The establishment of decentralized drinking water systems in urban areas is technically and financially feasible, and these 'off-grid' systems can complement investment in traditional piped water systems. However, users often see ‘off-grid’ systems as the second-best option, compared to citywide piped water systems. Thus, although they are designed to improve access to water and reduce inequality, they can be perceived by users as infrastructural manifestations of extant inequality. In this paper, we present original research on the perceptions of users in Cimahi, Indonesia, surrounding their access to water and willingness to use and maintain ‘off-grid’ infrastructure. The majority of respondents used groundwater and packaged water as their primary water sources, and paid approximately twice the maximum tariff of piped water service. We interpreted the survey data with the theory of planned behavior framework and determined that respondents demonstrated a willingness to pay fees for ‘off-grid’ water systems, participate in water supply programs, and switch to new water sources. These intentions were affected by their attitude towards the behavior, subjective norm, and perceived behavioral control to various degrees. The findings are useful for those designing strategies to introduce novel water delivery systems aimed at improving water access for diverse and disadvantaged socioeconomic groups in urban areas in the Global South.

Skin is one of the outermost body defenses which is often exposed to foreign objects. Cleaning the dirt on the skin is done using soap. Cow's milk contains protein and fat which is effective to moisturize and nourish the skin. This study aims to make liquid soap preparations from cow's milk that serves to increase moisture on the skin. The study began with the collection of cow's milks from small and medium businesses in the city of Cimahi and organoleptic characteristics testing. Then a series of liquid soap formulas were made containing 0, 5, 10 and 20% cow's milk. Liquid soap preparations obtained were evaluated including physical evaluation (organoleptic, pH, viscosity, and stability tests) and testing of respondents (testing the emollient power with a skin analyzer, preference test, and cleaning effectiveness). The data obtained were analyzed statistically using paired t-test. Physical evaluation results showed that the search for soap formula containing cow's milk was stable for 28 days storage. The test results of the respondents showed that the most preferred preparation is liquid soap containing 15% cow's milk with reasons for being comfortable, soft and not sticky to the skin. The results of the cleaning effectiveness test also showed liquid soap containing 15% cow's milk can clean the dirt and make up.Keywords: Cow milk, liquid soap, emollient

One of the ways to increase profit in small and medium business (UKM) in Cimahi is by diversifying its products, through manufacturing of bar soap derived from cow's milk from UKM. The requirement of bath soap is proper acidity (pH) level, otherwise it will make the skin dry, itchy or even increase irritation. Therefore, this in vivo non-clinical irritation evaluation is conducted to evaluate the effects of bar soap produced by UKM in Cimahi according to the guidelines in rat test animals. The animals is divided into five groups and exposed to soap for four hours. Five soap samples is obtained from UKM in Cipageran area, Cimahi. Observations is made at the hours of 1, 4, 24, 48, and 72 hours after exposure and is continued for 14 days. The measured parameters is erythema and edema, and the primary irritation index. The results showed that bar soap containing cow milk produced by UKM in Cimahi did not cause erythema and edema. Primary irritation index of all bath soap samples was 0.0 . It can be concluded that soap bars containing cow's milk produced by Cimahi City UKM including into the category of very mild irritation (negligigle).

The product packaging has an essential function in attracting customers, persuading them to buy the goods, and serving as a vehicle for brand communication. Taking case study of a new packaging design for culinary heritage products of a local social enterprise of indigenous community of Kampung Adat Cireundeu, this paper focuses on how package design features influence consumers' impressions of products and brands. This research uses mix method by employing a questionnaire to collect data on package design aspects (design of package, image, pictures, and colours), user impression (attention, buy, and repurchase), and experience (feelings evoked and functional benefits). Some interviews were also conducted to reveal motivations of the chosen package. When it comes to packaging responses, there is no distinction between the visiting experience of the village community and gender. Analysis shows that consumers prefer a package which represents cultural identity of the indigenous community and thus support the producer's effort to culturally communicate with other community. The research provides guidelines for minority or ethnic business in Indonesia to support their communal interest through their business.

During the past decade, social entrepreneurship has become an emerging topic. The primary objective of social entrepreneurship is to address social issues through a business lens. Social capital is a critical indicator of a social enterprise's sustainability. The purpose of this conceptual paper is to examine social capital and its role in the innovation process. At the moment, no valid model adequately describes the role of social capital in social innovation, particularly in indigenous communities. The available model is intended for use in the private sector only for social innovation. The purpose of this paper is to discuss bridging and bonding at the level of actor-actor interaction to the innovation process in the Cireundeu indigenous community. Social innovation is believed to stimulate business growth by leveraging additional ideas from external sources, providing a new capacity for the community to develop a local economy. This paper aims to develop a conceptual model of social capital in social innovation to understand the actors' innovation capabilities better.