TRIANA SETYAWARDANI

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SCORE Overall 3 Years 576
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Showing 21-40 of 98 items.
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21THE EFFECT OF THE USE OF VEGETABLE PEKTIN WITH DIFFERENT PERCENTAGE OF COLOR AND YOGURT TEXTURE OF COW MILKANGON: Journal of Animal Science and Technology 2 (1), 20-28, 2020 Authors: RK Futra, T Setyawardani, TY Astuti20200
22Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing ProbioticsAnimal Production 21 (1), 56-63, 2020 Authors: J Sumarmono, T Setyawardani, SA Santosa20203
23TOTAL SOLIDS AND COLOR OF GOAT’S MILK KEFIR WITH ADDITION EKSTRACT MORINGA LEAF (Moringa Oleifera L.) WITH PERCENTAGE THAT DIFFERENTANGON: Journal of Animal Science and Technology 2 (1), 99-104, 2020 Authors: IAE Yusuf, T Setyawardani, RSS Santoso20200
24Improving composition and microbiological characteristics of milk kefir using colostrumFood Science and Technology 40, 699-707, 2020 Authors: T Setyawardani, J Sumarmono, II Arief, AHD RAHARDJO, K Widayaka, ...202016
25Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefirJournal of Physics: Conference Series 1569 (3), 032001, 2020 Authors: AC Dewi, AHD Rahardjo, T Setyawardani, H Subagja20204
26Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning DiseasesAnimal Production 21 (3), 167-174, 2020 Authors: T Setyawardani, J Sumarmono, H Risqiati, SA Santosa20200
27Effect of Different Storage Times on Cold Temperature (4-8ᵒC) on pH, Viscosity and Color of Milk-Colostrum Kefir of CowsANGON: Journal of Animal Science and Technology 2 (2), 167-176, 2020 Authors: A Safitri, T Setyawardani, J Sumarmono20200
28FIRMNESS DAN WARNER-BRATZLER SHEAR FORCE SOSIS FERMENTASI YANG TERBUAT DARI DAGING SAPI DAN AYAM DENGAN PENAMBAHAN PASTA KEFIRPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2020 Authors: J Sumarmono, AHD Rahardjo, T Setyawardani20200
29Viskositas 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 Widayaka20200
30Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambingJournal of Animal Science and Technology 1 (2), 145-151, 2019 Authors: AP Dewi, T Setyawardani, J Sumarmono20199
31Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening AgentsIOP Conference Series: Earth and Environmental Science 372 (1), 012064, 2019 Authors: J Sumarmono, T Setyawardani, AHD Rahardjo20194
32Texture Profile and Sensory Characteristics of Kefir with Colostrum AdditionIOP Conference Series: Earth and Environmental Science 372 (1), 012036, 2019 Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, K Widayaka, ...20192
33Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s ColostrumAnimal Production 20 (3), 173-181, 2019 Authors: T Setyawardani, J Sumarmono20191
34MOTIVASI BERUSAHA DAN PEMASARAN PRODUK OLAHAN SUSU KELOMPOK MARGO MULYO SECARA ONLINE DENGAN MEDIA INSTAGRAMProsiding 10 (1), 2019 Authors: K Widayaka, T Setyawardani, Y Wakhdiati20190
35Effect 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 Widayaka20199
36Pengaruh 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 Widayaka20191
37Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal SoedirmanJurnal Surya Masyarakat 2 (1), 50-57, 2019 Authors: T Setyawardani, K Widayaka, KE Sularso, Y Wakhdiati201911
38The Effect of Butterfly Pea (Clitoria ternatea) Addition on Syneresis and Levels of Pleasure of Goat Milk YoghurtANGON: Journal of Animal Science and Technology 1 (2), 145-151, 2019 Authors: AP Dewi, T Setyawardani, J Sumarmono20192
39SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISANPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono20183
40Susut mentah dan susut masak daging ayam petelur afkir hasil restrukturisasi dengan bahan pengikat putih telur, karagenan, dan sodium tripolyphospateJournal of Livestock and Animal Production 1 (2), 7-10, 2018 Authors: AF Yahya, K Widayaka, T Setyawardani20184