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All Journal Religious: Jurnal Studi Agama-Agama dan Lintas Budaya JURNAL PENDIDIKAN TAMBUSAI JISIP: Jurnal Ilmu Sosial dan Pendidikan PINISI Discretion Review Indonesian Journal of Intellectual Publication (IJI Publication) Predestinasi Indo-MathEdu Intellectuals Journal Formosa Journal of Sustainable Research (FJSR) Seminar Nasional Pengabdian Kepada Masyarakat INOVASI: Jurnal Hasil Pengabdian Masyarakat Golden Ratio of Data in Summary Pinisi Journal of Sociology Education Review Jurnal Kesehatan Komunitas Indonesia JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah Journal of Social Sciences and Economics PREDESTINATION : Journal of Society and Culture J-CEKI Ethnography: Journal of Design, Social Sciences and Humanistic Studies Indonesian Journal of Intellectual Publication (IJI Publication)
Suhaeb, Firdaus W.
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Religion Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Indo-MathEdu Intellectuals Journal

 1 
Pendirian Koperasi Makarorrong UPTD SMAN 1 Nosu: Prosedur, Tantangan, dan Manfaat Sebagai Sarana Pendidikaan Kewirausahaan Peserta Didik Halim, Muhammad Hamka; Majdina, Richlah Nur; Ridha, M. Rasyid; Suhaeb, Firdaus W.; Najamuddin, Najamuddin
Indo-MathEdu Intellectuals Journal Vol. 6 No. 7 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i7.4458

Abstract

This study aims to describe the procedures, challenges, and benefits of establishing the Makarorrong Cooperative at UPTD SMAN 1 Nosu as a means of entrepreneurship education for students. The research used a descriptive qualitative approach with data collection through in-depth interviews, participatory observation, and documentation studies, involving the head of the education unit, deputy head of student affairs, cooperative advisors, and cooperative administrators from teachers and students. The results showed that the establishment of the cooperative was carried out through stages of internal planning meetings, the formation of a founding committee, the drafting of the articles of association, and socialisation to the school community, with the active involvement of all elements of the school as a determining factor for success. However, this process also faced obstacles in the form of limited capital, a lack of managerial training, and minimal external support from the local government. The Makarorrong Cooperative has a positive impact on students, particularly in terms of character building, independence, cooperation, leadership, and a basic understanding of business management gained through hands-on practice. Thus, the cooperative functions not only as a school economic institution but also as a laboratory for entrepreneurship education based on real-world experience. This study confirms that the development of school cooperatives requires a participatory approach and continuous guidance in order to function optimally
Pengembangan Usaha Kuliner Lokal Kapurung Warung Alfhizar di Kota Palopo Manase, Tekla Galla’; Wulandari, Astria; Ridha, Rasyid; Suhaeb, Firdaus W.
Indo-MathEdu Intellectuals Journal Vol. 6 No. 8 (2025): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i8.4612

Abstract

This study aims to analyze the business development strategies of local culinary enterprises at Warung Kapurung AlFhizar in Palopo City, South Sulawesi. This eatery is known as one of the successful business actors in developing traditional regional food, namely kapurung, into a culinary product that is popular among the general public. The research method used is qualitative descriptive with data collection techniques through observation, interviews, and documentation. Data analysis is conducted qualitatively through the stages of data reduction, data presentation, and drawing conclusions. Research results show that business development at Alfhizar's stall includes product innovation, improvement of service quality, utilization of social media as a promotional tool, and strengthening of local identity in every aspect of the business. The implementation of these strategies has a positive impact on increasing the number of customers and the image of Palopo's local cuisine. This study emphasizes that the success of traditional culinary business development can be achieved through a combination of local wisdom and modern business strategies
Co-Authors Abdul Rahman Ahmad, M. Ridwan Said All, Muh. Akhyar Al Haris Amsal, Bahrul Arisnawawi Arsyad, Ernawati Aziz, Besse Wulandari Chakti, Andi Gunawan Ratu Chrisatriani, Yeni Damayanti, Resty Rahayu Darmayanti, Dyan Paramitha Dwiayu S, Nurul Firdaus, Muhammad Aryan Haftafilia, Muh. Ihsan Halim, Muhammad Hamka Hamda, Hamda Harisman Harisman, Harisman Hasana, Fauziatul Idrus, Idham Irwansyah Irmayanti Ismail, Ashari Izmi Burhanuddin Jermias, Emanuel Omedetho Kaseng, Ernawati S. Kaseng, Ernawati Syahruddin Kurniasari, Desti Latif, Abd. Lestari, Sari Arie M. Rasyid Ridha Majdina, Richlah Nur Manase, Tekla Galla’ Muhamad Syukur Muhammad Syafri, Muhammad Muhammad Syukur Najamuddin Najamuddin, Najamuddin Nangi, Moh. Guntur Nurlela Nurlela Nurmaida, Andi Nurul Qalbi, Nurul Rahmat, Andi Erlangga Rasyid Ridha Riwayani, Rika Ruhushandy, Ichwan Erlangga S. K, Ernawati Sadriani, A. Subaryanto Subaryanto, Subaryanto suhaeb, Sutarsi Suhaeb, Sutarsih Syamsiah, Syamsiah Syarif, Nurul Hidayanti Tamrin, Sopian Wulandari, Astria Zainal Arifin