Dian Hasni
Dian Hasni
Food Technology and Sensory Science Lecturer, Syiah Kuala University
Verified email at unsyiah.ac.id - Homepage
TitleCited byYear
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), 486-491, 2016
52016
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
32018
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
Sensory and Microbial Characteristics of Civet Coffee
M Muzaifa, D Hasni, A Patria, A Abubakar
International Journal on Advanced Science, Engineering and Information …, 2018
22018
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
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
12016
Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi
A Fenia, C Nilda, D Hasni
Jurnal Ilmiah Mahasiswa Pertanian 4 (3), 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
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
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
Studi Pembuatan Es Krim Nabati dengan Variasi Sumber Karbohidrat dan Konsentrasi Lesitin sebagai Emulsifier
CV Rafiyanti, D Hasni, MI Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian 3 (3), 176-184, 2018
2018
Characteristics of Gayo Coffee’s Chemical Compound Based on Different Roasting Condition–An Explorative Study
D Rahmad, D Hasni, M Muzaifa, N Safraini
Proceedings of ICoChEA (International Conference On Chemistry And …, 2017
2017
Studi Penambahan Bayam Hijau, Wortel, dan Pandan sebagai Pewarna Alami dalam Pembuatan Mie Sagu Basah
MR Fahmi, A Patria, D Hasni
Jurnal Ilmiah Mahasiswa Pertanian 2 (4), 478-483, 2017
2017
Pengaruh Perbandingan Jenis Buah (Terong Belanda Dan Bit) dan Konsentrasi Carboxy Methyl Cellulose (CMC) Terhadap Mutu Organoleptik Sorbet
N Supriana, D Hasni, S Rohaya
Jurnal Ilmiah Mahasiswa Pertanian 1 (1), 941-946, 2016
2016
Murna Muzaifa and Dian Hasni
ISI Thomson
Pakistan Journal of Nutrition 15 (5), 486-491, 2016
2016
A Review&58; Gayo Arabica Cupping Quality from Coffee Cherry to Green Bean
D Hasni, D Rahmad
Jurnal Teknologi dan Industri Pertanian Indonesia 8 (1), 33-37, 2016
2016
Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin–SWOT, Risk and Chemical Component Analysis
I Sulaiman, M Muzaifa, D Hasni, J Munandar
Proceedings of The Annual International Conference, Syiah Kuala University …, 2015
2015
The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya–A Preliminary Study
H Dian, R Dedy
International Journal on Advanced Science, Engineering and Information …, 2015
2015
Mapping Consumer Preferences and Physical Quality of Sie Reuboh (Cooked Meat)-a Traditional Cuisine of Aceh
D Hasni, NM Erfiza, M Faiz, U Syahrina
The 2nd International Conference on Science and Technology 2017, 414, 0
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