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Triana Setyawardani
Triana Setyawardani
Faculty of Animal Science, Universitas Jenderal Soedirman
Verified email at unsoed.ac.id
Title
Cited by
Cited by
Year
Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milk
T Setyawardani, WP Rahayu, R Maheswari, NHS Palupi
Animal Production 13 (1), 2011
352011
Chemical and microbiological characteristics of goat milk kefir during storage under different temperatures
T Setyawardani, J Sumarmono
Journal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015
342015
Penggunaan starter biji kefir dengan konsentrasi yang berbeda pada susu sapi terhadap pH dan kadar asam laktat
L Agustina, T Setyawardani, TY Astuti
Jurnal Ilmiah Peternakan 1 (1), 254-259, 2013
322013
Karakteristik susu kerbau sungai dan rawa di Sumatera Utara
E Damayanthi, H Hasinah, T Setyawardani, H Rizqiati, S Putra
Jurnal Ilmu Pertanian Indonesia 19 (2), 67-73, 2014
302014
Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentation
T Setyawardani, AHD Rahardjo, M Sulistyowati, S Wasito
Animal Production 16 (1), 2014
272014
Improving composition and microbiological characteristics of milk kefir using colostrum
T Setyawardani, J Sumarmono, II Arief, AHD RAHARDJO, K Widayaka, ...
Food Science and Technology 40, 699-707, 2020
222020
Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk.
T Setyawardani, WP Rahayu, RR Maheswari, NS Palupi
International Food Research Journal 21 (3), 2014
212014
Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambing
AP Dewi, T Setyawardani, J Sumarmono
Journal of animal Science and Technology 1 (2), 145-151, 2019
192019
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus
NSP Triana Setyawardani , Winiati Pudji Rahayu
Journal Animal Production 1 (goat cheese), 36-42, 2016
18*2016
Acarwah. 2001. Pengaruh pemberian ekstrak buah nanas dan pepaya terhadap kualitas daging itik petelur afkir
TD Setyawardani, DF Ningsih, D Fernando
Buletin Peternakan, diterbitkan oleh Fakultas Peternakan, Universitas Gadjah …, 2001
172001
The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat
K Widayaka, T Setyawardani, J Sumarmono
Asia Pacific journal of clinical nutrition 10 (4), 548, 2001
172001
Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal Soedirman
T Setyawardani, K Widayaka, KE Sularso, Y Wakhdiati
Jurnal Surya Masyarakat 2 (1), 50-57, 2019
162019
Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening
MS T. Setyawardani, A. H. D. Rahardjo
Media Peternakan 40 (1), 55-62, 2017
162017
Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)
T Setyawardani, J Sumarmono, K Widayaka
Veterinary World 12 (3), 409, 2019
132019
Membuat Keju, Yoghurt, & Kefir dari Susu Kambing
T Setyawardani
Penebar Swadaya Grup, 2017
132017
Tingkat Kemasiran, Kadar Garam Dan Kadar Air Telur Asin Yang Dibuat Dengan Menambahkan Tepung Jahe Dan Bawang Putih Pada Adonan
I Fadhlurrohman, J Sumarmono, T Setyawardani
PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 8, 574-582, 2021
122021
Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal
SS Prayitno, J Sumarmono, AHD Rahardjo, T Setyawardani
Jurnal Aplikasi Teknologi Pangan 9 (2), 77-82, 2020
122020
Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu Kambing
WP Rahayu, T Setyawardani
Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, 2019
122019
Total Bakteri Asam Laktat Kadar Air, dan Protein Keju Peram Susu Kambing yang Mengandung Probiotik Lactobacillus casei dan Bifidobacterium longum
A Mardiani, J Sumarmono, T Setyawardani
Jurnal Ilmiah Peternakan 1 (1), 244-253, 2013
122013
Physical and microstructural characteristics of kefir made of milk and colostrum
T Setyawardani, J Sumarmono, K Widayaka
Buletin Peternakan 44 (1), 43-49, 2020
112020
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