41 | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT’S OF DIFFERENT LEVEL CaCl2 ON CALCIUM CONTENT … | | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 0000 | 0 |
42 | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT’S OF DIFFERENT LEVEL CaCl2 ON CALCIUM CONTENT, HARDNESS, AND MELTABILITY ON GOAT MILK CHEESE) | | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 0000 | 0 |
43 | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING | Jurnal Ilmiah Peternakan 1 (1) | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 2013 | 3 |
44 | Pengaruh Level CaCl2 yang Berbeda Terhadap Kandungan Kalsium, Kekerasan, Dan Meltability Pada Keju Susu Kambing. Fakultas Peternakan Universitas Jenderal Soedirman. Purwokerto … | Jurnal ilmiah peternakan 1 (1), 47-53, 2013 | Authors: PA Sanjaya, J Sumarmono, K Widayaka | 2013 | 6 |
45 | FREE FATTY ACID, KEASAMAN, DAN KADAR LEMAK TOTAL PADA KEJU PERAM SUSU KAMBING YANG MENGANDUNG PROBIOTIK Lactobacillus casei DAN... | Jurnal Ilmiah Peternakan 1 (1) | Authors: PA Harsita, J Sumarmono, A Hantoro DR | 2013 | 0 |
46 | 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 |
47 | 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, AND TOTAL FAT OF RIPENED GOAT CHEESE CONTAINING PROBIOTIC Lactobacillus | Jurnal Ilmiah Peternakan 1 (1) | Authors: PA Harsita, J Sumarmono, A Hantoro DR | 2013 | 0 |
48 | Chemical composition of goat meat: the effect of breed and Castration | Animal Production Science 24, 342, 2002 | Authors: NMW Pratiwi, PJ Murray, J Sumarmono, DG Taylor | 2002 | 2 |
49 | Physical traits of goat meat: a comparison between meat from castrated and entire Boer bucks | Asia Pacific Journal of Clinical Nutrition 10 (4), S46-S46, 2001 | Authors: NMW Pratiwi, J Sumarmono, PJ Murray, DG Taylor | 2001 | 0 |
50 | Kualitas telur ayam lokal-arab dengan berbagai imbangan minyak ikan lemuru dan minyak kelapa sawit dalam ransum | Prosiding Seminar Nasional, 2011 | Authors: N IRIYANTI, SJA JUNI SUMARMONO | 2011 | 1 |
51 | 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 |
52 | Overrun, waktu leleh dan kesukaan es krim yogurt susu sapi dengan persentase gula yang berbeda | Jurnal Ilmiah Peternakan 2 (1), 1-7 | Authors: N Handayani, M Sulistyowati, J Sumarmono | 2014 | 7 |
53 | The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers | IOP Conference Series: Earth and Environmental Science 443 (1), 012039, 2020 | Authors: N Aini, J Sumarmono, B Sustriawan, V Prihananto, E Priscillia | 2020 | 7 |
54 | 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 |
55 | 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 … | | Authors: N Aini, B Sustriawan, J Sumarmono, V Prihananto, TP Atmajayanti | 2019 | 2 |
56 | KADAR AIR DAN SUSUT BOBOT SOSIS DAGING ENTOK (Cairina moschata) DENGAN PENAMBAHAN PERSENTASE LEMAK SAPI YANG BERBEDA | Journal of Livestock and Animal Production 1 (3), 6-11 | Authors: MZ Aksana, J Sumarmono, AHD Rahardjo | 2018 | 0 |
57 | 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 |
58 | YOGURT & CONCENTRATED YOGURT | | Authors: MFD Susu | 0000 | 0 |
59 | Peningkatan Kinerja Produksi Sapi Lokal di Pedesaan Melalui Strategi Pemberian Pakan dan Total Mixed Ration Berbasis Limbah Pertanian dan Agroindustri | Laporan Hasil Penelitian Fakultas Peternakan Unsoed, Purwokerto, 2010 | Authors: M Bata, B Rustomo, J Sumarmono | 2010 | 2 |
60 | 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 |