FROM WASTE TO TASTE: PROTOTYPE DEVELOPMENT OF KOLAGENA MEE KIT USING COLLAGEN-RICH CHICKEN FEET

About the Project

The increasing demand for convenient, nutritious, and sustainable food products has encouraged the development of innovative functional foods using underutilised food resources. Chicken feet, a poultry by product containing substantial connective tissue and collagen, offer opportunities for value-added food innovation. This study aimed to develop a prototype of Kolagena Mee Kit, a chilled ready-to-prepare noodle meal incorporating collagen-rich broth derived from chicken feet, and to evaluate its sensory acceptability, packaging suitability, and preliminary commercial potential. The product development process involved ingredient selection, formulation trials, preservation method comparisons, sensory evaluation, and production cost analysis. Three formulation trials were conducted to optimise noodle texture and structural stability. Consumer acceptance was assessed using a nine-point hedonic scale and descriptive sensory evaluation focusing on appearance, aroma, texture, taste, and overall acceptability. Findings indicated that the final noodle formulation incorporating wheat flour, tapioca flour, rice flour, and xanthan gum improved noodle elasticity and structural stability during chilled storage. Vacuum packaging combined with chilled storage was selected following unsuccessful drying and retort processing trials. Sensory findings indicated generally positive consumer acceptance, with most reported ratings ranging from 7 (like moderately) to 9 (like extremely). The estimated production cost was RM3.65 per packet, with a proposed retail price of RM8.90. Overall, Kolagena Mee Kit demonstrates preliminary potential as a value-added convenience food that integrates culinary innovation, consumer convenience, and by-product utilisation. Further laboratory investigations are required to establish collagen content, nutritional composition, microbiological safety, and validated shelf life.