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All Journal International Journal of Health, Economics, and Social Sciences (IJHESS) Jurnal Ilmu Sosial dan Humaniora Jurnal Ekonomi dan Bisnis INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE Ad-Dhuha: Jurnal Pendidikan Bahasa Arab dan Budaya Islam Jurnal Akademik Pengabdian Masyarakat NETIZEN: JOURNAL OF SOCIETY AND BUSSINESS Jurnal Sipakatau: Inovasi Pengabdian Masyarakat
Nur Halim
Unknown Affiliation
Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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The Influence of Entrepreneurship Education and Technopreneurship Literacy on Entrepreneurial Intention with Self-Efficacy as an Intervening Variable in Generation Z Isma, Andika; Nur Halim; Andi Anggi Kemalasari; Muhammad Rakib; Hajar Dewantara
International Journal of Health, Economics, and Social Sciences (IJHESS) Vol. 6 No. 3: July 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/ijhess.v6i3.5820

Abstract

This research aims to identify whether entrepreneurship education and technopreneurship literacy among students contribute to interest in entrepreneurship through self-efficacy among Generation Z in Makassar City. This research is included in the quantitative research category with a population of 500 Generation Z from Vocational High Schools in Makassar City and a sample of 100 people. Data was collected using questionnaire and documentation techniques. The analysis technique used is path analysis using SPSS software. The research results show that entrepreneurship education and technopreneurship literacy, both directly and indirectly, contribute positively and significantly to interest in entrepreneurship through self-efficacy among Generation Z in Makassar City. Based on the results of this research, entrepreneurship education and technopreneurship literacy are very important to be taught and given to Generation Z, especially in the school environment. This education should not only be taught in one particular department but should be taught in all departments. This is because entrepreneurship education and technopreneurship literacy can increase students' self-efficacy, which in turn can contribute to increasing interest in entrepreneurship among students.
MINING STRATEGY IN INCREASING CHOCOLATE MUSHROOM CULTURE PRODUCTION ON (USAHA MATAHARI JAMUR DI DESA PAROMBEAN KABUPATEN ENREKANG) Arnelin Anggraini; Agus Syam; Asmayanti; Nur Halim; Andika Isma
NETIZEN: JOURNAL OF SOCIETY AND BUSSINESS Vol. 1 No. 10 (2024): September
Publisher : Pondok Pesantren Baitul Qur`an Sambas

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Abstract

This research aims to find out the development strategy in increasing the production of cultivation of chocolate squid mushrooms (pada usaha matahari jamur di Desa Parombean Kabupaten Enrekang). The research method used through qualitative descriptive research using methods of data collection through observations, interviews and documentation of an object of research which will then be analyzed using SWOT analysis. Through interviews with stakeholders in the Sun Fungi enterprise in Parombean Village Enrekang district, the conclusion drawn based on the current conditions, the sun fungi business in Parobean village Enrekange district is in the first quarter, showing that the company is experiencing a very favourable situation. The strategy that can be applied to the Sun mushroom enterprise in Parombean Village Enrekang district in terms of Quadrant I is aggressive strategy.
THE INFLUENCE OF SOCIAL MEDIA PROMOTION AND WORD OF MOUTH ON PURCHASING DECISIONS IN THE NOEMIE SNACK BUSINESS IN MAMUJU DISTRICT Nurmila Khairunnisa; Agus Syam; Asmayanti; Nur Halim; Muhammad Jufri
Jurnal Ekonomi dan Bisnis Vol. 2 No. 8 (2024): Agustus
Publisher : ADISAM PUBLISHER

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Abstract

This research aims to find out the impact of social media promotion and word of mouth on consumer purchasing decisions in the Noemie district of Mamuju business. The study adopted a quantitative method with a population consisting of customers of Noemie's grocery store, and samples of 60 customers were selected using non probability sampling. Data collection and analysis is done using IBM SPSS 24 with double linear analysis techniques. The results of this study show that: R2 determination test results showed 85.3% of independent variables have a significant impact on income. The results of the research on the T test showed that social media promotion and word of mouth had a positive influence on purchasing decisions.
THE UTILIZATION OF BRAND AWARENESS IN SOVIA KITCHEN'S BUSINESS TO INCREASE SALES Muh. Alfikri; Syamsu Alam; Nur Halim
INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE Vol. 3 No. 2 (2025): February
Publisher : Adisam Publisher

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Abstract

This research aims to understand the utilization of brand awareness in the Sovia Kitchen business to increase sales. The research method used is qualitative descriptive research with data collection methods through observation, interviews, and documentation of a research object, which will then be analyzed using data analysis techniques, namely data reduction, data presentation, and conclusion drawing. Research results show that the utilization of brand awareness can be an important strategy for Sovia Kitchen in increasing sales. High brand awareness will make more consumers recognize and remember Sovia Kitchen, which in turn can influence their purchasing decisions. By building a strong brand image and increasing consumer awareness of the products and services offered, Sovia Kitchen can attract more new customers and retain existing ones, thereby directly contributing to increased sales. The strategies that may be implemented include the use of social media, consistent promotions, collaboration with influencers, and the improvement of product and service quality. All of this aims to enhance brand recognition and customer loyalty towards the Sovia Kitchen brand.
THE INFLUENCE OF YELLOW RICE PRODUCT QUALITY ON CUSTOMER PURCHASE DECISIONS AT WAROENG KEMBAR BUSINESS IN BARRU REGENCY Jumriani, Jumriani; Agus Syam; Asmayanti, Asmayanti; Nur Halim; Marhawati, Marhawati
Jurnal Ekonomi dan Bisnis Vol. 3 No. 5 (2025): MEI
Publisher : ADISAM PUBLISHER

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Abstract

The research aims to determine the effect of product quality on purchasing decisions at the Waroeng Kembar business in Barru Regency.The independent variable in this study is the purchasing decision, and the dependent variable is product quality.The population in this study is all customers of Waroeng Kembar, with a sample size of 90 respondents.Data collection was carried out by distributing questionnaires to the respondents.The analysis method used is simple linear regression analysis using SPSS software.Based on the results of the regression analysis, a significance value of 0.000 was obtained, which is less than 0.05, and the coefficient is positive, thus it can be concluded that product quality positively and significantly affects customer purchasing decisions at Waroeng Kembar.
Metode Pembelajaran Muthala’ah Dalam Meningkatkan Kemampuan Maharah Qiraah Santri Pondok Pesantren Modern Al-Kinanah Jambi Rizkia, Nadila; Igo Ilham Hilabi; Nur Halim; M. Zam Kurniawan
Jurnal Pendidikan Bahasa Arab dan Budaya Islam Vol 2 No 1 (2021): Ad-Dhuha: Jurnal Pendidikan Bahasa Arab dan Budaya Islam
Publisher : Fakultas Keguruan dan Ilmu Pendidikan,Universitas Jambi

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Abstract

Penelitian ini bertujuan untuk untuk mengetahui metode pembelajaran apa yang diterapkan oleh guru muthala’ah dalam meningkatkan kemampuan maharah qiraah santri di pondok pesantren modern Al-Kinanah Jambi. Hasil penelitian menunjukkan bahwa 1). Metode pembelajaran yang digunakan oleh guru muthala’ah dibagi menjadi tiga metode. Metode pertama yaitu metode hikayatul qhosiroh guru menjelaskan materi dengan bercerita, Metode kedua yaitu metode tajmi guru meminta siswa untuk menyusun kata acak menjadi sebuah kalimat sempurna. Metode ketiga yaitu metode muwa’imah/muwafiqah adalah melatih penglihatan dan melakukan latihan membaca cepat. Hasil dari penggunaan metode ini, para siswa sedikit banyak dapat memahami materi bahasa Arab. 2). Kendala guru dalam penggunaan metode ini yaitu: (a) latar belakang siswa yang berbeda-beda, (b) siswa kesulitan memaknai kosa kata baru, (c) siswa mengantuk dan tertidur, (d) kurangnya minat belajar siswa (e) siswa yang masih terbata-bata dalam membaca kalimat bahasa Arab, (f) guru sulit mendapatkan perhatian siswa,(g) guru sulit menyatukan pemahaman siswa, (h) metode guru yang kurang efektif dan (i) keaktifan guru dalam mengajar juga kurang. 3). Upaya guru dalam mengatasi kendala penggunaan metode ini adalah sebagai berikut: (a) menghidupkan suasana belajar yang asik dan kondusif, (b) memberikan inovasi pada metode pembelajaran, (c) melakukan latihan membaca kalimat bahasa Arab,(d) mencari persamaan kosa kata yang lebih mudah dipahami siswa (e) memberikan sanksi kepada siswa yang mengantuk dan tertidur (f) memberikan pelajaran tambahan diluar pembelajaran kelas dan (g) komunikasi yang baik.
Strategi Marketing Public Relation PT. JNE Express Pekanbaru dalam Meningkatkan Kualitas Terhadap Kepuasan Pelanggan Nur Halim; Maal Abrar; Hanifahturahmi
Jurnal Ilmu Sosial dan Humaniora Vol. 1 No. 2 (2022): Desember (Jurnal Ilmu Sosial dan Humaniora)
Publisher : CV Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (836.983 KB) | DOI: 10.57248/jishum.v1i2.63

Abstract

The study, entitled strategy Marketing Public Relations in creating quality for JNE expedition customer satisfaction, the activities carried out by marketing public relations in order to create customer satisfaction In jne Pekanbaru.The aim of this study is to learn more about public relations and marketing strategies to find out what products and programs from JNE that customers remain loyal to the JNE expedition, and in order to create customer satisfaction using certain strategies. This study uses descriptive analysis to describe the problem of the creation of Marketing and Public relations strategy in creating customer satisfaction Online shop. This study uses data collection techniques, literature study, observation, interviews and documentation. The results of this study prove that the strategy of marketing public relations, with the Theory of Marketing Public Relations that strategy in JNE canbe well received by customers and can increase customer satisfaction.
Kelori: Development of Moringa Leaves Based on Nori Products as a Solution to Increase Immune System Wisudawaty, Ika; Hasbi; Wulan Purnamasari; Nur Halim; Uqbah Al Ansyari
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Volume 2 Issue 3 April 2025: Jurnal Sipakatau
Publisher : PT. Lontara Digitech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v2i3.2516

Abstract

Indonesia is one of the largest seaweed-producing countries in the world; however, the limited availability of Porphyra species hinders local nori production. The innovation of developing nori based on moringa leaves (Moringa oleifera) presents a promising alternative, considering moringa's high nutritional content, including protein, fiber, vitamins, minerals, and antioxidants that contribute to immune system enhancement. This activity represents a novel innovation in the development of functional food products by utilizing fresh moringa leaves as the main ingredient. The process begins with drying the moringa leaves using a low-temperature dehydrator to preserve their nutritional value. Next, the dried leaves are ground into a fine powder using a high-speed blender. This powder is then mixed with tapioca flour, egg white, and a pinch of salt using a horizontal dough mixer until a homogeneous mixture is formed. The mixture is flattened using a manual stainless steel nori sheet press and then dried again in a low-temperature air-circulating oven to produce thin, dry moringa nori sheets. Through this process, a product that has never been developed before—moringa-based nori—is created, characterized by a crispy texture, natural savory taste, and high nutritional value. This activity not only introduces a new method of moringa leaf processing but also opens opportunities for innovation using simple tools that can be replicated by local communities.
Innovation of Moringa Leaves into Pudding as Healthy and Nutritious Dessert Nur Halim; Mohamad Ikbal Riski A. Danial; Herawan Hisanan; Agus Syam; Muhammad Jufri
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Volume 2 Issue 4 June 2025: Jurnal Sipakatau
Publisher : PT. Lontara Digitech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v2i4.2518

Abstract

Local food innovation based on natural ingredients is increasingly needed to support people's healthy lifestyles. One of the great potentials that has not been exploited optimally is Moringa oleifera leaves, which are known to have high nutritional content such as protein, calcium, vitamin A and antioxidants. This research aims to develop an innovative product in the form of Moripudding, namely a healthy and nutritious pudding made from Moringa leaves, as an alternative dessert that is not only delicious, but also healthy. The method used in this research was to carry out trials through several friends with the optimal composition of Moringa leaves, low-fat milk, gelatin, and natural sweeteners such as honey, as well as organoleptic tests on taste, texture, aroma and color. Initial results show that Moripudding was well received by the panelists, with an average score above 80% for all aspects of the sensory assessment. Apart from that, nutritional content tests show that Moripudding has superior nutritional value compared to conventional pudding, especially in protein and vitamin A levels. This product also has the potential to be developed commercially because the raw material for Moringa leaves is easy to obtain and cheap. With the presence of Moripudding, it is hoped that people will be more open to consuming healthy food based on local plants. This innovation not only supports a healthy lifestyle, but also encourages the use of local biological riches to create food products with high selling value.
Npure Hair Oil :"Pemanfaatan Virgin Coconut Oil (Vco) Menjadi Minyak Rambut Untuk Meningkatkan Pendapatan” Ika Wisudawaty; Pahrul Pahrul; Sumiati Tahir; Nur halim; Mahmuddin Mahmuddin
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.v3i3.4559

Abstract

The creative industry in Indonesia has experienced rapid growth in recent years, leading to increased business competition and encouraging innovation in product marketing. This trend has driven many entrepreneurs to develop products that are not only appealing but also offer added value. One such innovation in the beauty sector is the development of hair oil made from Virgin Coconut Oil (VCO). This product utilizes VCO, which is rich in vitamin E, lauric acid, and antioxidants, all known for their benefits in nourishing hair and maintaining scalp health. The natural composition of VCO makes it a safe choice for individuals who wish to avoid harmful chemicals commonly found in hair care products. What makes this business unique is its formulation that combines VCO with almond oil. Although VCO is widely used in various beauty products, hair oil that blends it with almond oil remains rare in the market. Almond oil, which is also rich in vitamin E and essential fatty acids, helps moisturize the hair, reduce hair loss, and strengthen the hair roots. This combination is expected to provide maximum benefits for hair care. The method used in this study involved a product trial with several participants in the city of Makassar. The trial lasted for one week, aiming to evaluate the product’s effectiveness in delivering the intended benefits. The results of the study indicate that an optimal formulation was successfully developed, resulting in a high-quality hair oil with maximum benefits. Additionally, this product holds potential to increase community income by utilizing the abundant coconut resources, thereby adding value to the local economy
Co-Authors Agus Syam Andi Anggi Kemalasari Andika Isma Arnelin Anggraini Asmayanti ASMAYANTI, ASMAYANTI Ayu Hasra Nurfaiza Hajar Dewantara Hanifahturahmi Hasbi Herawan Hisanan Igo Ilham Hilabi Ika Wisudawaty Jumriani, Jumriani M. Zam Kurniawan Maal Abrar Mahmuddin Mahmuddin Marhawati, Marhawati Mohamad Ikbal Riski A. Danial Muh. Alfikri Muhammad Jufri Muhammad Rakib Nurmila Khairunnisa Pahrul, Pahrul Rahmat Dinul Paqi Rizkia, Nadila Sumiati Tahir Syamsu Alam Uqbah Al Ansyari Wisudawaty, Ika Wulan Purnamasari