Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste

• Main Authors: Abdul Aris, Mohd Hafiz, Lee, Hai Yen, Hussain, N., Ghazali, Hazrina, Md. Noordin, Wan Norhana, Mahyudin, Nor Ainy
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/32853/1/%2848%29.pdf; http://psasir.upm.edu.my/id/eprint/32853/; http://www.ifrj.upm.edu.my/22%20%2804%29%202015/%2848%29.pdf

The objective of this study was to determine microbiological quality of gulai tempoyak paste (GTP) added with three different leaf; Vietnamese coriander, turmeric and asam gelugor. The GTP was cooked for 10 minutes with control temperature (60-70°C) and the leaf were added at 2, 5 and 8 minutes duri...