KUSUMA WIDAYAKA

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NamaKUSUMA WIDAYAKA
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SCORE Overall 188
SCORE Overall 3 Years 76
Affil Score 188
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Showing 1-20 of 35 items.
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#JudulJenis JurnalKategoriTahunJumlah Citasi
 
1Kualitas kimia, fisik dan sensori kefir susu kambing yang disimpan pada suhu dan lama penyimpanan berbedaBuletin Peternakan 41 (3), 298-306, 2017 Authors: J Sumarmono, AHD Rahardjo, M Sulistyowati, K Widayaka201722
2The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meatAsia Pacific journal of clinical nutrition 10 (4), 548, 2001 Authors: K Widayaka, T Setyawardani, J Sumarmono200117
3Improving composition and microbiological characteristics of milk kefir using colostrumFood Science and Technology 40, 699-707, 2020 Authors: T Setyawardani, J Sumarmono, II Arief, AHD RAHARDJO, K Widayaka, ...202016
4Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal SoedirmanJurnal Surya Masyarakat 2 (1), 50-57, 2019 Authors: T Setyawardani, K Widayaka, KE Sularso, Y Wakhdiati201911
5Penggunaan berbagai jenis probiotik dalam ransum terhadap haugh unit dan volume telur ayam arabJurnal Ilmiah Peternakan 1 (2), 606-612Authors: BA Nugraha, K Widayaka, N Iriyanti201311
6Pengaruh lama pengasapan telur asin dengan menggunakan serabut kelapa terhadap kadar air dan jumlah bakteri telur asin asapJurnal Ilmiah Peternakan 1 (1), 195-200Authors: OE Simanjuntak, S Wasito, K Widayaka201310
7Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)Veterinary World 12 (3), 409, 2019 Authors: T Setyawardani, J Sumarmono, K Widayaka20199
8Physical and microstructural characteristics of kefir made of milk and colostrumBuletin Peternakan 44 (1), 43-49, 2020 Authors: T Setyawardani, J Sumarmono, K Widayaka20207
9The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage DurationsAnimal Production 19 (3), 197-205, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo20186
10Evaluasi kadar asam lemak bebas dan sifat organoleptik pada telur asin asap dengan lama pengasapan yang berbedaJurnal Ilmiah Peternakan 1 (1), 142-150, 2013 Authors: KW Apendi, J Sumarmono20135
11Penggunaan berbagai jenis probiotik dalam ransum terhadap viskositas dan indek putih telurJurnal Ilmiah Peternakan 1 (2), 627-633Authors: TU Prasetyo, K Widayaka, N Iriyanti20135
12Pengaruh Level CaCl2 yang Berbeda Terhadap Kandungan Kalsium, Kekerasan, Dan Meltability Pada Keju Susu Kambing. Fakultas Peternakan Universitas Jenderal Soedirman. Purwokerto …Jurnal ilmiah peternakan 1 (1), 47-53Authors: PA Sanjaya, J Sumarmono, K Widayaka20135
13Susut mentah dan susut masak daging ayam petelur afkir hasil restrukturisasi dengan bahan pengikat putih telur, karagenan, dan sodium tripolyphospateJournal of Livestock and Animal Production 1 (2), 7-10, 2018 Authors: AF Yahya, K Widayaka, T Setyawardani20184
14SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISANPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono20183
15PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBINGJurnal Ilmiah Peternakan 1 (1)Authors: PA Sanjaya, J Sumarmono, K Widayaka20133
16Preliminary Investigation of the Use of Dried Kefir Culture to Manufacture Fermented SausagesThe First International Conference on Biodiversity, Food Security, and …, 2017 Authors: J Sumarmono, M Sulistyowati, K Widayaka, AHD Djoko20172
17Texture Profile and Sensory Characteristics of Kefir with Colostrum AdditionIOP Conference Series: Earth and Environmental Science 372 (1), 012036, 2019 Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, K Widayaka, ...20192
18PENGARUH LAMA PENGUKUSAN ROLADE DAGING KELINCI TERHADAP KEEMPUKAN, KADAR AIR DAN KESUKAANJurnal Ilmiah Peternakan 1 (2)Authors: TM Septiyono, K Widayaka, A Hantoro20132
19Pengaruh lama pengukusan rolade daging kelinci terhadap keempukan, kadar air, dan kesukaanJurnal Ilmiah Peternakan 1 (2), 577-582Authors: TM Septiyono, K Widayaka, A Hantoro20132
20Pengaruh 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 Widayaka20191