| 1 | YOGURT & CONCENTRATED YOGURT: Makanan Fungsional Dari Susu | | Authors: J Sumarmono | 2016 | 0 |
| 2 | YOGURT & CONCENTRATED YOGURT | | Authors: MFD Susu | 0000 | 0 |
| 3 | Yield dan komposisi keju lunak (soft cheese) dari susu sapi yang dibuat dengan teknik direct acidification menggunakan ekstrak buah lokal | Jurnal Aplikasi Teknologi Pangan 1 (3), 2016 | Authors: J Sumarmono, FM Suhartati | 2016 | 15 |
| 4 | YIELD DAN KARAKTERISTIK CONCENTRATED YOGURT SUSU KAMBING PERANAKAN ETAWAH YANG DIBUAT DENGAN METODE YANG BERBEDA | | Authors: KL Berkelanjutan III | 0000 | 0 |
| 5 | 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 |
| 6 | Yield and carcass characteristics of improved boer and Australian Feral goats slaughtered at 30 kg live weight | Animal Production in Australia 24, 233-236, 2002 | Authors: J Sumarmono, NMW Pratiwi, PJ Murray, DG Taylor | 2002 | 3 |
| 7 | Usaha Pemanfaatan" Susu Lebih | Susu yang Ditolak KUD) di Kabupalcn Dati II Banyumas. I. embaga Pengabdian …, 1996 | Authors: D Ningsih, M Sulistyowati, J Sumarmono, T Setyawardani | 1996 | 2 |
| 8 | TOTAL MIKROBA, YEAST DAN BAKTERI ASAM LAKTAT YOGURT CHEESE PROBIOTIK YANG DIPERAM SELAMA 30 HARI | | Authors: DR Kusuma, T Setyawardani, J Sumarmono | 0000 | 0 |
| 9 | Total Bakteri Asam Laktat, Kadar Air dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus casei Dan Bifidobacterium longum | Jurnal Ilmiah Peternakan 1 (1), 244-245 | Authors: A Mardiani, S Juni, S Triana | 2013 | 8 |
| 10 | Total Bakteri Asam Laktat Kadar Air, dan Protein Keju Peram Susu Kambing yang Mengandung Probiotik Lactobacillus casei dan Bifidobacterium longum | Jurnal Ilmiah Peternakan 1 (1), 244-253, 2013 | Authors: A Mardiani, J Sumarmono, T Setyawardani | 2013 | 10 |
| 11 | TOTAL ASAM TERTITRASI, pH DAN TEKSTUR YOGHURT YANG DITAMBAH EKSTRAK BERAS HITAM DENGAN PEMBERIAN HIDROKOLOID YANG BERBEDA | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 614-620, 2022 | Authors: R Prasetya, J Sumarmono, T Setyawardani, M Tianling | 2022 | 0 |
| 12 | Tingkat Kemasiran, Kadar Garam dan Kadar Air Telur Asin yang Dibuat dengan Menambahkan Tepung Jahe dan Bawang Putih Pada Adonan | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2021 | Authors: I Fadhlurrohman, J Sumarmono, T Setyawardani | 2021 | 4 |
| 13 | Tingkat Kemasiran, Kadar Garam, dan Kadar Air Telur Asin yang Dibuat dengan Menambahkan Tepung Jahe dan Bawang Putih pada Adonan | Prosiding Seminar Teknologi dan Agribisnis Peternakan, 24-25, 2021 | Authors: I Fadhlurrohman, J Sumarmono, T Setyawardani | 2021 | 2 |
| 14 | TINGKAT KEASAMAN DAN SIFAT ORGANOLEPTIK YOGURT RENDAH LEMAK DENGAN LEVEL PENAMBAHAN MADU YANG BERBEDA | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: DC Saputra, I Ismiarti, AHD Rahardjo, J Sumarmono | 2017 | 1 |
| 15 | 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 |
| 16 | The 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 Sumarmono | 2017 | 5 |
| 17 | The 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), 2625-2631 | Authors: T Setyawardani, WP Rahayu, NS Palupi, J Sumarmono | 2017 | 4 |
| 18 | The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Animal Production 19 (3), 197-205, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo | 2018 | 6 |
| 19 | 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 |
| 20 | 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 |