TRIANA SETYAWARDANI

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Showing 1-20 of 98 items.
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1A.(2013)Analisis Kinerja Pengelolaan Keuangan Daerah dan Tingkat Kemandirian Daerah …, 2012 Authors: O Agustina, T Setyawardani, T Astuti201234
2Identification 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
3Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentationAnimal Production 16 (1), 2014 Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, S Wasito201425
4Chemical and microbiological characteristics of goat milk kefir during storage under different temperaturesJournal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015 Authors: T Setyawardani, J Sumarmono201524
5PENGGUNAAN 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 Astuti201320
6Karakteristik susu kerbau sungai dan rawa di Sumatera UtaraJurnal Ilmu Pertanian Indonesia 19 (2), 67-73, 2014 Authors: E Damayanthi, H Hasinah, T Setyawardani, H Rizqiati, S Putra201419
7Acarwah. 2001. Pengaruh pemberian ekstrak buah nanas dan pepaya terhadap kualitas daging itik petelur afkirBuletin Peternakan, diterbitkan oleh Fakultas Peternakan, Universitas Gadjah …, 2001 Authors: TD Setyawardani, DF Ningsih, D Fernando200118
8Antimicrobial 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
9Improving 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
10Antimicrobial 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
11Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosusJournal Animal Production 1 (goat cheese), 36-42, 2016 Authors: NSP Triana Setyawardani , Winiati Pudji Rahayu201612
12Kajian metode pengempukan daging kambing tuaJournal Animal Production 7 (2), 106-110, 2005 Authors: T Setyawardani, I Haryoko200511
13Wirausahawan 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
14Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during RipeningMedia Peternakan 40 (1), 55-62, 2017 Authors: MS T. Setyawardani, A. H. D. Rahardjo201710
15Total Bakteri Asam Laktat Kadar Air, dan Protein Keju Peram Susu Kambing yang Mengandung Probiotik Lactobacillus casei dan Bifidobacterium longumJurnal Ilmiah Peternakan 1 (1), 244-253, 2013 Authors: A Mardiani, J Sumarmono, T Setyawardani201310
16Membuat Keju, Yoghurt dan Kefir dari Susu KambingJakarta (ID): Penebar Swadaya, 2017 Authors: T Setyawardani20179
17Effect 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
18Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambingJournal of Animal Science and Technology 1 (2), 145-151, 2019 Authors: AP Dewi, T Setyawardani, J Sumarmono20199
19Modifikasi sifat fisik yogurt susu kambing dengan penambahan microbial transglutaminase dan sumber protein eksternalJurnal Aplikasi Teknologi Pangan 9 (2), 77-82, 2020 Authors: SS Prayitno, J Sumarmono, AHD Rahardjo, T Setyawardani20208
20Total Bakteri Asam Laktat, Kadar Air dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus casei Dan Bifidobacterium longumJurnal Ilmiah Peternakan 1 (1), 244-245Authors: A Mardiani, S Juni, S Triana20138