| Microbiological profile of concentrated yoghurt manufactured from low and full fat milk during storage | Q4 Journal | 0 | 0 | IOP Conference Series: Earth and Environmental Science | 2022 | 0 |
| Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination | Q3 Journal | 2 | 3 | Food Research | 2022 | 0 |
| Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts | Q4 Journal | 1 | 3 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| The physical characteristics of cheese made of milk, colostrum and both during the ripening | Q3 Journal | 2 | 3 | Journal of the Indonesian Tropical Animal Agriculture | 2021 | 2 |
| Improving composition and microbiological characteristics of milk kefir using colostrum | Q3 Journal | 1 | 6 | Food Science and Technology (Brazil) | 2020 | 9 |
| Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir | Q4 Journal | 3 | 4 | Journal of Physics: Conference Series | 2020 | 2 |
| Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | Q4 Journal | 1 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow's Milk: Effects of Enzyme and Thickening Agents | Q4 Journal | 2 | 3 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) | Q1 Journal | 1 | 3 | Veterinary World | 2019 | 4 |
| Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. Rhamnosus TW2 isolates stored at different temperature conditions | Q3 Journal | 1 | 6 | Journal of the Indonesian Tropical Animal Agriculture | 2018 | 0 |
| Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening | no-Q Journal | 1 | 3 | Media Peternakan | 2017 | 4 |
| The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats | Q3 Journal | 1 | 4 | International Food Research Journal | 2017 | 2 |
| Chemical and microbiological characteristics of goat milk kefir during storage under different temperatures | no-Q Journal | 1 | 2 | Journal of the Indonesian Tropical Animal Agriculture | 2015 | 7 |
| Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk | Q3 Journal | 1 | 4 | International Food Research Journal | 2014 | 10 |
| The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat | Q2 Journal | 2 | 3 | Asia Pacific Journal of Clinical Nutrition | 2001 | 6 |