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Juni Sumarmono
Juni Sumarmono
Verified email at unsoed.ac.id - Homepage
Title
Cited by
Cited by
Year
Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk
J Sumarmono, M Sulistyowati, Soenarto
Procedia of Food Science 3 (Elsevier), 216-222, 2015
602015
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
232015
Kadar air, kemasiran dan tekstur telur asin ayam niaga yang dimasak dengan cara berbeda
Y Nurhidayat, J Sumarmono, S Wasito
Jurnal Ilmiah Peternakan 1 (3), 813-820, 2013
232013
Kualitas kimia, fisik dan sensori kefir susu kambing yang disimpan pada suhu dan lama penyimpanan berbeda
J Sumarmono, AHD Rahardjo, M Sulistyowati, K Widayaka
Buletin Peternakan 41 (3), 298-306, 2017
162017
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
152001
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
142020
Yield dan komposisi keju lunak (soft cheese) dari susu sapi yang dibuat dengan teknik direct acidification menggunakan ekstrak buah lokal
J Sumarmono, FM Suhartati
Jurnal Aplikasi Teknologi Pangan 1 (3), 2016
142016
Overrun, Waktu Leleh dan Kesukaan Es Krim Yoghurt Susu Sapi dengan Persentase Gula yang Berbeda
N Handayani, M Sulistyowati, J Sumarmono
Jurnal Fakultas Peternakan. Unsoed, Purwokerto, 2014
132014
Pengukuran keempukan daging dengan penetrometer
J Sumarmono
Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012
122012
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
102013
Growth of goats for meat production: effect of breed and castration
PJ Murray, NMW Sumarmono Pratiwi, DG Taylor
Asia Pacific Journal of Clinical Nutrition 10 (4), 2001
102001
Pengaruh bahan pengasam dan kondisi susu sapi terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozzarella
AF Arinda, J Sumarmono, M Sulistyowati
Jurnal Ilmiah Peternakan 1 (2), 455-462, 2013
92013
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
82020
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
82019
Fat and cholesterol contents of local duck (Anas platyrhynchos platyrhynchos) meat fed mash, paste and crumble feeds.
J Sumarmono
Asian Journal of Poultry Science 5 (4), 150-154, 2011
82011
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
72019
Duck production for food security
I Ismoyowati, J Sumarmono
IOP Conf Ser Earth Environ Sci 372 (012070), 1755-1315, 2019
72019
Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (Syzygium polyanthum)
Ismoyowati, D Indrasanti, J Sumarmono
International Journal of Poultry Science 15 (1), 21-26, 2016
72016
Functional characteristics of spent duck meat for use in emulsion-type meat products
J Sumarmono, S Wasito
Animal Production 12 (1), 2010
72010
Physical and microstructural characteristics of kefir made of milk and colostrum
T Setyawardani, J Sumarmono, K Widayaka
Buletin Peternakan 44 (1), 43-49, 2020
62020
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