| Dampak sosial ekonomi covid-19 terhadap usaha peternakan broiler di indonesia V Armelia, ND Arkan, I Ismoyowati, NA Setianto Prosiding Seminar Nasional Teknologi Agribisnis Peternakan (STAP) 7, 161-167, 2020 | 18 | 2020 |
| Pengaruh Penggunaan Pektin Nabati dengan Persentase yang Berbeda terhadap Nilai pH dan Total Asam Tertitrasi Yogurt Susu Sapi ND Arkan, T Setyawardani, TY Astuti Jurnal Teknologi Hasil Peternakan 2 (1), 1-7, 2021 | 8 | 2021 |
| Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination ND Arkan, T Setyawardani, AHD Rahardjo Food Research 6 (1), 188-195, 2022 | 7 | 2022 |
| KUALITAS KEFIR YANG DIPRODUKSI DENGAN BERBAGAI JENIS BAHAN BAKU SUSU T Setyawardani, J Sumarmono, AHD Rahardjo, ND Arkan, ... PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 10, 59-64, 2023 | 1 | 2023 |
| Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts T Setyawardani, J Sumarmono, H Dwiyanti, ND Arkan Animal Production 25 (2), 109-117, 2023 | 1 | 2023 |
| Pengaruh Varian Bubuk Rempah Lokal terhadap Karakteristik Kadar Air, Warna (Hue, Chroma, dan Whiteness Index), Rendemen, dan Persentase Whey Keju ND Arkan, T Setyawardani, J Sumarmono JURNAL ILMIAH FILLIA CENDEKIA, 2024 | | 2024 |
| Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese T Setyawardani, J Sumarmono, H Dwiyanti, H Rizqiati, ND Arkan, ... Buletin Peternakan 48 (1), 75-82, 2024 | | 2024 |
| Quality of yogurt produced from various types of milk as raw materials T Setyawardani, J Sumarmono, AHD Rahardjo, ND Arkan, ... IOP Conference Series: Earth and Environmental Science, Volume 1292, 2nd …, 2024 | | 2024 |
| Determination of different spice powder levels for soft cheese based on milk ND Arkan, T Setyawardani, J Sumarmono, R Naufalin, SS Santosa, ... IOP Conference Series: Earth and Environmental Science, Volume 1292, 2nd …, 2024 | | 2024 |
| Peningkatan Kualitas Fungsional Yogurt dengan Substitusi Susu dan Kolostrum ND ARKAN Universitas Jenderal Soedirman, 2021 | | 2021 |
| The Effect of Using Different Percentage of Vegetable Pectin on The pH Value and Total Titrated Acid of Cow's Milk Yoghurt ND Arkan, T Setyawardani, TY Astuti | | |
