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Journal of Society Innovation and Development (JSID)
Published by Relawan Endorse
ISSN : -     EISSN : 27469107     DOI : -
Core Subject : Humanities, Education, Social,
Humanities Education Social Sciences
Journal of Society Innovation and Development (JSID) is an all-science, open access journal . Any paper reporting scientifically accurate and valuable research, which adheres to accepted ethical and scientific publishing standards, will be considered for publication. As such, the journal also publishes manuscripts reporting negative/null results, incremental advances, and replication studies. A multidisciplinary journal.
Arjuna Subject : Umum - Umum
Articles 84 Documents
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The Use of New Halal Labeling for Snack Food Production (The Chips by Zkiyah) in Banda Aceh Dalia, Amira; 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.v5i2.60

Abstract

Written in Halal labeling is a label that informs consumers that the product is halal and the ingredients it contains do not contain prohibited elements so that the product can be consumed by consumers. Product packaging that contains a halal label makes it easier for consumers to identify a product that is halal. So, the aim of this research is to determine the use of new halal labeling in the production of The Chips by Zakiyah snack food in Banda Aceh. This research uses qualitative methods, and then the researcher carries out open interview techniques with research subjects and observations. The research results showed that consumers prefer products that use halal labels. And products that do not use the halal label have a big impact on consumers; besides that, consumers feel satisfied when they buy products that use the halal label. In conclusion, The Chips by Zakiyah is in the process of using the new halal labeling. And for consumers, the new halal label has no effect on purchasing the product.
Utilization of Citronella Oil as an Anti-dandruff (Candida Albicans) Shampoo Formulation Rizqina, Zya Rizqina Musfa; 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.v5i2.61

Abstract

Shampoo is a liquid that increases tension on the surface of the scalp so that it can clean dirt from the hair and scalp. Each shampoo should have its own formula to clean dirt from the scalp because each formula contains different ingredients. It is not uncommon to find shampoos that use natural ingredients in their formula. The natural ingredient used in this study is lemongrass oil. Lemongrass oil is one of Indonesia's commercial essential oils obtained through distillation. Lemongrass oil has many benefits for the hair and scalp. The purpose of this study was to determine how to make anti-dandruff shampoo using a lemongrass oil formula. The method used in this research is the experimental method. The subjects of this study were 10 students and 1 teacher of MTsN 1 Model Banda Aceh. Therefore, this shampoo is proven to strongly inhibit the growth of the Candida albicans fungus, also known as dandruff. In addition, the panelists also explained that using this shampoo felt comfortable because of its soft and foamy texture.
The Influence of Social Media on the Culture of Saying Islamic Greetings in Mtsn 1 Banda Aceh Students Ariny Salsabila Qamari; Harahap, Nurmahni
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.v5i2.62

Abstract

Nowadays, technology has become a daily necessity. With the development of time and technology, new terms of greeting have begun to emerge. However, what is feared is the fading of the existence of the culture of greeting in Islam, namely, Assalamu'alaikum. This concern is caused by other greetings that tend to be considered more contemporary. Meanwhile, greetings are also included in the identity of an Islamic believer. This study aims to determine the effect of social media development on the culture of greetings in Islam and was conducted at MTsN 1 Model Banda Aceh with a sample of 20 students in class VIII-1. The method used is qualitative, through questionnaire interviews in the form of a Google Form. The results showed the highest percentage of 96% that students in class VIII-1 tended to answer greetings more often from their friends who greeted them, namely Assalamu'alaikum, which can be concluded that self-awareness and initiative owned by them to say greetings were still quite lacking. Meanwhile, the lowest percentage of 72% shows that there are still many content creators who have not implemented greetings in their content.
Potential of Pineapple Peel (Ananas Comosus) as a Toothpaste Base Material for Mouth Refreshing Nisaul Khairati; 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.v5i2.63

Abstract

Almost 90% of Indonesians have cavities, swollen gums and abscesses, which is due to the fact that most Indonesians have their teeth flattened in the wrong way, while this will affect dental health. The purpose of this research is to study the potential of pineapple peel (ananas SUS) for the basic composition of toothpaste to refresh the mouth. This research method is experimental research. Research on experiments is research that is held to determine the consequences of something that is done intentionally by researchers. In the organoleptic assessment of toothpaste color, taste, texture, and aroma are in accordance with the standard sni 8861: 2020. Data collection techniques and equipment with organic assessments will be presented in the appendix. Analysis of toothpaste is the color of toothpaste which has a percentage of ss = 40% and s = 0% as ifts = 60%. Aroma on toothpaste which has a percentage as ss = 100%, s =0% and ts =0%. Texture on toothpaste which has a percentage as ss = 80% and s = 0% while ts = 20%. The toothpaste has a percentage of ss = 86.67% and s = 0% while ts = 1333%. Pineapple peel toothpaste is a toothpaste. The ingredients of this toothpaste include pineapple peel, salt, charcoal, mint leaves and green tea. This toothpaste is great for people whose teeth are sensitive, but for people whose teeth are normal, the toothpaste can also be used because the toothpaste is natural.
Briquetting of Cassava Peel (Manihot Esculenta) With Styrofoam Adhesive as Alternative Fuel Afif Thaifuri; 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.v5i2.64

Abstract

Briquetting technology that uses cassava peels as a base material has the potential to reduce dependence on conventional fuels and maintain environmental sustainability. Cassava peel waste can be used as an alternative solid fuel source. The aim of this research is to explore the process of making briquettes from cassava peels with added styrofoam adhesive, which can be used as an alternative to petroleum and natural gas. The research involved five stages, namely preparation, drying, mixing, burning, and quality testing. The method used was experimentation by testing cassava peel briquettes against the parameters of briquette mass, combustibility, and water heating time. The results showed that the average mass of briquettes after the production process was about 0.16 kg. The fastest burning time is 67 minutes 02 seconds, and the fastest 100 mL water heating time is 1 minute 05 seconds.
Growth Potential of Sunflower Sprouts with Mole Natural Fertilizer or Ecoenzyme from Orange Peel Fariq Rijal Farras; Nurmahni Harahap; Halimatus Sakdiah Hasibuan
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.v5i2.65

Abstract

This research focuses on the utilization of ecoenzymes from the fermentation of organic waste of citrus fruit peel, brown sugar, and water to see the effectiveness of sunflower sprouts plant growth. Experiments were conducted in the science laboratory of MTsN Model 1 Banda Aceh between December 2022 and April 2023 with a complete randomized design factorial pattern (5x4) with 4 replications. The treatments of ecoenzyme (P) were P0 (water), P1 (15 ml ecoenzyme + 385 ml water), P2 (20 ml ecoenzyme + 480 ml water), and P3 (30 ml ecoenzyme + 470 ml water). The results showed a significant interaction between treatments 1, 2, and 3 on plant height and number of leaves. The best results were shown by P3 treatment with 30 ml ecoenzyme and 470 ml water. Although the first week did not show a significant interaction, the other treatments had a significant impact on the observed parameters. Therefore, the use of ecoenzyme from orange peel organic matter can effectively increase the growth of sunflower sprouts.
Development of a Microcontroller-Based Blind Smart Tool Design to Detect Obstacles Above and Below Automatically Ifansyah, Siti Nafisa; Nurmahni Harahap; Rizka Anggia Dinda
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.v5i2.66

Abstract

The senses that function to record the surroundings are the eyes, so that they can know the objects they see. In fact, normal eyes are not owned by all humans; there are also those who have had visual impairments since birth. Blind canes are commonly used by blind people to walk. But sometimes blind people still have difficulty when there are potholes, so it is not uncommon for blind people to fall into the hole. If there are obstacles in front of or around them and the road surface is uneven or has potholes, the blind will also have difficulty. Therefore, there is a great need for a walker in the form of a stick that is more adequate for blind people. Utilizing an ultrasonic sensor as a necessity is one of the designs of a blind cane. The function of the ultrasonic sensor is to detect holes, bumps, and obstacles that are above or below. The ultrasonic sensor works by using several main components, namely Arduino Uno as a controller, an MP3 module as an output, and a buzzer that will sound when detecting obstacles encountered. The purpose of this research is to find out about the development of a microcontroller-based smart stick (smart tool) to detect obstacles above and below automatically. The blind smart tool development process has gone through two stages of product revision. The results of the feasibility test in product revision test 2 are very feasible, with a total score of 30. The reading distance of the lower sensor is 60 cm, and the upper sensor is 100 cm.
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.

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