Dian Hasni
Dian Hasni
Food Technology and Sensory Science Lecturer, Syiah Kuala University
Verified email at unsyiah.ac.id - Homepage
Title
Cited by
Cited by
Year
Evaluasi Nilai Gizi Masakan Daging Khas Aceh (Sie Reuboh) Berdasarkan Variasi Penambahan Lemak Sapi dan Cuka Aren
NM Erfiza, D Hasni, U Syahrina
Jurnal Teknologi dan Industri Pertanian Indonesia 10 (1), 28-35, 2018
62018
Exploration Study of Gayo Specialty Coffee (Coffea arabica L.): Chemical Compounds, Sensory Profile and Physical Appearance
M Muzaifa, D Hasni
Pakistan Journal of Nutrition 15 (5), 486, 2016
62016
Sensory and Microbial Characteristics of Civet Coffee
M Muzaifa, D Hasni, A Patria, A Abubakar
International Journal on Advanced Science, Engineering and Information …, 2018
52018
Kopi luwak produksi mutu dan permasalahannya
M Muzaifa, A Patria, AAA Febriani, D Hasni, F Rahmi, I Sulaiman
Syiah Kuala University Press, 2016
42016
Designing a quality management framework in coffee industry: A literature study of improvement of Arabica coffee as specialty coffee in Indonesia
D Hasni
Tesis]. University of Kassel and University of Applied Science Fulda …, 2011
32011
KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA
M Muzaifa, D Hasni, N Arpi, MI Sulaiman, MS Limbong
Jurnal Teknologi Pertanian Andalas 23 (2), 136-142, 2019
22019
Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion
SH Anwar, M Rahmah, N Safriani, D Hasni, S Rohaya, C Winarti
International Journal on Advanced Science, Engineering and Information …, 2016
22016
Sensory and physical quality assessment of Sie reuboh (Cooked Meat-an Acehnese traditional cuisine)
D Hasni, NM Erfiza, C Nilda, M Faiz
IOP Conference Series: Materials Science and Engineering 523 (1), 012026, 2019
12019
PENGOLAHAN PULP KOPI MENJADI MINUMAN SARI BUAH DENGAN PENAMBAHAN BUAH TERONG BELANDA DAN KONSENTRASI GULA YANG BERBEDA
NH Zuhra, D Hasni, M Muzaifa
Jurnal Teknologi Pertanian Andalas 22 (2), 157-164, 2018
12018
KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL
D HASNI, S ROHAYA, N SUPRIANA
Jurnal Sagu 16 (1), 21-27, 0
1
The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication
SH Anwar, D Hasni, S Rohaya, M Antasari, C Winarti
Heliyon 6 (7), e04341, 2020
2020
Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend
Y Abubakar, T Gemasih, M Muzaifa, D Hasni, MI Sulaiman
IOP Conference Series: Earth and Environmental Science 425 (1), 012081, 2020
2020
A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware
D Hasni, C Nilda, DI Annabila, YY Asna
IOP Conference Series: Earth and Environmental Science 425 (1), 012024, 2020
2020
Chemical composition of green and roasted coffee bean of Gayo arabica civet coffee (kopi luwak)
M Muzaifa, D Hasni, A Patria, A Abubakar
IOP Conference Series: Earth and Environmental Science 425 (1), 012001, 2020
2020
Fermentation of coffee beans with inoculation of bacillus subtilis and its impact on coffee sensory quality
M Muzaifa, D Hasni, A Patria, A Abubakar
IOP Conference Series: Earth and Environmental Science 364 (1), 012010, 2019
2019
What is kopi luwak? A literature review on production, quality and problems
M Muzaifa, D Hasni, F Rahmi
IOP Conference Series: Earth and Environmental Science 365 (1), 012041, 2019
2019
Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi
A Fenia, C Nilda, D Hasni
Jurnal Ilmiah Mahasiswa Pertanian 4 (3), 55-64, 2019
2019
Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee
Y Abubakar, D Hasni, M Muzaifa, HP Widayat
IOP Conference Series: Materials Science and Engineering 523 (1), 012027, 2019
2019
Amino acid and sensory profile of Kopi Luwak (Civet Coffee)
M Muzaifa, D Hasni, D Yunita, A Patria, A Abubakar
IOP Conference Series: Materials Science and Engineering 523 (1), 012028, 2019
2019
Kombinasi Pati Sukun Termodifikasi Osa (Octenyl Succinic Anhydride) Dan Lesitin Sebagai Penstabil Emulsi Minyak Dalam Air
SH Anwar, M Antasari, D Hasni, N Safriani, S Rohaya, C Winarti
Jurnal Penelitian Pascapanen Pertanian 14 (3), 124-133, 2018
2018
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