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TRIANA SETYAWARDANI

Universitas Jenderal Soedirman S3 - Peternakan SINTA ID : 5982475
1.978
SINTA Score Overall
526
SINTA Score 3Yr
1.950
Affil Score
462
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Quality change of goat milk kefir with the addition of butterfly pea flower powder when stored in low temperatures
Q3 as Journal Food Research
Author Order : 1 of 5     Creator : Setyawardani T.
2025 0 cited
Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese
no-Q as Journal Buletin Peternakan
Author Order : 1 of 6     Creator : Setyawardani T.
2024 0 cited
Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese
Q3 as Journal Asian Journal of Dairy and Food Research
Author Order : 2 of 6     Creator : Arkan N.D.
2024 3 cited
Determination of different spice powder levels for soft cheese based on milk
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 2 of 6     Creator : Arkan N.D.
2024 0 cited
Quality of yogurt produced from various types of milk as raw materials
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 5     Creator : Setyawardani T.
2024 3 cited
Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties
Q3 as Journal International Journal on Advanced Science Engineering and Information Technology
Author Order : 3 of 3     Creator : Iswoyo
2023 1 cited
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea
Q2 as Journal Tropical Animal Science Journal
Author Order : 2 of 3     Creator : Fadhlurrohman I.
2023 4 cited
Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 3 of 3     Creator : Iswoyo
2023 2 cited
Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types
Q3 as Journal Canrea Journal Food Technology Nutritions and Culinary Journal
Author Order : 2 of 8     Creator : Sumarmono J.
2023 4 cited
Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination
Q3 as Journal Food Research
Author Order : 2 of 3     Creator : Arkan N.D.
2022 6 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 24 163 10
Citation 135 1046 37
Cited Document 21 109 9
H-Index 7 19 4
i10-Index 4 36 1
G-Index 1 1 1
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