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All Journal SCRIPTA SCORE Scientific Medical Journal INTERNATIONAL JOURNAL OF CULTURAL AND SOCIAL SCIENCE
Siregar, Zahra Arridhani
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Humanities Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Social Sciences

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Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi Firjatu, Putri Chalya; Sitompul, Dea Syafira Alamsyah; Siregar, Zahra Arridhani; Azzahra, Shafa Rizki
SCRIPTA SCORE Scientific Medical Journal Vol. 4 No. 1 (2022): SCRIPTA SCORE Scientific Medical Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/scripta.v4i1.9563

Abstract

Background: Bagasse is a by-product of the sugarcane process. In Indonesia, bagasse is rarely used as a raw material for making food. Sugarcane bagasse is high in fiber. On the other hand, high rate of constipation in Indonesia requires a high-fiber food product solution. Objectives: This study aims to determine whether bagasse flour can be used as an ingredient for Bagasse Biscuits, to find out the level of people's preferences, the nutritional content of Bagasse Biscuits, and its correlation to constipation. Methods: This study consisted of three treatments, P1, P2, and P3 respectively at 100%, 50%, and 20% of bagasse flour. The research started by collecting recipes of biscuit literature. The literature is used as a reference to get the right recipe. Before the biscuits are made, the bagasse flour tested in laboratory to determine its nutritional content. Then, the biscuit organoleptic test was carried out to 50 respondents by distributing questionnaires containing assessments of taste, texture, color, and aroma. Furthermore, laboratory tests were conducted on biscuits with the highest organoleptic test values. Results: Bagasse flour contains 30.62% carbohydrates, 1.71% protein, 49.51% fiber, and 0.29% fat. Based on the organoleptic test, it was found that respondents preferred Bagasse Biscuits P3 with a taste aspect of 3.96 (delicious), texture 3.12 (soft), color 3.94 (beige chocolate), and aroma 3.96 (strong biscuit aroma). The nutritional content test was carried out on Bagasse Biscuits P3, carbohydrates 11.82%, protein 8.9%, fiber 32.39%, and fat 25.73%. Conclusion: bagasse waste which is processed into flour can be used as an ingredient for making Bagasse Biscuits because it contains carbohydrates, protein, fiber, and fat. The fiber content is possible to overcome constipation. Keywords : Sugarcane Bagasse, Biscuits, Constipation
HOW MEANINGFUL WORK REDUCES TURNOVER INTENTION THROUGH WORK ENGAGEMENT AMONG GENERATION Z Siregar, Zahra Arridhani; Lubis, Rahmi; Patisina
International Journal of Cultural and Social Science Vol. 7 No. 2 (2026): International Journal of Cultural and Social Science
Publisher : Pena Cendekia Insani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53806/ijcss.v7i2.1353

Abstract

The increasing phenomenon of turnover intention among Generation Z in Indonesia poses a challenge for organizations in retaining young and potential employees. This generation is known to be adaptive and critical, and to place work meaningfulness as an important factor in job satisfaction and organizational loyalty. This study aims to analyze the effect of meaningful work on turnover intention, with work engagement as a mediating variable among Generation Z employees in Indonesia. This research employed a quantitative explanatory approach using a survey method. The sample consisted of 387 respondents, determined based on the Krejcie and Morgan table through convenience sampling. The research instruments included the Meaningful Work Scale adapted from Steger, Dik, and Duffy (2012), the Work Engagement Scale (UWES) from Schaufeli and Bakker (2004), and the Turnover Intention Scale from Bothma and Roodt (2013). Data were analyzed using Partial Least Squares (PLS) with the assistance of SmartPLS 4.0. The results indicate that meaningful work has a negative and significant effect on turnover intention (? = -0.19; p = 0.022) and a positive and significant effect on work engagement (? = 0.77; p = 0.000). Furthermore, work engagement has a negative and significant effect on turnover intention (? = -0.249; p = 0.002) and mediates the relationship between meaningful work and turnover intention (? = -0.192; p = 0.002). These findings highlight the importance of creating a meaningful work environment to enhance engagement and reduce turnover intention among Generation Z employees.
Co-Authors Azzahra, Shafa Rizki Firjatu, Putri Chalya Patisina Rahmi Lubis Sitompul, Dea Syafira Alamsyah