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All Journal JURNAL PENGABDIAN MASYARAKAT AKADEMISI Jurnal Akademik Pengabdian Masyarakat JURNAL RUMPUN MANAJEMEN DAN EKONOMI International Journal of Education, Vocational and Social Science Panggung Kebaikan : Jurnal Pengabdian Sosial
Ratnah S
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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PKM Kewirausahaan Pembuatan Keripik Pisang Rasa (KRISANGRA) Mustari; Nurjannah; Nur Arisah; Ratnah S; Nahriana
JURNAL PENGABDIAN MASYARAKAT AKADEMISI Vol. 2 No. 2 (2024): April
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jpma.v2i2.729

Abstract

One activity that can increase the entrepreneurial spirit of the community is a home industry business or what is usually called a home business in making Banana Flavored Chips (KRISANGRA). Processing of higher quality banana chip products and a more contemporary design. As globalization progresses, society will be able to provide the ever-increasing need for nutritious food that everyone needs to be healthy. An opportunity for the general public to start a simple food or snack business with many banana-based preparations. With innovation and increasingly developing times, these banana chips are prepared with various flavors like the ones we make, especially balado, chocolate and cheese milk, suitable as snacking companions. Various flavors of banana chips are one of the snack products that is most popular with consumers in various circles. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) Training on making Flavored Banana Chips (KRISANGRA) was responded well by participants; (2) The high interest and motivation of the training participants really supports the transfer of knowledge and skills from the service to the training participants, so that the training material provided can be absorbed by all; and (3) The training product for making Flavored Banana Chips (KRISANGRA) can be consumed daily and can be used as an entrepreneurial product
Analisis Penggunaan E Commerce Dalam Meningkatkan Usaha Mikro Kecil Menengah Di Kota Makassar Studi Kasus Omorfoo Shop Nurjannah Nurjannah; Ratnah S
JURNAL RUMPUN MANAJEMEN DAN EKONOMI Vol. 1 No. 4 (2024): September
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jrme.v1i4.2893

Abstract

This research aims to analyze the influence of e-commerce in improving Micro, Small and Medium Enterprises (MSMEs) in Makassar City. E-commerce has become an important tool in this digital era, providing wider market access and higher operational efficiency for MSMEs. The research method used is a quantitative approach by collecting data through questionnaires distributed to MSMEs in Makassar who have adopted e-commerce. The research results show that e-commerce significantly increases income, expands market reach, and reduces MSME operational costs. Apart from that, the use of e-commerce also contributes to increasing the competitiveness and sustainability of MSME businesses. These findings indicate that the adoption of e-commerce is an effective strategy to overcome market challenges and maximize the growth potential of MSMEs in Makassar City.
The Impact of Student Development and Its Implications for Education Andi Tenri Ampa; Nurjannah, Nurjannah; Ratnah S; Andi Tonra Lipu
International Journal of Education, Vocational and Social Science Vol. 3 No. 02 (2024): May, International Journal of Education, Vocational and Social Science( IJVESS
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijevss.v3i02.918

Abstract

Development is a process of change in growth over time as a function of maturity and interaction with the environment. In other words , development is a functional change that is influenced by the achievement of a level of physical maturity. This development process can be understood by the existence of several principles/laws, in which the principles/laws regulate the entire development process and are certain about something that is in the development process. Thus, these principles must be understood by all education stakeholders, especially for school principals and teachers, because the principles are very urgent in increasing the effectiveness and efficiency of achieving educational goals, including by developing a curriculum or creating learning programs that are appropriate to the developmental stages of student participants
PKM Kewirausahaan Lumpia Aplous Ratnah S; Nahriana Nahriana; Nur Arisah; Nurjannah Nurjannah; Mustari Mustari
Panggung Kebaikan : Jurnal Pengabdian Sosial Vol. 1 No. 4 (2024): November : Panggung Kebaikan : Jurnal Pengabdian Sosial
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/panggungkebaikan.v1i4.798

Abstract

Lumpia is a type of food that is very popular in Asia, especially in Indonesia and the Philippines. This food consists of a thin skin filled with various ingredients, such as vegetables, meat, or sweet ingredients. The history of spring rolls can be traced back to Chinese cultural influence in Southeast Asia, where spring rolls were known as "spring rolls". Thin and crispy spring roll skin is made from flour mixture mixed with water and a little oil, then fried until crispy. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are that Lumpia with Chocolatos filling offers several advantages compared to conventional spring rolls. Apart from the pleasant sweet taste, these spring rolls are also easy to make and are liked by all ages. Its popularity is increasing thanks to the ease of obtaining the ingredients and its ability to be made into an attractive snack or dessert. This innovation shows how traditional culinary delights can develop and adapt to modern tastes, creating new opportunities in the snacks and snacks industry.
PKM Kewirausahaan “KEBAB PICUUY” Bagi Ibu Rumah Tangga di Kecamatan Manggala Mustari Mustari; Nur Arisah; Nurjannah Nurjannah; Ratnah S; Sitti Hajerah Hasyim
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 3 No. 3 (2025): MEI
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v3i3.4518

Abstract

One of the activities that can increase the entrepreneurial spirit for the community is through a home industry business or commonly called a home business in making "KEBAB PICUUY" with the main filling of banana and chocolate wrapped in kebab skin. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are (1) The training on making "KEBAB PICUUY" was responded well by the participants; (2) The high interest and motivation of the training participants greatly supports the transfer of knowledge and skills from the servants to the training participants, so that the training materials provided can be absorbed by all; and (3) The training products for making "KEBAB PICUUY" can be consumed daily and can be used as entrepreneurial products.
PKM Pembuatan “CAPCIN WARTH” Bagi Masyarakat di Kecamatan Rappocini Ratnah S; Nurjannah Nurjannah; Mustari Mustari; Nur Arisah; Sitti Hajerah Hasyim
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 3 No. 2 (2025): Maret
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v3i2.4521

Abstract

The Capocino Cincau product is one of the innovations in the beverage industry that combines the deliciousness of cappuccino with the pleasure and benefits of cincau. This community service aims to increase the income value of the community by innovating one of the drinks, namely Capocino Cincau, into an attractive drink with an affordable price, namely "CAPCIN WARTH". The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are (1) Training and mentoring in making "CAPCIN WARTH" were responded well by the participants; (2) The high interest and motivation of the training participants greatly support the transfer of knowledge and skills from the community service to the training participants, so that the training materials provided can be absorbed by all; and (3) The training product for making "CAPCIN WARTH" can be consumed daily and can be used as an entrepreneurial product.
Co-Authors Andi Tenri Ampa Andi Tonra Lipu MUSTARI Mustari Mustari Nahriana Nahriana Nahriana Nur Arisah Nurjannah Nurjannah Nurjannah Nurjannah Nurjannah Sitti Hajerah Hasyim