TRIANA SETYAWARDANI

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Showing 61-80 of 98 items.
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61THE 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
62A.(2013)Analisis Kinerja Pengelolaan Keuangan Daerah dan Tingkat Kemandirian Daerah …, 2012 Authors: O Agustina, T Setyawardani, T Astuti201234
63Physicochemical 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
64Viskositas 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
65Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combinationFood Research 6 (1), 188-195, 2022 Authors: ND Arkan, T Setyawardani, AHD Rahardjo20223
66Chemical 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
67PENGGUNAAN STARTER BIJI KEFIR DENGAN KONSENTRASI YANG BERBEDA PADA SUSU SAPI TERHADAP pH DAN KADAR ASAM LAKTAT (THE USE OF DIFFERENT CONCENTRATION OF KEFIR GRAINS ON COW’S MILK AND ITS EFFECTS ON pH AND LACTIC ACID LEVEL)Jurnal Ilmiah Peternakan 1 (1)Authors: L Agustina, T Setyawardani, TY Astuti20134
68PENGGUNAAN STARTER BIJI KEFIR DENGAN KONSENTRASI YANG BERBEDA PADA SUSU SAPI TERHADAP pH DAN KADAR ASAM LAKTAT (THE USE OF DIFFERENT CONCENTRATION OF KEFIR GRAINS ON COW’S MILK …Jurnal Ilmiah Peternakan 1 (1)Authors: L Agustina, T Setyawardani, TY Astuti201320
69PENGGUNAAN STARTER BIJI KEFIR DENGAN KONSENTRASI YANG BERBEDA PADA SUSU SAPI TERHADAP pH DAN KADAR ASAM LAKTAT (THE USE OF D...Jurnal Ilmiah Peternakan 1 (1)Authors: L Agustina, T Setyawardani, TY Astuti20136
70MOTIVASI BERUSAHA DAN PEMASARAN PRODUK OLAHAN SUSU KELOMPOK MARGO MULYO SECARA ONLINE DENGAN MEDIA INSTAGRAMProsiding 10 (1), 2019 Authors: K Widayaka, T Setyawardani, Y Wakhdiati20190
71SIFAT ORGANOLEPTIK BAKSO DAGING ENTOG (Cairina moschata) DENGAN PENAMBAHAN BEBERAPA KONSENTRASI KARAGENANPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 Authors: K Widayaka, AHD Rahardjo, T Setyawardani20210
72Noticeable Reverse Shift in the Melting Temperatures of Benzene and Carbon Tetrachloride Confined within the Micropores and Mesopores of Hydrophobic CarbonsAdsorption Science & Technology 31 (2-3), 145-151, 2013 Authors: K Kaneko, F Khoerunnisa, D Minami, R Futamura, A Watanabe, ...20131
73Effect 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
74PRODUKSI WHEY ASAM, TINGKAT KEASAMAN DAN PERSENTASE PRODUK PADA PROSES PEMBUATAN GREEK-STYLE YOGURT DARI SUSU SAPI DAN SUSU KAMBING DENGAN TEKNIK MIKROFILTRASIPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 Authors: J Sumarmono, T Setyawardani, N Aini, S Destiana20214
75Yield 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
76KARAKTERISTIK FISIK SOSIS FERMENTASI DARI DAGING AYAMPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 Authors: J Sumarmono, AHD Rahardjo, T Setyawardani, K Widayaka, ...20171
77FIRMNESS 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
78Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat LevelsAnimal Production 24 (2), 114-119, 2022 Authors: I Iswoyo, J Sumarmono, T Setyawardani, A Sampurno, CH Wibowo20220
79TOTAL 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
80Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After StorageJurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 16 (1), 65-74, 2021 Authors: H Rizqiati, N Nurwantoro, S Susanti, A Febrisiantosa, T Setyawardani, ...20211