Turmeric (Curcuma longa L.) was used to develop novel formulated cookies, which have rich traditional culinary values. Turmeric extract (0.5 and 1%) were used as an added ingredient in cookies (with 0% as a control or those cookies without extracts). Results showed that antioxidant activity increase along addition of turmeric and lower temperature. This can be related to the baking process damaging heat-sensitive antioxidants. Proximate analysis showed that the addition of 1% turmeric extract increased the protein and ash content. Protein content in turmeric cookies even higher to SNI. Further, results of sensory evaluation revealed cookies with 1% turmeric extract and baking temperature of 180°C for 20 min was the most preferred formulation by the panellists. The panellists gave a higher preference for cookies that have a crunchy-hard texture and bright yellow colour.

Since COVID-19 pandemic, there was an increasing of people adopting a healthy lifestyle through health supplement and functional foods. This study aimed to develop turmeric milk which has high antioxidant activity that can be accepted by the community. The difference in the concentration of turmeric powder added (0.9%, 1.9%, and 2.8%) was carried out to determine the antioxidant activity by DPPH method and the curcumin level by HPLC method. Hedonic tests were used to evaluate the effect of turmeric powder into consumer acceptance. Results showed that the addition of turmeric is lowering the hedonic value. Turmeric milk with 2.8% turmeric powder had the highest levels of curcumin (53.95 mg/260 mL) and antioxidant activity (90.51%) but had the lowest acceptance rate (4.02) while turmeric milk with 0.9% of turmeric powder) had the lowest levels of curcumin (25.28 mg/260 mL) and antioxidant activity (81.76%) but had the highest acceptance rate (4.97). Turmeric milk with 1.9% was the most favourable due to overall value in the hedonic test is 4.58 and antioxidant activity of 86.61%.