| 61 | PENGARUH PENAMBAHAN SUMBER PROTEIN YANG BERBEDA TERHADAP VISKOSITAS, SINERESIS, DAN WHC YOGURT SUSU KAMBING | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 366-373, 2022 | Authors: DS Masanahayati, T Setyawardani, AHD Rahardjo | 2022 | 0 |
| 62 | PENGGUNAAN 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 Astuti | 2013 | 6 |
| 63 | PENGGUNAAN 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 Astuti | 2013 | 20 |
| 64 | PENGGUNAAN 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 Astuti | 2013 | 4 |
| 65 | Penggunaan susu skim dan asam lemak esensial sebagai alternatif cara memperbaiki kualitas nutrisi yogurt. Fakultas Peternakan Universitas Jendral Sudirman, Purwokerto | Animal Prod 8 (1), 16-21, 2006 | Authors: TY Astuti, T Setyawardani | 2006 | 5 |
| 66 | Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage | Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 16 (1), 65-74, 2021 | Authors: H Rizqiati, N Nurwantoro, S Susanti, A Febrisiantosa, T Setyawardani, ... | 2021 | 1 |
| 67 | Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination | Food Research 6 (1), 188-195, 2022 | Authors: ND Arkan, T Setyawardani, AHD Rahardjo | 2022 | 3 |
| 68 | 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 |
| 69 | Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentation | Animal Production 16 (1), 2014 | Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, S Wasito | 2014 | 25 |
| 70 | Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract. | Pakistan Journal of Nutrition 16 (5), 280-287 | Authors: SP Syah, C Sumantri, II Arief, E Taufik, AA Marzuki, V Legarova, ... | 1977 | 0 |
| 71 | PRODUKSI WHEY ASAM, TINGKAT KEASAMAN DAN PERSENTASE PRODUK PADA PROSES PEMBUATAN GREEK-STYLE YOGURT DARI SUSU SAPI DAN SUSU KAMBING DENGAN TEKNIK MIKROFILTRASI | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 | Authors: J Sumarmono, T Setyawardani, N Aini, S Destiana | 2021 | 4 |
| 72 | Restrukturisasi daging kambing dengan kalsium alginat atau garam dan fosfat sebagai bahan pengikat | Universitas Gadjah Mada, 1999 | Authors: T SETYAWARDANI | 1999 | 0 |
| 73 | SIFAT ORGANOLEPTIK BAKSO DAGING ENTOG (Cairina moschata) DENGAN PENAMBAHAN BEBERAPA KONSENTRASI KARAGENAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 | Authors: K Widayaka, AHD Rahardjo, T Setyawardani | 2021 | 0 |
| 74 | SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono | 2018 | 3 |
| 75 | 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 |
| 76 | Study of Tenderization Method of Old Goat Meat | Animal Production 7 (2), 2005 | Authors: T Setyawardani, I Haryoko | 2005 | 1 |
| 77 | Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir | Journal of Physics: Conference Series 1569 (3), 032001, 2020 | Authors: AC Dewi, AHD Rahardjo, T Setyawardani, H Subagja | 2020 | 4 |
| 78 | Susut mentah dan susut masak daging ayam petelur afkir hasil restrukturisasi dengan bahan pengikat putih telur, karagenan, dan sodium tripolyphospate | Journal of Livestock and Animal Production 1 (2), 7-10, 2018 | Authors: AF Yahya, K Widayaka, T Setyawardani | 2018 | 4 |
| 79 | 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 |
| 80 | Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | IOP Conference Series: Earth and Environmental Science 372 (1), 012036, 2019 | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, K Widayaka, ... | 2019 | 2 |