DIAN HASNI, S.TP, M.Sc.
S1 - Teknologi Hasil Pertanian
SINTA Score Overall
669
SINTA Score 3Year
254
Affiliation Score Overall
44.795.600
Affiliation Score 3Year
8.837.700
Authors Publication
Database Author
| Scopus | WOS | Garuda | GS | |
|---|---|---|---|---|
| Article | 22 | 6 | 16 | 62 |
| Citation | 92 | 8 | 0 | 258 |
| Cited Document | 18 | 4 | 0 | 40 |
| H-Index | 6 | 2 | 0 | 9 |
| i10-Index | 2 | 0 | 0 | 9 |
| G-Index | 1 | 0 | 0 | 1 |
List of Articles
| No | Title | Publication | Date | Type | URL | |
|---|---|---|---|---|---|---|
| 1 | Microorganism growth profiles during fermentation of Gayo Arabica wine coffee | IOP Conference Series: Earth and Environmental Science | 10 January 2022 | Conference Proceedin |
|
|
| 2 | Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee from Arabica Gayo | International Journal on Advanced Science, Engineering and Information Technology | 1 January 2022 | Journal |
|
|
| 3 | Enumeration and characterization of bacteria from civet gastrointestinal tract | IOP Conference Series: Earth and Environmental Science | 8 March 2021 | Conference Proceedin |
|
|
| 4 | Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend | IOP Conference Series: Earth and Environmental Science | 8 February 2020 | Conference Proceedin |
|
|
| 5 | Chemical composition of green and roasted coffee bean of Gayo arabica civet coffee (kopi luwak) | IOP Conference Series: Earth and Environmental Science | 8 February 2020 | Conference Proceedin |
|
|
| 6 | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication | Heliyon | 1 July 2020 | Journal |
|
|
| 7 | Amino acid and sensory profile of Kopi Luwak (Civet Coffee) | IOP Conference Series: Materials Science and Engineering | 8 July 2019 | Conference Proceedin |
|
|
| 8 | Phenotypic identification of lactic acid bacteria from civet (Paradoxorus hermaphroditus) | International Journal on Advanced Science, Engineering and Information Technology | 1 January 2019 | Journal |
|
|
| 9 | Fermentation of coffee beans with inoculation of bacillus subtilis and its impact on coffee sensory quality | IOP Conference Series: Earth and Environmental Science | 11 Desember 2019 | Conference Proceedin |
|
|
| 10 | Sensory and microbial characteristics of Civet coffee | International Journal on Advanced Science, Engineering and Information Technology | 1 January 2018 | Journal |
|
|
| 11 | Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion | International Journal on Advanced Science, Engineering and Information Technology | 1 January 2016 | Journal |
|
|
| 12 | Identification of morphology microbe during fermentation in the arabica wine coffee | AIP Conference Proceedings | 30 May 2023 | Conference Proceedin |
|
|
| 13 | Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques | International Journal on Advanced Science, Engineering and Information Technology | 1 January 2023 | Journal |
|
|
| 14 | Exploration of Aceh traditional food: Chemical quality characterization of asam sunti in Banda Aceh | IOP Conference Series: Earth and Environmental Science | 10 January 2022 | Conference Proceedin |
|
|
| 15 | Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition | IOP Conference Series: Earth and Environmental Science | 3 February 2021 | Conference Proceedin |
|
|
| 16 | Sensory characteristic of espresso coffee prepared from Gayo arabica coffee roasted at various times and temperatures | IOP Conference Series: Earth and Environmental Science | 8 March 2021 | Conference Proceedin |
|
|
| 17 | Effect of betel type (Piper sp) and concentration of betel leaf extract on quality and antibacterial activities of glycerine bar soap | IOP Conference Series: Earth and Environmental Science | 8 March 2021 | Conference Proceedin |
|
|
| 18 | A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware | IOP Conference Series: Earth and Environmental Science | 8 February 2020 | Conference Proceedin |
|
|
| 19 | Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee | IOP Conference Series: Materials Science and Engineering | 8 July 2019 | Conference Proceedin |
|
|
| 20 | Sensory and physical quality assessment of Sie reuboh (Cooked Meat-An Acehnese traditional cuisine) | IOP Conference Series: Materials Science and Engineering | 8 July 2019 | Conference Proceedin |
|
|
| 21 | What is kopi luwak? A literature review on production, quality and problems | IOP Conference Series: Earth and Environmental Science | 7 November 2019 | Conference Proceedin |
|
|
| 22 | Exploration study of Gayo specialty coffee (Coffea Arabica L.): Chemical compounds, sensory profile and physical appearance | Pakistan Journal of Nutrition | 1 January 2016 | Journal |
|
|
| No | Title | Publication | Date | Type | url | |
|---|---|---|---|---|---|---|
| 1 | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication | HELIYON | JUL 2020 | Journal |
|
|
| 2 | Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend | 1ST INTERNATIONAL CONFERENCE ON AGRICULTURE AND BIOINDUSTRY 2019 | 2020 | Book in series |
|
|
| 3 | Chemical composition of green and roasted coffee bean of Gayo arabica civet coffee (kopi luwak) | 1ST INTERNATIONAL CONFERENCE ON AGRICULTURE AND BIOINDUSTRY 2019 | 2020 | Book in series |
|
|
| 4 | Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition | 2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL TECHNOLOGY, ENGINEERING AND ENVIRONMENTAL SCIENCES | 2021 | Book in series |
|
|
| 5 | A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware | 1ST INTERNATIONAL CONFERENCE ON AGRICULTURE AND BIOINDUSTRY 2019 | 2020 | Book in series |
|
|
| 6 | What is kopi luwak? A literature review on production, quality and problems | INTERNATIONAL CONFERENCE ON AGRICULTURAL TECHNOLOGY, ENGINEERING AND ENVIRONMENTAL SCIENCES 2019 | 2019 | Book in series |
|
|
| No | Title | Publisher | Source | Date | url | |
|---|---|---|---|---|---|---|
| 1 | MUTU SENSORI KOPI LUWAK ASAL DATARAN TINGGI GAYO | Agroindustrial Technology, University of Trunojoyo Madura | AGROINTEK | 19 August 2021 |
|
|
| 2 | Studi Pembuatan Es Krim Nabati dengan Variasi Sumber Karbohidrat dan Konsentrasi Lesitin sebagai Emulsifier | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 August 2018 |
|
|
| 3 | KOMBINASI PATI SUKUN TERMODIFIKASI OSA (OCTENYL SUCCINIC ANHYDRIDE) DAN LESITIN SEBAGAI PENSTABIL EMULSI MINYAK DALAM AIR | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | Jurnal Penelitian Pascapanen Pertanian | 5 March 2018 |
|
|
| 4 | Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes] | Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung | Jurnal Teknologi & Industri Hasil Pertanian | 4 January 2022 |
|
|
| 5 | Analisis Kualitas Buah Merah Kopi Arabika Gayo dan Korelasinya dengan Kualitas Biji pada Ketinggian Berbeda | Pusat Penelitian dan Pengembangan Perkebunan | Jurnal Tanaman Industri dan Penyegar | 11 April 2022 |
|
|
| 6 | Kajian Literatur Pemanfaatan Cascara Sebagai Formulasi dalam Pembuatan Teh Herbal | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 13 April 2022 |
|
|
| 7 | Implementasi Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) Pada Rumah Makan Wong Solo Seutui Kota Banda Aceh. | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 May 2022 |
|
|
| 8 | Pengaruh Formulasi Bahan Baku dan CMC (Carboxy Methyl Cellulose) Terhadap Mutu dan Penerimaan Konsumen Susu Nabati | Agricultural Faculty | Jurnal Teknologi dan Industri Pertanian Indonesia | 5 October 2021 |
|
|
| 9 | Uji aktivitas Antioksidan Minyak Sereh Wangi (Cymbopogon nardus (L.) Rendle), Minyak Nilam (Pogostemon cablin Benth.) dan Minyak Pala (Myristica fragrans Houtt.) | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 November 2021 |
|
|
| 10 | Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian | Politeknik ATI Padang | REACTOR: Journal of Research on Chemistry and Engineering | 29 Desember 2021 |
|
|
| 11 | Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan | Agricultural Faculty | Jurnal Teknologi dan Industri Pertanian Indonesia | 1 October 2020 |
|
|
| 12 | Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 August 2019 |
|
|
| 13 | KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA | Universitas Andalas | Jurnal Teknologi Pertanian Andalas | 21 September 2019 |
|
|
| 14 | PENGOLAHAN PULP KOPI MENJADI MINUMAN SARI BUAH DENGAN PENAMBAHAN BUAH TERONG BELANDA DAN KONSENTRASI GULA YANG BERBEDA | Universitas Andalas | Jurnal Teknologi Pertanian Andalas | 1 September 2018 |
|
|
| 15 | Evaluasi Nilai Gizi Masakan Daging Khas Aceh (Sie Reuboh) Berdasarkan Variasi Penambahan Lemak Sapi dan Cuka Aren | Agricultural Faculty | Jurnal Teknologi dan Industri Pertanian Indonesia | 1 April 2018 |
|
|
| 16 | Studi Penambahan Bayam Hijau, Wortel, dan Pandan sebagai Pewarna Alami dalam Pembuatan Mie Sagu Basah | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 November 2017 |
|
|
| 17 | KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL | Universitas Riau | Jurnal Sagu | 11 May 2018 |
|
|
| 18 | Pengaruh Perbandingan Jenis Buah (Terong Belanda Dan Bit) dan Konsentrasi Carboxy Methyl Cellulose (CMC) Terhadap Mutu Organoleptik Sorbet | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 November 2016 |
|
|
| 19 | A Review: Gayo Arabica Cupping Quality from Coffee Cherry to Green Bean | Agricultural Faculty | Jurnal Teknologi dan Industri Pertanian Indonesia | 1 April 2016 |
|
|
| 20 | Pemanfaatan Ampas Tahu dan Ikan Tongkol Sebagai Substitusi Protein dengan Penambahan Tepung Maizena dalam Pembuatan Nugget | Fakultas Pertanian, Universitas Syiah Kuala | Jurnal Ilmiah Mahasiswa Pertanian | 1 November 2016 |
|
|
| 21 | Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin – SWOT, Risk and Chemical Component Analysis | Syiah Kuala University | Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter | 11 April 2019 |
|
|
| No | Title | Publication | Year | url | |
|---|---|---|---|---|---|
| 1 | Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes] | Jurnal Teknologi & Industri Hasil Pertanian 27 (1), 31-41, 2022 | 2022 |
|
|
| 2 | Exploration of Aceh traditional food: Chemical quality characterization of asam sunti in Banda Aceh | IOP Conference Series: Earth and Environmental Science 951 (1), 012040, 2022 | 2022 |
|
|
| 3 | Microorganism growth profiles during fermentation of Gayo Arabica wine coffee | IOP Conference Series: Earth and Environmental Science 951 (1), 012076, 2022 | 2022 |
|
|
| 4 | Kajian Literatur Pemanfaatan Cascara Sebagai Formulasi dalam Pembuatan Teh Herbal | Jurnal Ilmiah Mahasiswa Pertanian 7 (1), 356-361, 2022 | 2022 |
|
|
| 5 | Implementasi Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) Pada Rumah Makan Wong Solo Seutui Kota Banda Aceh. | Jurnal Ilmiah Mahasiswa Pertanian 7 (2), 330-340, 2022 | 2022 |
|
|
| 6 | Analisis nilai tambah pada rantai pasok produk kopi arabika dengan metode Hayami (studi kasus di kabupaten Aceh Tengah) | Agrointek: Jurnal Teknologi Industri Pertanian 16 (4), 560-572, 2022 | 2022 |
|
|
| 7 | Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition | IOP Conference Series: Earth and Environmental Science 644 (1), 012075, 2021 | 2021 |
|
|
| 8 | Sensory characteristic of espresso coffee prepared from Gayo arabica coffee roasted at various times and temperatures | IOP Conference Series: Earth and Environmental Science 667 (1), 012048, 2021 | 2021 |
|
|
| 9 | Enumeration and characterization of bacteria from civet gastrointestinal tract | IOP Conference Series: Earth and Environmental Science 667 (1), 012002, 2021 | 2021 |
|
|
| 10 | Effect of betel type (Piper sp) and concentration of betel leaf extract on quality and antibacterial activities of glycerine bar soap | IOP Conference Series: Earth and Environmental Science 667 (1), 012016, 2021 | 2021 |
|
|
| 11 | MUTU SENSORI KOPI LUWAK ASAL DATARAN TINGGI GAYO | Agrointek, 2021 | 2021 |
|
|
| 12 | Pengaruh Formulasi Bahan Baku dan CMC (Carboxy Methyl Cellulose) Terhadap Mutu dan Penerimaan Konsumen Susu Nabati | Jurnal Teknologi dan Industri Pertanian Indonesia 13 (2), 78-85, 2021 | 2021 |
|
|
| 13 | Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian | REACTOR: Journal of Research on Chemistry and Engineering 2 (2), 26-31, 2021 | 2021 |
|
|
| 14 | Uji aktivitas Antioksidan Minyak Sereh Wangi (Cymbopogon nardus (L.) Rendle), Minyak Nilam (Pogostemon cablin Benth.) dan Minyak Pala (Myristica fragrans Houtt.) | Jurnal Ilmiah Mahasiswa Pertanian 6 (4), 442-446, 2021 | 2021 |
|
|
| 15 | Chemical composition of green and roasted coffee bean of Gayo arabica civet coffee (kopi luwak) | IOP Conference Series: Earth and Environmental Science 425 (1), 012001, 2020 | 2020 |
|
|
| 16 | Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend | IOP Conference Series: Earth and Environmental Science 425 (1), 012081, 2020 | 2020 |
|
|
| 17 | A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware | IOP Conference Series: Earth and Environmental Science 425 (1), 012024, 2020 | 2020 |
|
|
| 18 | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication | Heliyon 6 (7), 2020 | 2020 |
|
|
| 19 | Analisis mutu sie reuboh dalam kemasan (ready to eat) selama 7 hari penyimpanan | Jurnal Teknologi Dan Industri Pertanian Indonesia 12 (2), 57-62, 2020 | 2020 |
|
|
| 20 | Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee | IOP conference series: materials science and engineering 523 (1), 012027, 2019 | 2019 |
|
|
| 21 | Sensory and physical quality assessment of Sie reuboh (Cooked Meat-an Acehnese traditional cuisine) | IOP Conference Series: Materials Science and Engineering 523 (1), 012026, 2019 | 2019 |
|
|
| 22 | Amino acid and sensory profile of Kopi Luwak (Civet Coffee) | IOP Conference Series: Materials Science and Engineering 523 (1), 012028, 2019 | 2019 |
|
|
| 23 | Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi | Jurnal Ilmiah Mahasiswa Pertanian 4 (3), 55-64, 2019 | 2019 |
|
|
| 24 | Kajian pengaruh perlakuan pulp dan lama penyeduhan terhadap mutu kimia teh cascara | Jurnal Teknologi Pertanian Andalas 23 (2), 136-142, 2019 | 2019 |
|
|
| 25 | What is kopi luwak? A literature review on production, quality and problems | IOP Conference Series: Earth and Environmental Science 365 (1), 012041, 2019 | 2019 |
|
|
| 26 | Fermentation of coffee beans with inoculation of bacillus subtilis and its impact on coffee sensory quality | IOP Conference Series: Earth and Environmental Science 364 (1), 012010, 2019 | 2019 |
|
|
| 27 | Phenotypic identification of lactic acid bacteria from civet (Paradoxorus hermaphroditus) | International Journal on Advanced Science, Engineering and Information …, 2019 | 2019 |
|
|
| 28 | Kombinasi Pati Sukun Termodifikasi Osa (Octenyl Succinic Anhydride) Dan Lesitin Sebagai Penstabil Emulsi Minyak Dalam Air | Jurnal Penelitian Pascapanen Pertanian 14 (3), 124-133, 2018 | 2018 |
|
|
| 29 | Sensory and microbial characteristics of civet coffee | International Journal on Advanced Science, Engineering and Information …, 2018 | 2018 |
|
|
| 30 | Pengolahan pulp kopi menjadi minuman sari buah dengan penambahan buah terong belanda dan konsentrasi gula yang berbeda | Jurnal Teknologi Pertanian Andalas 22 (2), 157-164, 2018 | 2018 |
|
|
| 31 | Evaluasi Nilai Gizi Masakan Daging Khas Aceh (Sie Reuboh) Berdasarkan Variasi Penambahan Lemak Sapi dan Cuka Aren | Jurnal Teknologi dan Industri Pertanian Indonesia 10 (1), 28-35, 2018 | 2018 |
|
|
| 32 | Studi Pembuatan Es Krim Nabati dengan Variasi Sumber Karbohidrat dan Konsentrasi Lesitin sebagai Emulsifier | Jurnal Ilmiah Mahasiswa Pertanian 3 (3), 176-184, 2018 | 2018 |
|
|
| 33 | Characteristics of Gayo Coffee’s Chemical Compound Based on Different Roasting Condition–An Explorative Study | Proceedings of ICoChEA (International Conference On Chemistry And …, 2017 | 2017 |
|
|
| 34 | Mapping Consumer Preferences and Physical Quality of Sie Reuboh (Cooked Meat)-a Traditional Cuisine of Aceh | The 2nd International Conference on Science and Technology 2017, 414, 2017 | 2017 |
|
|
| 35 | Studi Penambahan Bayam Hijau, Wortel, dan Pandan sebagai Pewarna Alami dalam Pembuatan Mie Sagu Basah | Jurnal Ilmiah Mahasiswa Pertanian 2 (4), 478-483, 2017 | 2017 |
|
|
| 36 | Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion | Int J on Adv Sci, Engineering and Information Technology 6 (2), 141-5, 2016 | 2016 |
|
|
| 37 | Pengaruh Perbandingan Jenis Buah (Terong Belanda Dan Bit) dan Konsentrasi Carboxy Methyl Cellulose (CMC) Terhadap Mutu Organoleptik Sorbet | Jurnal Ilmiah Mahasiswa Pertanian 1 (1), 941-946, 2016 | 2016 |
|
|
| 38 | Exploration study of gayo specialty coffee (Coffea arabica l.): chemical compounds, sensory profile and physical appearance | Pakistan Journal of Nutrition 15 (5), 486, 2016 | 2016 |
|
|
| 39 | A Review&58; Gayo Arabica Cupping Quality from Coffee Cherry to Green Bean | Jurnal Teknologi dan Industri Pertanian Indonesia 8 (1), 33-37 | 2016 |
|
|
| 40 | Murna Muzaifa and Dian Hasni | Pakistan Journal of Nutrition 15 (5), 486-491, 2016 | 2016 |
|
|
| 41 | Exploration study of Gayo specialty coffee (Coffea Arabica L): Chemical compounds, sensory profile and physical appearance | Pakistan Journal of Nutrition 15 (5), 486-491 | 2016 |
|
|
| 42 | Kopi luwak produksi mutu dan permasalahannya | Syiah Kuala University Press, 2016 | 2016 |
|
|
| 43 | Pemanfaatan Ampas Tahu dan Ikan Tongkol Sebagai Substitusi Protein dengan Penambahan Tepung Maizena dalam Pembuatan Nugget | Jurnal Ilmiah Mahasiswa Pertanian 1 (1), 904-911, 2016 | 2016 |
|
|
| 44 | A review: Gayo Arabica cupping quality from coffee cherry to green bean | Jurnal Teknologi dan Industri Pertanian Indonesia, 2016 | 2016 |
|
|
| 45 | Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin – SWOT, Risk and Chemical Component Analysis | The Annual International Conference Syiah Kuala University 5, 215-219, 2015 | 2015 |
|
|
| 46 | 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 …, 2015 | 2015 |
|
|
| 47 | Designing a quality management framework in coffee industry: A literature study of improvement of Arabica coffee as specialty coffee in Indonesia | Tesis]. University of Kassel and University of Applied Science Fulda …, 2011 | 2011 |
|
|
| 48 | KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL | Jurnal Sagu 16 (1), 21-27 |
|
|
|
| 49 | Improvement of the quality of processed agricultural products from non-EU countries |
|
|
||
| 50 | Mapping Consumer Preferences and Physical Quality of Sie Reuboh (Cooked Meat)-a Traditional Cuisine of Aceh | The 2nd International Conference on Science and Technology 2017, 414, 0 |
|
|
|
| 51 | KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL | Jurnal Sagu 16 (1), 21-27, 0 |
|
|
|
| 52 | Improvement of the quality of processed agricultural products from non-EU countries |
|
|
||
| 53 | KOPI LUWAK |
|
|
||
| 54 | KOPI LUWAK |
|
|
||
| 55 | Analisis Kualitas Buah Merah Kopi Arabika Gayo dan Korelasinya dengan Kualitas Biji pada Ketinggian Berbeda | Jurnal Tanaman Industri dan Penyegar 9 (1), 1-14, 0 |
|
|
List of Research Works
| No | Title | Focus | Scheme | Year | |
|---|---|---|---|---|---|
| 1 | KAJIAN MUTU DAN KANDUNGAN FUNGSIONAL TEH KERING DAN SEDUHAN TEH HERBAL CELUP BERBASIS KULIT BUAH (CASCARA) KOPI ARABIKA (COFFEEA ARABICA L.) DAN UMBI BAWANG DAYAK (ELEUTHERINE PALMIFOLIA (L.) MERR) | KEHIDUPAN SEHAT DAN SEJAHTERA; KONSUMSI DAN PRODUKSI YANG BERTANGGUNG JAWAB | PENELITIAN LEKTOR | 2022 |
|
| 2 | KAJIAN TERHADAP MUTU CITARASA WINE COFFEE ARABIKA GAYO BERDASARKAN PENGARUH ROASTING DAN KANDUNGAN FISIKO KIMIA KOPI BERAS | INDUSTRI, INOVASI, DAN INFRASTRUKTUR | PENELITIAN LEKTOR KEPALA | 2022 |
|
| 3 | KAJIAN TERHADAP JENIS DAN FUNGSI MIKROBA PADA FERMENTASI WINE COFFEE TERHADAP MUTU DAN CITA RASA WINE COFFE ARABIKA GAYO | PANGAN PERTANIAN | PENELITIAN LEKTOR | 2021 |
|
| 4 | Produksi Kopi Spesialti Berbasis Mikroorganisme Indigenous Luwak (Paradoxurus hermaphroditus) | Pangan | Penelitian Terapan | 2019 |
|
| 5 | OPTIMASI PROSES PENGEMBANGAN PRODUK PANGAN TRADISIONAL ACEH (READY TO EAT SIE REUBOH ) BERDASARKAN MEDIA PEMASAKAN DAN KONDISI PENGEMASAN GUNA MENGHASILKAN PRODUK YANG SIAP JUAL | PANGAN PERTANIAN, ENERGI BARU DAN TERBARUKAN | PENELITIAN LEKTOR | 2019 |
|
| 6 | Produksi Kopi Spesialti Berbasis Mikroorganisme Indigenous Luwak (Paradoxurus hermaphroditus) | Pangan | Penelitian Terapan | 2018 |
|
| 7 | Produksi Kopi Spesialti Berbasis Mikroorganisme Indigenous Luwak (Paradoxurus hermaphroditus) | Pangan | Penelitian Terapan | 2017 |
|
| 8 | Aplikasi Pati Termodifikasi OSA (Octenyl Succinic Anhydride) Sebagai Penstabil Emulsi Minyak Lemon Dalam Pembuatan Produk Pangan Rendah Lemak | Pangan | Ipteks | 2016 |
|
| 9 | Ekstraksi Antosianin Ubi Jalar Ungu dengan Teknik Ekstraksi Cairan Bertekanan dan Aplikasinya sebagai Pewarna Alami Makanan dan Minuman | Penelitian Produk Terapan | 2015 |
|
|
| 10 | Aplikasi Pati Termodifikasi OSA (Octenyl Succinic Anhydride) Sebagai Penstabil Emulsi Minyak Lemon Dalam Pembuatan Produk Pangan Rendah Lemak | Pangan | Ipteks | 2015 |
|
List of Community Services
| No | Title | Focus | Scheme | Year |
|---|
List of IPRs
| No | Title | Publication Date | Category | Request Number |
|---|
List of Books
| No | Title | Publisher | Place | Category | ISBN | Year |
|---|