Shofiyah, Naili (2026) VARIASI MENU, CITA RASA, DAN TINGKAT KEPUASAN MAKANAN PROGRAM MAKAN BERGIZI GRATIS (MBG) SISWA SMP NU ASSALAFIE UNGGULAN CIREBON. Diploma thesis, Poltekkes Kemenkes Tasikmalaya.
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Abstract
ABSTRAK Variasi Menu, Cita Rasa, dan Tingkat Kepuasan Makanan Program Makan Bergizi Gratis (MBG) Siswa SMP NU Assalafie Unggulan Cirebon Oleh: Naili Shofiyah1, Uun Kunaepah2 Latar Belakang: Program Makan Bergizi Gratis (MBG) merupakan program pemerintah yang diluncurkan tahun 2025 untuk meningkatkan status gizi siswa. Keberhasilan program ini ditentukan oleh tingkat kepuasan penerima manfaat, yang dipengaruhi oleh variasi menu dan cita rasa makanan yang disajikan. Tujuan: Mengetahui variasi menu, cita rasa, dan tingkat kepuasan makanan program MBG siswa SMP NU Assalafie Unggulan Cirebon. Metode: Penelitian kuantitatif dengan pendekatan cross-sectional dilakukan terhadap 34 siswa kelas 7-9 selama 5 hari di bulan Januari 2026. Pengumpulan data menggunakan kuesioner penilaian variasi menu, cita rasa (warna, bentuk, aroma, tekstur, rasa), dan tingkat kepuasan. Data dianalisis secara univariat menggunakan distribusi frekuensi. Hasil: Sebanyak 64,7% responden menilai menu bervariasi, namun 35,3% menilai kurang bervariasi akibat pengulangan bahan makanan. Penilaian cita rasa terbaik diraih menu hari ke-2 (70,6% baik), terendah hari ke-4 (61,8% kurang baik). Komponen sayur konsisten mendapat penilaian rasa cukup (50-76,5%) di semua hari. Tingkat kepuasan menunjukkan 50% responden cukup puas, 26,5% sangat puas, dan 23,5% puas. Kesimpulan: Seluruh siswa berada pada kategori kepuasan positif, namun masih terdapat ruang peningkatan pada variasi menu dan cita rasa, terutama komponen sayur dan lauk nabati. Kata Kunci: Program Makan Bergizi Gratis, variasi menu, cita rasa, kepuasan siswa, penyelenggaraan makanan institusi 1 Mahasiswa Program Studi D III Gizi Cirebon Poltekkes Kemenkes Tasikmalaya 2 Dosen Program Studi D III Gizi Cirebon Poltekkes Kemenkes Tasikmalaya ABSRACT Variety of Menu Items, Flavors, and Satisfaction Levels with the Food Provided by the Free Nutritious Meal Program (MBG) for Students at NU Assalafie Unggulan Junior High School in Cirebon By: Naili Shofiyah1, Uun Kunaepah2 Background: The Free Nutritious Meals Program (MBG) is a government program launched in 2025 to improve students’ nutritional status. The success of this program depends on the level of satisfaction among beneficiaries, which is influenced by the variety of the menu and the taste of the food served. Objective: To determine the menu variety, taste, and satisfaction levels regarding the MBG program meals among students at SMP NU Assalafie Unggulan Cirebon. Method: A quantitative study using a cross-sectional approach was conducted on 34 students in grades 7–9 over 5 days in January 2026. Data collection utilized questionnaires assessing menu variety, flavor (color, shape, aroma, texture, taste), and satisfaction levels. Data were analyzed univariately using frequency distributions. Results: 64.7% of respondents rated the menu as varied, while 35.3% rated it as less varied due to the repetition of food ingredients. The best taste rating was achieved on the second day (70.6% rated it good), while the lowest was on the fourth day (61.8% rated it less than good). Vegetable components consistently received a “fair” taste rating (50–76.5%) on all days. Satisfaction levels showed that 50% of respondents were somewhat satisfied, 26.5% were very satisfied, and 23.5% were satisfied. Conclusion: All students fell into the positive satisfaction category; however, there is still room for improvement in menu variety and taste, particularly regarding vegetable and plant-based side dish components. Keywords: Free Nutritious Meal Program, menu variety, flavor, student satisfaction, institutional food service 1 Mahasiswa Program Studi D III Gizi Cirebon Poltekkes Kemenkes Tasikmalaya 2 Dosen Program Studi D III Gizi Cirebon Poltekkes Kemenkes Tasikmalaya
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
| Divisions: | Jurusan Gizi > D3 Gizi |
| Depositing User: | CG3 NAILI SHOFIYAH |
| Date Deposited: | 03 Sep 2026 03:03 |
| Last Modified: | 03 Sep 2026 03:03 |
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/10485 |
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