JUNI SUMARMONO

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NamaJUNI SUMARMONO
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SCORE Overall 1281
SCORE Overall 3 Years 641
Affil Score 1261
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Showing 1-14 of 14 items.
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#JudulJenis JurnalPenulis KeDariKategoriTahunJumlah Citasi
 
1Effects of Decontamination Using Organic Acids on Total Microbial Number and Qualities of Poultry CarcassesUnknown00ANIMAL PRODUCTION Vol 10, No 2 (2008): May20080
2Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat ProductsUnknown00ANIMAL PRODUCTION Vol 12, No 1 (2010): January20100
3Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s ColostrumSinta 222ANIMAL PRODUCTION Vol 20, No 3 (2018)173-18120180
4Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing ProbioticsSinta 213ANIMAL PRODUCTION Vol 21, No 1 (2019)56-6320190
5Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning DiseasesSinta 224ANIMAL PRODUCTION Vol 21, No 3 (2019)167-17420190
6KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDAUnknown25Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017298-30620170
7Physical and Microstructural Characteristics of Kefir Made of Milk and ColostrumUnknown23Buletin Peternakan Vol 44, No 1 (2020): BULETIN PETERNAKAN VOL. 44 (1) FEBRUARY 202020200
8CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURESUnknown22Journal of the Indonesian Tropical Animal Agriculture Vol 40, No 3 (2015): September183-18820150
9Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditionsSinta 136Journal of the Indonesian Tropical Animal Agriculture Vol 43, No 3 (2018): September230-23720180
10Kualitas Karkas Domba Lokal yang Diberi Pakan Jerami Padi Fermentasi dengan Suplementasi Minyak KedelaiUnknown23Jurnal Agripet Vol 10, No 2 (2010): Volume 10, No. 2, Oktober 201054-5820100
11YIELD DAN KOMPOSISI KEJU LUNAK (SOFT CHEESE) DARI SUSU SAPI YANG DIBUAT DENGAN TEKNIK DIRECT ACIDIFICATION MENGGUNAKAN EKSTRAK BUAH LOKALUnknown36Jurnal Aplikasi Teknologi Pangan Vol 1, No 3 (2012): Agustus 201220120
12Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein EksternalSinta 224Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 202077–8220200
13FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARABSinta 244Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian90-9820190
14PENGARUH LAMA PERENDAMAN DAGING ITIK AFKIR PADA EKSTRAK KULIT BUAH CARICA (CARICA CANDAMARCENSIS) TERHADAP KEEMPUKAN DAN SUSUT MASAK DAGINGSinta 423Jurnal Peternakan Nusantara Vol. 6 No. 1 (2020)15-2020200