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All Journal Oikos - Nomos : Jurnal Kajian Ekonomi dan Bisnis JURNAL PENGABDIAN MASYARAKAT AKADEMISI
Abdul Rajab
Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Environmental Science 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.
Co-Authors Andi Tenri Ampa Diah Retno Dwi Hastuti Hikmayani Subur Irwandi Rahim, Abd Ratnah S. Satmawati Satmawati Sitti Hajerah Hasyim