CASCARA DE MANGO CHIPS

A Capstone Project

Presented to the Faculty of the

College of Engineering

Cebu Technological University – Danao Campus

Sabang, Danao City, Cebu

In Partial Fulfillment of the Course IE – PC 4117

Industrial Engineering Capstone Project

By

SARAH JANE G. MIGALLEN

ERIKA O. SINADJAN
JENNY M. ARCHIVAL
CEJAYE C. AVILA
BSIE 4B-N

2nd SEMESTER, A.Y. 2021-2022

 APPROVAL SHEET

This IE-Capstone titled CASCARA DE MANGO CHIPS prepared and

submitted by Sarah Jane G. Migallen, Erika O. Sinadjan, Jenny M. Achival and

Cejaye C. Avila in partial fulfilment of the Program Bachelor of Science in Industrial

Engineering, is hereby accepted and recommended for Oral Examination.

LUDIMIE R. CAPUYAN, D.B.A.

Adviser

APPROVED by the tribunal at the Oral Examination with a grade of _____________.

DELFA G. CASTILLA, M.A.Ed. DONALD R. LALICAN, M.Eng’g.IE

Panel Member Panel Member

ROEL L. VASQUEZ, Ph. D.

Chairman - BSIE

JAYSON G. BAYOGO, M.Eng’g.CE DECEM C. SULADAY, Dev.Ed.D.

Dean, College of Engineering Dean of Instruction

ROSE MARY L. ALMACEN, Ph.D.

Campus Director

Date of Oral Examination: June 22, 2022

2
 ACKNOWLEDGEMENT

This study becomes a reality with the kind support and help of many individuals.

We would like to extend our sincere thanks to all of them.

First and foremost, we want to offer this endeavor to our Almighty God, for the

wisdom he bestowed upon us, the strength, peace of our mind and good health in order to

finish this research.

To our beloved parents for their unconditional support in all our needs and

unconditional love they gave us.

To Engr. Delfa G. Castilla, our supportive and humbled professor whose

expertise, understanding, effort and time was given to us. This will not be all possible

without her generous guidance throughout the duration of the study.

Lastly to our co-researchers, for not giving up and supporting all throughout this

study.

-The Researchers

3
 TABLE OF CONTENTS

TITLE PAGE ………………………………………... i

APPROVAL SHEET ………………………………………... ii
ACKNOWLEDGEMENT ………………………………………... iii
TABLE OF CONTENTS ………………………………………... iv
LIST OF TABLES ………………………………………... v
LIST OF FIGURES ………………………………………... vii
PROJECT SCHEDULE ………………………………………... viii

I. INTRODUCTION ………………………….... 1
Statement of Objectives ……………………….... 2
Significance of the Study ……………………….... 3

II. LITERATURE REVIEW ………………………….... 4

III. METHODS …………………………. 8

Data Collection Approaches ……………………….... 9
Laboratory Microbial Test ……………………….... 10

IV. DATA PRESENTATION AND ANALYSIS …………………. 10

Product Description ……………………….... 10
Packaging Design ……………………….... 13
Packaging Development ……………………….... 14
Market Definition ……………………….... 15
Microbial Product Result Analysis …………………. 15
Microbial Laboratory Report ……………………….... 16
Waste Minimization ……………………….... 16
Waste Valorisation ……………………….... 17
Process Flow ……………………….... 18
Time Study ……………………….... 22
Costing of the Product ……………………….... 23
Sales for a Month ………………………… 25
Income Statement ……………………….... 26
Percentage Profit ……………………….... 27
Sustainable Development Goal ………………… 27

V. SUMMARY ……………………….... 28
Implementation Plan ……………………….... 28

VI. RECOMMENDATION AND

CONCLUSION ………………………….... 29
Conclusions ……………………….... 30
Recommendation ……………………….... 31
4
BIBLIOGRAPHY ………………………....... 32

APPENDICES ………………………....... 33
Appendix A: Microbial Laboratory
Result Analysis ………………….......…..... 34
Appendix B: Microbial Laboratory ………………………....... 35
Appendix C: Product Procedure ………………………....... 36
Appendix D: General Journal ………………………....... 37
Appendix E: Ledger Account ………………………....... 39
Appendix F: Ledger Account ………………………....... 42
Appendix G: Video for the Entire
Capstone ………………………....... 43
Curriculum Vitae ………………………....... 44

5
 LIST OF TABLES

Table No. Title Page

1 Features of Cascara de Mango Chips 11
2 Waste Minimization 16
3 Waste Valorization 18
4 Time Study 22
5 Costing of the Product 24
6 Sales for a Month 25
7 Income Statement 26
8 Implementation Plan 28

6
 LIST OF FIGURES

Figure No. Title Page

1 Capstone Project viii
2 Product Description 10
3 Packaging Design 13
4 Packaging Development 14
5 Process Flow of Cascara de Mango Chips 20

7
 Capstone Schedule

Figure No.1 Gannt Chart in making the Capstone

Figure No. 1 Gannt chart in making the capstone

viii

Figure No. 1
Gantt chart in making the capstone

viii
I. INTRODUCTION

Background of the Capstone

The Philippines is blessed to have lands and climates that favor one of the best

mango varieties in the world ─ Philippine Carabao Mango. There are some mango

processing companies’ produces super quality and world-class mango products, and it

carries the world-renowned, brand, which has been in the local and international market

for many years (Duke CGGC, 2017). In industrial production, food manufacturing

industries generate a large amount of food waste. A large quantity of raw materials used

by food industries raises critical economic management and environmental problem

(Tesfaye, 2017). Every day, thousands of tons of mango peels and seeds headed to open

dumpsites left to rot, the mango waste piled high in dumpsites released foul odors and

attracted disease-carrying insects—a problem sometimes compounded by local creating

significant health (Duke CGGC, 2017).

Mango peel waste, a by-product from pulp processing units, is an essential source

of high-quality antioxidant dietary fiber, pectin, polyphenols, and carotenoids. The

amount of mango waste generated can be very high; it has been recorded as high as

30%to 50% of the total weight of the fruit. In connection, a circular economy (CE), has

developed the potential to preserve the environment, generate new economic growth, and

spread ecological awareness. Furthermore, waste valorization serves as a constituent part

of the circular economy where the food waste is converted to a more useful and value-
added product. It does not only maximize the profit of the fruit processing industries but

also helps reduce the problem of environmental pollution (Tesfaye, 2017).

Thus, the researchers focused on valorizing mango peel organic industrial waste

into a crispy delicious flavor, mango peel chips. This study will integrate the concept of

circular economy to all food industries that produced mango products by redirecting

mango peel waste into “chips” food products that may allow profitability and

environmental benefits from the high contaminant of food waste. To a certain extent, this

study will be of use as a means of assessing the disposal of mango peel waste in a safe,

economical, and functional manner.

Statement of Objectives

1. To produce quality product such as Mango Peel Chips.

2. To decrease the volume of waste in mango processing industry into 6%.

3. To have a profit of 5% 1 month of marketing.

4. To attain the Sustainable Development Goals No.12 Responsible

consumption and production.

Significance of the Study

The study focused on how to optimize or reduce the waste of mango peels by

producing into a quality product such as Mango Peel Chips that meets the demand of the

target market. Moreover, the results of the study will be beneficial to the following:

Community. This will help the community in gaining a thorough perception of the

circular economy in application to supply chain management. This will also help them

provide a set of resources to deepen their understanding of the fruit peels waste that has

been emerging in the present time, and in realizing the benefit of making sustainable and

Eco-friendly, and healthy products a priority on the list.

Food Industry. Waste Valorization has a great deal of potential to provide

economic benefits to the mango Industries. Recycling and reusing mango peel, fibers,

and waste materials is an effective method to enhance sustainability within the food

industry. Furthermore, a circular economy in the industrial organization could enhance

stakeholder relationships and reduced the use of material and energy to lower costs,

mitigating the risks associated with fluctuating costs of waste disposals. Thus, a circular

economy creates entirely new profit streams that can be achieved by food industries.

Economy. The development of a circular economy model can bring greater local

employment at the entry level. In addition, it has the potential to create new jobs and

boost economic growth. In this circular sphere, profit opportunities may come from
playing in new markets, cutting costs off with waste and energy reductions, and the

assurance of continuity of supply.

Government. The main sociology-environmental benefits are related to the

training of labor and local income generation, the population's awareness of consumption

patterns, saving of natural resources and raw materials, and mitigation of waste disposals

to local government. Moving towards a more circular economy could deliver benefits

such as improving the security of the supply of raw materials, increasing competitiveness,

and stimulating innovation.

Environment. Mango peels thrown into landfills have become a big global

problem. Every day, thousands of tons of mango peels and seeds headed to open

dumpsites left to rot, the mango waste piled high in dumpsites released foul odors and

attracted disease-carrying insects. This study has the potential to reduce greenhouse gas

emissions and the use of raw materials and optimize agricultural productivity. Moving

towards a more circular economy could help reduce pressure on the environment.

Future Researchers. This study might be a basis for developing researchers in the

future. This study can be one of their references in conducting a study about the Circular

Economy about the waste valorization of mango peels.

II. LITERATURE REVIEW

The circular economy in political and business circles has defeated the

deficiencies of conventional straight working models (De Angeles, 2018). This concept
recently embraces of new business models that encourage design for re-use and improve

materials recovery represents a departure from historic production and consumption

systems (Kirchherr et al., 2017).

In general, circular economy is primarily the answer for material flows in

economic systems or in supply chain management as it includes physical flows

(logistics), financial flows, and information flows (Ellen MacArthur, 2017). This,

therefore, leaves other important issues such as understanding environmental impacts

(such as the ones related to energy usage and carbon emissions) and the implications of

such impacts unresolved (Genovese et al. 2017).

Circular Economy Gaps, Debates and Barriers. Challenges of adjusting

mechanical turn of events, ecological and human well-being, and monetary development

are drivers for ongoing asset use and low-carbon improvement systems. That incorporates

the utilization of the round economy (CE) idea. A focal topic of the CE idea is the

valuation of materials inside a shut circled framework with the expectation to take into

consideration normal asset use while lessening contamination or dodging asset

imperatives and supporting financial development (WinansK.et. al 2017).

Circular economic models are making a significant change in perspective for store

network supervisors. By pulling away from old straight models that followed the example

of "produce, use, and dispose of," organizations are both lessening their effect on the

climate and reducing their complete expense of the business (iGPS , 2019).

The amount of mango waste generated can be very high; it has been recorded as

high as 30% to 50% of the total weight of the fruit. The utilization of this waste is both a
necessity and a challenge. The volume of production and yield of mango have

significantly deteriorated. Dried mango peel contains 30 ± 2.5% (w/w) of reducing sugars

(Avula et al. 2016).

Chips. It is generally made of deep fried pork rind. Its origin can be traced from

an agricultural region of Spain named Andalucia ,where this has become a part of the

regular dishes of countries colonized by Spain. Since then, chips derives its name from

the Andalucian word. From its original form, chips has evolved to different kinds in

various places in the Philippines. In Sta. Maria, Bulacan, chips also takes its new form as

microwavable chips. Instead of pork rind, the people in Camiling, Tarlac, Philippines use

pork belly as their main ingredient in making chips. Aside from pork, chips can also be

made using beef, meat of buffalo, frog, insects, chicken, and other farm animals

(Inocian,2016).

In the context of chips, its manufacturing has spread around the globe, most

especially to those countries with strong Spanish influences like Latin America and

the US Hispanic states. It is pork scratching in UK, which has started in the 1800s at

Black Country, where the Industrial Revolution begins. The food is commonly cooked

and eaten by the working class. The preparation in cooking pork scratching is almost

similar with Carcar’s chips. In 1930s, the pork scratching business has become a big

snack industry with over 20 million bags a year in UK, which eventually an icon in the

British food scene (Openshaw, J, 2016).

Availability and Popularity of Chips in the Market. Delicacies represent the

culture and tradition of every society. In most places, these are commercialized for
gustatory delight. Delicacies are landmark symbols of certain places. Carcar City is one

of the bustling cities in the southern Cebu, has been known because of its chips delicacy.

In Carcar City, Philippines, the chips business has been introduced by Patricio Paras and

Anunciacion Alesna - Paras during World War II. Patricio Paras is a henchman of the

Japanese soldiers, where he observes that the Japanese soldiers only consume the pork’s

lean meat and set aside its rind. He gets the rind and uses it as the main ingredient of

chips. Given the fact that chips is one of the famous delicacies in Carcar, it is relevant to

determine its impact in the community and other

Stakeholders, since food industries account to a significant percentage to the total

manufacturing firms in Cebu (Inocian,2016).

In the Visayas, Cebu is known for chips, which attracts many tourists in the

region. Cebu is one of the preferred tourist destinations in the Philippines, which has a

relatively buoyant demand for its finest native delicacies and boosts its tourism sector. In

addition, Ramirez confirms that food industry employs significant percentage of

Cebu’s population, and contributes to the increase of total export income. Chips does

not only satisfy cravings of the palate; but it reflects Cebu’s rich history and culture

(Inocian, 2016).

Popularity of Processed Mango Fruit Industry in Cebu. The Philippine Carabao

Mango is the more popularly grown and cultivated in Cebu, sold as ripe or unripe, and

eaten raw, cooked or processed. It is relative large in size with smooth, yellow skin when

ripe and very flavorful and sweet – offering a rather pure kind of mango taste without

hints of apple or other fruit flavors. The Philippine Carabao Mango tastes so great it was
recognized in 1995 by the Guinness Book of World Records as the sweetest in the world

(Melanie, 2017).

Although the soil of Cebu Province is not great for the popular rice, corn, and

other crops being produced in most parts of the country, it is great for various fruit

varieties including mangoes. To capitalize and maximize the production of fruits in Cebu,

its business people take advantage the use of technology that processes fruits. They use

science and technology to produce, manage, and preserve fruit products. Various fruit

companies of small and medium sizes flock to Cebu using it as their base and center of

production by establishing not only offices but also plants and machinery

(TravellingCebu.com, 2021).

The research of study should be about the SDG goals attainment and impact

assessment, employment percentage, and income tax contribution; waste disposal;

volume of waste, waste disposal method, cost of waste disposal, and clearance cost that

can greatly impact the overall study.

III. METHODOLOGY

The proponents will be able to know how the waste would be valorized from

mango peel to apply the concept of circular economy perspective by redirecting mango

peel wastes into Mango Peel Chips. This capstone is a source of studies or reports

containing an evaluation of implemented or proposed measures in waste valorization.

Data Collection Approaches

To obtain the following data that needed to prove the project objectives the

researchers use an implementation plan of the product to measure the product’s quality,

furthermore, to measure the waste reduction of the Mango Peel, the researchers

conducted a waste valorization. The product is also handed for Microbial Laboratory Test

and Matrix Analysis. Lastly to ensure that the product gains 5% profit of the allotted

time, the researchers record the weekly sales of the product and made an income

statement and identify the percentage profit.

The permission to conduct the production in CTU-Danao Campus is being

secured from the school administrators. The Cascara de Mango Chips was distributed and

sold to people in public markets, terminals, and even posting on social media platform to

make sales so that through it the researchers can compute the profit percentage and

evaluate if they able to reach or go beyond the main objectives. The proponents used

tables to organize, summarize, and analyzed the data gathered for easy determination of

its difference from each other. Data were collated, tabulated, and analyzed with the use of

financial statement analysis, general journal entry, ledger, and income statement which is

to measure the financial statement specifically income statement.

Laboratory Microbial Test

To detect food borne pathogens and spoilage organisms, Microbiological food

testing is necessary to ensure the continued safety of the product along the supply chain.

Functional microbes are strictly monitored during the production and in the final product.

Before submitting a product to microbiology test, the researchers know the necessity,

purpose and primary expectations underlying the test along with the predicted certainty of

identifying an issue, and possible results that may come out from the test. The researchers

submitted a sampling procedure to be performed about 250 gms of product collected and

submitted to a test results.

IV. DATA PRESENTATION AND ANALYSIS

Product Description

Figure No.2 Product Description

 A product summary/description is the marketing copy that defines what a product

is and why it is worth buying. A product description's goal is to offer consumers with

important information about the items' characteristics and benefits so that they are

compelled to buy.

Table No.1
Features of Cascara de Mango Chips

Properties Economic
Product Flavors Physical/ piece of Uses of
Chemical/ piece of products Product
products

Fiber (g): 13.8

Carbs (g): 86.4
Fat (g): 2.6,
Shape: distinctive
Protein (g): 3.9
shape
Sour Cream Energy (K.cal): 384
Flavor Cascara de Calcium (mg): 4.15
Size: 2mm in
Mango Chips Phosphorous (mg): 0.45
diameter
Iron (mg): 4.62
Zinc (mg): 2.85
Weight: 130 grams
vitamin C: 54%,
folate: 10% -Dietary
magnesium: 3%, Food
Fiber (g): 13.8 -Healthy
Shape: distinctive Carbs (g): 86.4 Food Viand
Cheese Flavor shape Fat (g): 2.6, -Sustainable
Cascara de Mango Protein (g): 3.9 -Convenient
Chips Size: 1.2’’ diameter Energy (K.cal): 384
Calcium (mg): 4.15
Weight: 5 grams Phosphorous (mg): 0.45
Iron (mg): 4.62
Zinc (mg): 2.85
vitamin C: 54%,
folate: 10%
calcium: 4%,
magnesium: 3%,
 Fiber (g): 13.8
Carbs (g): 86.4
Fat (g): 2.6,
Protein (g): 3.9
Shape: Distinctive
Barbeque Flavor Energy (K.cal): 384
Size: 0.75”
Cascara de Mango Calcium (mg): 4.15
diameter and 3”
Chips Phosphorous (mg): 0.45
long
Iron (mg): 4.62
Weight: 4 grams
Zinc (mg): 2.85
vitamin C: 54%,
folate: 10%
magnesium: 3%,
Fiber (g): 13.8
Carbs (g): 86.4
Fat (g): 2.6,
Protein (g): 3.9
Shape: Distinctive
Energy (K.cal): 384
Plain Flavor Size: 0.75”
Calcium (mg): 4.15
Cascara de Mango diameter and 3”
Phosphorous (mg): 0.45
Chips long
Iron (mg): 4.62
Weight: 4 grams
Zinc (mg): 2.85
vitamin C: 54%,
folate: 10%,
magnesium: 3%,

Cascara de Mango Chips belongs to salty snack category. The color of the chips

changes during frying, as the components of the dough are restructured, arises and has a

mellow flavor, hearty crunch and sturdy structure with mango puree essence. Aside from

its excellent flavor, Cascara de Mango chips is packed with nutrients, no preservative

added, made up of thin layers applied on the surface of the food to make its shelf life

longer, maintain the properties, characteristics and functionality of foods at minimum

cost. In addition, Cascara de Mango Chips are inexpensive, eco-friendly and sustainable.
Packaging Design

Figure No. 2 Product design

Figure No. 3
Product Packaging

Cascara de Mango Chips used transparent and flat packaging 8 x 6 inches with 40

microns. It has a Company logo in front and manufacturing details at the back. The bag

is Food Grade Plastic nontoxic, prevent contamination from microorganisms and

environmental intoxicants, barrier to moisture, oxygen, UV light & odors and provide

resistance to physical damage. It is a tamper-resistant or tamper-evident, easy to open. It

has a dispensing and resealing features that can disposed of easily. It sealed twice. Have

low cost and be compatible with food.

Packaging Development

Figure No.4
Packaging Development

This new packaging is flexible stand-up pouch by 10 x 6 inches with 40 microns.

Researchers fully aware of those essential factors of their product such as the nature of

the product, food deterioration, the characteristics of the distribution and the required

shelf life that has made them sensible choice of developing new packaging materials. The

recipient protects the contents or properties of the product. It gives convenient provision

with zipper and oval shape at the bottom. It has a durability polymer raw material and

makes it hardly unbreakable. It is shatterproof and doesn’t fragment into dangerous shard

when dropped and its hygiene is more visible in appearance, recyclable.

Market Definition

This product offers nutritious delicacy for people all ages, with or without work as

long as they are willing to buy and consume the product. However, this is good only for

ages 5-65 years old age range knowing the fact that children under the age of five, as well

as those aged 66 and up are particularly vulnerable to the food they eat.

Microbial Product Result Analysis

Hygiene plays a key role in processing the product until it handed to customer.

According to Food Microbiology Testing Laboratory result analysis released last June 10,

2022 with Laboratory Code: CH-22-06-01, the total bacteria count has these

Parameters that in terms of Aerobic Plate Count it has a result of <2.5 x 10 EAPC*/g.

This means that the product has 3M Petrifilm AC Plate with a few bacterial colonies. In

terms of Staphylococcus aureus Count it has a result of <1.0 x 10 cfu**/g. Cascara de

Mango belongs to Microbiological Standard for Snack Foods, Source: Phil. DOH- FDA

Circ. #2013-010. It has an APC of 2.0 x 103 cfu/g. Therefore, the product is acceptable in

terms of Microbial Product Result Analysis and good for the market.
Microbial Laboratory Report

The Food Microbiology Testing Laboratory report with Laboratory Code: CH-22-

06-0, released last June 10, 2022, Cascara de Mango Chips has been examine that in

terms of pH test it has a result of 4.07. This means that the product is considered less

acidic. For in terms of Water Activity test it has a result of 0.045, this means that the

product has no microbial proliferation. Hence, regular monitoring throughout the

production process is therefore necessary and researchers show much important in

hygiene monitoring and the present methods that make determining microbial counts

play.

Waste Minimization

Table No.2
Waste Minimization of Cascara de Mango Chips

Mango Weight of Whole Mango (kgs) Weight of Mango Peel (Kgs)

1 0.323 0.042
2 0.268 0.037
3 0.273 0.038
4 0.272 0.038
5 0.255 0.035
6 0.298 0.04
7 0.315 0.041
8 0.287 0.039
9 0.303 0.04
10 0.271 0.037
Total 2.865 0.387
Given:
 Total Weight of Mango peel (kgs) *100
Total Weight Mango (kgs)
0.135078534
Waste Minimization in Percent 13.5078534

The result shows that the total weight of mango fruit was 2.865 kgs and the total

weight of mango peel was 0.387 kgs. This will affirm that the 13% result of waste

minimization of the capstone is greater than the target objective of 6% waste reduction.

This means that it will help our mother earth maintain its cleanliness and by

lessening the waste of mango peel from mango industry. It will help maintaining

sustainable cities, communities, and environments where products' lifecycle is extended.

Waste Valorization

Table No. 3 shows result of the mean weight of Mango Peel was 1.55 kgs and the

product produce was 2.696 kgs. This will affirm that the first month of the capstone was

able to produce a product using the 57.49 % of mango peel waste. This means that

mango peel waste is convertible into valuable product. It will integrate the concept of

circular economy to all food industries that produced mango products by redirecting

mango peel waste into a new product that may allow profitability and environmental

benefits from the high contaminant of food waste.

Table No. 3
Waste Valorization of Cascara de Mango Chips
 Weight Mango Peel (kgs) Total Mango Peel Chips Total
Produced/ 40gms produce(kgs)

1 1.0 2400 2.4

2 1.5 2600 2.6
3 1.5 2600 2.6
4 1.75 2880 2.88
5 2 3000 3.0
Total 7.8 13480 13.48
Mean 1.55 2696 2.696

Given:
Total Weight of Mango peel 1.55
kg
Total Weight Production produced kg 2.696

Equation on Waste Valorization:

Total kg of Mango Peel x 100
used Total kg of product
produced
1.55/2.696 *100
Waste Valorization 57.49 %

Process Flow

A process is a collection of steps taken in order to achieve a given outcome or

output. In order to accomplish the work neatly and on time, it is important to have and

follow numerous methods and phases when manufacturing Cascara de Mango Chips's

goods.

The waste valorization of this study depicts the process of reusing the waste

material which is the mango peel in order to turn them into more valuable goods.
Flowchart is being used to acquire a bird's-eye view of how a mechanism works, what

stages it goes through, and what events influence the outcome. The process flow for each

of the Cascara de Mango Chips's commodities is depicted in Figures x to x. It also

examines the items or chemicals used, as well as the tools and equipment employed, as

well as the average length of each phase in each product. As previously stated, Cascara de

Mango Chips comes in three (3) varieties (sour cream, cheese, barbeque, and plain or no

flavor).
 Make dough
and knead it

Figure No.5
Process Flow of Cascara de Mango Chips
 Figure No. 5 shows the process flow or phases involved in creating Cascara de

Mango Chips with a total of sixteen (16) steps required to complete the finished product.

Mango peel, flour, onion, garlic, spring onion, salt, pepper, sugar, seasonings, oil, water,

and beans are among the components or ingredients used in step 1. In the first process,

the average duration time is 74 seconds. The only material or component utilized in step

1 is mango peel. The equipment that is utilized in step 2 is the blender that is used to mix

the mango peel, flour, spices; chopped onions, minced garlic and the seasonings; salt and

pepper, which generate average time duration of 100.2 seconds. Step 3 is kneading the

dough, which allotted average time of 156 seconds. Step 4 is cutting the dough into

rectangular rolls which has average time duration of 38.5 seconds. After kneading, the

dough is put to rest and ferment, and brings to a boil for about an average time of 20

minutes or 1200 seconds. In step 5, the dough is put in the chiller for 12 hours or 43,200

seconds until it is firm. After 12 hours of chilling process, the firmed dough is cut into

thin pieces for about 30 minutes, using knife and chopped board. In step 8, the thin pieces

is put in the dehumidifier equipment for about 2 hours or 7200 seconds. Step 9 is the thin

pieces are cook to make crispy chips for about an average time of 169.2 seconds. Step 10

is putting the desired flavor for chips such as sweet & sour, cheese, barbeque or just

plain/ no flavor, which has average time duration of 70.1 seconds. And lastly for step 10

is packaging the crispy chips for average time duration 58.3 seconds.
Time Study

Table No.4
Time Study for Cascara de Mango Chips
 23

Time study is a method of keeping track of the amount of time spent on a task or

procedure. The Time Study Sheets below show how each product's process has improved

in Cascara de Mango Chips. Manpower, equipment, tools, and layouts have all been

considered by proponents.

Table No. 4 shows the amount of time spent in making the cascara de mango chips.

The time study shows that the total standard time is 4309.502 sec or 71.82 minutes or

1.19 hours to make one batch of 60 packs. Thus standard time for each pack is 1.197

minutes. However, there is an idle time in the process such as chilling overnight and

drying, using the dehumidifier for 2 hours.

Costing of the Product

Table No. 5 shows the product costs for the food variety Cascara de Mango chips.

The product's prime cost (direct materials + direct labor) is Php 178.70, with factory

overhead of Php 35.74, totaling Php 214.44 in production costs. This product produces a

total of 60 pieces. As a result, the total manufacturing cost (TMC) of each item is Php

3.57. To obtain a 10% contingency, the TMC per unit is added to the Admin and Selling

Expenses, resulting in Php10.14. The supporters' markup is 40% of the contingency cost,

resulting in a Php 15 suggested retail price.

 24

Table No. 5
Costing of the Product
 25

Sales for a Month

Table No. 6
Capstone data of Cascara de Mango Chips for 1 month of Production

Date:

5/2/2022 1st Production

Qty Produced 60

5/9/2022 2nd Production

Inventory 65

5/16/2022 3rd Production

Inventory 65
5/23/2022 4th Production
Inventory 72
COGS 72

5/30/2022 5th Production

Inventory 75
COGS 75

Total 0
Inventroy
Produced 337
Total Sales 5055

The table above shows the data of the 1 month of production. The Operators was

able to produce 337 packs during the entire period of production and it was sold for 15.00

pesos each pack and gained the total revenue of 5,055 pesos.

The income statement, statement of balance sheet and among other financial

information here provided can be analyzed. The information obtained from this analysis
 26

can benefit decision-making for internal stakeholders and can give Company valuable

information on overall performance and specific areas for improvement from this initial

project. The analysis can help them with budgeting, deciding where to cut costs, how to

increase revenues, future capital investments opportunities and to evaluate a specific

areas of improvements.

Income Statement

Table No. 7
Cascara de Mango Chips
Income Statement
For the Month ended May 31, 2022

CASCARA DE MANGO CHIPS COMPANY

Income
Statement
For the Month Ended May 31, 2022

Revenues ₱ 5,055
Less: Expense
Ingredients Expense 1,460
Transportation 150
Expense
Utensils Expense 62.5
Water Expense 100
Power Expense 100
Packaging 230
Expense
Gas Expense 50
Salaries Expense 844
Total Expenses 2,997
₱ 2,997
Profit ₱ 2,059
 27

Table No.7 shows the Income Statement shows the measuring of the financial

performance during the 1 month of production. It shows that the sales revenue of ₱ 5,055

less than the total expenses of ₱2,997, it depicts the total profit of the product produce of

₱2,059.

Percentage Profit

The targeted earning of product produces was sold 100%. The total profit of

₱2,059, with a total sale of ₱ 5,055 the percentage of the product is 41%.

Cascara de Mango Chips is not only an environmentally and health benefits but it

shows that the product is a good capstone to start with, exceeding the objective of 5%

increase profit each month.

Sustainable Development Goals

To attain the Sustainable Development Goals No.12 Responsible consumption

and production, the proponents applied the concept of circular economy from the mango

processing company perspective by redirecting mango peel wastes into a healthy and

unique product which is the cascara de mango chips.

Cascara de Mango chips will not only solve the environmental issues, but will act

as a sustainable approach to improve health via enriched food containing health-

enhancing substances. The scientific inventions will reviews the recent advances in the

exploitation of waste fruits and vegetables peel as a valuable commodity of the future.
 28

V. SUMMARY

Implementation Plan

The researchers used Implementation Plan as a guide during the process as a

rubric for grading data analysis of its main objectives. This is to evaluate the quality of

Cascara de Mango Chips as a basis of reported data analysis, to meet the demand of

target market, to reach the goal of 5% profit of the capstone, to decrease food waste in

Industrial world particularly mango peel, and to attain the Sustainable Development

Goals such as ensuring good health and wellness to consumers, and economic growth,

industry innovation that creates responsible consumption and production.

To verify the following data used the Table below:

Table No.8
Implementation Plan
Objective Activities Person May May May May May Remarks
2, 9, 16, 23, 31,
Responsible 2022 2022 2022 2022 2022

Objective 1
To produce Training on Archival, ✔ ✔ ✔ ✔ ✔ Attained
quality product of skills is Jenny M.
mango peel chips strictly Avila, Cejaye
that meets the observe, C.
demand of the hygiene in Migallen,
target market. process, Sarah Jane
labeling, and G.
marketing the Sinadjan,
products Erika O.
Objective 2
 29

To have a profit Posting on Archival, ✔ ✔ ✔ ✔ ✔ Attained

of 5% after 1 social media Jenny M.
month and offering Avila, Cejaye
costumer to C.
buy the
product
Objective 3

To decrease the Migallen, ✔ ✔ ✔ ✔ ✔ Attained

volume of waste Sarah Jane
in mango G.
processing Sinadjan,
industry. Erika O.

Objective 4
To attain the Archival, ✔ ✔ ✔ ✔ ✔ Attained
Sustainable Jenny M.
Development Avila, Cejaye
Goals such as C.
providing good Migallen,
health and well- Sarah Jane
being to G.
consumers, and Sinadjan,
economic growth, Erika O.
industry
innovation that
creates
responsible
consumption and
production.

VI. CONCLUSIONS AND RECOMMENDATIONS

This section contains the proponents’ conclusions, and recommendations, which

include the data acquired and studied above, as well as some other suggestions that can

help the firm, develop in the future.

 30

Conclusion

During the making of capstone, the Cascara de Mango Chips with a total of

sixteen (16) steps required to complete the finished product with a total standard time of

1.19 hrs for 60 packs and 1.197 minutes each. For 5 times of production they sold their

entire product the cascara de mango chips for Php 15 within 2-3 days only. However,

when selling the product few from the customers recommended making the slice to be

thinner so that it becomes crunchier.

According to Food Microbiology Testing Laboratory result analysis released last

June 10, 2022 with Laboratory Code: CH-22-06-01, it says that the cascara de mango

chips is acceptable in terms of Microbial Product Result Analysis and good for the

market. The PH test result is considered less acidic.

In terms of waste minimization of 13.7%, it will help our mother earth maintain

its cleanliness and by lessening the waste of mango peel from mango industry. It will help

maintaining sustainable cities, communities, and environments where products' lifecycle

is extended. In assessing the quantity of waste valorization that comes up to 57.49%, it

means that mango peel waste is convertible into valuable product. It will integrate the

concept of circular economy to all food industries that produced mango products by

redirecting mango peel waste into a new product that may allow profitability and

environmental benefits from the high contaminant of food waste.

The sales for one month were able to produce 337 packs during the entire period

of production and gained the total revenue of 5,055 pesos. The sales revenue of ₱ 5,055
 31

less than the total expenses of ₱2,997, it depicts the total profit of the product produce of

₱2,059. Cascara de Mango chips will not only solve the environmental issues, but will

act as a sustainable approach to improve health via enriched food containing health-

enhancing substances. In addition, Cascara de Mango Chips are inexpensive, eco-friendly

and sustainable.

Recommendations

To further this evaluation, it is recommended by that:

 Make thinner sliced to make it crunchier

 Use proper machine for slicing for uniformity of thickness

 Make the most profitable product out of mango peel waste from the food

industries that produced mango products such as drinking straw.

 Present nutritional facts formulations because others might be allergy.

 32

BIBLIOGRAPHY

Duke CGGC (2017).Philippines: In the Mango Global Value Chain

http://industry.gov.ph/wp-content/uploads/2017/08/The-Philippines-in-the-
Mango-Global-Value-Chain.pdf
OECD (2019), "Environment at a Glance: Climate change", Environment at a Glance:
Indicators, http://www.oecd.org/environment-at-a-glance.

Rojas R. et al. (2018) Valorisation of Mango Peels: Extraction of Pectin and Antioxidant
and Antifungal Polyphenols retrieved from
https://link.springer.com/article/10.1007/s12649-018-0433-4#citeas

Tesfaye, Tamrat. (2017). Valorisation of Mango Fruit By-products: Physicochemical

Characterisation and Future Prospect.Chemical and Process Engineering

Research. 50

Zaragoza M.D.L.L.Z., González-Reza R.M., Mendoza-Munoz N., Miranda-Linares V.,

Bernal-Couoh T.F., Mendoza-Elvira S., Quintanar-Guerrero D. Nanosystems in
Edible Coatings: A Novel Strategy for Food Preservation. Int. J. Mol.
Sci. 2018;19:705. doi: 10.3390/ijms19030705
Zhang Y., Jiao X.-Y., Li L.-S., Qin S., Huang K., Xu L. The synthesis of fluorescent
carbon dots from mango peel and their multiple applications. Colloids Surfaces
A: Physicochem. Eng. Asp. 2019;577:306–314.
doi: 10.1016/j.colsurfa.2019.05.073.
 33

APPENDICES
 34

APPENDIX A

Microbial Laboratory Result Analysis

 35

Appendix B

Microbial Laboratory Report

 36

APPENDIX C

Product Produce

Date:

5/2/2022 1st Production

Inventory 60
COGS 60

5/9/2022 2nd Production

Inventory 65
COGS 65

5/16/2022 3rd Production

Inventory 65
COGS 65

5/23/2022 4th Production

Inventory 72
COGS 72

5/30/2022 5th Production

Inventory 75
COGS 75

Total Inventroy 0
Produced 337
Total COGS 5055
 37

APPENDIX D

General Journal Entry

CASCARA DE MANGO CHIPS COMPANY

GENERAL JOURNAL ENTRY
For the Month of May 2022
April
28 Cash 2,000
Capital 2,000
To record investment in Cascara de Mango Production

29 Utensils Expense 62.5

Cash 62.5
To record payment of utensils for Production
30 Packaging Expense 180
Cash 180
To packaging expense fro Production
record
May
2 Purchase Ingredients 250
Cash 250
To record payment of Ingredients for Production
3 Transportation 30
Cash 30
To Transportation for Production
record
4 Cash 900
Sales 900
To record sales of goods from customers
9 Purchase Ingredients 300
Cash 300
To payment of Ingredients for Production
record
10 Transportation 30
Cash 30
To record Transportation for Production
11 Cash 975
Sales 975
 38

To record sales of goods from customers

16 Purchase Ingredients 335
Cash 335
To record payment of Ingredients for Production
17 Transportation 30
cash 30
18 Cash 975
Sales 975
To record sales of goods from customers
23 Purchase Ingredients 345
Cash 345
To record payment ingredients for Production
24 Transportation 30
Cash 30
25 Cash 1080
Sales 1080
To record sales of goods from customers
30 Purchase Ingredients 300
Cash 300
To record payment of Ingredients for Production
31 Transportation 30
Packaging 50
Water expense 30
Power expense 100
Gas 50
Cash 260
To record expenses for production
Cash 1,125
Sales 1125
To record sales of goods from customers
Salaries Expense 844
Cash 844
10,052 10,052
 39

APPENDIX E

Ledger Accounts
Cash Capital
28-Apr 2,000 29-Apr 62.5 28-Apr 2,000
4-May 900 30-Apr 180
11-May 975 2-May 250 2,000
18-May 975 3-May 30
25-May 1080 9-May 300
31-May 1,125 10-May 30
16-May 335 Sales
17-May 30 4-May 900
23-May 345 11-May 975
24-May 30 18-May 975
30-May 300 25-May 1080
31-May 30 31-May 1,125
31-May 50 5055
31-May 30
31-May 100
31-May 50
31-May 844
7,055.00 2996.5
4,058.50

Ingredients Expense
2-May 250
9-May 300
16-May 335
23-May 345
30-May 300
1,460

Transportation
3-May 30
 40

10-May 30
17-May 30
24-May 30
31-May 30
150

Utensils Expense
29-May 62.5

62.5

Water Expenses
31-May 100

100

Power Expense
31-May 100

100

Packaging Expense
30-Apr 180
31-May 50
230

Gas Expense
31-
May 50

50
 41

Salaries Expense
31-
May 844
844

APPENDIX F

Documentation during the Production

 42

APPENDIX G

Video for the Entire Capstone

https://l.facebook.com/l.php?u=https%3A%2F%2Fdrive.google.com%2Ffile%2Fd
%2F1771Hj3TPoGu2pmqGz3dnl9pwBsb-qr1v%2Fview%3Fusp%3Ddrivesdk
%26fbclid%3DIwAR3lO6oa2c3IT0Mv-
f5lSumo6AEFMEWE3GRPtP6EQ7gi9Fejq84Zs8E9Qps&h=AT31-
 43

lzMhr1qnwbazbSuzlKPIwZyhhSGDDC0u1D59Bz91goBzqRZN-
KXiWM_Th76p3b2s2FAFdUafqAXbYdQhWCZu0QTisUBsPqeRvDo1zzFN48xXv3
JaXWu1tLSB20pZElU

CURRICULUM VITAE

Erika O. Sinadjan
LoocNorte, San Remigio, Cebu
erika.sinadjan@ctu.edu.ph
09321408736

EDUCATIONAL BACKGROUND
 44

 College Education: Cebu Technological University- Danao Campus

Bachelor of Science in Industrial Engineering
Sabang, Danao City, Cebu, Philippines, 6004
S.Y. 2018- present
 Senior High School: San Remigio National High School
Poblacion, San Remigio, Cebu
S. Y. 2016-2018
 Junior High School: San Remigio National High School
Poblacion, San Remigio, Cebu
S. Y. 2006-2012
 Elementary: San Remigio Central School
Poblacion, San Remigio, Cebu
S.Y. 2006-2012
PERSONAL DATA
 Age: 21 years old
 Date of Birth: April 28, 2000
 Sex: Female
 Civil Status: Single
 Religion: Roman Catholic
 Citizenship: Filipino
 Language Spoken: English, Tagalog, Cebuano
 45

Jenny M. Archival
Corte, Carmen, Cebu
Jenny.archival@ctu.edu.ph
09971608613

EDUCATIONAL BACKGROUND

● College: Cebu Technological University Danao Campus

Bachelor of Science in Industrial Engineering
Sabang, Danao City, 6004 Cebu
S.Y. 2018- present
Pontifical University of Saint John Lateran
BS Philosophy
Rome, Italy
S.Y 2006-2007
University of San Carlos, Cebu Talamban Campus
Associate of Computer Major in Data Base2
Gov. M. Cuenco Ave, Cebu City, 6000 Cebu
S.Y. 2008-2009
 High School: Cebu Academy Carmen, Cebu

● Elementary: Cantumog, Elementary School

PERSONAL DATA
● Age: 41 years old
● Date of Birth: October 22, 1979
● Sex: Female
● Civil Status: Widower
● Religion: Roman Catholic
● Citizenship: Filipino
● Language Spoken: English, Tagalog, Cebuano, Italian& Spanish
 46

Cejaye C. Avila
Pagutlan, DungguanDanao City, Cebu
cejaye.avila@ctu.edu.ph
09424543225

EDUCATIONAL BACKGROUND

● College Education: Cebu Technological University- Danao Campus

Bachelor of Science in Industrial Engineering
Sabang, Danao City, Cebu, Philippines, 6004
S.Y. 2018 - Present
● Senior High School: Compostela Science and Technological High School
Compostela, Cebu City
S. Y. 2016 - 2018
● Junior High School: Compostela Science and Technological High School
Compostela, Cebu City
S. Y. 2012 - 2016
● Elementary: Danao City Central School
S.Y. 2006 - 2012
PERSONAL DATA
● Age: 21 years old
● Date of Birth: June 26, 1999
● Sex: Female
● Civil Status: Single
● Religion: Roman Catholic
● Citizenship: Filipino
● Language Spoken: English, Tagalog, Cebuano, Mandarin

Sarah Jane G. Migallen

Guya, Prenza, Balamban, Cebu
sarahjane.migallen@ctu.edu.ph
09638066157

EDUCATIONAL BACKGROUND
● College Education: Cebu Technological University- Danao Campus
 47

Bachelor of Science in Industrial Engineering

Sabang, Danao City, Cebu, Philippines, 6004
S.Y. 2018- present
Visayan Nazarene Bible College
Bachelor of Arts Major in Religious Education
St. Mary’s Drive, Apas, Lahug, Cebu City
S.Y. 2014-2015
● Junior High School: Jose Chona Jo Memorial National High School
Cambuhawe, Balamban, Cebu City
S. Y. 2010-2014
● Elementary: Balamban Central Elementary School
Baliwagan, Balamban, Cebu City
S.Y. 2004-2010

PERSONAL DATA
● Age: 22 years old
● Date of Birth: December 02, 1998
● Sex: Female
● Civil Status: Single
● Religion: Roman Catholic
● Citizenship: Filipino
● Language Spoken: English, Tagalog, Cebuano
Page 48 of 56