JUNI SUMARMONO

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Showing 121-140 of 150 items.
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121The 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
122Pengaruh lama perendaman daging itik afkir pada ekstrak kulit buah carica (Carica Candamarcensis) terhadap keempukan dan susut masak dagingJurnal Peternakan Nusantara 6 (1), 15-20, 2020 Authors: SS Prayitno, J Sumarmono, AHD Rahardjo20205
123Pengaruh 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
124The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extractIOP Conference Series: Earth and Environmental Science 406 (1), 012017, 2019 Authors: N Aini, B Sustriawan, J Sumarmono, V Prihananto, TP Atmajayanti20195
125The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage DurationsAnimal Production 19 (3), 197-205, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo20186
126Pengaruh 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 Widayaka20136
127Improving beef cattle production system for sustainable rural development in Central JavaAIP Conference Proceedings 2094 (1), 020028, 2019 Authors: A Sodiq, P Yuwono, J Sumarmono, SA Santosa, YN Wakhidati, ...20196
128The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiersIOP Conference Series: Earth and Environmental Science 443 (1), 012039, 2020 Authors: N Aini, J Sumarmono, B Sustriawan, V Prihananto, E Priscillia20207
129Physical and microstructural characteristics of kefir made of milk and colostrumBuletin Peternakan 44 (1), 43-49, 2020 Authors: T Setyawardani, J Sumarmono, K Widayaka20207
130Overrun, 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
131Soenarto. 2015Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from …Authors: J Sumarmono, M Sulistyowati00008
132Blood 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
133Fat and cholesterol contents of local duck (Anas platyrhynchos platyrhynchos) meat fed mash, paste and crumble feeds.Asian Journal of Poultry Science 5 (4), 150-154, 2011 Authors: J Sumarmono20118
134Total Bakteri Asam Laktat, Kadar Air dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus casei Dan Bifidobacterium longumJurnal Ilmiah Peternakan 1 (1), 244-245Authors: A Mardiani, S Juni, S Triana20138
135Pengaruh penambahan bunga telang (Clitoria ternatea) terhadap sineresis dan tingkat kesukaan yogurt susu kambingJournal of Animal Science and Technology 1 (2), 145-151, 2019 Authors: AP Dewi, T Setyawardani, J Sumarmono20199
136Pengaruh bahan pengasam dan kondisi susu sapi terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozarellaJurnal Ilmiah Peternakan 1 (2), 455-462, 2013 Authors: AF Arinda, J Sumarmono, M Sulistyowati20139
137Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)Veterinary World 12 (3), 409, 2019 Authors: T Setyawardani, J Sumarmono, K Widayaka20199
138Functional characteristics of spent duck meat for use in emulsion-type meat productsAnimal Production 12 (1), 2010 Authors: J Sumarmono, S Wasito20109
139Total Bakteri Asam Laktat Kadar Air, dan Protein Keju Peram Susu Kambing yang Mengandung Probiotik Lactobacillus casei dan Bifidobacterium longumJurnal Ilmiah Peternakan 1 (1), 244-253, 2013 Authors: A Mardiani, J Sumarmono, T Setyawardani201310
140Growth of goats for meat production: effect of breed and castrationAsia Pacific Journal of Clinical Nutrition 10 (4), 2001 Authors: PJ Murray, NMW Sumarmono Pratiwi, DG Taylor200111