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All Journal Ekonomi-Qu (Jurnal Penelitian Ilmu Ekonomi) Oikos - Nomos : Jurnal Kajian Ekonomi dan Bisnis JURNAL PENGABDIAN MASYARAKAT AKADEMISI Jurnal Akademik Pengabdian Masyarakat
Abdul Rajab
Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences

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ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI ALOKASI BELANJA MODAL PADA KABUPATEN/KOTA DI SULAWESI SELATAN Satmawati Satmawati; Abd Rahim; Irwandi Irwandi; Abdul Rajab; Diah Retno Dwi Hastuti
Oikos Nomos: Jurnal Kajian Ekonomi dan Bisnis Vol 18, No 1 (2025): Juni 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37479/jkeb.v18i1.35437

Abstract

Penelitian ini bertujuan menganalisis determinan utama Alokasi Belanja Modal (BM) pemerintah daerah di Provinsi Sulawesi Selatan, dengan fokus pada Pendapatan Asli Daerah (PAD), Dana Alokasi Umum (DAU), dan Pertumbuhan Ekonomi (PE). Urgensi studi ini didasari oleh pentingnya pengelolaan BM untuk peningkatan layanan publik dan pertumbuhan ekonomi yang berkelanjutan, di tengah tantangan fluktuasi realisasi BM daerah. Menggunakan pendekatan kuantitatif dengan data panel dari seluruh Kabupaten/Kota di Sulawesi Selatan dan model Fixed Effect (FEM) yang memiliki daya prediksi sangat kuat (Ajusted R² = 0,9567), penelitian ini menguji hubungan kausal antarvariabel. Hasilnya, disimpulkan bahwa PAD dan DAU memiliki pengaruh positif dan signifikan terhadap Belanja Modal. PAD memfasilitasi investasi jangka panjang (sesuai Teori Kapasitas Fiskal), sedangkan DAU bertindak sebagai stimulan pemerataan fiskal, membantu pembiayaan infrastruktur esensial. Kontrasnya, Pertumbuhan Ekonomi tidak memiliki pengaruh signifikan. Temuan ini mengidentifikasi adanya diskoneksi antara kinerja ekonomi makro daerah dan kebijakan investasi mereka, menunjukkan bahwa keputusan alokasi Belanja Modal lebih didorong oleh ketersediaan likuiditas kas aktual (PAD dan DAU) daripada respons strategis terhadap laju pertumbuhan ekonomi.
PKM KEWIRAUSAHAAN PEMBUATAN DESSERT CUP (PUDING COKLAT) Hikmayani Subur; Sitti Hajerah Hasyim; Ratnah S.; Abdul Rajab; Andi Tenri Ampa
JURNAL PENGABDIAN MASYARAKAT AKADEMISI Vol. 2 No. 2 (2024): April : JURNAL PENGABDIAN MASYARAKAT AKADEMISI
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jpma.v2i2.816

Abstract

Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not only a sweet food but also a source of nutritional content that can build energy in the body. When eating dessert makes your mood happy and your mind calm, of course the energy in your body also improves. Apart from that, this dessert made from chocolate contains antioxidants and is rich in fiber, which can fulfill the nutrients needed by the body. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making chocolate pudding dessert cups; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making chocolate pudding dessert cups can be consumed daily and can be used as an entrepreneurial product.
PKM Inovasi Pengolahan Tahu Hikmayani Subur; Septiannisa Paramita; Abdul Rajab; Irwandi Irwandi; Wahyu Muh. Syata
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 4 No. 2 (2026): Maret
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v4i2.10404

Abstract

This community service activity aims to introduce food product innovation through the processing of tofu into Mozzarella Tofu as an effort to increase the economic value of local food ingredients and encourage community entrepreneurial skills. This activity was carried out through mentoring and guidance to participants in Bungoro District, Pangkajene and Kepulauan Regency for two weeks. The activity stages included an introduction to tools and materials, an explanation of the manufacturing process, hands-on practice of making Mozzarella Tofu, and an evaluation of the product results. The results of the activity showed that tofu can be developed into a more attractive, practical, and marketable food product by combining it with mozzarella cheese. This product has a savory taste, soft texture, and a melted cheese sensation that can attract the interest of consumers from various groups. In addition, the marketing strategy was designed using the 4P concept, namely product, price, place, and promotion, with direct sales and promotions through social media such as WhatsApp, Facebook, and Instagram. This activity implies that simple food innovations based on local food ingredients can increase creativity, entrepreneurial skills, and opportunities for developing culinary businesses in the community.
Faktor-Faktor Yang Mempengaruhi Tingkat Kemiskinan di Kabupaten Polewali Mandar Ulva Ulva; Abd Rahim; Sri Astuty; Diah Retno Dwi Hastuti; Abdul Rajab
Jurnal Ekonomi-Qu Vol 15, No 2 (2025): Jurnal Ekonomi-Qu
Publisher : FEB Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35448/jequ.v15i2.35350

Abstract

This study aims to examine the influence of Economic Growth, Population, Human Development Index (HDI), and Income Inequality on Poverty Levels in Polewali Mandar Regency during the period 2014–2023. The results of the study indicate that Economic Growth has a statistically significant negative effect on poverty, indicating that improving economic performance can significantly reduce poverty levels. The Population variable shows a positive but not statistically significant relationship, meaning that demographic growth does not have a direct impact on poverty. The HDI shows a significant positive association, reflecting the complex relationship between human development and poverty incidence. In contrast, Income Inequality shows a negative correlation with poverty, a result that contradicts conventional economic theory. These findings emphasize the need for a more integrated and comprehensive strategy in poverty alleviation efforts. Therefore, it is recommended that the Polewali Mandar Regency Government formulate a development strategy that focuses on improving the quality of human resources, promoting equitable income distribution, and developing inclusive and sustainable economic growth, to address poverty more effectively.
Co-Authors Andi Tenri Ampa Diah Retno Dwi Hastuti Hikmayani Subur Irwandi Rahim, Abd Ratnah S. Satmawati Satmawati Septiannisa Paramita Sitti Hajerah Hasyim Sri Astuty Ulva Ulva Wahyu Muh Syata