Islam is a comprehensive religion that covers not only the ritual worship aspect but also ethics and acts of business. The field of Islamic work ethics has been studied by many researchers in different study settings. However, the important role of Islamic work ethics has been underexplored in work commitment studies. Therefore, this study aims to examine the direct and indirect effect of Islamic work ethics in affecting employees work performance and turnover intention through work commitment. This study used the quantitative method as their main research design. Purposive sampling was applied as a sampling technique with a five-point Likert scale of the structured questionnaire as a measurement scale and data gathering method. The bootstrap method used to test the proposed hypotheses. This study concluded that Islamic work ethic positively affects work commitment, thus work commitment positively affects work performance. This study also found that there was an insignificant effect of Islamic work ethic on work performance and turnover intention, and work commitment on turnover intention. Fundamentally, the mediation role of work commitment failed to prove in this study as there were only significant indirect effects between Islamic work ethic and work performance. In other words, the higher individual beliefs on Islamic value, the more committed employee to do their job. Thus, the more committed and enthusiastic employees on their job, the higher their work performance will be.

BACKGROUND: Diabetes mellitus (DM) is a group of metabolic diseases indicated by hyperglycemia. Dietary regulation represents a viable means of controlling blood glucose levels. Porang (Amorphophallus oncophyllus) is a local tuber that has a low glycemic index due to its high glucomannan content. In combination with Strobilanthes crispus (SC), which is rich in antioxidants, porang flour could be a promising treatment approach for DM. AIM: This study aimed to determine the effect of porang flour macerated with SC on the blood glucose levels of diabetic rats. METHODS: Thirty-five Wistar (Rattus norvegicus) rats were divided into five groups on the basis of their diets: Normal/negative control (NC) group (non-diabetic, standard AIN-93 diet), positive control (PC) group (streptozotocin [STZ]-induced diabetic), glibenclamide (GB) group (STZ-induced diabetic, medicated with GB 100 mg/200 g body weight [BW]), porang (NP) group (modified AIN-93 diet, fiber substituted with 11% porang flour [equal to 1.1 g/200 g BW]), and SC-macerated porang (SP) group (modified AIN-93 diet, fiber substituted with 11% porang flour macerated with SC [equal to 1.1 g/200 g BW]). The rats’ food intakes, stools, and BWs were recorded throughout the study, while their blood glucose levels were measured before the induction of DM, 3 days after the induction of DM, and at the end of the study (14-day treatment period). The data were statistically analyzed using a one-way analysis of variance combined with Duncan’s multiple range test. RESULTS: The rats’ feed intakes during the 14-day treatment period were almost the same, which influenced their BWs. After the induction of DM, the rats’ BWs appeared to decrease, albeit not to a statistically significant extent. This weight loss may have been better controlled in the treatment groups because the glucomannan content of the porang led to an improvement in the rats’ glucose metabolism, especially in the NP and SP groups. The rats’ stools appeared normal in consistency and moisture, and it was confirmed that there were no diarrhea incidents. The glucomannan content also decreased the blood glucose levels in the NP and SP groups. The SP group showed the best results in terms of decreased glucose levels due to the addition of SC as a source of antioxidants. CONCLUSION: Porang exerted an antidiabetic effect that was comparable with the effect of GB (a commercial drug). In combination with SC, it provided a high level of antioxidants. Porang should be further studied to optimize its antidiabetic potency and potential for use as a functional food or nutraceutical.