| 61 | KECEPATAN LELEH, WARNA DAN TEKSTUR SECARA SENSORIS ES KRIM DENGAN PENAMBAHAN SARI BUAH BIT MERAH (BETA VULGARIS L.) | ANGON: Journal of Animal Science and Technology 4 (1), 51-60, 2022 | Authors: AR Setiawan, T Setyawardani, K Widyaka | 2022 | 0 |
| 62 | 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 |
| 63 | 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 |
| 64 | KARAKTERISTIK FISIK KEFIR BUNGA TELANG (Clitoria ternatea) YANG DISIMPAN PADA SUHU DINGIN | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 51-58, 2022 | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, RSS Santosa, ... | 2022 | 0 |
| 65 | Karakteristik dan pemanfaatan bakteri asam laktat asal susu kambing untuk pembuatan keju dengan sifat probiotik | IPB (Bogor Agricultural University), 2012 | Authors: T Setyawardani | 2012 | 4 |
| 66 | KAJIAN TOTAL MIKROBA DAN ASAM TERTITRASI SUSU KAMBING PERANAKAN ETAWA SELAMA SATU PERIODE LAKTASI (STUDY OF TOTAL MICROBIAL AND ACID TITRATION OF ETTAWA CROSS GOAT MILK IN ONE LACTATION PERIOD) | Jurnal Ilmiah Peternakan 1 (1) | Authors: Y Yatimin, T Setyawardani, S Sunarto | 2013 | 0 |
| 67 | KAJIAN TOTAL MIKROBA DAN ASAM TERTITRASI SUSU KAMBING PERANAKAN ETAWA SELAMA SATU PERIODE LAKTASI (STUDY OF TOTAL MICROBIAL AND ACID TITRATION OF ETTAWA CROSS GOAT MILK IN ONE … | Jurnal Ilmiah Peternakan 1 (1) | Authors: Y Yatimin, T Setyawardani, S Sunarto | 2013 | 0 |
| 68 | Kajian Pengempukan Daging Kambing | J. Anim. Prod 7 (2), 106-110 | Authors: T Setyawardani, I Haryanto | 2005 | 6 |
| 69 | Kajian metode pengempukan daging kambing tua | Journal Animal Production 7 (2), 106-110, 2005 | Authors: T Setyawardani, I Haryoko | 2005 | 11 |
| 70 | 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 |
| 71 | 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 |
| 72 | 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 |
| 73 | 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 |
| 74 | 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 |
| 75 | Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milk | Animal Production 13 (1), 2011 | Authors: T Setyawardani, WP Rahayu, R Maheswari, NHS Palupi | 2011 | 31 |
| 76 | 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 |
| 77 | 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 |
| 78 | 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 |
| 79 | 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 |
| 80 | Effect of Combination between CaCl2 Dosage and Electric Stimulation Period on Meat Quality Duck Adult | Animal Production 5 (1), 2003 | Authors: T Setyawardani, S Wasito | 2003 | 0 |