1529 10 15614 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 Resource of Excellence 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 Zakaria, S Hofmann, S Mei, P Nguyen Thi, M.H Larsson, J. Date A point or period of time associated with an event in the lifecycle of the resource 2009 Identifier An unambiguous reference to the resource within a given context http://uilis.unsyiah.ac.id/~unsyiana/index.php?p=show_detail&id=448 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource Implementing multiple cooperation with the horticultural sector to increase relevance of higher education: An integrated concept 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 Zakaria, Sabaruddin Date A point or period of time associated with an event in the lifecycle of the resource 2006-07-01 Description An account of the resource Relationship Between Two Sortation Method with Peanut Seed (Arachis hypogaea L.)  Viability and Vigor and Its Application for Salinity Resistance Approximation Sabaruddin Zakaria dan Cut Meutia Fitriani ABSTRACT The research has been made to explain the relationship between two-sortation methods with peanut seed (Arachis hypogaea, L.) viability and vigor and its application for salinity resistance appraisal. Completely Randomized Design with Factorial type 3 x 3 and 3 repetitions was used to analyze the effect of sortation method. The parameters used in this research were seed growth potential, germination ability, growth velocity and T50. The second research for salinity resistance was using Completely Randomized Design with Factorial type 2x4 and 3 repetitions. The parameters used in this research were seed vigor, growth velocity and T50. The research results showed that sortation method did not have significant difference on the peanut seed viability. Seed sortation by using 1.5 % NaCl solution could be used as one alternative for sortation of peanut seed. However, the sortation by using 3.0 % NaCl solution caused negative effect on the viability and vigor of peanut seed. Salinity factors gave high significant difference on the viability of seed. The highest seed viability was found without NaCl treatment (control). Relationship between salinity and seed viability was linear negative, meanings that higher salinity cause lower seed viability.    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/floratek/article/view/67 Language A language of the resource eng Publisher An entity responsible for making the resource available Universitas Syiah Kuala Relation A related resource http://jurnal.unsyiah.ac.id/floratek/article/view/67/62 Source A related resource from which the described resource is derived Jurnal Floratek; Vol 2, No 1 (2006); 1 - 11 19072686 Subject The topic of the resource peanut; sortation; salinity Title A name given to the resource HUBUNGAN ANTARA DUA METODE SORTASI DENGAN VIABILITAS DAN VIGOR BENIH KACANG TANAH (Arachis hypogaea L.) SERTA APLIKASINYA UNTUK PENDUGAAN KETAHANAN SALINITAS 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 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 Zakaria, Sabaruddin; Universitas Syiah Kuala Bakhtiar, . Efendi, . Date A point or period of time associated with an event in the lifecycle of the resource 2012-11-30 Description An account of the resource . Rice is very sensitive to high temperature stress at the flowering stage. The rice plants were exposed to high temperature condition under green house. Some varieties show tolerance to heat stress, and the others are sensitive. Nine local Acehness varieties: Si Puteh, Itam Tangke Lango, Ramos Tihion Tamping, Sireundeun Semantok, Bo Santeut Seumantok, Pade Cut Krusek, Sipirok, Sigeudop and Cantek Lembayung were observed for high temperature stress during flowering stage. The objective of this research are: to identify the effect of heat stress on reproductive stage of local Acehnese, Indonesian rice; and to find the varieties that sensitive and hopefully have the gene of “temperature genic male sterility” (TGMS) that can be used as restorer varieties for production of hybrid rice. Heat stress significantly decreased pollen viability, plant architecture, and yield components. The pollen viability was observed by stainability and germination rate of the pollen. Based on pollen germination ability showed that one variety of rice, Sigeudop, showed tolerance to high temperature stress. Whereas the sensitive variety was Bo Santeut Seumantok, the local Indonesian rice that is potential to have TGMS gene. Pollen stainability showed that all varieties of pollen involved stainability from plants cultivation at high temperature, and all the varieties had the high rate of pollen stainability. We also found that pollen germination rate showed three varieties of rice cultivated in high temperature involved high resistance of the pollens.  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/AICS-SciEng/article/view/1755 Language A language of the resource eng Publisher An entity responsible for making the resource available Syiah Kuala University Relation A related resource http://jurnal.unsyiah.ac.id/AICS-SciEng/article/view/1755/1650 Source A related resource from which the described resource is derived Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter; Vol 2, No 1 (2012): Life Sciences 2089-208X Title A name given to the resource Sensitivity of Acehnese varieties of rice (Oryza sativa L.) to high temperature stress during flowering stage 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 Resource of Excellence 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 Zakaria, Y Ariga, H Urashima, T Toba, T. Date A point or period of time associated with an event in the lifecycle of the resource 1998 Identifier An unambiguous reference to the resource within a given context http://uilis.unsyiah.ac.id/~unsyiana/index.php?p=show_detail&id=574 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource Microbiological and rheological properties of the Indonesian traditional fermented milk Dadih 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 Zakaria, Yusdar Novita, Cut Intan Delima, Mira Date A point or period of time associated with an event in the lifecycle of the resource 2010-04-01 Description An account of the resource Safety condition of commercial fermented milk that put on the market in banda aceh based on nutritive value and pathogenic bacteriaABSTRACT. Fermented milk has much value primarily for the health of digestive system. However without hygienically and sterilized treatment it can become toxic to consumers. This research was conducted to observe nutritive value, the present of pathogenic bacteria, and the safety condition of commercial fermented milk that put on the market in Banda Aceh. Samples of commercial fermented milk tested were obtained from recognized retailers in Banda Aceh. Factorial completely randomized design with six replications was applied in this research. Variety of fermented milk products (yoghurt and drink yoghurt) was the first factor to be analyzed, and the second one was expired date of the products (the date of production and the date of by expired). The amount of crude protein and lipid, pH level, and the amount of lactic acid bacteria, Coliform and Staphilococcus aureus were the parameter determined. The variety and the expired date of the products influenced the amount of crude protein and lipid, the pH level, the amount of lactic acid bacteria, Coliform and Staphilococcus aureus in the level of highly significant different (P<0,01). There was also found in highly significant interaction (P<0,01) between factors that influenced the amount of lactic acid bacteria and Staphilococcus aureus. On the other hand, the amount of Coliform was not influenced by those factors. The study also results in decreasing of the amount of crude protein and lipid as well as lactic acid bacteria caused by the ongoing time of storing. The longer fermented milk was stored, the lower the level of crude protein, lipid and lactic acid bacteria presented. The lipid level of fermented milk products those put on the market in Banda Aceh have been complied with the requirement standard of SNI 01-2981-1992. However, crude protein level has not achieved the requirement standard yet. Due to the amount of Staphylococcus aureus present, the fermented milk products tested, in fact, were not saved to be consumed. On the contrary, although Coliform was also present, the products were in the category of saved to be consumed. 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/agripet/article/view/635 10.17969/agripet.v10i1.635 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/agripet/article/view/635/543 Source A related resource from which the described resource is derived Jurnal Agripet; Vol 10, No 1 (2010): Volume 10, No. 1, April 2010; 32-36 2460-4534 1411-4623 Subject The topic of the resource fermented milk; drink yogurt; yogurt; nutritive value of fermented milk; pathogenic bacteria Title A name given to the resource Keamanan Susu Fermentasi Yang Beredar Di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Pathogen 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 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 Zakaria, Yusdar Yurliasni, Yurliasni Delima, Mira Diana, Ely Date A point or period of time associated with an event in the lifecycle of the resource 2013-10-01 Description An account of the resource Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P<0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P<0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P<0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt. 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/agripet/article/view/817 10.17969/agripet.v13i2.817 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/agripet/article/view/817/755 Source A related resource from which the described resource is derived Jurnal Agripet; Vol 13, No 2 (2013): Volume 13, No. 2, Oktober 2013; 31-35 2460-4534 1411-4623 Subject The topic of the resource acidity; lactid acid bacteria; milk; yogurt Title A name given to the resource Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda 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 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 Zakaria, Yusdar Novita, Cut Intan Samadi, Samadi Date A point or period of time associated with an event in the lifecycle of the resource 2013-04-01 Description An account of the resource Effectivity of fermentation with different substrates source on rice straw qualityABSTRACT. The research on effectivity of fermentation with different substrates source on rice straw quality has been conducted at Animal Husbandry Field Laboratory, University of Syiah Kuala.  The objective of study is to learn rice straw fermented quality as animal feed with addition of different substrat.  Complete Randomize Design with factorial pattern consist of two factors which were A = storage time with 2 level ( a1 = one month; a2 = two month) and B = substrate sources  (b1 = Coccoa skin fruit, b2 = rice bean  and b3 = sagoo).  Variables observed were protein level, crude fiber and ash level.  The statistical analisis show that there is no significant effect of treatment on protein level, crude fiber and ash.  There is no interaction between source of substrates and storage time. These results revealed that all substrates source (coccoa skin fruit, rice bran and sagoo) could used as an energy for starter in rice straw fermented. 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/agripet/article/view/548 10.17969/agripet.v13i1.548 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/agripet/article/view/548/458 Source A related resource from which the described resource is derived Jurnal Agripet; Vol 13, No 1 (2013): Volume 13, No. 1, April 2013; 22-25 2460-4534 1411-4623 Subject The topic of the resource rice straw; substrat; fermentation Title A name given to the resource Efektivitas Fermentasi dengan Sumber Substrat yang Berbeda Terhadap Kualitas Jerami Padi 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 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 Zakaria, Yusdar Date A point or period of time associated with an event in the lifecycle of the resource 2008-04-01 Description An account of the resource Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar levelABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar level. The parameter of this study were the crude protein applying the Kjeldhal method, the crude fat applying the Gerber method, the sum of amount of alive of micro-organism applying the plate count method and the organoleptic applying the square of. The result of this study showed that the different of sugar level is significant (P<0.05) on crude protein and crude fat, however the different of percentage L casei not significant (P > 0,05) on all parameter. The interaction is only found between two factors on crude fat. The highest of the rate amount of alive microorganism, crude protein and acetic acid are found in yogurt using 10% L. casei and 15% sugar level. From organoleptic test, it’s found that yogurt using 10% L. casei and 15% sugar level is the most prevered kind of yogurt. 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/agripet/article/view/604 10.17969/agripet.v8i1.604 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/agripet/article/view/604/513 Source A related resource from which the described resource is derived Jurnal Agripet; Vol 8, No 1 (2008): Volume 8, No. 1, April 2008; 21-24 2460-4534 1411-4623 Subject The topic of the resource Yogurt; Sugar; L. Casei Title A name given to the resource Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda 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 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 Zakaria, Yusdar Date A point or period of time associated with an event in the lifecycle of the resource 2009-04-01 Description An account of the resource Effect of different milk and starter percentage on kefir qualityABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P < 0,01). The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir  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/agripet/article/view/618 10.17969/agripet.v9i1.618 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/agripet/article/view/618/527 Source A related resource from which the described resource is derived Jurnal Agripet; Vol 9, No 1 (2009): Volume 9, No. 1, April 2009; 26-30 2460-4534 1411-4623 Subject The topic of the resource kefir; starter; milk Title A name given to the resource Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir 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 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 Zakaria, Yusdar MJ, Helmy Safara, Yuda Date A point or period of time associated with an event in the lifecycle of the resource 2011-04-01 Description An account of the resource Analyze of Etawa’s milk goat quality sterilized at the Different Temperature and TimeABSTRACT. The objective of this experiment is to study the quality of sterilization of etawa’s goat milk at different temperature (110oC and 120oC) and different time (3 second and 6 second). The quality of sterilization of etawa’s goat milk was evaluated by measuring crude protein, crude fat, pH value and amount of microorganism. The study used a factorial completely randomizes design. The result showed that the different temperature and time of sterilized goat milk have not significant (P>0,05) on crude protein, crude fat, pH value and amount of microorganism. The result also showed that no interaction between temperature and time. The conclusion of the research indicated that all the experiment have the same quality. 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/agripet/article/view/651 10.17969/agripet.v11i1.651 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/agripet/article/view/651/559 Source A related resource from which the described resource is derived Jurnal Agripet; Vol 11, No 1 (2011): Volume 11, No. 1, April 2011; 29-31 2460-4534 1411-4623 Subject The topic of the resource Etawa’s milk goat; sterilize; temperature; time Title A name given to the resource Analisa Kualitas Susu Kambing Peranakan Etawah yang Disterilkan pada Suhu dan Waktu yang Berbeda 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