PERBEDAAN SISA MAKANAN BERDASARKAN KEPUASAN SISWA PADA PROGRAM MAKANAN BERGIZI GRATIS (MBG) DI SMP ST FAMILIA KOTA KUPANG

Paintik, Mispa (2026) PERBEDAAN SISA MAKANAN BERDASARKAN KEPUASAN SISWA PADA PROGRAM MAKANAN BERGIZI GRATIS (MBG) DI SMP ST FAMILIA KOTA KUPANG. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2026.

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Abstract

PERBEDAAN SISA MAKANAN BERDASARKAN KEPUASAN SISWA PADA PROGRAM MAKANAN BERGIZI GRATIS (MBG) DI SMP ST FAMILIA KOTA KUPANG ABSTRAK Tingginya sisa makanan dalam pelaksanaan program Makanan Bergizi Gratis (MBG) menjadi tantangan dalam optimalisasi pemenuhan gizi anak sekolah. Kepuasan siswa dipengaruhi oleh aspek aroma, rasa, tekstur, penampilan, dan besar porsi berperan menentukan sisa makanan. Tujuan penelitian untuk mengetahui perbedaan sisa makanan berdasarkan kepuasan siswa pada program Makanan Bergizi Gratis (MBG) di SMP St. Familia Kota Kupang. Pengambilan data penelitian dilaksanakan pada bulan Maret 2026. Populasi berjumlah 281 siswa, sampel 74 siswa, dipilih menggunakan teknik simple random sampling. Kriteria inklusi yaitu seluruh siswa yang hadir dan mengkonsumsi MBG sedangkan kriteria eksklusi adalah siswa yang tidak hadir saat pengambilan data dan memiliki riwayat alergi makanan. Desain penelitian observasional dengan rancangan cross sectional. Data sisa makanan menggunakan metode penimbangan selama 5 hari pengamatan. Data kepuasan siswa diperoleh melalui angket harapan dan kinerja. Hasil penelitian sisa makanan sebesar 22,85%, sisa tertinggi pada sayur (32,45%) dan terendah pada buah (12,66%). Kepuasan siswa terhadap program MBG dalam kategori puas dengan nilai 87,11%. Analisis dengan uji Independent T-Test diperoleh p-value = 0,110 menunjukkan tidak terdapat perbedaan sisa makanan berdasarkan kepuasan siswa. Perlunya inovasi variasi menu, cita rasa, serta teknik penyajian makanan agar dapat meningkatkan daya terima siswa dan mengurangi sisa makanan. Kata kunci : sisa makanan; kepuasan siswa; makanan bergizi gratis THE DIFFERENCE IN FOOD WASTE BASED ON STUDENT SATISFACTION IN THE FREE NUTRITIOUS MEAL PROGRAM AT SMP ST. FAMILIA KUPANG ABSTRACT High food waste in the implementation of the free nutritious meal program has become a challenge in optimizing the nutritional fulfillment of school children. Student satisfaction, which is influenced by aroma, taste, texture, appearance, and portion size, plays a role in determining the amount of food waste. This study aimed to determine the differences in food waste based on student satisfaction in the free nutritious meal program at St. Familia Junior High School, Kupang City. Data collection was conducted in March 2026. The population consisted of 281 students, with 74 students selected as samples using simple random sampling technique. The inclusion criteria were students who attended school and consumed the free nutritious meal, while the exclusion criteria were students who were absent during data collection and those with a history of food allergies. This study was an observational study with a cross-sectional design. Food waste data were collected using the food weighing method for 5 days of observation. Student satisfaction data were obtained through expectation and performance questionnaires. The results showed that the average food waste was 22.85%, with the highest waste found in vegetables (32.45%) and the lowest in fruits (12.66%). Student satisfaction toward the free nutritious meal program was categorized as satisfied, with an average score of 87.11%. Analysis using the Independent T-Test obtained a p-value of 0.110, indicating no significant difference in food waste based on student satisfaction. Innovations in menu variation, taste, and food presentation techniques are needed to improve student acceptance and reduce food waste. Keywords : food waste; student satisfaction; free nutritious meal program

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