| 41 | The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Animal Production 19 (3), 197-205, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo | 2018 | 6 |
| 42 | Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu Kambing | Jurnal Penelitian Pascapanen Pertanian 7 (2), 110-117 | Authors: WP Rahayu, T Setyawardani | 2018 | 0 |
| 43 | Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions | Journal of the Indonesian Tropical Animal Agriculture 43 (3), 230-237, 2018 | Authors: T Setyawardani, K Widayaka, J Sumarmono, AHD Rahardjo, SS Santoso, ... | 2018 | 0 |
| 44 | KARAKTERISTIK FISIK SOSIS FERMENTASI DARI DAGING AYAM | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: J Sumarmono, AHD Rahardjo, T Setyawardani, K Widayaka, ... | 2017 | 1 |
| 45 | The 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), 2625-2631 | Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono | 2017 | 4 |
| 46 | KADAR AIR, RASA, DAN TEKSTUR NUGGET AYAM PETELUR AFKIR DENGAN PENGGUNAAN JENIS FILLER (BAHAN PENGISI) PADA LEVEL BERBEDA | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: R Nurmariya, AHD Rahardjo, T Setyawardani, K Widayaka | 2017 | 0 |
| 47 | Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening | Media Peternakan 40 (1), 55-62, 2017 | Authors: MS T. Setyawardani, A. H. D. Rahardjo | 2017 | 10 |
| 48 | AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI KOLOSTRUM KAMBING | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: T Setyawardani, J Sumarmono, M Sulistyowati | 2017 | 0 |
| 49 | Membuat keju, yoghurt, dan kefir dari susu kambing | Jakarta (ID): Penebar Swadaya | Authors: T Setyawardani | 2017 | 5 |
| 50 | Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening | Media Peternakan 40 (1), 55-62 | Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati | 2017 | 6 |
| 51 | The 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 Sumarmono | 2017 | 5 |
| 52 | Membuat Keju, Yoghurt dan Kefir dari Susu Kambing | Jakarta (ID): Penebar Swadaya, 2017 | Authors: T Setyawardani | 2017 | 9 |
| 53 | Kadar Air, Rasa dan Tekstur Nugget Ayam Petelur Afkir dengan Penggunaan Jenis Filler (Bahan Pengisi) Pada Level Berbeda | Universitas Jenderal Soedirman | Authors: R Nurmariya | 2017 | 0 |
| 54 | Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus | Journal Animal Production 1 (goat cheese), 36-42, 2016 | Authors: NSP Triana Setyawardani , Winiati Pudji Rahayu | 2016 | 12 |
| 55 | Function of Conjugated π-Electronic Carbon Walled Nanospaces Tuned by Molecular Tiling | Electronic Processes in Organic Electronics, 351-378, 2015 | Authors: T Fujimori, F Khoerunnisa, T Ohba, S Gotovac-Atlagic, H Tanaka, ... | 2015 | 0 |
| 56 | Makalah Bidang Teknologi 1 | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2015 | Authors: T Setyawardani, AH DR, K Widayaka, T Yuniastuti, M Sulistyowati | 2015 | 0 |
| 57 | Chemical and microbiological characteristics of goat milk kefir during storage under different temperatures | Journal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015 | Authors: T Setyawardani, J Sumarmono | 2015 | 24 |
| 58 | Others O-084 Microbiological and chemical characteristics of probiotic goat cheese with mixed cultures of L. rhamnosus and L. plantarum | Sustainable Animal Agriculture for Developing Countries, 758, 2015 | Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, J Sumarmono | 2015 | 0 |
| 59 | Karakteristik susu kerbau sungai dan rawa di Sumatera Utara | Jurnal Ilmu Pertanian Indonesia 19 (2), 67-73, 2014 | Authors: E Damayanthi, H Hasinah, T Setyawardani, H Rizqiati, S Putra | 2014 | 19 |
| 60 | Jumlah bakteri asam laktat (bal), mikroba, dan kadar air kefir susu kambing dengan konsentrasi biji kefir dan waktu fermentasi berbeda | Jurnal Ilmiah Peternakan 2, 87-93, 2014 | Authors: Z Arbangi, T Setyawardani, M Sulistyowati | 2014 | 6 |