JUNI SUMARMONO

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Showing 61-80 of 150 items.
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#JudulJenis JurnalKategoriTahunJumlah Citasi
 
61PROSIDING SEMINAR NASIONAL TEKNOLOGI DAN AGRIBISNIS PETERNAKAN SERI VPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 Authors: J Sumarmono20171
62The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in ratsInternational Food Research Journal 24 (6), 2625-2631Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono20174
63The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats.International Food Research Journal 24 (6), 2017 Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono20175
64KARAKTERISTIK FISIK SOSIS FERMENTASI DARI DAGING AYAMPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 Authors: J Sumarmono, AHD Rahardjo, T Setyawardani, K Widayaka, ...20171
65Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (...International Journal of Poultry Science 15 (1), 21-26Authors: Ismoyowati, D Indrasanti, J Sumarmono20163
66Blood 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 Sumarmono20168
67YOGURT & CONCENTRATED YOGURT: Makanan Fungsional Dari SusuAuthors: J Sumarmono20160
68Yield dan komposisi keju lunak (soft cheese) dari susu sapi yang dibuat dengan teknik direct acidification menggunakan ekstrak buah lokalJurnal Aplikasi Teknologi Pangan 1 (3), 2016 Authors: J Sumarmono, FM Suhartati201615
69Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat MilkProcedia of Food Science 3 (Elsevier), 216-222, 2015 Authors: J Sumarmono, M Sulistyowati, Soenarto201570
70Others O-084 Microbiological and chemical characteristics of probiotic goat cheese with mixed cultures of L. rhamnosus and L. plantarumSustainable Animal Agriculture for Developing Countries, 758, 2015 Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, J Sumarmono20150
71Chemical and microbiological characteristics of goat milk kefir during storage under different temperaturesJournal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015 Authors: T Setyawardani, J Sumarmono201524
72PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGHURTJurnal Ilmiah Peternakan 1 (3), 2014 Authors: Y Yulianah, T Setyawardani, J Sumarmono20140
73FREE FATTY ACID DAN KADAR LEMAK CONCENTRATED YOGHURT YANG DIBUAT DENGAN METODE SENTRIFUGASI DENGAN LAMA PEMUTARAN YANG...Jurnal Ilmiah Peternakan 1 (3)Authors: HA Irawan, J Sumarmono, S Utami20140
74Pengaruh Metode Pasteurisasi dan Jenis Starter yang Berbeda Terhadap Ph, Kadar Air dan Total Solid Keju Lunak Susu Kambing Peranakan Ettawa (Effect Of Pasteurization Methods …Jurnal Ilmu Ternak Universitas Padjadjaran 14 (1)Authors: D Rahmawati20145
75Overrun, waktu leleh dan kesukaan es krim yogurt susu sapi dengan persentase gula yang berbedaJurnal Ilmiah Peternakan 2 (1), 1-7Authors: N Handayani, M Sulistyowati, J Sumarmono20147
76Halaman DepanPROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2014 Authors: A Susanto20140
77FREE FATTY ACID DAN KADAR LEMAK CONCENTRATED YOGHURT YANG DIBUAT DENGAN METODE SENTRIFUGASI DENGAN LAMA PEMUTARAN YANG BERBEDA (FREE FATTY ACID AND FAT CONTENT OF CONCENTRATED …Jurnal Ilmiah Peternakan 1 (3)Authors: HA Irawan, J Sumarmono, S Utami20140
78PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGH...Jurnal Ilmiah Peternakan 1 (3)Authors: Y Yulianah, T Setyawardani, J Sumarmono20141
79PENGARUH LAMA PEMUTARAN MENGGUNAKAN METODE SENTRIFUGASI TERHADAP YIELD, KADAR AIR DAN TOTAL SOLID CONCENTRATED YOGHURTJurnal Ilmiah Peternakan 1 (3)Authors: E Pujiastuti, J Sumarmono, S Wasito20140
80FREE FATTY ACID DAN KADAR LEMAK CONCENTRATED YOGHURT YANG DIBUAT DENGAN METODE SENTRIFUGASI DENGAN LAMA PEMUTARAN YANG BERBEDA (FREE FATTY ACID AND FAT CONTENT OF CONCENTRATED YOGHURT MADE WITH CENTRIFUGAL SEPARATOR WITH DIFFERENT CENTRIFUGATION TIMEJurnal Ilmiah Peternakan 1 (3)Authors: HA Irawan, J Sumarmono, S Utami20140