| Fatty acids profiles of fresh milk, yogurt and concentrated yogurt from peranakan etawah goat milk J Sumarmono, M Sulistyowati Procedia Food Science 3, 216-222, 2015 | 100 | 2015 |
| INDEKS PUTIH DAN INDEKS KUNING TELUR AYAM NIAGA PETELUR YANG DIRENDAM PADA BERBAGAI KONSENTRASI LARUTAN DAUN JATI (Tectona grandis) ME Puspitasari, AHD Rahardjo, M Sulistyowati Journal of Livestock and Animal Production 1 (3), 1-5, 2018 | 48* | 2018 |
| Kadar air, kemasiran dan tekstur telur asin ayam niaga yang dimasak dengan cara berbeda Y Nurhidayat, J Sumarmono, S Wasito Jurnal Ilmiah Peternakan 1 (3), 2014 | 46 | 2014 |
| Chemical and Microbiological Characteristics of Goat Milk Kefir During Storage Under Different Temperatures T Setyawardani, J Sumarmono Journal of the Indonesian Tropical Animal Agriculture 40 (3), 183-188, 2015 | 37 | 2015 |
| Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentation T Setyawardani, AHD Rahardjo, M Sulistyowati, S Wasito Animal Production 16 (1), 2014 | 31 | 2014 |
| KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA J Sumarmono, AHD Rahardjo, M Sulistyowati, K Widayaka Buletin Peternakan 41 (3), 298-306, 2017 | 28 | 2017 |
| Pengukuran Keempukan Daging dengan Penetrometer J Sumarmono Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012 | 25 | 2012 |
| Yield dan komposisi keju lunak (soft cheese) dari susu sapi yang dibuat dengan teknik direct acidification menggunakan ekstrak buah lokal J Sumarmono, FM Suhartati Jurnal Aplikasi Teknologi Pangan 1 (3), 2016 | 20 | 2016 |
| The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat K Widayaka, T Setyawardani, J Sumarmono Asia Pacific Journal of Clinical Nutrition 10 (4), 548, 2001 | 18 | 2001 |
| Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening T Setyawardani, AHD Rahardjo, M Sulistyowati Media Peternakan 40 (1), 55-62, 2017 | 17 | 2017 |
| Pengaruh bahan pengasam dan kondisi susu sapi terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozarella AF Arinda, J Sumarmono, M Sulistyowati Jurnal Ilmiah Peternakan 1 (2), 2013 | 16 | 2013 |
| Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) T Setyawardani, J Sumarmono, K Widayaka Veterinary World 12 (3), 2019 | 15 | 2019 |
| Fat and cholesterol contents of local duck (Anas platyrhynchos platyrhynchos) meat fed mash, paste and crumble feeds. J Sumarmono Asian Journal of Poultry Science 5 (4), 150-154, 2011 | 14* | 2011 |
| EVALUASI KADAR AIR DAN JUMLAH BAKTERI PADA TELUR ASIN ASAP (SMOKED SALTY EGG) DENGAN MENGGUNAKAN BAHAN BAKAR SEKAM PADI (THE EVALUATION OF WATER CONTENTS AND TOTAL BACTERIA OF … B Widyantoro, M Sulistyowati, S Wasito Jurnal Ilmiah Peternakan 1 (1), 2013 | 13 | 2013 |
| Improving production system of beef cattle agribusiness A Sodiq, P Yuwono, J Sumarmono, YN Wakhidati, M Rayhan, AH Sidhi, ... IOP Conference Series: Earth and Environmental Science 250 (1), 012050, 2019 | 12 | 2019 |
| Overrun, waktu leleh dan kesukaan es krim yogurt susu sapi dengan persentase gula yang berbeda N Handayani, M Sulistyowati, J Sumarmono Jurnal Ilmiah Peternakan 2 (1), 1-7, 2014 | 12 | 2014 |
| Total Bakteri Asam Laktat, Kadar Air Dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus Casei Dan Bifidobacterium Longum A Mardiani, J Sumarmono, T Setyaward Jurnal Ilmiah Peternakan 1 (1), 2013 | 12 | 2013 |
| Functional characteristics of spent duck meat for use in emulsion-type meat products J Sumarmono, S Wasito Animal Production 12 (1), 2010 | 11 | 2010 |
| The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo Animal Production 19 (3), 197-205, 2017 | 10 | 2017 |
| Blood biochemical profile, growth performance, carcass characteristics and meat quality of mallard and muscovy ducks fed diet supplemented with bay leaves (Syzygium polyanthum) DI Ismoyowati, J Sumarmono Int. J. Poult. Sci 15, 21-26, 2016 | 10 | 2016 |
