| 81 | The physical characteristics of cheese made of milk, colostrum and both during the ripening | Journal of the Indonesian Tropical Animal Agriculture 46 (1), 75-83, 2021 | Authors: FD Astuti, T Setyawardani, SS Santosa | 2021 | 2 |
| 82 | The physical characteristics of cheese made of milk, colostrum and both during the ripening. | Journal of the Indonesian Tropical Animal Agriculture 46 (1), 75-83, 2021 | Authors: FD Astuti, T Setyawardani, SS Santosa | 2021 | 2 |
| 83 | Pengaruh Jenis Susu Terhadap Sineresis, Water Holding Capacity, Dan Viskositas Yogurt The Effect of Milk Type on Syneresis, Water Holding Capacity, and Yogurt Viscosity | | Authors: E Setyawardani, AHD Rahardjo, T Setyawardani | 2021 | 0 |
| 84 | 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 |
| 85 | 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 |
| 86 | TOTAL MIKROBA, YEAST DAN BAKTERI ASAM LAKTAT YOGURT CHEESE PROBIOTIK YANG DIPERAM SELAMA 30 HARI | | Authors: DR Kusuma, T Setyawardani, J Sumarmono | 0000 | 0 |
| 87 | Pengaruh Penambahan Persentase Kolostrum Sapi pada Kefir yerhadap Sifat Organoleptik (Aroma, Rasa, Tekstur dan Overall) | ANGON: Journal of Animal Science and Technology 1 (1), 75-83, 2019 | Authors: CD Astuti, T Setyawardani, K Widayaka | 2019 | 1 |
| 88 | 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 |
| 89 | 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 |
| 90 | 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 |
| 91 | The Effect of Butterfly Pea (Clitoria ternatea) Addition on Syneresis and Levels of Pleasure of Goat Milk Yoghurt | ANGON: Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 2 |
| 92 | Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambing | Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 9 |
| 93 | The Effects of Bromeline Extract of Pineapple as Bating Agent on The Vegatable Tanning of Rabbit's Leather | Warta Industri Hasil Pertanian 21 (02), 12-18, 2004 | Authors: A Mulyono, T Setyawardani | 2004 | 0 |
| 94 | 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 |
| 95 | 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 |
| 96 | 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 |
| 97 | 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 |
| 98 | 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 |