| 21 | The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract | IOP Conference Series: Earth and Environmental Science 406 (1), 012017, 2019 | Authors: N Aini, B Sustriawan, J Sumarmono, V Prihananto, TP Atmajayanti | 2019 | 5 |
| 22 | The Effect of Milk Type on Syneresis, Water Holding Capacity, and Viscosity of Kefir With Kefir Grain Starter | ANGON: Journal of Animal Science and Technology 4 (1), 75-84, 2022 | Authors: D Berlianti, J Sumarmono, AHD Rahardjo | 2022 | 0 |
| 23 | The Effect of Butterfly Pea (Clitoria ternatea) Addition on Syneresis and Levels of Pleasure of Goat Milk Yoghurt | ANGON: Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 2 |
| 24 | The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk | IOP Conference Series: Earth and Environmental Science 653 (1), 012127, 2021 | Authors: J Sumarmono, B Sustriawan, N Aini, V Prihananto, A Widiastuti | 2021 | 3 |
| 25 | THE EFFECT OF ADDING GINGER FLOUR (ZINGIBER OFFICINALE) TO THE PH AND COLOR SALTED CHICKEN EGGS | ANGON: Journal of Animal Science and Technology 3 (3), 233-241, 2021 | Authors: DA Pundiswara, J Sumarmono, SS Sentosa | 2021 | 0 |
| 26 | Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | IOP Conference Series: Earth and Environmental Science 372 (1), 012036, 2019 | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, K Widayaka, ... | 2019 | 2 |
| 27 | Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions | Journal of the Indonesian Tropical Animal Agriculture 43 (3), 230-237, 2018 | Authors: T Setyawardani, K Widayaka, J Sumarmono, AHD Rahardjo, SS Santoso, ... | 2018 | 0 |
| 28 | TEKSTUR, SUSUT BOBOT, DAN WARNA TELUR AYAM DAN ITIK DENGAN LAMA PEREBUSAN YANG BERBEDA | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 782-789, 2022 | Authors: I Fadhlurrohman, J Sumarmono | 2022 | 0 |
| 29 | S. Wasito. 2012. Composition and Processability of PE goat milN | Jurnal Pascapanen PeternaNan 1 (1), 2012 | Authors: JM Sumarmono, KW Sulistyowati | 2012 | 2 |
| 30 | Soenarto. 2015 | Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from … | Authors: J Sumarmono, M Sulistyowati | 0000 | 8 |
| 31 | SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono | 2018 | 3 |
| 32 | SIFAT ORGANOLEPTIK DAN KEEMPUKAN SOSIS DAGING ENTOK (Cairina moschata) DENGAN PENAMBAHAN PERSENTASE LEMAK SAPI YANG BERBEDA | Journal of Livestock and Animal Production 1 (1), 54-58 | Authors: M Angeline, AHD Rahardjo, J Sumarmono | 2018 | 0 |
| 33 | Sifat Fungsional Keju Lunak Yang Dibuat Dengan Teknik Direct Acidification Dari Susu Sapi Dengan Metode Pasteurisasi Yang Berbeda | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2011 | Authors: J Sumarmono, FM Suhartati | 2011 | 0 |
| 34 | Sifat fungsional keju lunak yang dibuat dari susu sapi dengan metode direct acidification | Prosiding Semnas FP Universitas Jendral Soedirman 1 (3), 592-598, 2011 | Authors: J Sumarmono, FM Suhartati | 2011 | 1 |
| 35 | PROSIDING SEMINAR NASIONAL TEKNOLOGI DAN AGRIBISNIS PETERNAKAN SERI V | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: J Sumarmono | 2017 | 1 |
| 36 | Prosiding Seminar Nasional | | Authors: AKMIB Seni, R pada Mahasiswa | 2018 | 0 |
| 37 | Proses pembuatan yogurt pasta susu kambing | IN Patent IDP000,066,487, 2020 | Authors: J Sumarmono | 2020 | 0 |
| 38 | Proses Fermentasi Pada Pengolahan Daging dan Aplikasinya untuk Menghasilkan Produk Makanan Fungsional di Indonesia | Webinar Nasional PERSEPSI " Kontribusi Usaha Ternak Lokal Sebelum dan …, 2020 | Authors: J Sumarmono, T Setyawardani | 2020 | 4 |
| 39 | PRODUKSI WHEY ASAM, TINGKAT KEASAMAN DAN PERSENTASE PRODUK PADA PROSES PEMBUATAN GREEK-STYLE YOGURT DARI SUSU SAPI DAN SUSU KAMBING DENGAN TEKNIK MIKROFILTRASI | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 | Authors: J Sumarmono, T Setyawardani, N Aini, S Destiana | 2021 | 4 |
| 40 | PRODUKSI WHEY ASAM, TINGKAT KEASAMAN DAN PERSENTASE PRODUK PADA PROSES PEMBUATAN GREEK-STYLE YOGURT DARI SUSU SAPI DAN | | Authors: SKDT MIKROFILTRASI | 2021 | 2 |