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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
852015
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
362013
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
312015
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
272017
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
212020
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
212016
Pengukuran keempukan daging dengan penetrometer
J Sumarmono
Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012
212012
Duck production for food security
Ismoyowati, J Sumarmono
IOP Conference Series: Earth and Environmental Science 372 (1), 012070, 2019
20*2019
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
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
162019
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), 456-462, 2013
142013
Growth of goats for meat production: effect of breed and castration
PJ Murray, J Sumarmono, NMW Pratiwi, DG Taylor
Asia Pacific Journal of Clinical Nutrition 10 (4), S44-S44, 2001
142001
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
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
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
122014
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
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
112016
The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers
N Aini, J Sumarmono, B Sustriawan, V Prihananto, E Priscillia
IOP Conference Series: Earth and Environmental Science 443 (1), 012039, 2020
102020
Functional characteristics of spent duck meat for use in emulsion-type meat products
J Sumarmono, S Wasito
Animal Production 12 (1), 2010
102010
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