Article Per Year (5 Year)
p-Index From 2021 - 2026
0.947
P-Index
This Author published in this journals
All Journal Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Jurnal Pengabdian Masyarakat Jurnal Sipakatau Fundamental and Applied Management Journal
Agus Syam
Universitas Negeri Makassar, Indonesia
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Physics Social Sciences Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Analysis of The Role of E-Commerce in Improving Students' Entrepreneurial Interest and Activities Sumiati Tahir; Agus Syam; Nurhayani; Hasisa Haruna; Pahrul
Fundamental and Applied Management Journal Vol. 3 No. 2 (2025): December
Publisher : Global Research Collaboration

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66314/famj.v3i2.543

Abstract

Advances in digital technology have brought significant changes to the business world, particularly through the use of e-commerce. Ease of internet access and various digital platforms provide opportunities for young people, including students, to participate in entrepreneurial activities. This study aims to analyze the role of e-commerce on the entrepreneurial interests and activities of students in the Entrepreneurship Study Program, Faculty of Economics and Business, Makassar State University. The research method used is a literature study with a descriptive approach, namely by reviewing various scientific sources such as research journals, academic books, and scientific publications relevant to the research topic. The information obtained is then analyzed descriptively to understand the relationship between e-commerce developments and students' entrepreneurial interests and activities. The results of the study show that e-commerce developments make it easier for students to start and develop businesses because marketing, promotion, and transactions can be carried out digitally at a relatively lower cost. In addition, various previous studies have also shown that the use of digital platforms can increase entrepreneurial interest and encourage students to be directly involved in entrepreneurial activities. Therefore, e-commerce can be an effective means of supporting the development of entrepreneurship among students.
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 Vol. 2 No. 4 (2025): june
Publisher : PT. Global Research Collaboration

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.
Utilizing Candlenut Fruit as an Eyebrow Thicken Solution Agus Syam; Mohamad Ikbal Riski A. Danial; Muhammad Jufri; Fitrah Widyawati; Rahmi Rahmi
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Vol. 2 No. 4 (2025): june
Publisher : PT. Global Research Collaboration

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v2i4.2519

Abstract

Candlenut fruit (Aleurites molucana) has long been known as a natural ingredient that is full of benefits, both in beauty care. In today's modern era, when people are increasingly aware of the importance of natural and environmentally friendly ingredients, candlenut fruit is again in the spotlight as a traditional solution that is proven to be effective and has high economic value. One of the most popular benefits of candlenut fruit is its ability to thicken and nourish eyebrows naturally. The oil produced from candlenut fruit contains essential fatty acids and vitamin E, which are very good for stimulating hair growth, strengthening roots, and nourishing hair follicles. Regular use of candlenut oil on eyebrows has been shown to accelerate new hair growth, making eyebrows look thicker, blacker, and healthier, without the need for using harmful chemicals. With product innovation and the right marketing strategy, candlenut fruit products are not only able to meet the needs of the domestic market, but also have the opportunity to penetrate the export market. Therefore, optimal utilization of candlenut fruit provides dual benefits as a natural solution in beauty care, as well as a means of economic empowerment through creative and sustainable efforts. Candlenut fruit is known to have interesting benefits for beauty, especially in thickening eyebrows naturally. The oil produced from candlenut contains nutrients that can stimulate hair growth in the eyebrow area, making it look thicker and healthier. The use of candlenut oil is quite simple, usually by applying it regularly to the eyebrows before going to bed. These natural properties make candlenut a choice ingredient in various traditional care products, especially for eyebrow care. Its abundant availability in Indonesia also makes candlenut an easily available and economical beauty solution.
Pemanfaatan Bambu Silinder Lokal Untuk Pembuatan Kursi di Pulau Lakkang, Kota Makassar Ayuddin Ayuddin; Agus Syam; Munawwarah Munawwarah; Baso Riadi Husda; Sudarmanto Jayanegara
Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2026): Jurnal Pengabdian Masyarakat (Abdimas)
Publisher : Jurusan Pendidikan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/abdimas.v4i1.13013

Abstract

Tujuan PKM ini adalah sebagai berikut: (1) meningkatkan pemanfaatan bambu lokal di Pulau Lakkang, Kota Makassar sebagai bahan baku furnitur ramah lingkungan melalui pembuatan kursi berbahan bambu silinder tanpa dibelah, (2) meningkatkan nilai tambah ekonomi bambu lokal melalui pengembangan produk kursi yang memiliki nilai fungsional dan estetika, dan (3) meningkatkan pengetahuan dan keterampilan mitra dalam memilih, mengolah, dan merakit bambu silinder menjadi produk kursi yang layak digunakan. Metode yang digunakan adalah: (1) melakukan perizinan, persiapan lokasi, dan sosialisasi. Strategi yang digunakan adalah diskusi dan tanya jawab, (2) melakukan penyuluhan. Strategi yang digunakan adalah ceramah, diskusi, dan tanya jawab, serta (3) melakukan pelatihan dan pendampingan. Strategi yang digunakan adalah demonstrasi, diskusi, dan tanya jawab. Hasil yang dicapai adalah: (1) mitra memiliki pengetahuan tentang pemanfaatan bambu silinder lokal sebagai bahan baku furnitur, khususnya kursi berbahan bambu yang mempertahankan bentuk alami bambu, (2) mitra memiliki keterampilan dalam memilih bahan, menggunakan alat, serta merakit kursi berbahan bambu silinder, dan (3) terwujud beberapa unit kursi berbahan bambu silinder yang berfungsi dengan baik, memiliki nilai estetika, dan dapat digunakan sebagai salah satu alternatif produk furnitur berbasis sumber daya lokal untuk meningkatkan nilai ekonomi masyarakat Pulau Lakkang, Kota Makassar.
PRODUCT DESIGN DEVELOPMENT TO INCREASE CUSTOMER ATTRACTION: (Study on Terrace Kitchens in Makassar City) Agus Syam; Syafira Ayu Amalia; Muhammad Rakib; Sudarmi Sudarmi; Nurhidayanti S.
JOURNAL OF MANAGEMENT, ACCOUNTING, GENERAL FINANCE AND INTERNATIONAL ECONOMIC ISSUES Vol. 3 No. 3 (2024): JUNE
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/marginal.v3i3.1160

Abstract

Product development is a continuous endeavor for owners to enhance the level of consumer acceptance of their products. The introduction of new or updated products is a strategy employed by owners to thrive in a competitive market, where meeting consumer needs and increasing product value are crucial for business success. This study focuses on developing business products by identifying consumer expectations for Dapur Teras products, which are then refined using the Research and Development concept. The research methodology follows the ADDIE development model, encompassing Analysis, Design, Development, Implementation, and Evaluation stages. Data was gathered through a survey involving 30 customers who had purchased Dapur Teras products, and the findings were presented using graphs and tables. The results indicate that Product Quality, Product Taste, and Product Packaging significantly influence the success of Makassar City Terrace Kitchen products. The unique taste of terrace kitchen products provides a competitive edge, influencing consumer preferences and satisfaction levels.
Co-Authors Ayuddin Ayuddin Baso Riadi Husda Fitrah Widyawati Hasisa Haruna Herawan Hisanan Mohamad Ikbal Riski A. Danial Muhammad Jufri Muhammad Rakib Munawwarah Munawwarah Nur Halim Nurhayani Nurhidayanti S. Pahrul Rahmi Rahmi Sudarmanto Jayanegara Sudarmi Sudarmi Sumiati Tahir Syafira Ayu Amalia