https://journal.genintelektual.id/index.php/impact/issue/feed 2026-02-01T15:08:19+00:00 Rizal Maulana Hasby impactjournalservice@gmail.com Open Journal Systems <p><strong>IMPACT: Journal of Community Service</strong> (<a href="https://issn.brin.go.id/terbit/detail/20250318300870443">e-ISSN: 3089-8153</a>) is a journal of the results of community service activities that are open access, published by GEN ID. This journal is a double blind and peer-reviewed journal that publishes articles from Community Service (PKM) activities from various disciplines, it includes reports in the areas of Science, Education, Health, and Technology, with a focus on community empowerment.</p> <p><strong>IMPACT: Journal of Community Service</strong> is issued two times a year, i.e. February and August. Every article that is sent to the Editor, will be reviewed and scrutinized by the editorial board for eligibility or publication without diminishing the substance of the article. Hopefully this journal can provide valuable contribution to Indonesia and also internationally.</p> https://journal.genintelektual.id/index.php/impact/article/view/133 2026-01-07T04:40:16+00:00 Puji Lestari pujilestari928@gmail.com Kezia Elian Devina pujilestari928@gmail.com Anggi Putri Aria Gita pujilestari928@gmail.com

<p>The lack of fruit and vegetable consumption in children is one of the problems that still occurs today. Lack of knowledge about the importance of consuming fruits and vegetables as part of a balanced nutritional diet is one of the causes. This can be overcome by providing nutrition education to increase knowledge. The purpose of this study was to increase knowledge about the importance of fruit and vegetable consumption among students at Madrasah Ibtidaiyah, Wonorejo. A total of 52 students became respondents in this activity. This activity began with a pre-test then continued with providing educational materials about the importance of fruits and vegetables through lecture methods, using leaflets and discussion as aids. In addition, a pre-test and post-test were also conducted as a benchmark for the success of the educational activities. The pre-test results showed that the majority had a moderate level of knowledge (75%). After the educational activity, the results while the post-test results of 98.1% showed a high level of knowledge increase to 98%. The results of the analysis using the Wilcoxon test obtained a p value of 0.000 (p &lt;0.05), which indicates that there is a significant difference between the level of knowledge before and after being given education. The conclusion in this activity is that educational activities are effective in increasing respondents' knowledge</p>

2026-02-01T00:00:00+00:00 Copyright (c) 2026 Puji Lestari https://journal.genintelektual.id/index.php/impact/article/view/131 2026-01-07T04:38:37+00:00 Reni Muhka muhkareni@gmail.com Defi Selvianita defiselvianita@gmail.com Risnadhia risnadhia72@gmail.com Fevi Padhila fevipadhila@gmail.com Ratu Feby Nuraeni ratufebyn@gmail.com

<h2>Food safety is an important issue in maintaining adolescent health, especially for high school students who often consume school snacks without knowing their ingredients or potential health impacts. This community service activity aims to improve the knowledge of students at SMAN 5 Kota Serang regarding the importance of food safety and how to choose healthy and safe snacks. The implementation method involved interactive education through lectures, discussions, and video presentations, using a pre-test and post-test approach to measure changes in knowledge. A total of 75 students participated in this activity. The pre-test results showed that the majority of students had low knowledge of food safety (60.3%), while only 11.5% were in the high category. After the educational intervention, the post-test results indicated a significant improvement, with 40.0% of students falling into the high knowledge category and only 9.3% remaining in the low category.These results demonstrate that the education provided was effective in enhancing students’ understanding of food safety, particularly in identifying the dangers of harmful food additives such as borax, formalin, and textile dyes. It is expected that similar activities can be conducted regularly to foster healthy consumption behavior among students.</h2>

2026-02-01T00:00:00+00:00 Copyright (c) 2026 Reni Muhka, Defi Selvianita, Risnadhia, Fevi Padhila, Ratu Feby Nuraeni