| 81 | 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 |
| 82 | The Effect of Storage Time Chocolate Pasteurized Milk in Cold Temperatures to Total Acid and Organoleptic Quality (Flavor, Texture, Smell) | ANGON: Journal of Animal Science and Technology 3 (1), 47-54, 2021 | Authors: UD Adriawan, T Setyawardani, AHD Rahardjo | 2021 | 1 |
| 83 | THE EFFECT OF THE USE OF VEGETABLE PEKTIN WITH DIFFERENT PERCENTAGE OF COLOR AND YOGURT TEXTURE OF COW MILK | ANGON: Journal of Animal Science and Technology 2 (1), 20-28, 2020 | Authors: RK Futra, T Setyawardani, TY Astuti | 2020 | 0 |
| 84 | 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 |
| 85 | 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 |
| 86 | 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 |
| 87 | The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Animal Production 19 (3), 197-205, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo | 2018 | 6 |
| 88 | The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats | International Food Research Journal 24 (6), 2625-2631 | Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono | 2017 | 4 |
| 89 | The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats. | International Food Research Journal 24 (6), 2017 | Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono | 2017 | 5 |
| 90 | 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 |
| 91 | TOTAL ASAM TERTITRASI, pH DAN TEKSTUR YOGHURT YANG DITAMBAH EKSTRAK BERAS HITAM DENGAN PEMBERIAN HIDROKOLOID YANG BERBEDA | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 614-620, 2022 | Authors: R Prasetya, J Sumarmono, T Setyawardani, M Tianling | 2022 | 0 |
| 92 | 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 |
| 93 | 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 |
| 94 | TOTAL MIKROBA, YEAST DAN BAKTERI ASAM LAKTAT YOGURT CHEESE PROBIOTIK YANG DIPERAM SELAMA 30 HARI | | Authors: DR Kusuma, T Setyawardani, J Sumarmono | 0000 | 0 |
| 95 | TOTAL SOLIDS AND COLOR OF GOAT’S MILK KEFIR WITH ADDITION EKSTRACT MORINGA LEAF (Moringa Oleifera L.) WITH PERCENTAGE THAT DIFFERENT | ANGON: Journal of Animal Science and Technology 2 (1), 99-104, 2020 | Authors: IAE Yusuf, T Setyawardani, RSS Santoso | 2020 | 0 |
| 96 | Viskositas 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 Widayaka | 2020 | 0 |
| 97 | Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal Soedirman | Jurnal Surya Masyarakat 2 (1), 50-57, 2019 | Authors: T Setyawardani, K Widayaka, KE Sularso, Y Wakhdiati | 2019 | 11 |
| 98 | Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents | IOP Conference Series: Earth and Environmental Science 372 (1), 012064, 2019 | Authors: J Sumarmono, T Setyawardani, AHD Rahardjo | 2019 | 4 |