237 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 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 Pratiwi, S.U.T Lagendijk, E.L de Weert, S Idroes, R Hertiani, T Van den Hondel, C. Date A point or period of time associated with an event in the lifecycle of the resource 2015 Identifier An unambiguous reference to the resource within a given context http://uilis.unsyiah.ac.id/~unsyiana/index.php?p=show_detail&id=72 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource Effect of Cinnamomum burmannii Nees ex Bl. and Massoia aromatica Becc. Essential oils on planktonic growth and biofilm formation of Pseudomonas aeruginosa and Staphylococcus aureus In Vitro 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 RAMLI, MARWAN KHAIRUMAN3, T. MUNZIR, SAID Date A point or period of time associated with an event in the lifecycle of the resource 2014-12-15 Description An account of the resource This paper discuss the impact of dispersion and non-linear terms combinations the surface wave equation particularly on the peaking phenomena of the wave water that initially in the form of a bichromatic wave. The study for both of these terms are focused on the position where the bichromatic wave experience its highest peaking and its related bichromatic amplitude amplification. In the previous study, the position where the bichromatic wave experience its highest peaking is of order   and its bichromatic amplitude amplification is of order , where  and  are the amplitude and frequency of the bichromatic wave envelope, respectively. This result is based on the fifth order Korteweg de Vries (KdV) equation and the quantity that obtained is called Maximal Temporal Amplitude (MTA). However, despite the the position where the bichromatic wave experience its highest peaking suits the result  of Stansberg experiment and the result of numerical calculation using HUBRIS, its related bichromatic wave amplitude amplification is not close enough. The source of this discrepancy is suspected from the dispersion and non-linear terms of the KdV equation used. This study shows that the existence of the dispersion and non-linear terms influences the position of  Maximal Temporal Amplitude (MTA) and its bichromatic wave amplitude amplification.  For the coefficient of dispersion term of 1.0065 and  nonlinear term of , the position of MTA and bichromatic wave amplitude amplification suits the result of Stansberg experiment and the result of numerical calculation using HUBRIS 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/2444 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/2444/2297 Rights Information about rights held in and over the resource Copyright (c) 2015 Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter 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 4, No 1 (2014): Engineering; 47-53 2089-208X Title A name given to the resource Effect of combination of dispersion and non linear term to downstream running nonlinear water waves 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 Indarti, E. Widayat, H. P. Zuhri, N. Date A point or period of time associated with an event in the lifecycle of the resource 2011-12-15 Description An account of the resource Fermentation is used mainly to free the beans from the pulp, preventing growth, improving appearance, and facilitating subsequent process. Nowadays, fermentation becomes one of the important steps for better quality and taste of chocolatte. Fermentation methods may vary from country to country. Indonesian farmers mostly use wooden container instead of stacking the beans on the ground. Due to the simplycity and practical important to the farmers in improving quality of cocoa beans, available containers which are easy to be found around the village is used. The containers choosen in this reasearch are wooden box, rattan bucket and plastic bucket. The percentage of fermented beans and their mass temperatures are affected by the thickness of bean mass. Therefore, it is necessary for adjusting the thickness of beans which are placed in different containers and different size. The aim of this research is to improve the quality of fermented cocoa beans by selecting appropriate type of fermenting containers, size, and their optimal thickness of the bean mass.  The variable of these research are containers (wooden box, palstic bucket, and rattan bucket) and bean mass depth (30, 40 cm). During fermentation, changes in temperature, pH, and sugar content were recorded within 12 hours interval time. Analysis of dried fermented beans included water content, fat content, pH, cut test, and free fatty acids. Results shows that bean mass temperature highly  increased up to the third day and slowly decreased on the fourth and the fifth day. The highest temperature was 43.4oC occurred in beans placed in rattan bucket at  thickness of 40 cm. Unlike pH, during fermentation, the pH becomes extremely acidic occurred from intial day (5.45-5.85) to the third day (3.05-3.25), but on the fifth day the trend of pH value is increased. Sugar content shows that the initial sugar content average was 9.5% and then decreased to 3.4% on the first day. On the second day, the amount of sugar was below 2% and decreased to 0.3% on the fifth day. Among different containers wooden box shows highest fermented beans compared to other containers 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/1914 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/1914/1842 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 1, No 1 (2011): Life Sciences 2089-208X Title A name given to the resource Effect of fermentation container and thickness of bean mass during fermentation process of cocoa bean (Theobroma cocoa L) 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 Kasmiati, .; Faculty of Marine and Fisheries Sciences, Hasanuddin University, Makassar Metusalach, . Kasim, Muh. 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 This research was aimed at determing the effect of fish bone gelatin supplementation on protein content and consumer acceptability of rice-based traditional foods. Three types of traditional foods, i.e. dange, surabeng andonde-onde were supplemented with fish bone gelatin at concentrations of 0, 5, 10, 15 and 20% (w/w) with three replicates for each treatment and for each type of foods. The protein contents were analyzed using micro-kjeldahlmethod whereas the consumer acceptability was determined organoleptically by employing 15 panelists. Data on the protein contents were subjected to ne-way Annova, while those of consumer acceptability were analyzed descriptively using percentage of frequency of occurrence. Results indicated that addition of fish bone gelatin significantly increased the protein contents of the foods and that the protein content of each type of foods was differ between the gelatin concentration treatments. The protein contents of foods were increased by 1.68-4.77 folds, and may be predicted using a simple regression formula: Y=0.578x + 6.037, R2=0.978 for dange; Y=0.660x + 4.068, R2=0.992 for surabeng; and Y=0.554x +5.39, R2=0.967 for onde-onde. The level of consumer acceptability showed that the addition of 10% of fish bone gelatin into each of the three traditional foods produced food products with good acceptability levels. 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/1718 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/1718/1616 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 Effect of fish bone gelatin supplementation on protein contents and acceptability of rice-based traditional food 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 Pangaribuan, Darwin H.; Universitas Lampung Irving, Donald; The University of Queensland 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 Pengaruh Kematangan Buah dan Suhu Simpan Terhadap Kualitas dan Daya Simpan Irisan Buah TomatABSTRAK. Penelitian ini bertujuan mengevaluasi pengaruh kematangan buah dan suhu simpan terhadap kualitas dan daya simpan irisan buah tomat. Penelitian yang menggunakan tomat cv. ‘Revolution’ ini dilaksanakan di Laboratorium Pascapanen Hortikultura milik ‘School of Agronomy and Horticulture’ the University of Queensland, Australia pada tahun 2003. Perlakuan disusun secara faktorial 4 x 3 dalam rancangan acak lengkap dengan 5 ulangan. Faktor pertama adalah 4 tingkat kematangan buah yaitu buah semburat-kuning (‘turning’), oranye (‘pink’) merah muda (‘light-red’) dan merah (‘red’) dan faktor kedua adalah 3 suhu simpan berturut-turut suhu 0, 5 dan 100C. Buah tomat diiris dengan ‘slicing machine’. Hasil penelitian menunjukkan bahwa pericarp irisan tomat dari buah semburat-kuning lebih keras, pembentukan warna merah lebih lambat, mengandung padatan terlarut lebih rendah, tingkat keasaman lebih tinggi, umur simpan lebih lama (10 hari) dari pada irisan tomat dari buah merah. Irisan tomat yang disimpan pada suhu 00C pericarpnya lebih keras, menghasilkan padatan terlarut lebih tinggi, tingkat keasaman lebih tinggi, pembentukan warna merah lebih lambat daripada irisan tomat yang diisimpan pada suhu 100C. Irisan buah tomat dari buah oranye dan merah muda menunjukkan kualitas terbaik untuk dikonsumsi pasca penyimpanan, sedangkan 00C adalah suhu simpan yang menghasilkan kualitas irisan tomat terbaik dan umur simpan lebih lama (12 hari). 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/agrista/article/view/1151 Language A language of the resource eng Publisher An entity responsible for making the resource available Fakultas Pertanian, Universitas Syiah Kuala Relation A related resource http://jurnal.unsyiah.ac.id/agrista/article/view/1151/1068 Source A related resource from which the described resource is derived Jurnal Agrista; Vol 12, No 1 (2008): Volume 12 Nomor 1 April 2008; 51-61 1410-3389 1410-3389 Subject The topic of the resource Tomato; fruit maturity level; storage temperature; quality; storage life Title A name given to the resource Effect of Fruit Maturity and Storage Temperature on The Quality and Storage Life of Tomato Slices 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 Bunruk, Bunyarat; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University Siripongvutikorn, Sunisa Sutthirak, Pornpong; Department of Food Technology, Faculty of Sciences and Industrial Technology, Prince of Songkla University 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 Surat-thani oyster, a big and thin-shell bivalve mollusks, has been registered as Geographical Indicators, GI, as its good taste and delicacy as well as nutritious. Eaten style is raw then there is high risk to face with some disease as oyster is filter feeder. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with the garlic juice at 0, 2 and 3 ml, respectively were monitored. Though initial pH of the control, untreated with garlic juice, was higher compared with the sample treated with 3 ml garlic juice, pH of it (control) was significantly lower (p<0.05) than the sample treated with the juice during storage. The total volatile base (TVB), chemical quality, values of all samples increased when increased storage time but not over 35 mg/100 g sample. During chilled storage, lactic acid content of all samples increased as storage time increased but the sample treated with the juice was higher compared with the control. A thiobarbituric acid reactive substance (TBARS), rancidity indicator, of the control was higher than the sample treated with the juice. K-value (%) of all oyster meats increased however; the lowest value was found in the control at end of storage, 12 days. Ammonia content of all samplesslightly increased during storage. Lactic acid content of the treated sample was higher than control after stored for 12 days. Both mesophilic and lactic acid bacteria of all samples tended to increase during storage. Mesophilic ofcontrol, sample-injected with garlic juice 2 ml and 3 ml increased from 3.89± 0.04 to 6.2±0.04, 3.62±0.18 to 5.89±0.06 and 3.57±0.02 to 6.04±0.10 log CFU/g, respectively at end of storage. Lactic acid bacteria of control andsample-injected with garlic juice 2 ml and 3 ml changed from 1.71±0.02 to 2.94±0.04, 1.79±0.09 to 4.63±0.08 and 1.84±0.04 to 4.82±0.10 log CFU/g, respectively. However, psychrophilic, coliforms, fecal coliforms, Escherichia coli,Staphylococcus aureus, Salmonella spp. and Vibrio spp. were low throughout the storage. Consumer acceptability scores were higher than borderline (>5) at the end of the storage 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/1714 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/1714/1612 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 Effect of garlic juice on quality changes of oyster (Crassostrea belcheri) meat during chilled storage 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 Yunus, M Ohba, N Tobisa, M Shimojo, M Masuda, Y. Date A point or period of time associated with an event in the lifecycle of the resource 2001 Identifier An unambiguous reference to the resource within a given context http://uilis.unsyiah.ac.id/~unsyiana/index.php?p=show_detail&id=565 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource Effect of Glucose and Formic Acid on the Quality of Napiergrass Silage after Treatment with Urea 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 Zaini, N van der Meer, F van der Werff, H. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Identifier An unambiguous reference to the resource within a given context http://uilis.unsyiah.ac.id/~unsyiana/index.php?p=show_detail&id=307 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource Effect of grain size and mineral mixing on carbonate absorption features in the SWIR and TIR wavelength regions 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 Husni, .; Syiah Kuala University Jauharlina, . Karmisah, . Date A point or period of time associated with an event in the lifecycle of the resource 2013-12-31 Description An account of the resource Telenomus sp. is one of the most important biological control agents for several Hemipterous and Lepidopterous  insects.  This study was performed to determine the effect of host diets on host preference and host suitability in Telenomus parasitoid.    In this research, the hosts (Nezara viridula) was reared on the different diets, i.e. Vigna sinensis, Phaseolus vulgaris, and Indigofera suffruticosa.  The result of this experiment showed that the parasitization level of Telenomus sp was not affected by host diets.  However, host diets affected on the percentage of the parasitoid offspring. The percentage offspring was 96%, 81% and 44% from host fed on I. suffruticosa, V. sinensis,and P. vulgaris, respectively. The offspring for all of treatments was biased to female (more than 70%), however it was not affected by host diets. The developmental time for immature stage of Telenomus was also affected by host diets, it was 12, 13 dan 14 days from host fed on I. suffruticosa, V. sinensis,and P. vulgaris, respectively.  These results indicated that I. suffruticosa more suitable host diet for the development of  Telenomus progeny, which may due to more riches nutrients contain in this plant than the other plants.   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/1754 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/1754/1649 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 3, No 3 (2013): Addendum 2089-208X Title A name given to the resource Effect of host diets on host preference and host suitability in Telenomus parasitoid (Hymenoptera: Scelionidae) 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 Matsuyama, H. Maruyama, T Arahman, N Sotani, T Date A point or period of time associated with an event in the lifecycle of the resource 2008 Identifier An unambiguous reference to the resource within a given context http://uilis.unsyiah.ac.id/~unsyiana/index.php?p=show_detail&id=480 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource effect of hypochlorite treatment on performance of hollow fiber membrane prepared from polyethersulfone/N-methyl-2-pyrrolidone/Tetronic 1307 solution