TRIANA SETYAWARDANI

Kembali

Biodata SIHURA
Foto
Nidn0004036905
NamaTRIANA SETYAWARDANI
Profil Peneliti
Sinta ID
GScholar ID
Scopus ID
Score SINTA
SCORE Overall 1186
SCORE Overall 3 Years 576
Affil Score 1186
Affil Score 3 Years
Scopus Web Of Science Garuda Google Scholar IPRs Books

Showing 81-98 of 98 items.
Google Scholar
#JudulJenis JurnalKategoriTahunJumlah Citasi
 
81The 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 Sumarmono20175
82The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in ratsInternational Food Research Journal 24 (6), 2625-2631Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono20174
83COVER SHEET THE POTENTIAL OF L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM GOAT MILK IN INHIBITING Salmonella Typhimurium ATCC 140...Authors: T Setyawardani, WP Rahayu, NS Palupi, RR Maheswari00000
84COVER SHEET THE POTENTIAL OF L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM GOAT MILK IN INHIBITING Salmonella Typhimurium ATCC 14028 INFECTION IN RATAuthors: T Setyawardani, WP Rahayu, NS Palupi, RR Maheswari00000
85Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milkAnimal Production 13 (1), 2011 Authors: T Setyawardani, WP Rahayu, R Maheswari, NHS Palupi201131
86Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milkInternational Food Research Journal 21 (3), 959Authors: T Setyawardani, WP Rahayu, RR Maheswari, NS Palupi201412
87Antimicrobial 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 Palupi201416
88Penggunaan susu skim dan asam lemak esensial sebagai alternatif cara memperbaiki kualitas nutrisi yogurt. Fakultas Peternakan Universitas Jendral Sudirman, PurwokertoAnimal Prod 8 (1), 16-21, 2006 Authors: TY Astuti, T Setyawardani20065
89The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition QualityAnimal Production 8 (1), 2006 Authors: TY Astuti, T Setyawardani20060
90The 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 Rahardjo20211
91PENGARUH PENAMBAHAN BUBUK BUNGA TELANG TERHADAP TOTAL BAL, ASAM LAKTAT, DAN pH KEFIR SUSU KAMBINGPROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 358-365, 2022 Authors: U Supriatna, T Setyawardani, J Sumarmono20220
92Pengaruh Penambahan Bubuk Daun Salam (Syzygium polyanthum) terhadap Kadar Protein dan Total Padatan Keju Rendah LemakBulletin of Applied Animal Research 4 (2), 53-57, 2022 Authors: U Wasliyah, T Setyawardani, J Sumarmono20220
93Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu KambingJurnal Penelitian Pascapanen Pertanian 7 (2), 110-117Authors: WP Rahayu, T Setyawardani20180
94KAJIAN 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 Sunarto20130
95KAJIAN 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 Sunarto20130
96PENGARUH 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 Sumarmono20141
97PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGHURTJurnal Ilmiah Peternakan 1 (3), 2014 Authors: Y Yulianah, T Setyawardani, J Sumarmono20140
98Jumlah bakteri asam laktat (bal), mikroba, dan kadar air kefir susu kambing dengan konsentrasi biji kefir dan waktu fermentasi berbedaJurnal Ilmiah Peternakan 2, 87-93, 2014 Authors: Z Arbangi, T Setyawardani, M Sulistyowati20146