Dian Hasni, S.TP., M.Sc

Tentang Saya (About Me)

After completing bachelor degree in Agriculture Faculty Syiah Kuala University in May 2007, then I started to work as laboratory analyst in Food Analysis Laboratory in Agriculture Product Technology Department - Unsyiah up to 2008. Then since 2009 up to 2011 started to study International Food Bussiness and Consumer Studies Master Degree as a joint degree program between Kassel University and University applied Science Fulda - Germany with grants from DAAD-Aceh Scholarship for Excellence. Later started from December 2012, join Syiah Kuala University as lecturer in field of Food Quality and Safety, with major reseaech on food sensory analysis, consumer preferences and coffee quality. In department, I am part of team of Senspry Evaluation, New Product Development, Food

email hasni_dian[at]unsyiah.ac.id
www https://iankzne.wordpress.com/, https://id.linkedin.com/pub/hasni-dian/36/27a/b87
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Publikasi (Publications)

Jurnal (Journals)

Dian Hasni, Syarifah Rohaya, Nanda Supriana, 2017, Kajian Pengolahan SorbetCampuran Terong Belanda dan Buah Bit Sebagai Produk Pangan Fungsional, Sagu (Agricultural Sience and Technology Journal), Volume, 21-27, 1412-4424.

Murna Muzaifa, Dian Hasni, 2016, Exploration Study of Gayo Specialty Coffee (Coffea arabica L.): Chemical Compounds, Sensory Profile and Physical Appearance, Pakistan Journal of Nutrition, Vol. 1, 486-491, 1680-5194.

Sri Haryani Anwar, Mutia Rahmah, Novi Safriani, Dian Hasni, Syarifah Rohaya, Christina Winarti, 2016, Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion, International Journal on Advanced Science, Engineering and Information Technology, Vol.6., 141-145, 2088-5334.

Dian Hasni, Dedy Rahmad, 2016, A Review: Gayo Arabica Cupping Quality from Coffee Cherry to Green Bean, Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 08, 33-37, ISSN 2085-4927 /E-ISSN 2442-7020.

Dian Hasni, Dedy Rahmad, 2015, The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study, International Journal on Advanced Science, Engineering and Information Technology, Vol 5,, 335-338, 2088-5334 .

Prosiding (Proceedings)

Dedy Rahmad, Dian Hasni, Murna Muzaifa, Novi Safriani, 2017, Characteristics of Gayo Coffees Chemical Compound Based on Different Roasting Condition : An Explorative Study, Exploring Science and Technology for Sustainable Growth Agroindustry Competitiveness, , Padang, 26-27 Oktober, Padang, , 0, ISBN : 978-602-50936-0-9.

Ismail Sulaiman, Murna Muzaifa, Dian Hasni, Julius Munandar, 2015, Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin – SWOT, Risk and Chemical Component Analysis, Proceedings of The 5th Annual International Conference Syiah Kuala University (AIC Unsyiah) 2015 In conjunction with The 8th International Conference of Chemical Engineering on Science and Applications (ChESA) 2015, Annual International Conference Syiah Kuala University, AAC Dayan Dawood Univ. Syiah Kuala- Banda Aceh , 9-11 September 2015, Banda Aceh, Syiah Kuala University Press, 0, 2089-208x.

Melly Novita, Nida El Husna, Dian Hasni, , ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF PURPLE SWEET POTATO WITH VARYING SOLVENT RATIO AND EXTRACTION TEMPERATURE, Improving Human Resources Quality Through Research and Development in the Era of AFTA, International Conference Serambi Mekkah University, Banda Aceh, 29-30 July 2015, Banda Aceh, , , .