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All Journal Jurnal Studi Komunikasi Edumaspul: Jurnal Pendidikan Journal of Humanities and Social Studies Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi) PLAKAT : Jurnal Pelayanan Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences KAGANGA KOMUNIKA: Journal of Communication Science Journal of Comprehensive Science Jurnal Sosial-Politika Jurnal Indonesia : Manajemen Informatika dan Komunikasi Jurnal Ilmu Komunikasi Pattimura Jurnal Komunikasi Indonesia Inovasi Teknologi Masyarakat
Purwanti, Silviana
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Religion Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Consumer awareness and green cosmetics among Samarinda’s Gen Z Sary, Kezia Arum; Purwanti, Silviana; Zulfiani, Dini; Ferdianto Putra, R. Yuda; Khotimah, Husnul
Jurnal Studi Komunikasi Vol. 9 No. 2 (2025)
Publisher : Faculty of Communications Science, Dr. Soetomo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/jsk.v9i2.9675

Abstract

This study aims to analyse the influence of Green Consumer Knowledge (GCK), Consumer Social Responsibility (CnSR), and Green Advertising (GA) on green purchasing behaviour (Green Purchase Behaviour) among Generation Z in Samarinda, Kalimantan. A quantitative approach was used with a survey method through an online questionnaire distributed to 189 respondents aged 18-25 years in Samarinda City. Data were analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM). The results showed that GCK significantly influenced Green Purchase Behaviour, both directly and through the partial mediation role of CnSR. This suggests that consumer knowledge of green products increases social awareness and encourages more environmentally responsible purchasing decisions. In addition, GA was shown to positively moderate the relationship between CnSR and Green Purchase Behaviour, indicating that sustainability-focused advertising strengthens the influence of social responsibility on consumer purchasing decisions. This study concludes that the combination of GCK, CnSR, and GA is a key driver in promoting sustainable consumption among Generation Z. Practical implications of this study include the importance of consumer education, corporate collaboration with NGOs to improve CnSR, and transparent and credible advertising strategies to avoid scepticism related to greenwashing. This study is limited to the cosmetics sector and the student population in Samarinda, so generalisation to other sectors or regions may be limited. Further research is recommended to involve non-student Generation Z and more diverse product categories.
Implementation of E-ULT Application Innovation Diffusion as a Public Service Facility in the Integrated Service Unit of Universitas Mulawarman Partini, Anjar; Purwanti, Silviana; Dwivayani, Kadek Dristiana; Sary, Kezia Arum
Edumaspul: Jurnal Pendidikan Vol 9 No 2 (2025): Edumaspul: Jurnal Pendidikan (In Press)
Publisher : Universitas Muhammadiyah Enrekang

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Abstract

This study examines the influence of exposure to the TikTok culinary account @solofoodie on followers' interest in culinary tourism. The research employed a quantitative approach with a causal inferential design. The sample consisted of 100 active followers of the @solofoodie TikTok account, selected using the Taro Yamane formula. Data were collected through an online Likert scale questionnaire and analyzed using simple linear regression. The results indicated a positive and statistically significant effect of TikTok exposure on culinary tourism interest, with an R² value of 0.746 and a significance level of < 0.001. The regression model obtained was Y = 0.592 + 1.131X, indicating that each additional point in TikTok exposure increases culinary interest by 1.131 points. These findings confirm that culinary content on TikTok can shape audience preferences and behavioral intentions, strengthening the relevance of the Stimulus-Organism-Response (S-O-R) theory in social media.
Co-Authors Abiyyu, Khansa Yumna Aditama, Bagus Aditya Agustian, Jaka Farih Alfando WS, Johantan Althalets, Fareis Amelia, Dara Anugrah, Agung Asshari, Ahmad Daniel Happy Putra Dini Zulfiani Diningrum, Maynella Dwi Dristiana Dwivayani, Kadek Dwivayani, Kadek Dristiana Dyan Prastika, Netty Fawwaz, Farhan Ferdianto Putra, R. Yuda Firnanda, Febri Gultom, Josua Sonniwinter Gunawan, Muhammad Riswandi Hadiwijaya, Noor Alam Hairunnisa Hamdani Hamdani Hanyfah, Insyirah Haqiqi, Aprilika Herliani, Ade Herry Ramadhani Heru Ismanto Hidayat, Paramitha Putri Jamil, Muh. Juliyanti Kamilah, Nazrah Kheyene Molekandella Boer Lolita, Carolina Meisye Magafira, Nurul Istian Manullang, Rossye Bethanita Maulidya, Sarah Nurliah Partini, Anjar Pratiwi, Putri Rinda Rahayu, Diah Ramadhan, Fakhri Ramadhan, Muhammad Ady Setiyawan Rasidia, Fikri Rina Juwita Rohma, Ainun Ni’ Matu Rohmah, Ainun Ni'Matu Rohmah, Ainun Nimatu Sary, Kezia Arum Senina, Alya Aulya Nurullita Sucipta, Johantan Alfando Wikandana Syachrany, Muhammad Dzidan Syafrianto, Syafrianto Tendy, Tendy Tuffahati, Thifal Prameswari