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All Journal REKAYASA Jurnal Sains dan Teknologi Pangan JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) JMM (Jurnal Masyarakat Mandiri) Preventif Journal Abdimas Toddopuli: Jurnal Pengabdian Pada Masyarakat Abdi Masyarakat KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat Indonesia Berdaya Media Gizi Kesmas SENADA : Semangat Nasional Dalam MengabdI Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Gizi dan Kesehatan Indonesia JUSTER: Jurnal Sains dan Terapan Journal of Comprehensive Science KOLONI
Lisnawaty Lisnawaty, Lisnawaty
Halu Oleo Unversity
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The Effect Of Nutrition Literacy Education on Food Labels through Audio Visual Media on the Behavior of Student at SMA Negeri 4 Kendari in Choosing Packaged Foods Dewi, Radya Permala; Lisnawaty, Lisnawaty; Salsabila, Syefira
Media Gizi Kesmas Vol 14 No 2 (2025): MEDIA GIZI KESMAS (DECEMBER 2025)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v14i2.2025.201-208

Abstract

Background: Packaged food is a very popular food among teenagers because it is part of teenage socialization. Teenage consumers generally choose food according to taste without paying attention to nutritional content. The ability to understand labels on food products is expected to increase teenagers awareness of being more selective in choosing packaged foods. Increased understanding is achieved through nutrition education in an effort to improve food label reading behavior. Audio-visual learning media was chosen because it is able to activate the senses of sight and hearing, thus helping to increase focus in learning. Objectives: The purpose of this study was to determine the effect of food label literacy nutrition education through audiovisuals on the behavior of high school students of SMA Negeri 4 Kendari in choosing packaged food. Method: This research used a pre-experimental method with one group pretest-posttest, which involved 93 students of classes X and XI in SMA Negeri 4 Kendari. Samples were selected using proportional random sampling. Data analysis in this study was carried out with the McNemar test at the α=0.05 significance level. The event took place at SMA Negeri 4 Kendari using audiovisual media. A validated questionnaire instrument was used to measure food labeling behavior before and after the intervention. Results: Based on the research, it was found that all respondents had sufficient knowledge (100%), good attitudes (100%), and good actions (100%). Thus, there is an effect of food label literacy nutrition education through audiovisual on knowledge (ρ=0.000), attitudes (ρ=0.000), and actions (ρ=0.000) in choosing packaged food at SMA Negeri 4 Kendari students. Conclusion: Thus, food label literacy nutrition education through audio visuals can significantly affect knowledge, attitudes, and actions about food labels in choosing packaged foods.
Digital Modern Financial Systems In The Perspective of Cyber Risk Management : A Structural Equation Modelling Approach Lisnawaty, Lisnawaty; Mujanah, Siti; Fianto, Achmad Yanu Alif
Rekayasa Vol 18, No 3: Desember, 2025
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v18i3.31765

Abstract

The rapid digitalization of financial systems has amplified exposure to cyber risks, posing substantial threats to institutional performance and systemic stability. This study investigates how Cyber Risk Management (CRM) strengthens Financial System Resilience (FSR), both directly and indirectly, through Regulatory Compliance (RC) and Technological Safeguards (TS). Using Structural Equation Modelling (SEM) with simulated survey data (n = 200), the findings reveal that CRM has a strong direct effect on FSR (β = 0.41, p 0.001) and significant indirect effects via RC (β = 0.07, 95% CI [0.02–0.12]) and TS (β = 0.14, 95% CI [0.08–0.20]). The overall model demonstrates robust explanatory power (R² = 0.65), confirming that 65% of financial system resilience is explained by CRM, RC, and TS. These results validate a multi-layered framework in which governance, compliance, and technology jointly enhance systemic resilience. The study contributes theoretically by integrating cyber risk management with resilience theory, and practically by offering a model for policymakers and financial institutions to design more adaptive, secure, and technology-driven financial ecosystems in the digital era. 
Penyuluhan Food Safety Dalam Rumah Tangga di Kelurahan Anduonohu Kecamatan Poasia Kota Kendari agustin, rina_ayu; Nurdiana, Nurdiana; Rosdhaniyah, Rosdhaniyah; Herman, Mawadda Nur Aulia; Lisnawaty, Lisnawaty
Abdimas Toddopuli: Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 2 (2026): Volume 7, No 2, Juni 2026
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/atjpm.v7i2.7814

Abstract

Keamanan pangan (food safety) merupakan isu penting dalam kesehatan masyarakat karena berhubungan langsung dengan pencegahan penyakit akibat pangan dan peningkatan kualitas hidup keluarga, khususnya di tingkat rumah tangga. Rendahnya penerapan prinsip higiene, sanitasi, dan pengolahan pangan yang aman masih menjadi penyebab terjadinya risiko kontaminasi pangan dan gangguan kesehatan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan pemahaman ibu rumah tangga mengenai prinsip keamanan pangan berbasis pemanfaatan bahan pangan lokal di Kelurahan Anduonohu. Metode yang digunakan adalah pendekatan deskriptif kualitatif melalui kegiatan penyuluhan dan demonstrasi pengolahan pangan yang higienis dan aman dengan mengacu pada lima kunci keamanan pangan WHO, yaitu menjaga kebersihan, memisahkan pangan mentah dan matang, memasak dengan benar, menjaga pangan pada suhu aman, serta menggunakan air dan bahan pangan yang aman. Evaluasi efektivitas kegiatan dilakukan melalui pengukuran pengetahuan peserta menggunakan pre-test dan post-test yang dianalisis dengan nilai N-Gain. Hasil kegiatan menunjukkan adanya peningkatan rata-rata skor pengetahuan peserta dari 65,45 pada pre-test menjadi 92,72 pada post-test dengan nilai N-Gain sebesar 0,68 yang termasuk kategori sedang, sehingga menunjukkan bahwa kegiatan penyuluhan efektif dalam meningkatkan pemahaman peserta mengenai keamanan pangan. Secara keseluruhan, kegiatan ini memberikan dampak positif terhadap peningkatan pengetahuan dan kesadaran ibu rumah tangga dalam menerapkan praktik keamanan pangan di tingkat rumah tangga serta mendorong pemanfaatan pangan lokal secara lebih sehat, bergizi, dan aman guna mendukung kesehatan keluarga dan masyarakat. Kata Kunci: Keamanan pangan, Pengetahuan, Ibu rumah tangga, Pemberdayaan masyarakat
Analisis Kandungan Zat Besi Bubuk Daun Kelor (Moringa oleifera) Dengan Metode Pengeringan yang Berbeda Yanuliah, Tetih; Lisnawaty, Lisnawaty; Kohali, Rizki Eka Sakti Octaviani
JUSTER : Jurnal Sains dan Terapan Vol. 5 No. 1 (2026): JUSTER: Jurnal Sains dan Terapan
Publisher : Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/juster.v5i1.1932

Abstract

Daun kelor (Moringa oleifera) merupakan tanaman yang kaya nutrisi, salah satu kandungan gizi dalam kelor yang paling dikenal adalah zat besi (Fe). Penelitian ini bertujuan untuk mengetahui pengaruh metode pengeringan yang berbeda terhadap kandungan zat besi dalam bubuk daun kelor (Moringa oleifera). Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL/CRD Completely Randomized Design) dengan satu kelompok kontrol (K0) dan dua kelompok perlakuan utama (K1 dan K2), dengan 4 kali pengulangan. Sampel penelitian adalah daun kelor yang memiliki warna hijau tua (daun tua) yang dibagi kedalam 3 kelompok yaitu kelompok kontrol tanpa perlakuan (K0), serta kelompok perlakuan dengan metode pengeringan sinar matahari (K1), dan kelompok perlakuan dengan metode pengeringan oven suhu 45 °C (K2). Metode penelitian menggunakan true experiment, analisis kandungan zat besi dengan uji laboratorium menggunakan AAS (Atomic Absorption Spectrophotometer). Hasil analisis zat besi menunjukkan rata-rata 11,18625 ppm (K0), 7,98075 ppm (K1) dan 5,63500 ppm (K2). Uji hipoteisis menggunakan one-way ANOVA untuk melihat perbedaan kandungan zat besi daun kelor menunjukan nilai signifikan sebesar p = 0,000. Adapun hasil uji Post-Hoc Games Howell pada semua perlakuan menunjukan nilai signifikan <0,05.
ANALISIS ZAT RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI KANTIN KAMPUS UNIVERSITAS HALU OLEO KENDARI lisnawaty, lisnawaty
KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat Vol 6 No 1 (2020): January-June
Publisher : Universitas Widya Gama Mahakam Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24903/kujkm.v6i1.916

Abstract

Background: Food coloring is a food additive in the form of natural dyes and synthetic dyes when applied to food, able to give or improve color. rhodamine B is a synthetic dye that is very dangerous when inhaled, exposed to eyes or skin, and is swallowed. Of the 34 canteens at Halu Oleo University, all use tomato sauce and some are suspected of containing rhodamine B with bright and more conspicuous color characteristics. Objectives: This study aimed to analyze synthetic dye of rhodamine B in tomato sauce circulating at the canteen of Halu Oleo University, Kendari. Research Metodes: The type of study was descriptive. The population in this study was all types of tomato sauce used in 34 canteens of the Halu Oleo University, and the samples were 13 canteens obtained using the purposive sampling technique. Measurement of rhodamine B using test kits of rhodamine B. Results: The results showed that from 13 types of tomato sauce samples tested with test kits of rhodamine B by adding reagent (SbCl5 and Methyl Benzene) found 12 samples that did not change color (clear) means it did not contain rhodamine B (negative). But there was 1 sample of tomato sauce that changes color (purple), it means the tomato sauce was positive containing rhodamine B. The spectrophotometric test results obtained the amount of rhodamine B contained in the sample as many as 30.46842 ppm. Conclusion: Of the 13 canteens sampled, there was 1 canteen that used tomato sauce containing rhodamine B. Keywords: Rhodamine B, tomato sauce, canteen
PELATIHAN PENGOLAHAN PANGAN LOKAL PADA PEREMPUAN PESISIR DALAM MEMANFAATKAN POTENSI WILAYAH PESISIR Muchtar, Febriana; Lisnawaty, Lisnawaty; Suhadi, Suhadi; Zainuddin, Asnia; Salsabila, Syefira
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.19551

Abstract

Abstrak: Ikan dan kelor merupakan pangan lokal yang memiliki potenzi zat gizi dan mudah ditemukan di wilayah pesisir. Keterbatasan informasi dan pengetahuan tentang manfaat dan pengolahan ikan dan kelor menjadi penyebab pemanfaatan keduanya tidak optimal. Tujuan pengabdian kepada masyarakat adalah untuk memberikan edukasi dan meningkatkan pengetahuan serta keterampilan perempuan pesisir dalam mengolah potensi pangan lokal. Kegiatan dilakukan di Desa Leppe Kecamatan Soropia Kabupaten Konawe dan diikuti oleh 45 peserta. Metode yang digunakan dengan cara penyuluhan dan pelatihan pengolahan pemanfaatan potensi pangan di wilayah pesisir, melalui praktik pembuatan produk pangan yaitu nugget ikan cakalang dan stik kelor. Evaluasi kegiatan dilakukan dengan cara penilaian menggunakan kuesioner. Hasil kegiatan menunjukkan pemahaman peserta terhadap materi pelatihan mencapai 96,44%, hal ini menunjukkan bahwa pelatihan yang diberikan dapat dikategorikan sangat baik. Pengolahan ikan dan kelor sebagai pangan lokal wilayah pesisir menjadi nugget ikan dan stik kelor mendukung diversifikasi produk olahan pangan lokal dan menambah nilai ekonomis ikan dan kelor.Abstract: Fish and moringa are local foods with nutritional potential which are available in coastal areas. Despite their availability, limited awareness about the benefits of those food and inadequate knowledge about the proper processing techniques prevented optimal utilization of those foods. This community service was administered to address this gap by educating and empowering women community living in coastal areas. This program was carried out in Leppe Village, Soropia District, Konawe Regency, involving 45 participants. Through counseling and hands-on training, participants learned to process fish and moringa into culinary delights, such as skipjack tuna nuggets and moringa sticks. The evaluation showed an impressive 96.44% comprehension rate, highlighting the program's excellence. Processing fish and moringa into processed local foods in coastal areas supports the food diversification program, while improving the diets and the livelihoods of local community in coastal areas.
Co-Authors AA Sudharmawan, AA Abd. Rasyid Syamsuri Achmad Yanu Aliffianto agustin, rina_ayu Akifah, Akifah Aldian, Aldian Andisiri, Wa Ode Sitti Nur Zalmariah Andisiri, Wa Ode Sitti NurZalmariah Annur, Wa Ode Fifin Arum Dian Pratiwi, Arum Dian Asis L, Indrawati Badu, Badu Devi Savitri Effendy, Devi Savitri Dewi, Radya Permala Dodhy, Meuthya Aulia Dosi, Nurmay Purma Fachry Abda El Rahman Fadilah, Zahra Fadillah Gafar, Besse Nurul Fifi Nirmala G., Fifi Nirmala Haerati, Nur Hariati Lestari Harleli, Harleli Hartati Bahar Herman, Mawadda Nur Aulia Hippy, Yuliyanti Ija, Wa Ija Irma Irma Jafriati Jumakil Jumakil Jumiati Jumiati Junaid Junaid, Junaid Kalza, Lade Albar Karimuna, Siti Rabbani Karmila, Lilis Kohali, Rizki Eka Sakti Octaviani Kusfain, Nadia La Dupai, La La Haji, La Haji La Ode Ali Imran Ahmad, La Ode Ali Imran Lewiani, Nia Martikal, Sitti Masita, Andriana Muchtar, Febriana Munawar, Akil Nani Yuniar Nirmala G, Fifi Nur Nashriana Jufri Nurdiana Nurdiana Nurmaladewi, Nurmaladewi Nurniati, Linta Ocktaviani, Reski Eka Sakti Pabbicara, Airin Fatmainnah Azis Paridah Paridah Putri, Nina Desriana Putri, Vebi Yogawana Rafika, Arum Renni Meliahsari Reski, Elpita Rismawati Rismawati Rosdhaniyah, Rosdhaniyah Ruslan Majid, Ruslan Salsabila, Syefira Siti Mujanah Suhadi Suhadi Susianti, Susianti Widiani, Irna Yanuliah, Tetih Yasnani Yasnani, Yasnani Yunawati, Irma Yusliati Yusliati, Yusliati Yusuf Sabilu, Yusuf Zainuddin, Asnia Zaiunuddin, Asnia