The effect of turmeric powder (Curcuma xanthorrhiza Roxb.) addition and steaming time on the physicochemical properties and sensory acceptability of sponge cake
Putri, N.A.P.W., Pujimulyani, D. and Kanetro, B.
​Available Online: 11 August 2026 | https://doi.org/10.26656/lfr.3.e26165
This study showed that the addition of Javanese turmeric powder can enhance the functional value of steamed sponge cake as an antioxidant-rich food while remaining organoleptically acceptable to consumers.