Juni Sumarmono
Juni Sumarmono
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TitleCited byYear
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
242015
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
92016
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), 2014
82014
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
82001
Overrun, waktu leleh dan kesukaan es krim yogurt susu sapi dengan persentase gula yang berbeda
N Handayani, M Sulistyowati, J Sumarmono
Jurnal Ilmiah Peternakan 2 (1), 1-7, 2014
72014
Pengukuran Keempukan Daging dengan Penetrometer
J Sumarmono
Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012
72012
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
72001
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 Setyaward
Jurnal Ilmiah Peternakan 1 (1), 2013
52013
Evaluasi kadar asam lemak bebas dan sifat organoleptik pada telur asin asap dengan lama pengasapan yang berbeda
A Apendi, K Widayaka, J Sumarmono
Jurnal Ilmiah Peternakan 1 (1), 2013
52013
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), 2013
52013
Peningkatan Kinerja Produksi Sapi Lokal di Pedesaan Melalui Strategi Pemberian Pakan dan Total Mixed Ration Berbasis Limbah Pertanian dan Agroindustri
M Bata, B Rustomo, J Sumarmono
Laporan Hasil Penelitian Fakultas Peternakan Unsoed, Purwokerto, 2010
52010
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
42016
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
42011
PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING
PA Sanjaya, J Sumarmono, K Widayaka
Jurnal Ilmiah Peternakan 1 (1), 2013
32013
Kalsium pada proses pembuatan keju. E-paper. Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto
J Sumarmono
32012
Functional characteristics of spent duck meat for use in emulsion-type meat products
J Sumarmono, S Wasito
Animal Production 12 (1), 2010
32010
Effects of decontamination using organic acids on total microbial number and qualities of poultry carcasses
J Sumarmono, AHD Rahardjo
Animal Production 10 (2), 2008
32008
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
22015
Yield and carcass characteristics of improved boer and Australian Feral goats slaughtered at 30 kg live weight
J Sumarmono, NMW Pratiwi, PJ Murray, DG Taylor
Animal Production in Australia 24, 233-236, 2002
22002
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
12017
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