USM, PENANG, 6 December 2016 – A group of students from the Universiti Sains Malaysia (USM) School of Industrial Technology has made an innovation by using Durian (Tempoyak) to make seasoning paste.

Named the Durio food seasoning, it is an innovative product developed from Tempoyak (fermented durian pulp) mixed with ingredients such as garlic, chilli, brown sugar and other items to make it ready to be used as seasoning paste.

According to group member, Natashya Anak Evaristus, the seasoning cube is suitable for vegetables and meat/poultry products, and the savoury and spicy flavor of the seasoning received 78.8% positive responses from potential customers.

“It is a new innovation that can be put into the menu for meat, vegetables and fish because the current invention as what we have surveyed, it is only for fish that has been produced,” she added.

The idea of this innovation is from another team member, Nur Ain Fatehah Mohd Nasir who lives in the village and obtained the idea by recognising the full potential of Tempoyak rather being eaten by only the Malays usually, and transformed it to become the seasoning paste and could be consumed by all races.

One packet of the seasoning costs RM5.00.

Text: Hafiz Meah Ghouse Meah / Photo: Ebrahim Abdul Manan