Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste
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...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32853/ http://psasir.upm.edu.my/id/eprint/32853/1/%2848%29.pdf |
| _version_ | 1848847322366083072 |
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| author | Abdul Aris, Mohd Hafiz Lee, Hai Yen Hussain, N. Ghazali, Hazrina Md. Noordin, Wan Norhana Mahyudin, Nor Ainy |
| author_facet | Abdul Aris, Mohd Hafiz Lee, Hai Yen Hussain, N. Ghazali, Hazrina Md. Noordin, Wan Norhana Mahyudin, Nor Ainy |
| author_sort | Abdul Aris, Mohd Hafiz |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 during the cooking time to give exposure times of 8, 5 and 2 minutes of the leaf to GTP. GTP without addition of leaf was treated as control and all the prepared GTPs were stored at 30°C for 2 days before analysed using total plate count (TPC) and yeast and mould count (YMC). The addition of asam gelugor leaf to GTP for 5 minutes of the cooking period significantly (p < 0.05) reduced TPC (log10 3.54 CFU/g) compared to Vietnamese coriander (log10 4.67 CFU/g) and turmeric leaf (log10 4.70 CFU/g). Asam gelugor leaf also showed a significant difference in TPC reduction (log10 4.44 CFU/g) when added to GTP for 8 minutes compared to Vietnamese coriander (log10 5.10 CFU/g), but was insignificant to turmeric leaf (log10 4.71 CFU/g). In conclusion, there are significant effects on microbiological quality of GTP when added with Vietnamese coriander, turmeric and asam gelugor leaf at different exposure time based on TPC and YMC. |
| first_indexed | 2025-11-15T09:16:46Z |
| format | Article |
| id | upm-32853 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:16:46Z |
| publishDate | 2015 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-328532016-01-27T02:06:03Z http://psasir.upm.edu.my/id/eprint/32853/ Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste Abdul Aris, Mohd Hafiz Lee, Hai Yen Hussain, N. Ghazali, Hazrina Md. Noordin, Wan Norhana Mahyudin, Nor Ainy 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 during the cooking time to give exposure times of 8, 5 and 2 minutes of the leaf to GTP. GTP without addition of leaf was treated as control and all the prepared GTPs were stored at 30°C for 2 days before analysed using total plate count (TPC) and yeast and mould count (YMC). The addition of asam gelugor leaf to GTP for 5 minutes of the cooking period significantly (p < 0.05) reduced TPC (log10 3.54 CFU/g) compared to Vietnamese coriander (log10 4.67 CFU/g) and turmeric leaf (log10 4.70 CFU/g). Asam gelugor leaf also showed a significant difference in TPC reduction (log10 4.44 CFU/g) when added to GTP for 8 minutes compared to Vietnamese coriander (log10 5.10 CFU/g), but was insignificant to turmeric leaf (log10 4.71 CFU/g). In conclusion, there are significant effects on microbiological quality of GTP when added with Vietnamese coriander, turmeric and asam gelugor leaf at different exposure time based on TPC and YMC. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32853/1/%2848%29.pdf Abdul Aris, Mohd Hafiz and Lee, Hai Yen and Hussain, N. and Ghazali, Hazrina and Md. Noordin, Wan Norhana and Mahyudin, Nor Ainy (2015) Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste. International Food Research Journal, 22 (4). pp. 1657-1661. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2804%29%202015/%2848%29.pdf |
| spellingShingle | Abdul Aris, Mohd Hafiz Lee, Hai Yen Hussain, N. Ghazali, Hazrina Md. Noordin, Wan Norhana Mahyudin, Nor Ainy Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| title | Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| title_full | Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| title_fullStr | Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| title_full_unstemmed | Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| title_short | Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| title_sort | effect of vietnamese coriander (persicaria odorata), turmeric (curcuma longa) and asam gelugor (garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste |
| url | http://psasir.upm.edu.my/id/eprint/32853/ http://psasir.upm.edu.my/id/eprint/32853/ http://psasir.upm.edu.my/id/eprint/32853/1/%2848%29.pdf |