TRIANA SETYAWARDANI

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Showing 41-60 of 98 items.
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41Function of Conjugated π-Electronic Carbon Walled Nanospaces Tuned by Molecular TilingElectronic Processes in Organic Electronics, 351-378, 2015 Authors: T Fujimori, F Khoerunnisa, T Ohba, S Gotovac-Atlagic, H Tanaka, ...20150
42Others O-084 Microbiological and chemical characteristics of probiotic goat cheese with mixed cultures of L. rhamnosus and L. plantarumSustainable Animal Agriculture for Developing Countries, 758, 2015 Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, J Sumarmono20150
43Chemical and microbiological characteristics of goat milk kefir during storage under different temperaturesJournal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015 Authors: T Setyawardani, J Sumarmono201524
44Makalah Bidang Teknologi 1PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2015 Authors: T Setyawardani, AH DR, K Widayaka, T Yuniastuti, M Sulistyowati20150
45Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosusJournal Animal Production 1 (goat cheese), 36-42, 2016 Authors: NSP Triana Setyawardani , Winiati Pudji Rahayu201612
46Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripeningMedia Peternakan 40 (1), 55-62Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati20176
47KARAKTERISTIK FISIK SOSIS FERMENTASI DARI DAGING AYAMPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 Authors: J Sumarmono, AHD Rahardjo, T Setyawardani, K Widayaka, ...20171
48The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in ratsInternational Food Research Journal 24 (6), 2625-2631Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono20174
49KADAR AIR, RASA, DAN TEKSTUR NUGGET AYAM PETELUR AFKIR DENGAN PENGGUNAAN JENIS FILLER (BAHAN PENGISI) PADA LEVEL BERBEDAPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 Authors: R Nurmariya, AHD Rahardjo, T Setyawardani, K Widayaka20170
50Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during RipeningMedia Peternakan 40 (1), 55-62, 2017 Authors: MS T. Setyawardani, A. H. D. Rahardjo201710
51AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI KOLOSTRUM KAMBINGPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 Authors: T Setyawardani, J Sumarmono, M Sulistyowati20170
52Membuat keju, yoghurt, dan kefir dari susu kambingJakarta (ID): Penebar SwadayaAuthors: T Setyawardani20175
53The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats.International Food Research Journal 24 (6), 2017 Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono20175
54Membuat Keju, Yoghurt dan Kefir dari Susu KambingJakarta (ID): Penebar Swadaya, 2017 Authors: T Setyawardani20179
55Kadar Air, Rasa dan Tekstur Nugget Ayam Petelur Afkir dengan Penggunaan Jenis Filler (Bahan Pengisi) Pada Level BerbedaUniversitas Jenderal SoedirmanAuthors: R Nurmariya20170
56SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISANPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono20183
57Susut 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
58Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditionsJournal of the Indonesian Tropical Animal Agriculture 43 (3), 230-237, 2018 Authors: T Setyawardani, K Widayaka, J Sumarmono, AHD Rahardjo, SS Santoso, ...20180
59Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu KambingJurnal Penelitian Pascapanen Pertanian 7 (2), 110-117Authors: WP Rahayu, T Setyawardani20180
60The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage DurationsAnimal Production 19 (3), 197-205, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo20186