Juni Sumarmono
Juni Sumarmono
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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
432015
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
142013
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
132001
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
122016
Pengukuran keempukan daging dengan penetrometer
J Sumarmono
Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012
102012
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
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
92015
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
92014
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
82017
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
82013
Pengaruh bahan pengasam dan kondisi susu sapi terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozarella
AF Arinda, J Sumarmono, M Sulistyowati
Jurnal Ilmiah Peternakan 1 (2), 455-462, 2013
72013
Evaluasi kadar asam lemak bebas dan sifat organoleptik pada telur asin asap dengan lama pengasapan yang berbeda
KW Apendi, J Sumarmono
Jurnal Ilmiah Peternakan 1 (1), 142-150, 2013
72013
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
72011
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
62016
Pengaruh Metode Pasteurisasi dan Jenis Starter yang Berbeda Terhadap Ph, Kadar Air dan Total Solid Keju Lunak Susu Kambing Peranakan Ettawa (Effect Of Pasteurization Methods …
D Rahmawati
Jurnal Ilmu Ternak Universitas Padjadjaran 14 (1), 2014
62014
Functional characteristics of spent duck meat for use in emulsion-type meat products
J Sumarmono, S Wasito
Animal Production 12 (1), 2010
52010
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
42019
The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats.
T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono
International Food Research Journal 24 (6), 2017
42017
Pengaruh Level CaCl2 yang Berbeda Terhadap Kandungan Kalsium, Kekerasan, Dan Meltability Pada Keju Susu Kambing. Fakultas Peternakan Universitas Jenderal Soedirman. Purwokerto …
PA Sanjaya, J Sumarmono, K Widayaka
Jurnal Ilmiah Peternakan 1 (1), 47-53, 2013
42013
Effects of decontamination using organic acids on total microbial number and qualities of poultry carcasses
J Sumarmono, AHD Rahardjo
Animal Production 10 (2), 2008
42008
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