| 61 | Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk | International Food Research Journal 21 (3), 959 | Authors: T Setyawardani, WP Rahayu, RR Maheswari, NS Palupi | 2014 | 12 |
| 62 | Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk. | International Food Research Journal 21 (3), 2014 | Authors: T Setyawardani, WP Rahayu, RR Maheswari, NS Palupi | 2014 | 16 |
| 63 | 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 |
| 64 | PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGH... | Jurnal Ilmiah Peternakan 1 (3) | Authors: Y Yulianah, T Setyawardani, J Sumarmono | 2014 | 1 |
| 65 | PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGHURT | Jurnal Ilmiah Peternakan 1 (3), 2014 | Authors: Y Yulianah, T Setyawardani, J Sumarmono | 2014 | 0 |
| 66 | 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 |
| 67 | NILAI pH, JUMLAH MIKROBA, JUMLAH BAKTERI ASAM LAKTAT KEJU PROBIOTIK YANG DIBUAT DENGAN TIGA LEVEL KULTUR BAKTERI ASAM LAKTAT | Jurnal Ilmiah Peternakan 1 (2), 2013 | Authors: AP Sukmawardani, T Setyawardani, TY Astuti | 2013 | 0 |
| 68 | Pengaruh penambahan level ekstrak jagung manis (Zea mays saccharata) pada pembuatan susu pasteurisasi terhadap kadar beta karoten dan kesukaan | Jurnal Ilmiah Peternakan 1 (2), 634-638, 2013 | Authors: A Lutfhianto, R Santosa, T Setyawardani | 2013 | 7 |
| 69 | Total Bakteri Asam Laktat, Kadar Air dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus casei Dan Bifidobacterium longum | Jurnal Ilmiah Peternakan 1 (1), 244-245 | Authors: A Mardiani, S Juni, S Triana | 2013 | 8 |
| 70 | 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 |
| 71 | 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 |
| 72 | 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 |
| 73 | Noticeable Reverse Shift in the Melting Temperatures of Benzene and Carbon Tetrachloride Confined within the Micropores and Mesopores of Hydrophobic Carbons | Adsorption Science & Technology 31 (2-3), 145-151, 2013 | Authors: K Kaneko, F Khoerunnisa, D Minami, R Futamura, A Watanabe, ... | 2013 | 1 |
| 74 | Total Bakteri Asam Laktat Kadar Air, dan Protein Keju Peram Susu Kambing yang Mengandung Probiotik Lactobacillus casei dan Bifidobacterium longum | Jurnal Ilmiah Peternakan 1 (1), 244-253, 2013 | Authors: A Mardiani, J Sumarmono, T Setyawardani | 2013 | 10 |
| 75 | 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 |
| 76 | 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 |
| 77 | A.(2013) | Analisis Kinerja Pengelolaan Keuangan Daerah dan Tingkat Kemandirian Daerah …, 2012 | Authors: O Agustina, T Setyawardani, T Astuti | 2012 | 34 |
| 78 | 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 |
| 79 | 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 |
| 80 | The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition Quality | Animal Production 8 (1), 2006 | Authors: TY Astuti, T Setyawardani | 2006 | 0 |