| 1 | SIFAT ORGANOLEPTIK BAKSO DAGING ENTOG (Cairina moschata) DENGAN PENAMBAHAN BEBERAPA KONSENTRASI KARAGENAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 | Authors: K Widayaka, AHD Rahardjo, T Setyawardani | 2021 | 0 |
| 2 | 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 |
| 3 | APLIKASI TEKNOLOGI PENGOLAHAN SUSU DI KELOMPOK MARGO MULYO, KEMUTUG BATURADEN | Prosiding 9 (1), 2020 | Authors: K Widayaka, T Setyawardani | 2020 | 0 |
| 4 | 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 |
| 5 | 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 |
| 6 | 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 |
| 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 | Pengaruh 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 Widayaka | 2019 | 1 |
| 9 | 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 |
| 10 | MOTIVASI BERUSAHA DAN PEMASARAN PRODUK OLAHAN SUSU KELOMPOK MARGO MULYO SECARA ONLINE DENGAN MEDIA INSTAGRAM | Prosiding 10 (1), 2019 | Authors: K Widayaka, T Setyawardani, Y Wakhdiati | 2019 | 0 |
| 11 | 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 |
| 12 | Susut mentah dan susut masak daging ayam petelur afkir hasil restrukturisasi dengan bahan pengikat putih telur, karagenan, dan sodium tripolyphospate | Journal of Livestock and Animal Production 1 (2), 7-10, 2018 | Authors: AF Yahya, K Widayaka, T Setyawardani | 2018 | 4 |
| 13 | 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 |
| 14 | 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 |
| 15 | 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 |
| 16 | KARAKTERISTIK FISIK SOSIS FERMENTASI DARI DAGING AYAM | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: J Sumarmono, AHD Rahardjo, T Setyawardani, K Widayaka, ... | 2017 | 1 |
| 17 | Kualitas kimia, fisik dan sensori kefir susu kambing yang disimpan pada suhu dan lama penyimpanan berbeda | Buletin Peternakan 41 (3), 298-306, 2017 | Authors: J Sumarmono, AHD Rahardjo, M Sulistyowati, K Widayaka | 2017 | 22 |
| 18 | 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 |
| 19 | Preliminary Investigation of the Use of Dried Kefir Culture to Manufacture Fermented Sausages | The First International Conference on Biodiversity, Food Security, and …, 2017 | Authors: J Sumarmono, M Sulistyowati, K Widayaka, AHD Djoko | 2017 | 2 |
| 20 | PENGARUH LAMA MASERASI KUNING TELUR PADA PEMBUATAN TEPUNG KUNING TELUR PUYUH MENGGUNAKAN BERBAGAI LEVEL ETANOL TERHADAP DAYA DAN STABILITAS BUIH | Jurnal Ilmiah Peternakan 1 (3) | Authors: A Jiwanggoro, R Santosa, K Widayaka | 2014 | 0 |