Assessing the Efficacy of Chicken Fat as a Fatliquoring Agent in the Tanning Process of Puffer Fish Skin

Abstract

Abstract In Indonesia, chicken fat is derived from the residue of broiler chicken production. This residue serves as a fatliquoring agent, presenting an intriguing avenue for study. This study aims to investigate the application of chicken fat as a fatliquoring agent in the leather production process, particularly in comparison to commonly used fatliquors such as Derminol SPE (manufactured fatliquor) and fish oil (natural fat). The chicken fat is extracted into a fatliquoring solution, and the crude fat content is subsequently tested. Chemical and physical quality tests are conducted on leather treated with fatliquors derived from chicken fat, Derminol SPE, and fish oil. The use of chicken fat as a fatliquoring agent results in puffer fish skin with discernible differences in chemical and physical qualities compared to those treated with other fatliquors. Specifically, puffer fish skin treated with chicken fat exhibits lower fat content, tear strength, and tensile strength. The findings suggest that while chicken fat presents a viable alternative as a fatliquoring agent, its application yields leather with distinct properties when compared to traditional fatliquors. The implications of these differences warrant further examination in the context of leather production and product performance. In conclusion, the utilization of chicken fat in the fatliquoring process offers novel possibilities for leather production. However, the observed differences in chemical and physical qualities underscore the need for comprehensive assessments to understand its full implications on product performance and industry practices.