Turmeric Brownies as A New Way to Enjoy Family Medicinal Plants


UNY student team continues to promote healthy food products with many benefits. Finda Triarsa, Anas Tri Yanati, Qothifah Nabila, Margaretha Echa Chrisnawati, Ervita Mutia Sari, Sekar Lestari, Kavita Diah Kusuma Astuti, Ananda Elya Riawan, Aldina Sari and Yuli Sulistiyono succeeded in developing and introducing Turmeric Brownies through training on making Turmeric Brownis for the people of Somodaran, Sleman Regency.

"Turmeric has many health benefits, so we are interested in making innovative food products made from turmeric as an attractive food and enriching the types of market snacks for MSMEs," said Finda Triarsa on November 24, 2024.

Qothifah Nabila explained that the compounds contained in turmeric include curcuminoids consisting of curcumin, desmethoxycumin, and bisdemethoxycurcumin, which are productive for natural medicines. "Turmeric is useful for anti-inflammation, cancer prevention, improving liver function, reducing the risk of leukemia, and protecting all diseases related to blood vessels," said Qothifah.

"It tastes good and fits the palate," said Mrs. Widodo. This training hopefully will improve the knowledge about food processing with raw materials of family medicinal plants that are good for health.(Author: Dedy, Editor: Sudaryono, Tj.lak)

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