140 10 15608 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Yusmarini, Yusmarini Pato, Usman Anirwan, S Siregar, H Date A point or period of time associated with an event in the lifecycle of the resource 2013-06-15 Description An account of the resource Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/1005 10.17969/jtipi.v5i2.1005 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/1005/948 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 5, No 2 (2013): May - August 2013 2442-7020 2085-4927 Title A name given to the resource Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource ETD USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Nurkhalis Date A point or period of time associated with an event in the lifecycle of the resource 2014 Description An account of the resource Banda Aceh Format The file format, physical medium, or dimensions of the resource SKR Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=3241 Language A language of the resource id Publisher An entity responsible for making the resource available Fakultas Pertanian Subject The topic of the resource MUNG BEAN MILK-PROCESSING Title A name given to the resource PENINGKATAN KUALITAS SUSU FERMENTASI DENGAN PENAMBAHAN KACANG HIJAU PADA JENIS SUSU YANG BERBEDA Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource ETD USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource MINDA LIJARWATI Date A point or period of time associated with an event in the lifecycle of the resource 2012 Description An account of the resource Banda Aceh Format The file format, physical medium, or dimensions of the resource SKR Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=3242 Language A language of the resource id Publisher An entity responsible for making the resource available Fakultas Keguruan dan Ilmu Pendidikan Subject The topic of the resource TEACHERS EDUCATIONAL PSYCHOLOGY Title A name given to the resource PELAYANAN BIMBINGAN OLEH GURU SEKOLAH LUAR BIASA TERHADAP SISWA TUNAGRAHITA(Studi Kasus di SMPLB YPPC Kota Banda Aceh ) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Contributor An entity responsible for making contributions to the resource Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh Fakultas Peternakan, Universitas Andalas, Kampus Limau Manis, Padang Creator An entity primarily responsible for making the resource Mariana, Elmy; Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh Susanti, Hilda; Fakultas Peternakan, Universitas Andalas, Kampus Limau Manis, Padang Date A point or period of time associated with an event in the lifecycle of the resource 2012-10-15 Description An account of the resource This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing acidity during the fermentation process. The results showed that the addition of wheat flour speed up the fermentation time, accelerate the process of decline in pH, increasing the acidity and increase the total number of probiotic bacteria.This study shows that wheat flour supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus. Keywords: probiotics, L. acidophilus, growth, wheat flour  Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/738 10.17969/jtipi.v4i3.738 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/738/692 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 4, No 3 (2012): September - December 2012 2442-7020 2085-4927 Title A name given to the resource Pengaruh Suplementasi Tepung Terigu terhadap Pertumbuhan dan Laju Pengasaman Probiotik Lactobacillus acidophilus Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource ETD USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource HASANAH Date A point or period of time associated with an event in the lifecycle of the resource 2013 Description An account of the resource ABSTRAK Kata Kunci: Metode demonstrasi, kreatifitas belajar siswa, kuliner Aceh. Metode demonstrasi adalah cara pengajaran yang sistematis untuk memudahkan pelaksanaan kegiatan belajar siswa di dalam kelas guna mancapai tujuan yang telah ditentukan melalui peragaan atau pertunjukkan tentang cara melakukan sesuatu. Penelitian ini bertujuan untuk mengetahui apakah melalui metode demonstrasi dapat meningkatkan kreatifitas belajar siswa pada mata pelajaran kuliner Aceh pada materi pembuatan dedah boh itek. Penelitian ini merupakan Penelitian Tindakan Kelas (PTK) dengan menggunakan 4 tahapan yaitu: Perencanaan, Tindakan, Pengamatan, Refleksi yang pelaksanaannya dilakukan dengan 2 siklus melalui pendekatan kualitatif. Subjek penelitian ini adalah siswa kelas VIII-1 SMP Negeri 9 Langsa, berjumlah 32 siswa. Berdasarkan hasil analisis data hasil ketuntasan belajar 32 siswa dalam proses pembuatan dedah boh itek dengan metode demonstrasi pada kondisi pra siklus diperoleh nilai hasil belajar rata-rata 67. Siswa yang mencapai nilai ketuntasan berjumlah 13 orang, pencapaian nilai rata-rata 75, dengan persentase (40,6%), dan yang belum tuntas berjumlah 19 orang, memperoleh nilai rata-rata 55, dengan persentase (59,4%). Hasil analisis data pada Siklus I tercatat bahwa rata-rata ketuntasan hasil belajar siswa adalah 73. Siswa yang mencapai nilai ketuntasan berjumlah 18 orang, dengan nilai rata-rata 76 (telah mencapai Nilai Ketuntasan Minimal atau KKM), dengan persentase (56,2%), sedangkan 14 orang lainnya memperoleh nilai rata-rata 64, dengan persentase (43,8%). Selanjutnya pada Siklus II, nilai ketuntasan praktek keseluruhan siswa rata-rata adalah 82, dengan persentase (100%). Mengingat hasil ketuntasan belajar siswa sudah mencapai 100% pada Siklus II, maka peneliti tidak melanjutkan lagi kegiatan pembelajaran pembuatan dedah boh itek dengan menggunakan metode demonstrasi pada Siklus III. Dengan demikian ketuntasan belajar siswa dengan penerapan metode demonstrasi pada pembuatan dedah boh itek, pada setiap siklus mengalami peningkatan dan respon siswa terhadap pelaksanaan metode demonstrasi pada pembuata dedah boh itek sangat baik. Banda Aceh Format The file format, physical medium, or dimensions of the resource SKR Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=3243 Language A language of the resource id Publisher An entity responsible for making the resource available Fakultas Keguruan dan Ilmu Pendidikan Subject The topic of the resource DEMONSTRASION METHODS OF STUDY Title A name given to the resource PENERAPAN METODE DEMONSTRASI DALAM UPAYA MENINGKATKAN KREATIFITAS BELAJAR SISWA PADA MATA PELAJARAN KULINER ACEH (Penelitian Pada Siswa Kelas VIII-1 SMP Negeri 9 Langsa) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource ETD USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource TEUKU ARIE AZHARI Date A point or period of time associated with an event in the lifecycle of the resource 2014 Description An account of the resource ABSTRAKTEUKU ARIE AZHARI, PELAKSANAAN KEWAJIBAN PENDAFTARANJAMINAN FIDUSIA SECARA ELEKTRONIK (Suatu Penelitian Pada Bank Perkreditan Rakyat Berlian Global Aceh)Fakultas Hukum Universitas Syiah Kuala(v, 57), pp, bibl, tabl.SUSIANA, S.H., M.H.Pasal 5 ayat (1) Undang-Undang Nomor 42 Tahun 1999 tentang Jaminan Fidusia menyatakan bahwa pembebanan benda dengan jaminan fidusia dibuat dengan akta notaris dalam bahasa Indonesia dan merupakan akta jaminan fidusia. Selanjutnya berdasarkan ketentuan Pasal 11 ayat (1) Undang-Undang Jaminan Fidusia, benda yang dibebani dengan jaminan fidusia wajib didaftarkan, namun dalam kenyataannya tidak semua jaminan fidusia tersebut didaftarkan.Tujuan penulisan skripsi ini untuk menjelaskan pelaksanaan kewajiban pendaftaran jaminan fidusia pada Bank Perkreditan Rakyat Berlian Global Aceh, kendala-kendala dalam pelaksanaan pendaftaran jaminan fidusia secara elektronik, dan akibat hukum jika jaminan fidusia tersebut tidak didaftarkan.Untuk memperoleh data dalam penulisan skripsi ini dilakukan penelitian kepustakaan dan penelitian lapangan. Penelitian kepustakaan dilakukan untuk memperoleh data sekunder yang bersifat teoritis, sedangkan penelitian lapangan dilakukan guna memperoleh data primer melalui wawancara dengan responden dan informan.Hasil penelitian menunjukkan bahwa pelaksanaan kewajiban pendaftaran jaminan fidusia pada Bank Perkreditan Rakyat Berlian Global Aceh dalam pelaksanaannya ada dua jenis pengikatan jaminan fidusia yang dilakukan yaitu dengan pembuatan akta notaris yang berupa akta jaminan fidusia yang kemudian didaftarkan pada kantor pendaftaran fidusia secara elektronik, dan yang kedua yaitu pengikatan secara akta dibawah tangan dan hanya dilegalisasi saja oleh notaris. Pelaksanaan pendaftaran jaminan fidusia secara elektronik ini memiliki kendala yaitu terkadang pemohon tidak bisa langsung masuk pada sistem pendaftaran fidusia secara elektronik, dan sering terjadinya socket error dimana koneksi sering terputus untuk proses pembayaran pendaftaran fidusia pada Bank BNI. Akibat hukum dari tidak didaftarkannya jaminan fidusia, maka penerima fidusia tidak memiliki sertifikat fidusia. Sertifikat fidusia tersebut memiliki kekuatan eksekutorial yang sama dengan putusan pengadilan dan telah mempunyai kekuatan hukum tetap.Disarankan kepada pihak bank selaku kreditur agar membebankan jaminan fidusia dengan membuat akta notaris yaitu akta jaminan fidusia dan selanjutnya didaftarkan guna memperoleh sertifikat fidusia. Kepada bank persepsi dalam hal ini Bank BNI untuk dapat membuka counter khusus bagi pemohon untuk membayar biaya pendaftaran fidusia sehingga pihak yang membayar pendaftaran fidusia tidak menunggu terlalu lama. Kepada pihak bank selaku kreditur agar mendaftarkan keseluruhan benda yang menjadi objek jaminan fidusia, karena hal tersebut akan menguntungkan pihak bank sendiri yang dapat mengeksekusi langsung objek jaminan fidusia apabila sewaktu-waktu debitur cidera janji. Banda Aceh Format The file format, physical medium, or dimensions of the resource SKR Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=3244 Language A language of the resource id Publisher An entity responsible for making the resource available Fakultas Hukum Subject The topic of the resource CREDIT-LAW Title A name given to the resource PELAKSANAAN KEWAJIBAN PENDAFTARAN JAMINAN FIDUSIA SECARA ELEKTRONIK (Suatu Penelitian Pada Bank Perkreditan Rakyat Berlian Global Aceh) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Erika, Cut Yunita, Yunita Arpi, Normalina Date A point or period of time associated with an event in the lifecycle of the resource 2014-02-15 Description An account of the resource (The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96  hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike  to moderate). Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/1982 10.17969/jtipi.v6i1.1982 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/1982/1926 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 6, No 1 (2014): JTIPI February 2014 2442-7020 2085-4927 Title A name given to the resource Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource coconut oil; fermentation; tapai yeast, papain; Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource ETD USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Rina Rajiani Date A point or period of time associated with an event in the lifecycle of the resource 2013 Description An account of the resource This purpose of this study is to see the performance difference between the bank that issued Islamic bonds and the bank that issued non-sharia bonds. The sample used in this study were 8 banks, namely 3 Islamic banking as banking issue Islamic bonds and 5 conventional banking as banking of non-sharia bonds. CAMEL ratio analysis is used to measure the performance of each bank.The data used in the form of secondary data obtained from the financial statements of banks in the observation period 2009-2011, which is available on the official website of the Indonesia Stock Exchange. Hypothesis testing is done by using the Independent Sample T-Test.The results of this study indicate that there is no difference between the performance of the banking issue Islamic bonds and the bank that issued non-sharia bonds. Based on the overall ratio, the bank that issued non-sharia bonds has better performance than the banks that issue Islamic bonds. However, based on the growth of CAMEL ratios, banks are issuing Islamic bonds have superior performance than the banks that issued non-sharia bonds on the ratio NPM and CAR .Penelitian ini merupakan penelitian yang dilakukan untuk melihat perbedaan kinerja antara perbankan yang menerbitkan obligasi syariah dengan perbankan yang menerbitkan obligasi non-syariah. Sampel yang digunakan dalam penelitian ini berjumlah 8 perbankan, yaitu 3 perbankan syariah sebagai perbankan yang menerbitkan obligasi syariah dan 5 perbankan konvensional sebagai perbankan yang menerbitkan obligasi non-syariah. Analisis rasio CAMEL digunakan untuk mengukur dari kinerja setiap perbankan.Data yang digunakan berupa data sekunder yang diperoleh dari laporan keuangan perbankan dalam periode pengamatan tahun 2009-2011, yang tersedia di situs resmi Bursa Efek Indonesia. Pengujian hipotesis dilakukan dengan menggunakan Independent Sample T-Test.Hasil penelitian ini menunjukkan bahwa tidak terdapat perbedaan kinerja antara perbankan yang menerbitkan obligasi syariah dengan perbankan yang menerbitkan obligasi non-syariah. Berdasarkan keseluruhan rasio, perbankan yang menerbitkan obligasi non-syariah memiliki kinerja yang lebih baik dibandingkan perbankan yang menerbitkan obligasi syariah. Akan tetapi, berdasarkan pertumbuhan rasio CAMEL, perbankan yang menerbitkan obligasi syariah memiliki kinerja yang lebih unggul daripada perbankan yang menerbitkan obligasi non-syariah pada rasio NPM dan CAR.Kata kunci: Kinerja Perbankan, CAMEL, Perbankan Syariah, Perbankan Konvensional. Banda Aceh Format The file format, physical medium, or dimensions of the resource SKR Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=3245 Language A language of the resource id Publisher An entity responsible for making the resource available Fakultas Ekonomi Subject The topic of the resource BANK-ACCOUNTING Title A name given to the resource Analisis Perbandingan Kinerja Perbankan yang Menerbitkan Obligasi Syariah dan Obligasi Non-Syariah (Studi pada Perbankan yang Terdaftar di Bursa Efek Indonesia Tahun 2009-2011) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Contributor An entity responsible for making contributions to the resource DIKTI Kementerian Pendidikan dan Kebudayaan RI Creator An entity primarily responsible for making the resource Indarti, Eti; Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Arpi, Normalina; Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Budijanto, Slamet; Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Date A point or period of time associated with an event in the lifecycle of the resource 2013-03-30 Description An account of the resource This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/996 10.17969/jtipi.v5i1.996 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/996/939 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 5, No 1 (2013): January - April 2013 2442-7020 2085-4927 Title A name given to the resource Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource ETD USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Devina Ellyza Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=3246 Subject The topic of the resource EDUCATIONAL PSYCHOLOGY Title A name given to the resource Identifikasi Pokok Bahasan Yang Dianggap Sulit Oleh Mahasiswa Pada Perkuliahan Kimia Anorganik II Di Program Studi Pendidikan Kimia Universitas Syiah Kuala