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Journal articles on the topic 'Chicken feet'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Hakim, Aulia Rizaldi Hafiz, Bambang Hartoyo, Sri Rahayu, Elly Tugiyanti, and Munasik Munasik. "Supplementation of Biopeptide from Chicken Feet to the Immune System and Growth of Broiler Chicken." Buletin Peternakan 47, no. 2 (2023): 70. http://dx.doi.org/10.21059/buletinpeternak.v47i2.82452.

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The safety of poultry products, especially broiler chickens, can be stated to be relatively low. Antibiotic growth promoter (AGP) is used to improve chicken performance and maintain immunity. The ban on the use of AGP triggers the innovation of other materials to replace the function of AGP. Biopeptide is a solution that can be used. Biopeptides can be made from materials with a high protein content, for example, waste from chicken slaughterhouses. The waste that can be used is chicken feet, biopeptides produced from hydrolytic proteins have antioxidant and antimicrobial properties. These prop

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2

Wong-Morrison, Tamara. "Chicken Feet, Chicken Soup." Meridians 1, no. 1 (2000): 115–16. http://dx.doi.org/10.1215/15366936-1.1.115.

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3

Manny I. Fox Morone. "Science tackles chicken feet and chicken sex." C&EN Global Enterprise 101, no. 22 (2023): 40. http://dx.doi.org/10.1021/cen-10122-newscripts.

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4

Kessel, Donna Fay. "Chicken feet: Part two." Journal of PeriAnesthesia Nursing 12, no. 4 (1997): 252–63. http://dx.doi.org/10.1016/s1089-9472(97)80006-8.

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Kessel, Donna Fay. "Chicken feet: Part one." Journal of PeriAnesthesia Nursing 12, no. 3 (1997): 171–80. http://dx.doi.org/10.1016/s1089-9472(97)80035-4.

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6

Putu Diah Wahyuni and Ni Made Ayu Suardani Singapurwa. "Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali"." Jurnal Multidisiplin Madani 3, no. 6 (2023): 1248–56. http://dx.doi.org/10.55927/mudima.v3i6.4136.

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Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value. The utilization of chicken feet can be processed into soup, chicken noodles and chips. Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium. Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa Universi

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Apriliana, Rika, Igoh Iqbal Pratama, Ansory Makruf, Resza Alfiansyah, and Desriyanti. "Teknologi Penimbang Ayam Otomatis Untuk Mengurangi Resiko Kematian Pada Proses Penimbangan Ayam." JEEE-U (Journal of Electrical and Electronic Engineering-UMSIDA) 6, no. 1 (2022): 52–57. http://dx.doi.org/10.21070/jeeeu.v6i1.1623.

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The chicken of the pemeats or broillaries is an excellent breed of highly productivity controlledby the chicken in the production of meat. These broillaries have been popular in Indonesia since the 1980swhere the powerholders created a grass-consumption program. Only 5-6 weeks of chicken can be harvested.At the chicken farm in the pijeran village owned by Mr. Lucky Bahar and the chicken weighted by hand, bytying the chicken feet and hanging the chicken upside down when weighed. This treatment often results inbruising and disfigured parts of the chicken&#39;s body especially in the leg. Apa

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8

Miskiyah, Miskiyah, Juniawati Juniawati, Nur Afni Oktafia, and Siti Chairiyah Batubara. "THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY." Jurnal Penelitian Pascapanen Pertanian 18, no. 2 (2021): 87. http://dx.doi.org/10.21082/jpasca.v18n2.2021.87-92.

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Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60;

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Hartoyo, Bambang, Titin Widyastuti, Sri Rahayu, and Raden Singgih Sugeng Santoso. "The Study of Protein Hydrolysis and Peptide Antioxidants Activity of Chicken Slaughterhouse Waste and Its Potential for Feed Additives." ANIMAL PRODUCTION 24, no. 2 (2022): 97–103. http://dx.doi.org/10.20884/1.jap.2022.24.2.133.

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Ensuring food safety in livestock requires specific feeding technology in agriculture by using feed additives in the form of antibiotics, prebiotics, probiotics, acidifiers, hormones and enzymes. Bioactive peptides improve the health status of humans and animals. Protein hydrolysis produce peptides that are safe, quickly metabolizable, less risky for livestock products to have contaminant residue. Bioactive peptides are still bound to the original protein, so they need to be released through an enzymatic process. This research explored the potential of chicken slaughterhouse waste to produce b

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Sahito, Mumtaz Ali, Naeem Tariq Narejo, Ibtessam Tahir Ansari, et al. "PROXIMATE ANALYSIS OF NON-CONVENTIONAL ANIMAL SOURCES FOR THE PARTIAL OR COMPLETE REPLACEMENT OF COSTLY FISH MEAL." Pakistan Journal of Biotechnology 19, no. 02 (2022): 129–35. http://dx.doi.org/10.34016/pjbt.2022.19.2.105.

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Abstract:  Background: The worldly fish meal is utilized as a rich source of protein in animal feed formulation. The high price and curtly supply of fish meal encouraged us to find some indigenous informal sources of protein and energy for economical and desirable feed preparation. Materials and Methods: A profiled biochemical analysis of poultry by-products such as chicken offal excluding feathers and skin, head and neck, internal (chicken viscera) and two local trash fishes with high breeding and growth rate were analyzed to find nutritional value and low processing cost. Results: The

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11

Voroshilin, Roman A. "GELATIN EXTRACTION FROM BROILER CHICKEN FEET." Bulletin of KSAU, no. 11 (2021): 240–46. http://dx.doi.org/10.36718/1819-4036-2021-11-240-246.

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12

Zani, Beatrice, and Isabelle Cockel. "How Far Can Chicken Feet Travel?" Transfers 12, no. 3 (2022): 66–85. http://dx.doi.org/10.3167/trans.2022.120306.

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Abstract This article analyses Chinese women's e-entrepreneurship of trading nostalgic and/or contested goods in the disputed sovereign borders and virtual marketplace in the borderland between China and Taiwan. Using physical and digital ethnography, and drawing on the case study of the journey of chicken feet and other goods traded through WeChat by Chinese women in Taiwan, this article shows how the online and offline trails of these goods and the virtual marketplace generate new forms of transnationalism and connectedness between the two rivaling societies. Calling attention to Chinese wom

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13

Lee, Jeong-Taeg, and Tae-Han Kim. "Studies on Development of a Chicken Feet-bone Remover (II) - Manufacture of Chicken Feet-bone Remover -." Journal of Biosystems Engineering 36, no. 4 (2011): 257–66. http://dx.doi.org/10.5307/jbe.2011.36.4.257.

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14

Fauziah, Siti Nurfuzti, Desy Triastuti, and Wiwik Endah Rahayu. "Physicochemical, Organoleptic, and Acceptability Characteristics of Natural Flavoring Powder from Chicken Feet and Tomatoes." EDUFORTECH 8, no. 1 (2023): 33–42. http://dx.doi.org/10.17509/edufortech.v8i1.55827.

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Tomatoes have volatile components that can reduce the fishiness of chicken feet. This Study aimed to determine the physicochemical, organoleptic, and acceptability characteristics of natural flavoring powder from chicken feet with the addition of different concentrations of tomatoes. Data processed with ANOVA and significant differences analyzed using DMRT with a 5% error rate. Results of the best treatment T3 (40%) with irish coffee color, has a dissolving ability of 67.67 seconds, moisture content of 3.84%, has a savory taste, no fishy aroma, smooth texture, and liked by panelists. Natural c

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15

Araújo, Íris B. S., Darlinne A. S. Lima, Sérgio F. Pereira, and Marta S. Madruga. "Quality of low-fat chicken sausages with added chicken feet collagen." Poultry Science 98, no. 2 (2019): 1064–74. http://dx.doi.org/10.3382/ps/pey397.

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Depison, Depison. "Karakteristik Kuantitatif dan Kualitatif Hasil Persilangan Beberapa Ayam Lokal." Jurnal Ilmiah Ilmu-Ilmu Peternakan 12, no. 1 (2009): 7–13. http://dx.doi.org/10.22437/jiiip.v0i0.484.

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This study was aimed to find out the results of the chicken cross Pelung Chicken with Lurik Chicken vs Komering and Lurik Chicken vs Komering Chicken. The experiment method was used in this study to reveal the data. Research variables were qualitative and quantitative characteristics. Quantitative characteristics included: the weight of eggs, hatching weight, fertility, body weight gain, and egg production. Qualitative characteristics included: hair color, comb shape, the color of the feet, skin and meal color. Data needed in this research obtained through measurements and observations of Pelu

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17

Luki, Amar Hendrawati, Isyunani, and Galuh Bintari Intan. "Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food." International Journal of Agronomy and Agricultural Research (IJAAR) 15, no. 4 (2019): 42–46. https://doi.org/10.5281/zenodo.4483171.

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<em><strong>The research</strong></em> aims to know the potential content of the nutritional value of chicken shank bone and To know the tasty level of chicken floss that has been substituted with chicken feet bone. The research was conducted with the experimental method. The treatment applied to the organoleptic test is the different composition of <em><strong>chicken meat</strong></em> and chicken bone as chicken floss ingredient. Organoleptic test conducted on taste, aroma, color, and texture assessed by a panel of 20 people. Panelist assessment results were analyzed by Honestly Significant

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18

Mokrejš, Pavel, Petr Mrázek, Robert Gál, and Jana Pavlačková. "Biotechnological Preparation of Gelatines from Chicken Feet." Polymers 11, no. 6 (2019): 1060. http://dx.doi.org/10.3390/polym11061060.

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In the European Union (EU), about five tons of poultry by-product tissues are produced every year. Due to their high collagen content, they represent a significant raw material source for gelatine production. The aim of the paper was the biotechnological preparation of gelatine from chicken feet. The influence of selected process factors on the gelatine yield, gel strength, viscosity, and ash of gelatine was observed; a two-level factor design of experiments with three variable process factors (enzyme addition, enzyme treatment time, and gelatine extraction time) was applied. After grinding an

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19

Prohazka, D., E. Sachsse, and J. P. Polga. "Plain film appearance of ingested chicken feet." American Journal of Roentgenology 161, no. 4 (1993): 902. http://dx.doi.org/10.2214/ajr.161.4.8372787.

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20

Alnughaymishi M Abd, Ibrahim. "Quality Evaluation of Gelatin Extracted from Chicken Feet of Different Ages." International Journal of Science and Research (IJSR) 13, no. 3 (2024): 1620–23. http://dx.doi.org/10.21275/es24324080923.

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21

Sri, Soenarsih. "Local Community Knowledge of Productivity and Diversity of Chicken Phenotypes (Gallus gallus domesticus) as an Effort to Support Ternate's Community Food Security." Jurnal Ilmu Ternak Universitas Padjadjaran 19, no. 1 (2019): 20. http://dx.doi.org/10.24198/jit.v19i1.19746.

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Research with the title Local Community Knowledge of Productivity and Diversity of Chicken Phenotypes (Gallus gallus domesticus) as an Effort to Support Ternate's Community Food Security will be carried out with the aim of studying local knowledge about variations from local chickens, traditions in raising local chickens, and local chicken conservation efforts as studies beginning for the conservation of germplasm in supporting the food security of the people of Ternate City. This research will be carried out for 3 months. The location of the study was determined by purposive sampling with the

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22

Almeida, Poliana F. de, Felipe A. Calarge, and José Carlos C. Santana. "Production of a product similar to gelatin from chicken feet collagen." Engenharia Agrícola 33, no. 6 (2013): 1289–300. http://dx.doi.org/10.1590/s0100-69162013000600021.

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Chicken feet can be used as an alternative source of collagen for the development of new products. In this sense, the aim of this study was the production of a product similar to gelatin from collagen extracted from chicken feet and the evaluation of sensory quality. The products were produced in two distinct flavors, with grape flavor called GU and pineapple flavor called GA. Subsequently, we compared these formulations with gelatin of a trademark established in the market. We used in the verification of sensory acceptability of products a hedonic scale of 9 points and the availability of con

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23

Simpson, C. J. "Wensleydale." Psychiatric Bulletin 15, no. 12 (1991): 768–69. http://dx.doi.org/10.1192/pb.15.12.768.

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One morning last week, I had said goodbye to my family, and as usual went to feed my chickens. They were excited to see me except for one, which was lying on its back with its feet up in the air, motionless and stiff. My medical training helped me diagnose death, and after I recovered from the initial shock, I had to consider the aetiology. Unfortunately, a few days earlier, I had found some tunnelling into the chicken shed and eggs had gone missing. I thought this was most likely to be rats. Can rats kill chickens? I was able to clarify the position later in the day, from a patient who was a

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Hastati, D. Y., A. Nuraeni, A. E. Febrinda, F. R. Listiasari, and W. Kuntari. "Composite flour with modified cassava-chicken feet flour: impact on baking quality, texture, and sensory evaluation of gluten-free cupcakes." IOP Conference Series: Earth and Environmental Science 1359, no. 1 (2024): 012030. http://dx.doi.org/10.1088/1755-1315/1359/1/012030.

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Abstract Mocaf is the product of cassava flour modification through fermentation with lactic acid bacteria, is whiter, and contains less protein than cassava flour. Mocaf can be prepared from various cassava and has great potential as a wheat flour substitute. This study aims to obtain ready-to-cook composite flour based on mocaf and chicken feet flour. The chicken feet flour was used as a source of protein. Before mixing with all ingredients, the mocaf was heated with variation conditions, i.e., oven drier 125±1 °C for 30 min; microwave 50 ±1 °C for 20 sec; and pressure cooker 5-10 psi for 5

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25

Lassén, T. Mikael. "Lactic acid fermentation of fish offal and chicken by-product with different starter cultures." Agricultural and Food Science 4, no. 1 (1995): 19–26. http://dx.doi.org/10.23986/afsci.72608.

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Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3.

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Pascoal, Meildy E., Olvie Sahelangi, and Irza Nanda Ranti. "PENGARUH KONSUMSI EKSTRAK KALDU AYAM TERHADAP PERTUMBUHAN TINGGI BADAN ANAK 12 - 48 BULAN." Media Penelitian dan Pengembangan Kesehatan 33, no. 3 (2023): 47–59. http://dx.doi.org/10.34011/jmp2k.v33i3.1759.

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One intervention to prevent stunting in toddlers is to provide local foods that are highly nutritious. The study aimed to determine effect of consumption of chicken feet extract broth on height growth of children aged 12-48 months. The research design is a quasi-experimental design with a pre test-post test design. Sampling was carried out using simple random sampling and a sample of 30 was obtained. The research was carried out in May-June 2023 in Mopusi Village, Bolaang Mongondow. Comparing changes in toddlers' height before and after intervention using the Paired t-Test. Proximate test resu

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Lee, Jeong-Taeg, and Tae-Han Kim. "Studies on Development of a Chicken Feet-bone Remover (I) - Analysis of design factor with Chicken Feet-bone Remover -." Journal of Biosystems Engineering 36, no. 4 (2011): 252–56. http://dx.doi.org/10.5307/jbe.2011.36.4.252.

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28

Dhakal, Damodar, Pisut Koomsap, Anita Lamichhane, Muhammad Bilal Sadiq, and Anil Kumar Anal. "Optimization of collagen extraction from chicken feet by papain hydrolysis and synthesis of chicken feet collagen based biopolymeric fibres." Food Bioscience 23 (June 2018): 23–30. http://dx.doi.org/10.1016/j.fbio.2018.03.003.

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29

Suychinov, A. K., Zh S. Yessimbekov, B. K. Kabdylzhar, B. Ye Suleimenova, and B. K. Kopabayeva. "Effect of acid-base treatment on the physicochemical properties of finely ground chicken feet and heads." Agrarian science 1, no. 7-8 (2022): 210–15. http://dx.doi.org/10.32634/0869-8155-2022-361-7-8-210-215.

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Relevance. The rational use of secondary raw materials and the development of effective methods for their processing for food purposes is an actual direction. The article presents the results of a study of the physico-chemical properties of finely ground minced chicken heads and feet treated with organic acids (ascorbic, citric, acetic) and pepsin.Methods. To obtain finely ground minced chicken heads and feet, a fine grinding machine with a gap between the knives of less than 0.1 mm was used. The resulting finely ground minced meat was kept in a solution of organic acids and pepsin in a ratio

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Susanti S., Irma, Suhartina Suhartina, Dahniar Dahniar, Mariani Mariani, and Rustang Rustang. "MAKANAN RINGAN BERBASIS PENGOLAHAN HASIL IKUTAN PEMOTONGAN TERNAK AYAM." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 7, no. 1 (2023): 180. http://dx.doi.org/10.31764/jpmb.v7i1.12245.

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ABSTRAKKegiatan pemotongan ternak ayam yang dilakukan oleh para pedagang maupun peternak menghasilkan limbah yang harus diolah secara benar agar masih dapat menghasilkan nilai tambah ekonomi. Sampai saat ini limbah tersebut belum banyak dimanfaatkan oleh penduduk di Desa Adolang Kecamatan Pamboang Kabupaten Majene. Kegiatan pengabdian ini bertujuan memberikan penyuluhan dan bimtek tentang pengolahan limbah pemotongan ayam menjadi kripik yang bernilai ekonomis. Metode kegiatan terdiri dari : persiapan dan koordinasi teknis, sosialisasi dan pembuatan kripik usus dan kaki ayam, pengemasan, pemasa

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Santana, José C. C., Roberta B. Gardim, Poliana F. Almeida, et al. "Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen." Polymers 12, no. 3 (2020): 529. http://dx.doi.org/10.3390/polym12030529.

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In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.5

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Ab Rahim, Halimah, Hasan Ahmad, and Mohd Hasbi Ab Rahim. "Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus." Current Science and Technology 1, no. 1 (2021): 50–55. http://dx.doi.org/10.15282/cst.v1i1.6447.

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Gelatin is a mixture of protein obtained from animal parts (skin, bones, tendons, ligaments, and cartilages) by hydrolysis. Gelatin market demand is high especially in pharmaceutical, food, photographic, and cosmetics industries based on its gelling, foaming, and emulsifying properties. This preliminary study was focus on chicken head and feet gelatin extraction and their characterization in terms of percentage yield and physical properties (pH, color, melting point, and texture). Two different treatments (acid and alkali) were used. The percentage yield of chicken head (CHGac) and feet (CFGac

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Fahlevi, Dini Syahriza, and Safriza Naufal Amzad Ahmad. "Pengembangan Kerupuk Ceker Ayam Berbasis Limbah Rumah Potong Ayam dengan Cost-Benefit Analysis untuk Meningkatkan Nilai Jual Ekonomi." Industrika : Jurnal Ilmiah Teknik Industri 9, no. 3 (2025): 773–80. https://doi.org/10.37090/indstrk.v9i3.2115.

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The waste from chicken feet is often overlooked and discarded, especially in the Banda Aceh area, due to low demand. This research aims to assess the economic feasibility of processing chicken feet waste into crackers using a Cost-Benefit Analysis approach. Data collection was conducted through interviews with chicken slaughterhouse owners and literature studies on the waste processing process and micro-business analysis. A quantitative approach was used by estimating fixed costs, variable costs, revenues, and simulating scenarios of changes in cost assumptions and selling prices. The results

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Zhou, Cunshan, Yanhua Li, Xiaojie Yu, et al. "Extraction and characterization of chicken feet soluble collagen." LWT 74 (December 2016): 145–53. http://dx.doi.org/10.1016/j.lwt.2016.07.024.

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AL Zaeed, Nour, Nizar Issa, and Faranҫois Karabet. "PREPARATION AND CHARACTERIZATION OF CHITOSAN FROM CHICKEN FEET." American Journal of Research 4, no. 4 (2017): 26–41. http://dx.doi.org/10.26739/2573-5616-2017-4-4-3.

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Lira, Rosa Cavalcante, Carlos Bôa-Viagem Rabello, Maria do Carmo Mohaupt Marques Ludke, Paulo Vanderlei Ferreira, Geraldo Roberto Quintão Lana, and Sandra Roselí Valerio Lana. "Productive performance of broiler chickens fed tomato waste." Revista Brasileira de Zootecnia 39, no. 5 (2010): 1074–81. http://dx.doi.org/10.1590/s1516-35982010000500018.

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Aiming to evaluate the effect of tomato waste inclusion on productive performance and characteristics of carcass and main broiler chicken cuts, an experiment was carried out using 300 male Cobb chicks, distributed in a complete randomized design, with five rations and five replicates. Diets consisted of control ration based on corn and soybean meal and four rations with 5, 10, 15 and 20% of tomato waste. Feed intake, weight gain and feed conversion and, at the end of experiment, slaughter weight, gutted carcass without feet and head, breast, drumstick, thigh, wing, back, edible guts and belly

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Miljkovic, B., Z. Skrbic, Z. Pavlovski, et al. "Foot-pad dermatitis in commercial broilers." Biotehnologija u stocarstvu 28, no. 4 (2012): 835–43. http://dx.doi.org/10.2298/bah1204835m.

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In the present experiment, the presence of mycological agents in chickens with skin lesions on foot pads was investigated, in order to improve the health of broiler chickens. Foot-pad dermatitis (FPD) is described in the literature as dermatitis caused by multifactor causes. The presence of irritating chemical substances in the litter, genetic predispositions of hybrids, immune suppressive diseases of chickens, as well as the composition of commercial broiler diets that influence the occurrence of wet litter, are proven factors that contribute to a more intensive incidence of foot-pad dermatit

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Nääs, Irenilza de Alencar, Ibiara Correia de Lima Almeida Paz, Marta dos Santos Baracho, et al. "Assessing locomotion deficiency in broiler chicken." Scientia Agricola 67, no. 2 (2010): 129–35. http://dx.doi.org/10.1590/s0103-90162010000200001.

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Locomotion deficiencies in broiler production cause poor welfare and lead to change in drinking and feeding behavior with consequent loss in weight gain. This research aimed to assess locomotion deficiencies in broiler chicken by analyzing the vertical peak force on both feet during walk. A chamber was built with an inlet ramp, a horizontal walkway in the middle and an outlet ramp. In the walkway a thin mat with piezoelectric crystal sensors was placed to record the step vertical peak force of the feet while walking on the force platform. The measurement system consisted of a mat with electron

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Kim, Hack-Youn, Jong-Wan Lee, Ji-Hyuk Kim, and Gye-Woong Kim. "Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky." Korean Journal of Poultry Science 42, no. 4 (2015): 327–33. http://dx.doi.org/10.5536/kjps.2015.42.4.327.

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40

Baquiller, Mario, Mahal Rosel, and Ed Jo Albert Albert Padrones. "Bio-Organic Inputs, Height of Tier and Stocking Density: Their Effects on the Production Performance and Egg Quality of HISEX Layer Chicken." Technologique: A Global Journal on Technological Developments and Scientific Innovations 3, no. 1 (2024): 1–13. http://dx.doi.org/10.62718/vmca.tech-gjtdsi.3.1.sc-0824-006.

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The objective of this study was to examine the impact of using natural bio-organic supplements, varying cage heights, and different stocking densities on the egg-laying performance and egg quality of layer chickens at the Poultry Project for Layer Chicken of JRMSU- Tampilisan Campus in Zamboanga del Norte. The study involved 162 eight-month-old layer chickens divided into six groups and replicated thrice. These chickens were housed in cages of different heights and stocking densities to evaluate their impact on egg production and quality. The results demonstrated that providing chickens with f

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Juliani, Kurnia Dwi, Hardinsyah Hardinsyah, and Eny Palupi. "Development of Nutritious Sprinkles from Chicken Feet and Mung Beans for Pregnant Women at Risk of Chronic Energy Deficiency." Jurnal Gizi dan Pangan 18, Supp.1 (2023): 99–101. http://dx.doi.org/10.25182/jgp.2023.18.supp.1.99-101.

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This research was aimed to develop the formulation of nutritious sprinkle made from chicken feet and mung beans and evaluate its nutritional and sensory quality. This pre-experimental study used a Completely Randomized Design (CRD). The sensory evaluation showed that most of the panelists accepted all formulations. The most preferred formulation based on the ranking test was F2 (chicken feet flour:mung bean flour of 2:1), which is suggested for use in energy-dense food. The water and protein content of the new formulation met the standard of supplementary food for pregnant women at risk of chr

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Ike Wahyu Eka Safitri, Amelia Kartika Sari, Faikotul Hikmah, et al. "Analisis Perhitungan Harga Pokok Produksi Metode Full Costing dan HPP Penjualan Pada UMKM Mie Ayam Ronggo." Jurnal Ekonomi, Akuntansi, dan Perpajakan 2, no. 1 (2025): 86–102. https://doi.org/10.61132/jeap.v2i1.774.

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The goals of this study is to assess the expenses associated with the production of goods at Mr. Lamadi's ronggo chicken noodle umkm located on Jl. Manunggal Amd, Patoman, Pangkemiri, Kec. Tulangan, Sidoarjo Regency. This study employs a descriptive qualitative approach, utilizing samples selected based on primary data. The outcome of this study reveal the production cost of goods on chicken noodles for chicken noodle toppings and pentol amounting to Rp. Rp. 9.500, for the retail price of Rp 14.500 then for chicken feet noodles of Rp. Rp. 8.000 for a retail price of Rp. 12.000 and for original

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Bahadori, Younes, and Habib Razmi. "Design of an electrochemical platform for the determination of diclofenac sodium utilizing a graphenized pencil graphite electrode modified with a Cu–Al layered double hydroxide/chicken feet yellow membrane." New Journal of Chemistry 45, no. 32 (2021): 14616–25. http://dx.doi.org/10.1039/d1nj02258j.

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Ulfariati, Cut, Yusmanizar Yusmanizar, and Ratna Ratna. "Karakteristik Edible Film dari Gelatin Ceker Ayam." Jurnal Ilmiah Mahasiswa Pertanian 7, no. 4 (2022): 775–80. http://dx.doi.org/10.17969/jimfp.v7i4.21929.

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Abstrak. Edible film merupakan suatu lapisan yang terbuat dari bahan-bahan yang dapat dikonsumsi dan dibentuk diatas komponen makanan. Salah satu bahan utama yang bisa digunakan dalam pembuatan edible film adalah gelatin yang berasal dari ceker ayam. Ceker ayam merupakan bagian dari ayam yang kurang diminati yang terdiri dari komponen kulit, tulang, otot dan kolagen. Potensi ceker ayam untuk dibuat gelatin dapat dilihat dari kandungan kolagen didalamnya yaitu 5,64 – 31,39% dari total protein. Penelitian ini bertujuan untuk mengetahui karakteristik edible film yang berbahan dasar gelatin ceker

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Santos, F. F., M. H. C. Aquino, E. R. Nascimento, et al. "Chicken feet bacteriological quality at 4 steps of technological processing." Poultry Science 90, no. 12 (2011): 2864–68. http://dx.doi.org/10.3382/ps.2011-01588.

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Lee, Ji-Hyun, Jihyeon Lee, and Kyung Bin Song. "Development of a chicken feet protein film containing essential oils." Food Hydrocolloids 46 (April 2015): 208–15. http://dx.doi.org/10.1016/j.foodhyd.2014.12.020.

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Muhammad, Irfan Said, Abustam Effendi, Nur Yuliati Farida, Murpi Ningrum Endah, and Trisusanti. "Effect of Fortification of Collagen Extract from Chicken Feet Skin Fermented by L.Plantarum on the Properties of Beef Meatballs." INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGICAL SCIENCES 5, July & Aug 2021 (2021): 60–67. https://doi.org/10.5281/zenodo.5515338.

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<em>One of the efforts to improve the properties of meatballs is to add certain ingredients. Collagen extract which is a derivative product of protein is thought to improve the properties of beef meatballs. The properties of collagen extract as an additive can be enriched by fermentation using lactic acid bacteria (LAB) such as Lactobacillus plantarum (L.plantarum). The purpose of this study was to evaluate the use of fortification of collagen extract of chicken feet skin fermented by L. plantarum bacteria on the properties of beef meatballs. The main ingredients use Balinese beef. Collagen ex

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Casanova-Martí, Àngela, Francisca Isabel Bravo, Joan Serrano, Anna Ardévol, Montserrat Pinent, and Begoña Muguerza. "Antihyperglycemic effect of a chicken feet hydrolysateviathe incretin system: DPP-IV-inhibitory activity and GLP-1 release stimulation." Food & Function 10, no. 7 (2019): 4062–70. http://dx.doi.org/10.1039/c9fo00695h.

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The potential of hydrolysates of chicken feet proteins as natural DPP-IV inhibitors was investigated. After a screening, one hydrolysate was testedin vivoand showed antihyperglicemic effect. In addition, it stimulated GLP-1in vitroandex vivo.

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Mrázek, Petr, Robert Gál, Pavel Mokrejš, Ondřej Krejčí, and Jana Orsavová. "Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines." Potravinarstvo Slovak Journal of Food Sciences 14 (July 28, 2020): 535–43. http://dx.doi.org/10.5219/1297.

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Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from

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Frozza, Rogerio, Alberto Inoue, Andressa Jacinto, et al. "Uso de probiótico e redução de pododermatite em frango de corte." Pubvet 18, no. 12 (2024): e1694. http://dx.doi.org/10.31533/pubvet.v18n12e1694.

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Pododermatitis lesions, also known as “foot calluses”, cause pain and discomfort, alter behavior and walking patterns, and can increase aggression among birds, thus compromising animal welfare. The disease also compromises bird performance, as it commonly results in a worsening of feed conversion and an increase in carcass condemnation. Other obstacles include failure to meet the consumer market for chicken feet, especially in Asia, and possible penalties in animal welfare audits. Numerous factors predispose to the emergence of this lesion, such as environmental quality, management, litter qua

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