Colour, Microbial and Sensory Effects of Food Paste with Jasmine Flower ins Fish Fillet

Main objective of the study is to determine the shelf life of the fish pallet incorporated with the herbal paste. To study the effect of different concentration of herbal paste toward the shelf life of fish pallet. In research methodology, marination method is used to determine the how long the shelf life of meat product with and without the herbal paste. The numbers of samples used in the study are 5 samples and each of them have differences concentration. Meat with herbal paste of F2 expected to have longer shelf life compared to others samples. Herbal paste contains citrus lemon peel, jasmine flowers and also Persicaria Odorata. They contain polyphonic content as anti-oxidant and also antifungal compound. Significant testes such as sensory evaluation, total plate count, pH changes and also colour. Significance output from the research project is the meat products with herbal paste produce longer shelf life and give better aroma of meats