| 1 | FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARAB | Jurnal Penelitian Pascapanen Pertanian 16 (2), 90-98, 2019 | Authors: Z Maulida, N Aini, B Sustriawan, J Sumarmono | 2019 | 3 |
| 2 | FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBAHAN PATI GARUT DAN GUM ARAB | Jurnal Penelitian Pascapanen Pertanian 16 (2), 90-98 | Authors: Z Maulida, N Aini, B Sustriawan, J Sumarmono | 2019 | 0 |
| 3 | Nutritional Manipulations and Its Effects on Yield and Quality of Beef | IOP Conference Series: Earth and Environmental Science 372 (1), 012066, 2019 | Authors: ZA Jelan, J Sumarmono | 2019 | 0 |
| 4 | PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGHURT | Jurnal Ilmiah Peternakan 1 (3), 2014 | Authors: Y Yulianah, T Setyawardani, J Sumarmono | 2014 | 0 |
| 5 | PENGARUH 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 Sumarmono | 2014 | 1 |
| 6 | Kadar air, kemasiran dan tekstur telur asin ayam niaga yang dimasak dengan cara berbeda | Jurnal Ilmiah Peternakan 1 (3), 813-820, 2013 | Authors: Y Nurhidayat, J Sumarmono, S Wasito | 2013 | 23 |
| 7 | KADAR AIR, KEMASIRAN DAN TEKSTUR TELUR ASIN AYAM NIAGA YANG DIMASAK DENGAN CARA BERBEDA (WATER CONTENT, GRITTINESS AND TEXTURE OF SALTED CHICKEN EGG WITH DIFFERENT COOKING METHODS) | | Authors: Y Nurhidayat, J Sumarmono, S Wasito | 0000 | 0 |
| 8 | KADAR AIR, KEMASIRAN DAN TEKSTUR TELUR ASIN AYAM NIAGA YANG DIMASAK DENGAN CARA BERBEDA (WATER CONTENT, GRITTINESS AND TEXTU... | | Authors: Y Nurhidayat, J Sumarmono, S Wasito | 0000 | 0 |
| 9 | Kadar Air Kemasiran dan Tekstur Ayam Niaga yang Dimasak dengan Cara yang Berbeda | Fakultas Peternakan Universitas Jendral Soedirman. Purwokerto, 2013 | Authors: Y Nurhidayat, J Sumarmono, S Warsito | 2013 | 2 |
| 10 | Pengaruh Penambahan Bubuk Daun Salam (Syzygium polyanthum) terhadap Kadar Protein dan Total Padatan Keju Rendah Lemak | Bulletin of Applied Animal Research 4 (2), 53-57, 2022 | Authors: U Wasliyah, T Setyawardani, J Sumarmono | 2022 | 0 |
| 11 | PENGARUH PENAMBAHAN BUBUK BUNGA TELANG TERHADAP TOTAL BAL, ASAM LAKTAT, DAN pH KEFIR SUSU KAMBING | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 358-365, 2022 | Authors: U Supriatna, T Setyawardani, J Sumarmono | 2022 | 0 |
| 12 | Optimization of Using Cow's Manure Fertilizer at Different Rates on Growth and Production of Salvinia sp as Forage Feed | Jurnal Ilmu Ternak Universitas Padjadjaran 22 (2), 111-117, 2022 | Authors: U Nopriani, YR Maugo, J Sumarmono | 2022 | 0 |
| 13 | 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 |
| 14 | 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 |
| 15 | SIFAT SENSORIS YOGURT DENGAN PERBEDAAN TINGKAT KEMANISAN | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, J Sumarmono | 2018 | 3 |
| 16 | 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 |
| 17 | Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions | Journal of the Indonesian Tropical Animal Agriculture 43 (3), 230-237, 2018 | Authors: T Setyawardani, K Widayaka, J Sumarmono, AHD Rahardjo, SS Santoso, ... | 2018 | 0 |
| 18 | AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI KOLOSTRUM KAMBING | | Authors: T Setyawardani, J Sumarmono, M Sulistyowati | 0000 | 0 |
| 19 | Physical and microstructural characteristics of kefir made of milk and colostrum | Buletin Peternakan 44 (1), 43-49, 2020 | Authors: T Setyawardani, J Sumarmono, K Widayaka | 2020 | 7 |
| 20 | Effect 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 Widayaka | 2019 | 9 |