Depulping is one of the essential unit processes in tamarind processing, and it is done mainly by hand. However, the traditional approach is a labor-intensive, expensive, and time-consuming. As a result, the Pampanga State University's (PSAU) Tamarind Research and Development Center purchased a simple, lightweight, power-operated machine to depulp tamarind fruits. The main objective of the study was to evaluate the performance of the newlypurchased depulping machine for tamarind of the PSAU. At varying variables, the machine was assessed for its performance in depulping capacity, efficiency, losses, and product acceptability: tamarind soaking time with water (no soaking time, | hour, 2 hours, and 3 hours soaking time). When comparing the maximum depulping capacity, efficiency, and losses of different tested combinations, treatment 3 with a 3-hour soaking time had the highest capacity and efficiency. On the other hand, treatment 0 (no soaking time) had the highest depulping losses. Depulping capacity reached a maximum of 223.81 kg/hr. Therefore, the machine's maximum depulping efficiency was 95.82%. In this combination, depulping losses were 6.14%, and the product acceptance score was 4.78. To attain the optimum machine efficiency, capacity, and minimize percentage of machine's depulping losses soak the tamarind in water for 3 hours before inserting them in the machine and going through the depulping operation.