| 21 | PENGARUH PENAMBAHAN BUBUK BUNGA TELANG TERHADAP TOTAL BAL, ASAM LAKTAT, DAN pH KEFIR SUSU KAMBING | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 358-365, 2022 | Authors: U Supriatna, T Setyawardani, J Sumarmono | 2022 | 0 |
| 22 | 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 |
| 23 | Pengaruh Penambahan Bubuk Daun Salam (Syzygium polyanthum) dengan Persentase yang Berbeda terhadap Persentase Produk, Warna, dan Total Asam Laktat Keju Susu Rendah Lemak | Bulletin of Applied Animal Research 4 (2), 58-64, 2022 | Authors: HM Akmal, J Sumarmono, T Setyawardani | 2022 | 0 |
| 24 | Cover dan Daftar Isi | Life Science 10 (1), 2021 | Authors: ARI YUNIASTUTI | 2021 | 0 |
| 25 | KARAKTERISTIK FISIK KEFIR BUNGA TELANG (Clitoria ternatea) YANG DISIMPAN PADA SUHU DINGIN | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 51-58, 2022 | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, RSS Santosa, ... | 2022 | 0 |
| 26 | 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 |
| 27 | HALAMAN DEPAN | Jurnal Wahana Pendidikan 6 (1), 2020 | Authors: A Amam | 2020 | 0 |
| 28 | Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels | Animal Production 24 (2), 114-119, 2022 | Authors: I Iswoyo, J Sumarmono, T Setyawardani, A Sampurno, CH Wibowo | 2022 | 0 |
| 29 | FIRMNESS DAN WARNER-BRATZLER SHEAR FORCE SOSIS FERMENTASI YANG TERBUAT DARI DAGING SAPI DAN AYAM DENGAN PENAMBAHAN PASTA KEFIR | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2020 | Authors: J Sumarmono, AHD Rahardjo, T Setyawardani | 2020 | 0 |
| 30 | Effect of Different Storage Times on Cold Temperature (4-8ᵒC) on pH, Viscosity and Color of Milk-Colostrum Kefir of Cows | ANGON: Journal of Animal Science and Technology 2 (2), 167-176, 2020 | Authors: A Safitri, T Setyawardani, J Sumarmono | 2020 | 0 |
| 31 | Proses pembuatan yogurt pasta susu kambing | IN Patent IDP000,066,487, 2020 | Authors: J Sumarmono | 2020 | 0 |
| 32 | Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases | Animal Production 21 (3), 167-174, 2020 | Authors: T Setyawardani, J Sumarmono, H Risqiati, SA Santosa | 2020 | 0 |
| 33 | Current goat milk production, characteristics, and utilization in Indonesia | IOP Conference Series: Earth and Environmental Science 1041 (1), 012082, 2022 | Authors: J Sumarmono | 2022 | 0 |
| 34 | PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP WATER HOLDING CAPACITY (WHC) DAN SINERESIS YOGHURT SUSU SAPI | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 601-607, 2022 | Authors: M Oktaviani, J Sumarmono, AHD Rahardjo | 2022 | 0 |
| 35 | Pengaruh Penambahan Bubuk Bunga Telang (Clitoria Ternatea Linn) Terhadap Total Bakteri Asam Laktat, Kadar Asam Laktat dan Ph Whey Kefir Susu Kambing | Bulletin of Applied Animal Research 4 (2), 65-72, 2022 | Authors: AK Ummah, J Sumarmono, AHD Rahardjo | 2022 | 0 |
| 36 | Pengaruh Penambahan Bubuk Daun Salam (Syzygium polyanthum) terhadap Kadar Protein dan Total Padatan Keju Rendah Lemak | Bulletin of Applied Animal Research 4 (2), 53-57, 2022 | Authors: U Wasliyah, T Setyawardani, J Sumarmono | 2022 | 0 |
| 37 | PREFERENSI KONSUMEN TERHADAP KEJU OLES ANALOG BERBASIS JAGUNG PADA MAHASISWA UNIVERSITAS JENDERAL SOEDIRMAN | Prosiding 10 (1), 2021 | Authors: J Sumarmono, N Aini, B Sistriawan, E Safitri, A Nareswari | 2021 | 0 |
| 38 | Indeks Subyek | Journal of Animation and Games Studies 5 (2), 175-176, 2019 | Authors: T Andito | 2019 | 0 |
| 39 | FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBAHAN PATI GARUT DAN GUM ARAB | Jurnal Penelitian Pascapanen Pertanian 16 (2), 90-98 | Authors: Z Maulida, N Aini, B Sustriawan, J Sumarmono | 2019 | 0 |
| 40 | FREE FATTY ACID, KEASAMAN, DAN KADAR LEMAK TOTAL PADA KEJU PERAM SUSU KAMBING YANG MENGANDUNG PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum (FREE FATTY ACID, ACIDITY … | Jurnal Ilmiah Peternakan 1 (1) | Authors: PA Harsita, J Sumarmono, A Hantoro DR | 2013 | 0 |