| 1 | Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk | Procedia of Food Science 3 (Elsevier), 216-222, 2015 | Authors: J Sumarmono, M Sulistyowati, Soenarto | 2015 | 70 |
| 2 | Chemical and microbiological characteristics of goat milk kefir during storage under different temperatures | Journal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015 | Authors: T Setyawardani, J Sumarmono | 2015 | 24 |
| 3 | Kadar air, kemasiran dan tekstur telur asin ayam niaga yang dimasak dengan cara berbeda | Jurnal Ilmiah Peternakan 1 (3), 813-820, 2013 | Authors: Y Nurhidayat, J Sumarmono, S Wasito | 2013 | 23 |
| 4 | Kualitas kimia, fisik dan sensori kefir susu kambing yang disimpan pada suhu dan lama penyimpanan berbeda | Buletin Peternakan 41 (3), 298-306, 2017 | Authors: J Sumarmono, AHD Rahardjo, M Sulistyowati, K Widayaka | 2017 | 22 |
| 5 | The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat | Asia Pacific journal of clinical nutrition 10 (4), 548, 2001 | Authors: K Widayaka, T Setyawardani, J Sumarmono | 2001 | 17 |
| 6 | Yield dan komposisi keju lunak (soft cheese) dari susu sapi yang dibuat dengan teknik direct acidification menggunakan ekstrak buah lokal | Jurnal Aplikasi Teknologi Pangan 1 (3), 2016 | Authors: J Sumarmono, FM Suhartati | 2016 | 15 |
| 7 | Pengukuran keempukan daging dengan penetrometer | Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012 | Authors: J Sumarmono | 2012 | 14 |
| 8 | Pengaruh bahan pengasam dan kondisi susu sapi terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozzarella | Jurnal Ilmiah Peternakan 1 (2), 455-462, 2013 | Authors: AF Arinda, J Sumarmono, M Sulistyowati | 2013 | 13 |
| 9 | Overrun, Waktu Leleh dan Kesukaan Es Krim Yoghurt Susu Sapi dengan Persentase Gula yang Berbeda | Jurnal Fakultas Peternakan. Unsoed, Purwokerto, 2014 | Authors: N Handayani, M Sulistyowati, J Sumarmono | 2014 | 13 |
| 10 | Duck production for food security | IOP Conf Ser Earth Environ Sci 372 (012070), 1755-1315, 2019 | Authors: I Ismoyowati, J Sumarmono | 2019 | 12 |
| 11 | Growth of goats for meat production: effect of breed and castration | Asia Pacific Journal of Clinical Nutrition 10 (4), 2001 | Authors: PJ Murray, NMW Sumarmono Pratiwi, DG Taylor | 2001 | 11 |
| 12 | Total Bakteri Asam Laktat Kadar Air, dan Protein Keju Peram Susu Kambing yang Mengandung Probiotik Lactobacillus casei dan Bifidobacterium longum | Jurnal Ilmiah Peternakan 1 (1), 244-253, 2013 | Authors: A Mardiani, J Sumarmono, T Setyawardani | 2013 | 10 |
| 13 | Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambing | Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 9 |
| 14 | Pengaruh bahan pengasam dan kondisi susu sapi terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozarella | Jurnal Ilmiah Peternakan 1 (2), 455-462, 2013 | Authors: AF Arinda, J Sumarmono, M Sulistyowati | 2013 | 9 |
| 15 | Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) | Veterinary World 12 (3), 409, 2019 | Authors: T Setyawardani, J Sumarmono, K Widayaka | 2019 | 9 |
| 16 | Functional characteristics of spent duck meat for use in emulsion-type meat products | Animal Production 12 (1), 2010 | Authors: J Sumarmono, S Wasito | 2010 | 9 |
| 17 | Fat and cholesterol contents of local duck (Anas platyrhynchos platyrhynchos) meat fed mash, paste and crumble feeds. | Asian Journal of Poultry Science 5 (4), 150-154, 2011 | Authors: J Sumarmono | 2011 | 8 |
| 18 | Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (Syzygium polyanthum) | International Journal of Poultry Science 15 (1), 21-26, 2016 | Authors: Ismoyowati, D Indrasanti, J Sumarmono | 2016 | 8 |
| 19 | Total Bakteri Asam Laktat, Kadar Air dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus casei Dan Bifidobacterium longum | Jurnal Ilmiah Peternakan 1 (1), 244-245 | Authors: A Mardiani, S Juni, S Triana | 2013 | 8 |
| 20 | Soenarto. 2015 | Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from … | Authors: J Sumarmono, M Sulistyowati | 0000 | 8 |