TRIANA SETYAWARDANI

Kembali

Biodata SIHURA
Foto
Nidn0004036905
NamaTRIANA SETYAWARDANI
Profil Peneliti
Sinta ID
GScholar ID
Scopus ID
Score SINTA
SCORE Overall 1186
SCORE Overall 3 Years 576
Affil Score 1186
Affil Score 3 Years
Scopus Web Of Science Garuda Google Scholar IPRs Books

Showing 1-19 of 19 items.
Garuda Artikel
#JudulJenis JurnalPenulis KeDariKategoriTahunJumlah Citasi
 
1Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled FermentationUnknown00ANIMAL PRODUCTION Vol 16, No 1 (2014): January20140
2The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage DurationsSinta 214ANIMAL PRODUCTION Vol 19, No 3 (2017)197-20520170
3Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s ColostrumSinta 212ANIMAL PRODUCTION Vol 20, No 3 (2018)173-18120180
4Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing ProbioticsSinta 223ANIMAL PRODUCTION Vol 21, No 1 (2019)56-6320190
5Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning DiseasesSinta 214ANIMAL PRODUCTION Vol 21, No 3 (2019)167-17420190
6Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured LambUnknown00ANIMAL PRODUCTION Vol 3, No 1 (2001): January20010
7Effect of Combination between CaCl2 Dosage and Electric Stimulation Period on Meat Quality Duck AdultUnknown00ANIMAL PRODUCTION Vol 5, No 1 (2003): January20030
8KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDAUnknown15Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017298-30620170
9Physical and Microstructural Characteristics of Kefir Made of Milk and ColostrumUnknown13Buletin Peternakan Vol 44, No 1 (2020): BULETIN PETERNAKAN VOL. 44 (1) FEBRUARY 202020200
10PENERAPAN TEKNOLOGI KULTUR STARTER DAN GRAINS KEFIR UNTUK MENGHASILKAN MINUMAN SEHAT PADA KELOMPOK TANI TERNAK (KTT) MARGO MULYO BATURADENSinta 456Dharmakarya Vol 10, No 2 (2021): Juni, 2021122-12820210
11Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein EksternalSinta 246Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 202077–8220200
12Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After StorageSinta 256Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 16, No 1 (2021)65-7420210
13Effect of Chicken Thigh Soaking Time at Temperature 5-10°C on Total Microbes and pHSinta 546Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology Vol 8 No 1 (2022): Indonesian Journal of Animal Science and Technology40-4620220
14Karakteristik Susu Kerbau Sungai dan Rawa di Sumatera UtaraUnknown46Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 2 (2014): Jurnal Ilmu Pertanian Indonesia67-7320140
15Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu KambingUnknown46Jurnal Penelitian Pascapanen Pertanian Vol 7, No 2 (2010): Jurnal Penelitian Pascapanen Pertanian110-11720100
16Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal SoedirmanUnknown46Jurnal Surya Masyarakat Vol 2, No 1 (2019): November 201950-5720190
17Pengaruh ekstrak nanas (ananas comosus) sebagai agensia bating terhadap kekuatan tarik dan suhu kerut kulit kelinci lokal samak nabatiUnknown00Majalah Kulit, Karet, dan Plastik Vol 18, No 1 (2002): Majalah Barang Kulit, Karet, dan Plastik 29-3420020
18Pengaruh ekstrak nanas (ananas comosus) sebagai agensia bating terhadap kekuatan tarik dan suhu kerut kulit kelinci lokal samak nabatiUnknown46Majalah Kulit, Karet, dan Plastik Vol 18, No 1 (2002): Majalah Barang Kulit, Karet, dan Plastik29-3420020
19Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during RipeningUnknown15Media Peternakan Vol. 40 No. 1 (2017): Media Peternakan55-6220170