571 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 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 Indana Zulfa Nabila Description An account of the resource Oklusi adalah fenomena kompleks yang melibatkan gigi, ligamen periodontal, rahang, temporomandibular joint, otot-otot dan sistem saraf. Maloklusi dihubungkan dengan kurang idealnya bentuk gigi-geligi secara keseluruhan dalam keadaan oklusi sentrik. Indeks PAR merupakan indeks oklusal yang mengukur keparahan maloklusi gigi dan telah divalidasi dengan menggunakan pendapat dari 74 penguji dokter gigi dan ortodonti. Tujuan penelitian ini adalah untuk mengetahui derajat keparahan maloklusi pada tunagrahita di Sekolah Luar Biasa Labui Banda Aceh melalui model studi berdasarkan indeks PAR. Penelitian ini adalah penelitian survey deskriptif dengan 17 siswa-siswi terdiri dari 14 siswa dan 3 siswi. Derajat keparahan maloklusi pada tunagrahita diukur dari model studi dengan menggunakan penggaris mm yang didapat dari subjek yang memenuhi kriteria inklusi. Hasil penelitian menunjukkan bahwa tunagrahita memiliki kriteria maloklusi parah (35,3%), kemudian diikuti dengan kriteria maloklusi sedang (41,2%) dan kriteria maloklusi ringan (23,5%). Kesimpulan dari penelitian ini adalah rata-rata siswa/siswi yang mengalami tunagrahita di Sekolah Luar Biasa Labui Banda Aceh mengalami maloklusi sedang. Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=4209 Title A name given to the resource DERAJAT KEPARAHAN MALOKLUSI PADA TUNAGRAHITA DI SEKOLAH LUAR BIASA LABUI 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 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 Indarti, E Marwan, Wanrosli, W.D. 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=69 Language A language of the resource en Publisher An entity responsible for making the resource available Scopus Title A name given to the resource Thermal stability of oil palm empty fruit bunch (OPEFB) nanocrystalline cellulose: Effects of post-treatment of oven drying and solvent exchange techniques 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 Indarti, Eti Date A point or period of time associated with an event in the lifecycle of the resource 2007-12-01 Description An account of the resource Pengaruh pemanasan terhadap perolehan lemak kakao selama pengepresan biji kakao menggunakan pengepres mekanis telah diteliti. Variabel percobaan mencakup tekanan 30 dan 40 MPa dengan variasi suhu 50-90oC. Kandungan lemak rata-rata pada biji kakao sebesar 51,32%. Hasil penelitian menunjukkan bahwa faktor tekanan tidak mempengaruhi rendemen lemak kakao sedangkan faktor suhu berpengaruh nyata terhadap rendemen lemak kakao. Rendemen tertinggi sebesar 34,95% diperoleh pada suhu 70oC dan tidak berbeda nyata dengan rendemen pada suhu 80 dan 90oC. Asam lemak bebas meningkat dengan peningkatan suhu pemanasan pengepres dan diduga karena penguraian trigliserida pada suhu diatas 80oC. Profil asam lemak dari lemak kakao adalah asam palmitat 26,24%, stearat 42,23% dan oleat 26,53%. Komposisi ini hampir sama dengan komposisi lemak kakao dari berbagai sumber. Dari hasil karakteristik solid fat content diperoleh bahwa lemak yang diperoleh memiliki sifat pencairan pada suhu 20-30oC. Idealnya, lemak kakao mulai mencair pada kisaran suhu 30-35 oC. Kondisi ini menjadi pertimbangan pada proses perdagangan lemak kakao, karena akan mempengaruhi penerapan penggunaan lemak kakao pada industri makanan (convectionary).Kata kunci: kandungan lemak padat, konfeksionari, lemak kakao, pengepresan, pengepres mekanis 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/RKL/article/view/1072 Language A language of the resource eng Publisher An entity responsible for making the resource available Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia Relation A related resource http://jurnal.unsyiah.ac.id/RKL/article/view/1072/1005 Source A related resource from which the described resource is derived Jurnal Rekayasa Kimia & Lingkungan; Vol 6, No 2 (2007): Jurnal Rekayasa Kimia & Lingkungan; 50-54 2356-1661 1412-5064 Title A name given to the resource Efek Pemanasan terhadap Rendemen Lemak pada Proses Pengepresan Biji Kakao 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 Indarti, Eti Abubakar, Yusya Arpi, Normalina Satriana, . Arfiansyah, Yuza Date A point or period of time associated with an event in the lifecycle of the resource 2012-12-15 Description An account of the resource Due to increasing demand of petroleum and limited source of fossil fuel, it isneeded to explore and find source of a renewable energy. The biomass from agricultural residues, forest and farm waste has been known as a great source of energy and can be converted into biogas, bioethanol, biodiesel, etc. Reed which is abundant in Indonesia is one of potential sources of lignocellulose biomass that can be utilized as (Imperata cylindrica) a source of renewable energy such as bioethanol. The aim of this study was to optimize yield of glucose from reed using cellulose enzyme. Factors used in this research werepH and substrate particle size. Reed particle sizes were 80 and 100 mesh and pH of the solution were 4.2, 4.8 and 5.5. The results showedthat dried reedwith100 meshes in particle size which hydrolysed in enzyme solution with pH 5.5 at 37oC for 72 hours, producedthe highest yield of glucose in the amount of 80.2 mg/ml (8.02 %). When the incubation time was extended, glucose yield increased to 121.8 mg/ml (12.1%) at 96 hours and then decreased as the incubation time was extended further 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/1847 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/1847/1743 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 2 (2012): Engineering 2089-208X Title A name given to the resource Optimization of Glucose as Source of Bioethanol from Reed (Imperatacylindrica) Using Cellulase Enzyme at Various pH and Substrate Particle Size 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, Eti; Faculty of Agriculture, Syiah Kuala University, Banda Aceh Arpi, Normalina Widayat, Heru P. Anhar, Ashabul Date A point or period of time associated with an event in the lifecycle of the resource 2013-11-30 Description An account of the resource The purposes of using CBS in this research is to improve the physical properties and quality of appereance and structure stability of chocolate bar. Based on chemical composition, CBS and Cocoa butter have different profile, but they have similar physical properties due to high lauric acid content. The advantage of lauric acid is to affect shinny appreance of chocolate surface, and also soapy taste that closely related to rancidity reduction. Virgin Coconut Oil (VCO) is one of lauric fat that easily found in Aceh. In this research, chocolate bar is formulated comprising various concentration of CBS (0,1,2,3,4,5%) with respect to cocoa butter, and cocoa mass composition (200 g and 300 g). It was found that melting point was affected by CBS concentration. The higher CBS concentration, the lower melting point of chocolate bar. An increase in VCO concentration reduced significantly the melting point of chocolate bar. Melting point was comparable to other chocolate bar commercial (29-32oC). The unblooming, snap, best texture and better taste was observed for the chocolate bar containing 4-5% of VCO concentration and 27,5% of cocoa mass 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/1626 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/1626/1530 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 1 (2013): Life Sciences 2089-208X Title A name given to the resource Appearance, texture and flavour improvement of chocolate bar by Virgin Cococnut Oil (VCO) as Cocoa Butter Substitute (CBS) 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/. 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 Indayani Identifier An unambiguous reference to the resource within a given context http://etd.unsyiah.ac.id//index.php?p=show_detail&id=13304 Title A name given to the resource THE CONTENT ANALYSIS OF NEW CUTTING EDGE TEXTBOOKRN(THE STUDY OF ITS COMPATIBILITY TO SCHOOL BASED CURRICULUM). 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 Indayani, Indayani Date A point or period of time associated with an event in the lifecycle of the resource 2015-08-31 Description An account of the resource It is not necessary to point out that no textbook is flawless. Each and every textbook has a number of potential strengths as well as limitations within its contents or its application in the teaching learning process. This research covers the analysis of several features of the New Cutting Edge Intermediate (NCEI) textbook and highlights a number of strong and weak points of this new textbook. In order to obtain the data for this study, the contents, layout and design, activities and tasks, grammar and skills presented in the textbook were scrutinized according to the School Based Curriculum (SBC) approach (Depdiknas, 2005), which is recently introduced into the Indonesian education system. More importantly, the distinctive approaches and principles underlying NCEI textbook design and also those of the SBC were analyzed to ascertain the extent of their compatibility. 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/EEJ/article/view/2577 Language A language of the resource eng Publisher An entity responsible for making the resource available University of Syiah Kuala Relation A related resource http://jurnal.unsyiah.ac.id/EEJ/article/view/2577/2431 Rights Information about rights held in and over the resource Copyright (c) 2015 English Education Journal Source A related resource from which the described resource is derived English Education Journal; Vol 6, No 3 (2015): English Education Journal (EEJ); 326-341 2085-3750 Subject The topic of the resource New Cutting Edge Intermediate Textbook; School Based Curriculum; Content Analysis Title A name given to the resource CONTENT ANALYSIS OF THE NEW CUTTING EDGE INTERMEDIATE: ITS COMPATIBILITY WITH THE NEW SCHOOL BASED CURRICULUM SYSTEM 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 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 Indika Date A point or period of time associated with an event in the lifecycle of the resource 2014 Description An account of the resource ABSTRAKVitiligo adalah kelainan kulit berupa gangguan depigmentasi yang bersifat kronis dan asimptomatik yang terjadi akibat penghancuran melanosit. Efek dari penyakit kulit ini dapat mengganggu kualitas hidup penderitanya. Tujuan penelitian ini untuk mengetahui hubungan vitiligo terhadap kualitas hidup penderita berdasarkan kelompok umur, jenis kelamin, pekerjaan, status pernikahan, lokasi vitiligo dan lama menderita vitiligo menggunakan kuesioner Dermatology Life Quality Index (DLQI). Penelitian ini dilakukan secara analitik dengan rancangan cross sectional. Sampel pada penelitian adalah pasien vitiligo yang berobat jalan ke Poliklinik Kulit dan Kelamin RSUD dr. Zainoel Abidin Banda Aceh sebanyak 47 responden. Analisa data menggunakan uji chi square. Hasil dari penelitian menunjukan tidak ada hubungan vitiligo terhadap kualitas hidup penderita berdasarkan kelompok umur, jenis kelamin, pekerjaan, dan status pernikahan akan tetapi ada hubungan vitiligo terhadap kualitas hidup penderita berdasarkan lokasi vitiligo dan lama menderita vitiligo (p 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=6890 Language A language of the resource id Publisher An entity responsible for making the resource available Fakultas Kedokteran Subject The topic of the resource VITILIGO SKIN DISEASES-MEDICINE Title A name given to the resource HUBUNGAN VITILIGO TERHADAP KUALITAS HIDUPRNPENDERITA DI POLIKLINIK KULIT DAN KELAMINRNRSUD ZAINOEL ABIDIN BANDA ACEH