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All Journal AloHA International Journal of Health Advancement (AIJHA)
Salwa Dara B
Universitas Mitra Indonesia
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Factors Associated with Satisfaction with the Implementation of the Free Nutritious Meal (MBG) Program in Public Senior/Vocational High Schools Sugeng Eko Irianto; Salwa Dara B; Dian Utama Pratiwi Putri
Aloha International Journal of Health Advancement (AIJHA) Vol 7, No 8 (2026): August 2026
Publisher : Alliance oh Health Activists (AloHA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/%x

Abstract

The Free Nutritious Meal (MBG) Program is one of the government's strategies to improve the nutritional status of school-age children. The success of the program is assessed not only from the technical aspects of its implementation but also from the level of satisfaction among students as beneficiaries. This study aimed to determine the factors associated with satisfaction regarding the implementation of the MBG Program in Public Senior/Vocational High Schools in Bandar Lampung City in 2026. This study employed a cross-sectional design with a quantitative approach. The study population consisted of all 10,730 public senior/vocational high school students receiving MBG in Bandar Lampung City, with a sample of 99 respondents selected through proportional random sampling from eight schools. Data were collected using a closed-ended questionnaire and analyzed univariately, bivariately (chi-square), and multivariately (multiple logistic regression). The results showed that 61 respondents (61.6%) expressed dissatisfaction with the program's implementation. The chi-square test results indicated significant associations between food doneness (p=0.004), cleanliness of eating utensils (p=0.037), menu variety (p=0.018), taste (p=0.049), and food appearance (p=0.000) with satisfaction regarding MBG program implementation. Multivariate analysis showed that food appearance was the most dominant factor associated with satisfaction, with a PR of 8.291 (95% CI 0.487–0.878; p=0.000). It was concluded that food appearance is the dominant factor influencing student satisfaction with the implementation of the MBG Program, so improving the aesthetic and presentation aspects of food should be prioritized in program evaluation.
Co-Authors Dian Utama Pratiwi Putri Sugeng Eko Irianto