Kajian Penilaian Organoleptik dan Daya Terima Makan Bergizi Gratis (MBG) Pada Siswa Sekolah Dasar Negeri Simaja Kota CIrebon

Restu Aji, Khairi (2026) Kajian Penilaian Organoleptik dan Daya Terima Makan Bergizi Gratis (MBG) Pada Siswa Sekolah Dasar Negeri Simaja Kota CIrebon. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.

	Text (PERNYATAAN ORISINALITAS) Orisinalitas.pdf Download (101kB)
	Text (LEMBAR PENGESAHAN) Lembar Pengesahan.pdf Download (170kB)
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Abstract

Program Makan Bergizi Gratis (MBG) merupakan upaya pemerintah dalam meningkatkan status gizi dan mendukung proses belajar siswa sekolah dasar. Keberhasilan program ini dipengaruhi oleh daya terima siswa terhadap makanan yang disajikan, yang berkaitan dengan karakteristik makanan seperti warna, aroma, rasa, dan tekstur. Penelitian ini bertujuan untuk mengetahui penilaian organoleptik dan daya terima Makan Bergizi Gratis (MBG) pada siswa SDN Simaja Kota Cirebon. Penelitian menggunakan desain deskriptif observasional dengan pendekatan cross-sectional. Sampel penelitian menggunakan teknik total sampling sebanyak 60 siswa kelas 3, 4, dan 5. Data penilaian organoleptik diperoleh melalui kuesioner skala hedonik, sedangkan daya terima diukur menggunakan metode food weighing dengan menghitung sisa makanan. Hasil penelitian menunjukkan bahwa makanan pokok dan lauk hewani memperoleh penilaian organoleptik yang lebih baik dibandingkan lauk nabati dan sayuran. Penilaian “tidak suka” dan “sangat tidak suka” paling banyak ditemukan pada lauk nabati dan sayuran, terutama pada aspek rasa dan tekstur. Daya terima makanan juga menunjukkan hasil yang bervariasi, dimana lauk hewani dan makanan pokok memiliki daya terima baik, sedangkan sayuran, buah, dan lauk nabati memiliki daya terima yang lebih rendah. Hasil penelitian menunjukkan adanya kecenderungan hubungan antara penilaian organoleptik dengan daya terima makanan. Semakin baik penilaian terhadap warna, aroma, rasa, dan tekstur makanan, maka semakin tinggi daya terima siswa terhadap makanan MBG. Free Nutritious Meal Program is a government initiative aimed at improving nutritional status and supporting the learning process of elementary school students. The success of this program is influenced by students' acceptance of the meals provided, which is closely related to food characteristics such as color, aroma, taste, and texture. This study aimed to assess the organoleptic evaluation and food acceptance of the Free Nutritious Meal Program (MBG) among students at SDN Simaja, Cirebon City. This research employed a descriptive observational design with a cross-sectional approach. The study sample consisted of 60 students from grades 3, 4, and 5 selected using a total sampling technique. Organoleptic evaluation data were collected using a hedonic scale questionnaire, while food acceptance was measured through the food weighing method by calculating plate waste. The results showed that staple foods and animal-based side dishes received better organoleptic evaluations compared to plant-based side dishes and vegetables. The highest proportions of “dislike” and “strongly dislike” responses were found for plant-based side dishes and vegetables, particularly in terms of taste and texture. Food acceptance also varied, with animal-based side dishes and staple foods showing good acceptance, while vegetables, fruits, and plant-based side dishes demonstrated lower acceptance levels. The findings indicate a tendency for a relationship between organoleptik evaluation and food acceptance. The more favorable the evaluations of food color, aroma, taste, and texture, the higher the students’ acceptance of the MBG meals.

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Consultant	Samuel, Samuel	197101091995032002	UNSPECIFIED
Contributor	Alfiyah, Isnar Nurul	199006042019022001	UNSPECIFIED
Contributor	Yuhandini, Diyah Sri	198009102006042002	UNSPECIFIED