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All Journal Antasena: Governance and Innovation Journal
Raicita Aulia Syahida
Program Studi Ilmu Administrasi Negara, Universitas Tidar
Education Environmental Science Social Sciences Other

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Resistensi terhadap Perubahan dalam Implementasi Program Makan Bergizi Gratis (MBG) di SMAN 1 Bandongan Kabupaten Magelang Desti Aryaningsih; Tsani Indah Mulyani; Fatih Yasta Nashif Allathif; Raicita Aulia Syahida; Muhammad Davieq Al Faiyad
ANTASENA: Governance and Innovation Journal Vol. 4 No. 1 (2026): June
Publisher : FIA Unkris Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61332/antasena.v4i1.520

Abstract

The Free Nutritious Meals Program (MBG) is a government policy aimed at improving students’ nutritional quality by providing nutritious meals in schools. However, its implementation still faces several obstacles that affect students’ acceptance of the program. This study aims to analyze student resistance to the implementation of the Free Nutritious Meal Program (MBG) at Bandongan State High School 1. The research method used was quantitative explanatory, involving 100 student respondents who are recipients of the MBG Program, selected through simple random sampling. Data were collected by distributing a questionnaire using a Likert scale and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that many students remain more comfortable with their pre-MBG eating habits, express concerns about the program’s implementation, and assess that the quality of food, clarity of information, support from teachers, and support from the school are inadequately provided. Furthermore, the implementation of the MBG Program was also assessed as not yet running optimally or in an organized manner. This situation indicates that the implementation of the Free Nutritious Meal (MBG) Program has led to student resistance to these changes. This study emphasizes the need for improvements in communication, coordination, outreach, and program implementation so that the goal of improving student nutrition can be optimally achieved.
Co-Authors Desti Aryaningsih Fatih Yasta Nashif Allathif Muhammad Davieq Al Faiyad Tsani Indah Mulyani