The feasibility study of value-added a chicken fat layer from the chicken evisceration process

Abstract

This research aims to study and analyze the feasibility of value-added a chicken fat layer from the chicken evisceration and chicken meat process. The objective is to study ways and compare methods to value-added to chicken fat, then guide the selected experiments and analyze the possibility of value-added to chicken fat by analyzing the process of dissecting chicken meat and chicken fat, prepare flow diagrams, analyze and compare methods of value-added to chicken fat by the Analysis Hierarchy Process (AHP) method. And feasibility to marketing, technical, and economics.

The results showed that the fat acquisition site is in the C production line and LDE production line.
The options for value-added chicken fat include omelet oil for consumption, omelet oil for animal feed, biodiesel production, and soap production. By leading such selections to analyze decision factors through the analytical hierarchy process (AHP), resulting in an alternative to value-added chicken fat. It was found that the number 1 choice was an omelet for consumption, number 2 was an omelet oil for mixing in animal feed, number 3
was soap, and number 4 was biodiesel. The experimental model is accurate and has the appropriate equation
to predict the polar value of chicken oil. Finally, make calculations and compare costs before and after value-added in the adoption of alternative approaches. After the value-added of chicken fat, the company was able to increase its income from 1,665,938.00 baht to 2,229,025.79 baht and increase its income by 563,087.80 baht.