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All Journal TRISALA: Jurnal Ilmiah Pendidikan Journal of Society Innovation and Development (JSID)
Nurmahni Harahap
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Humanities Education Social Sciences Other

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Potential of Strawberry Fruit (Fragaria Vesca L), Coffee (Coffea), and Honey (Honeybee) as Facial Mask to Smooth the Face Ningrum, Annisa Luthfiana Kusuma; Nurmahni Harahap
JOURNAL OF SOCIETY INNOVATION AND DEVELOPMENT Vol 5 No 2 (2024): Journal of Society Innovation and Development
Publisher : Winaya Inspirasi Nusantara Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63924/jsid.v5i2.67

Abstract

Facial masks are skin care products used on the face, one of the benefits of facial masks is that the face looks more moisturized. This study aims to determine how the potential of strawberry fruit (Fragaria Vesca L.), coffee (Coffea), and honey (Honeybee) to smooth the face. The research method used is experimental research method. The experimental method is a study conducted to find the effect of something that is done intentionally by the researcher. The results of the analysis of the face mask are the color of the face mask has a percentage of S = 100%. The aroma of the face mask has a percentage of S = 100%. The texture of the face mask has a percentage of S = 50%, N = 12.5%, KS = 12.5%, and TS = 25%. The stickiness of the face mask has a percentage of S = 62.5%, N = 12.5%, KS = 05, and TS = 25%. This face mask is suitable for use on the skin because it can smooth our facial skin.
Analysis of Kemijeu Kelor (Moringa Oleifera) Herbal Teabag, Mint (Pappermint) and Bungong Jeumpa (Michelia Champaca) Ceudah Munirah; Nurmahni Harahap
JOURNAL OF SOCIETY INNOVATION AND DEVELOPMENT Vol 5 No 2 (2024): Journal of Society Innovation and Development
Publisher : Winaya Inspirasi Nusantara Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63924/jsid.v5i2.68

Abstract

Kemijeu herbal tea is made from Moringa leaves, mint leaves, and Bungong Jeumpa. Kemijeu herbal tea is rich in benefits, one of which is to increase body immunity and reduce cholesterol, so Kemijeu tea can be said to be an innovation from herbal tea in general. The purpose is to determine the analysis of Kemijeu herbal teabags of Moringa (Moringa oleifera), Mint (Peppermint), and Bungong Jeumpa (Michelia champaca). I made Kemijeu herbal tea using an experimental approach. According to Sugiyono (2018), the experimental method is a research method used to study the effect of one thing on another in controlled conditions systematically, logically, thoroughly, and by controlling the realism of the results obtained. The conclusion of this Kemijeu herbal tea research is that this tea is much loved because it has a delicious aroma and taste and unique color and texture. This tea also meets the requirements of the SNI 3836:2013 dry tea category because it matches the character of tea in general.
Analysis of Monte Lemon (Citrus Limon) and Telang Flower (Clitoria Ternatea) Herbal Tea Zira Azifa Ayska; Nurmahni Harahap; Halimatus Sakdiah
JOURNAL OF SOCIETY INNOVATION AND DEVELOPMENT Vol 5 No 2 (2024): Journal of Society Innovation and Development
Publisher : Winaya Inspirasi Nusantara Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63924/jsid.v5i2.69

Abstract

Monte Herbal Tea is a tea made from lemon and Telang flowers, so from the combination of the two plants this herbal tea is named monte tea (lemon and Telang). In addition, this monte tea has many benefits such as increasing energy, refreshing the brain, and being able to increase body stamina. In SNI, in making this monte herbal tea I used the experimental method. Data processing is carried out by giving Monte tea that has been brewed to the panelists then after the tea has been tried the researcher starts giving the questionnaire to the panelists to fill in the appropriate statements according to the panelists regarding herbal tea as in the attachment, then after giving the questionnaire and it has been filled in by the panelists, then the researcher starts processing the data as in the research results. This tea is made from main ingredients that have many benefits for the health of the body. Such as lemon fruit that can contribute Vitamin C to our body, and Telang flowers that can reduce the risk of hypertension and heart disease. In this study there are several elements that were tested, namely, color, texture, aroma, and taste. In this study requires panelists totaling 10 people.
Sensory Test of Chia Seed in Yoghurt with Ginger (Zingiber Officinale R) as Natural Preservative Huda, Asyraf; Nurmahni Harahap
JOURNAL OF SOCIETY INNOVATION AND DEVELOPMENT Vol 5 No 2 (2024): Journal of Society Innovation and Development
Publisher : Winaya Inspirasi Nusantara Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63924/jsid.v5i2.71

Abstract

Yoghurt is a milk-processed product that is fermented using Bacillus bulgaricus and Bacterium thermophilus. The method of preparation is based on centuries of experience in placing naturally contaminated milk at high temperatures of about 40–50 °C. Yoghurt is a healthy drink made from fermented milk. The aim of this study was to identify and test the influence of adding chia seeds to fermented milk on physical or sensory properties such as texture, aroma, taste, and panel preference. This method of research is experimental. Researchers conduct experimental research to explore the consequences of their deliberate actions. The results of the analysis of milk (yoghurt) are the colour of the lk (yogurt), wh which has a percentage of SS=40% and S=40%, while TS=20%. Aroma in milk that has a percent of sebum is SS=30%, S=70%, and TS=0%. Texture in milks that have a percent sebum of S = 80%, S = 20%, and TS = 0%).
Co-Authors Afif Thaifuri Aqeela, Zefanya Ceudah Munirah Dalia, Amira Farah, Kenza Fariq Rijal Farras Halimatus Sakdiah Halimatus Sakdiah Hasibuan Huda, Asyraf Ifansyah, Siti Nafisa Ningrum, Annisa Luthfiana Kusuma Nisaul Khairati Rahil Thahira Putri Rizka Anggia Dinda Rizqina, Zya Rizqina Musfa Zira Azifa Ayska