| 21 | THE EFFECT OF THE USE OF VEGETABLE PEKTIN WITH DIFFERENT PERCENTAGE OF COLOR AND YOGURT TEXTURE OF COW MILK | ANGON: Journal of Animal Science and Technology 2 (1), 20-28, 2020 | Authors: RK Futra, T Setyawardani, TY Astuti | 2020 | 0 |
| 22 | Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics | Animal Production 21 (1), 56-63, 2020 | Authors: J Sumarmono, T Setyawardani, SA Santosa | 2020 | 3 |
| 23 | TOTAL SOLIDS AND COLOR OF GOAT’S MILK KEFIR WITH ADDITION EKSTRACT MORINGA LEAF (Moringa Oleifera L.) WITH PERCENTAGE THAT DIFFERENT | ANGON: Journal of Animal Science and Technology 2 (1), 99-104, 2020 | Authors: IAE Yusuf, T Setyawardani, RSS Santoso | 2020 | 0 |
| 24 | Improving composition and microbiological characteristics of milk kefir using colostrum | Food Science and Technology 40, 699-707, 2020 | Authors: T Setyawardani, J Sumarmono, II Arief, AHD RAHARDJO, K Widayaka, ... | 2020 | 16 |
| 25 | Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir | Journal of Physics: Conference Series 1569 (3), 032001, 2020 | Authors: AC Dewi, AHD Rahardjo, T Setyawardani, H Subagja | 2020 | 4 |
| 26 | Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases | Animal Production 21 (3), 167-174, 2020 | Authors: T Setyawardani, J Sumarmono, H Risqiati, SA Santosa | 2020 | 0 |
| 27 | Effect of Different Storage Times on Cold Temperature (4-8ᵒC) on pH, Viscosity and Color of Milk-Colostrum Kefir of Cows | ANGON: Journal of Animal Science and Technology 2 (2), 167-176, 2020 | Authors: A Safitri, T Setyawardani, J Sumarmono | 2020 | 0 |
| 28 | FIRMNESS DAN WARNER-BRATZLER SHEAR FORCE SOSIS FERMENTASI YANG TERBUAT DARI DAGING SAPI DAN AYAM DENGAN PENAMBAHAN PASTA KEFIR | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2020 | Authors: J Sumarmono, AHD Rahardjo, T Setyawardani | 2020 | 0 |
| 29 | Viskositas dan Total Padatan Yogurt Susu Kambing dengan Penambahan Ekstrak Daun Kelor (Moringa oleifera) Viskosity and Total Solids of Goat Milk Yogurt With The Addition of … | | Authors: NH Damayanti, T Setyawardani, K Widayaka | 2020 | 0 |
| 30 | Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambing | Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 9 |
| 31 | Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents | IOP Conference Series: Earth and Environmental Science 372 (1), 012064, 2019 | Authors: J Sumarmono, T Setyawardani, AHD Rahardjo | 2019 | 4 |
| 32 | Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | IOP Conference Series: Earth and Environmental Science 372 (1), 012036, 2019 | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, K Widayaka, ... | 2019 | 2 |
| 33 | Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum | Animal Production 20 (3), 173-181, 2019 | Authors: T Setyawardani, J Sumarmono | 2019 | 1 |
| 34 | MOTIVASI BERUSAHA DAN PEMASARAN PRODUK OLAHAN SUSU KELOMPOK MARGO MULYO SECARA ONLINE DENGAN MEDIA INSTAGRAM | Prosiding 10 (1), 2019 | Authors: K Widayaka, T Setyawardani, Y Wakhdiati | 2019 | 0 |
| 35 | Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) | Veterinary World 12 (3), 409, 2019 | Authors: T Setyawardani, J Sumarmono, K Widayaka | 2019 | 9 |
| 36 | Pengaruh Penambahan Persentase Kolostrum Sapi pada Kefir yerhadap Sifat Organoleptik (Aroma, Rasa, Tekstur dan Overall) | ANGON: Journal of Animal Science and Technology 1 (1), 75-83, 2019 | Authors: CD Astuti, T Setyawardani, K Widayaka | 2019 | 1 |
| 37 | Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal Soedirman | Jurnal Surya Masyarakat 2 (1), 50-57, 2019 | Authors: T Setyawardani, K Widayaka, KE Sularso, Y Wakhdiati | 2019 | 11 |
| 38 | The Effect of Butterfly Pea (Clitoria ternatea) Addition on Syneresis and Levels of Pleasure of Goat Milk Yoghurt | ANGON: Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 2 |
| 39 | SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono | 2018 | 3 |
| 40 | Susut mentah dan susut masak daging ayam petelur afkir hasil restrukturisasi dengan bahan pengikat putih telur, karagenan, dan sodium tripolyphospate | Journal of Livestock and Animal Production 1 (2), 7-10, 2018 | Authors: AF Yahya, K Widayaka, T Setyawardani | 2018 | 4 |