Zobrazeno 1 - 10
of 37
pro vyhledávání: '"T. Setyawardani"'
Publikováno v:
Tropical Animal Science Journal, Vol 46, Iss 3 (2023)
COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black tea. The prim
Externí odkaz:
https://doaj.org/article/ba0cb9e3ad9949d0b3eb72b54a4e055d
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 46, Iss 1, Pp 75-83 (2021)
This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostr
Externí odkaz:
https://doaj.org/article/0261ff6adb054b0a9fe768bad1adfeb8
Autor:
T. Setyawardani, K. Widayaka, J. Sumarmono, A. H. D. Rahardjo, S. S. Santoso, M. Sulistyowati
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 43, Iss 3, Pp 230-237 (2018)
The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum T
Externí odkaz:
https://doaj.org/article/eb38b83e8074442a90e6c50e36f86373
Autor:
T. Setyawardani, J. Sumarmono
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 40, Iss 3, Pp 183-188 (2016)
This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study. The first factor w
Externí odkaz:
https://doaj.org/article/e92014396aa2440989c1306045511600
Publikováno v:
Food Research. 6:188-195
Yoghurt made from milk, colostrum and their combination are one of the innovations in product development. Colostrum is rich in nutrients that can be used as a functional food ingredient. This study aimed to analyze the physicochemical properties (co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16e786806d4f6d83fce195cc184a700a
https://doi.org/10.26656/fr.2017.6(1).120
https://doi.org/10.26656/fr.2017.6(1).120
Akademický článek
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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1177:012034
The study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage was manufa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6acdc52cb004aff323034ccfe9f17b93
https://doi.org/10.1088/1755-1315/1177/1/012034
https://doi.org/10.1088/1755-1315/1177/1/012034
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 46, Iss 1, Pp 75-83 (2021)
This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df30365974c9b5a94bd69f1966822a52
https://ejournal.undip.ac.id/index.php/jitaa/article/view/33697
https://ejournal.undip.ac.id/index.php/jitaa/article/view/33697
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1041:012077
The microbiological profile illustrates the existence and growth of microflora in fermentation products, such as concentrate yogurt. The study aimed to identify and evaluate microflora in yogurt paste observed from the total bacteria, total lactic ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7afa77b0e6c1a46ce178d541e5ce94f8
https://doi.org/10.1088/1755-1315/1041/1/012077
https://doi.org/10.1088/1755-1315/1041/1/012077
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1012:012081
This study was conducted to investigate the processability of herbal cheese made from low-fat milk with herbs extract: moringa, bay, and bidara leaves, and their combination. Herbal cheeses were manufactured from commercial low-fat milk with a fat co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50a56528c94c6a473ae88a4516a9987b
https://doi.org/10.1088/1755-1315/1012/1/012081
https://doi.org/10.1088/1755-1315/1012/1/012081