| 81 | 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 |
| 82 | Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents | IOP Conference Series: Earth and Environmental Science 372 (1), 012064, 2019 | Authors: J Sumarmono, T Setyawardani, AHD Rahardjo | 2019 | 4 |
| 83 | 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 |
| 84 | Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics | Animal Production 21 (1), 56-63, 2020 | Authors: J Sumarmono, T Setyawardani, SA Santosa | 2020 | 3 |
| 85 | Changes in carcass conformation and muscularity of improved Boer bucks during growth | New Dimensions and Challenges for Sustainable Livestock Farming: Proceedings …, 2004 | Authors: J Sumarmono, W Pratiwi, P Murray | 2004 | 0 |
| 86 | YIELD DAN KARAKTERISTIK CONCENTRATED YOGURT SUSU KAMBING PERANAKAN ETAWAH YANG DIBUAT DENGAN METODE YANG BERBEDA | | Authors: KL Berkelanjutan III | 0000 | 0 |
| 87 | EVALUASI KADAR ASAM LEMAK BEBAS DAN SIFAT ORGANOLEPTIK PADA TELUR ASIN ASAP DENGAN LAMA PENGASAPAN YANG BERBEDA (EVALUATION OF FREE FATTY ACID AND ORGANOLEPTIC CHARACTERISTICS … | | Authors: KW Apendi, J Sumarmono | 0000 | 0 |
| 88 | EVALUASI KADAR ASAM LEMAK BEBAS DAN SIFAT ORGANOLEPTIK PADA TELUR ASIN ASAP DENGAN LAMA PENGASAPAN YANG BERBEDA (EVALUATIO... | | Authors: KW Apendi, J Sumarmono | 0000 | 0 |
| 89 | 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 |
| 90 | LIST OF EDITORS | | Authors: L JB, C Devendra, J Takahash, IDA Astut, IW Manalu, S Suhart, MS SPt, ... | 0000 | 0 |
| 91 | 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 |
| 92 | 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 |
| 93 | YOGURT & CONCENTRATED YOGURT | | Authors: MFD Susu | 0000 | 0 |
| 94 | 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 |
| 95 | 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 |
| 96 | 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 |
| 97 | 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 |
| 98 | 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 |
| 99 | 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 |
| 100 | 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 |