| 1 | Penggunaan berbagai jenis probiotik dalam ransum terhadap viskositas dan indek putih telur | Jurnal Ilmiah Peternakan 1 (2), 627-633 | Authors: TU Prasetyo, K Widayaka, N Iriyanti | 2013 | 5 |
| 2 | SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono | 2018 | 3 |
| 3 | 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 |
| 4 | 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 |
| 5 | Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions | Journal of the Indonesian Tropical Animal Agriculture 43 (3), 230-237, 2018 | Authors: T Setyawardani, K Widayaka, J Sumarmono, AHD Rahardjo, SS Santoso, ... | 2018 | 0 |
| 6 | Physical and microstructural characteristics of kefir made of milk and colostrum | Buletin Peternakan 44 (1), 43-49, 2020 | Authors: T Setyawardani, J Sumarmono, K Widayaka | 2020 | 7 |
| 7 | Effect 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 Widayaka | 2019 | 9 |
| 8 | Improving composition and microbiological characteristics of milk kefir using colostrum | Food Science and Technology 40, 699-707, 2020 | Authors: T Setyawardani, J Sumarmono, II Arief, AHD RAHARDJO, K Widayaka, ... | 2020 | 16 |
| 9 | KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA CHEMICAL, PHYSICAL AND SENSORY QUALITY OF GOAT MILK KEFIR DURING … | | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, M Sulistyowati, ... | 0000 | 0 |
| 10 | Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | IOP Conference Series: Earth and Environmental Science 372 (1), 012036, 2019 | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, K Widayaka, ... | 2019 | 2 |
| 11 | Pengaruh lama pengukusan rolade daging kelinci terhadap keempukan, kadar air, dan kesukaan | Jurnal Ilmiah Peternakan 1 (2), 577-582 | Authors: TM Septiyono, K Widayaka, A Hantoro | 2013 | 2 |
| 12 | PENGARUH LAMA PENGUKUSAN ROLADE DAGING KELINCI TERHADAP KEEMPUKAN, KADAR AIR DAN KESUKAAN | Jurnal Ilmiah Peternakan 1 (2) | Authors: TM Septiyono, K Widayaka, A Hantoro | 2013 | 2 |
| 13 | Kadar Air, Rasa dan Tekstur Nugget Ayam Petelur Afkir dengan Penggunaan Jenis Filler (Bahan Pengisi) Pada Level Berbeda | Universitas Jenderal Soedirman | Authors: R Nurmariya | 2017 | 0 |
| 14 | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT’S OF DIFFERENT LEVEL CaCl2 ON CALCIUM CONTENT … | | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 0000 | 0 |
| 15 | Pengaruh 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), 47-53 | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 2013 | 5 |
| 16 | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING | Jurnal Ilmiah Peternakan 1 (1) | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 2013 | 3 |
| 17 | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT... | | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 0000 | 0 |
| 18 | KEEMPUKAN DAN SUSUT MASAK DAGING ITIK AFKIR DENGAN PERENDAMAN SARI KULIT NANAS (Ananas comosus L. Merr) PADA DOSIS DAN LAMA WAKTU YANG BERBEDA | Journal of Livestock and Animal Production 1 (1), 42-57 | Authors: O Kurniawan, K Widayaka, R Roesdiyanto | 2018 | 0 |
| 19 | Pengaruh lama pengasapan telur asin dengan menggunakan serabut kelapa terhadap kadar air dan jumlah bakteri telur asin asap | Jurnal Ilmiah Peternakan 1 (1), 195-200 | Authors: OE Simanjuntak, S Wasito, K Widayaka | 2013 | 10 |
| 20 | Viskosity and Total Solids of Goat Milk Yogurt With The Addition of Moringa (Moringa oleifera) Leaf Extract | ANGON: Journal of Animal Science and Technology 2 (3), 251-258, 2020 | Authors: NH Damayanti, T Setyawardani, K Widayaka | 2020 | 0 |