a method to compares each concept relative to a reference
or datum concept. Each criterion as listed below is determines whether the concept is
better than, poorer than or about the same as the reference concept.

Description Dumpling Plunge-cla Piston Manual Geared-whe Switch Manually

machine mp mechanism injection el machine injection operated
machine filling filling machine
Sketch

Criteria Wei Datum Concept 1 Concept 2 Concept 3 Concept 4 Concept 5 Concept 6

ght
Cost 3 0 - + - - + +
Safety 3 0 - + - + 0 +
Mobility 2 0 - + - + + +
Durability 3 0 + - + + 0 +
Overall size 2 0 - + - + + 0
Complexity 2 0 - + - - + -
Functionality 3 0 + + + - + +
Sterility 2 0 0 + - - - 0
Weight 2 0 - + - + - 0
Reliability 2 0 0 + - + - 0
Run time 3 0 - + + - - +
Bowl size 2 0 + - - - - +
Product 1 0 - - + - + +
movement
Easy to use 3 0 - + - + - +
Marketability 3 0 - + - + + +
Manufacturabil 2 0 - + - 0 - +
ity
Power source 1 0 - - - 0 - 0
Material 1 0 0 + + - 0 +
Consistency of 1 0 - - + + - 0
product
Noise 1 0 + - + 0 + 0
+ 0 9 33 13 21 17 29
0 20 3 0 0 2 3 7
- 0 28 9 29 17 19 2
Net score 0 -19 24 -16 4 -2 27

Table 3: Pugh Chart

3.0 Intended Improvement

Based on the net score from the Pugh chart, concept 6 is chosen as the product design.
This is due to its functionality that is better than other concept since it can operate
automatically which will increase the production rate. The material used to
manufacture this machine which is aluminum steel is stronger than plastic and have
long life span compared to the latter.

Besides that, the safety of the product is guaranteed which is designed to minimize
sharp edges and does not contain any sharp tools. It is easy to handle and need only
one person to operate it smoothly. The manufacturing process involved in this design
also is not complicated as others since the machine requires more assembly process
rather than fabrication process. This design is also marketable since it offers the
customer long run time and the production rate of this design is high which is eight
cakes per minute.
4.0 Part List of the Product

1. Containers

2. Cutter

3. Pistons

4. Conveyor belt

5. Clamper

6. Motor

7.Wheel

8.Handle

9.Screw

10.Nut

11.Steel Board

12.Frame

13.Rivet

14.Cutter

15.Cutter Handle