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D. Pujimulyani

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Open access Aug 2026

The effect of turmeric powder (Curcuma xanthorrhiza Roxb.) addition and steaming time on the physicochemical properties and sensory acceptability of sponge cake

Javanese turmeric (Curcuma xanthorrhiza Roxb.) is a rhizome that grows abundantly in Indonesia. It contains antioxidants that are beneficial to the human body and has potential as a functional food ingredient, such as in cakes. Sponge cakes containing antioxidant activity from the addition of the rhizome have not been...

N. Putri, D. Pujimulyani, B. Kanetro · 0 citations

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