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All Journal Arsip Keilmuan Gizi (AKG)
Mia Srimiati
Nutrition Study Program, Faculty of Health Sciences and Technology, University of Binawan, Jakarta, Indonesia
Health Professions Medicine & Pharmacology Public Health

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Perbedaan daya terima antarkomponen menu makan bergizi gratis pada siswa sekolah dasar Ananda Gabriella Oktavia; Mia Srimiati; Adhila Fayasari
Arsip Keilmuan Gizi (AKG) Vol. 3 No. 2 (2026): Volume 3 Nomor 2 September 2026
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v3i2.2256

Abstract

Indonesia's Free Nutritious Meal Program (Makan Bergizi Gratis, MBG) requires evaluation of the foods students actually accept because an overall menu score may conceal components that are repeatedly disliked. This study analyzed acceptability patterns and differences across MBG menu components among elementary school students. An observational study with repeated measurements was conducted among students in grades IV-VI at SDN Lagoa 05 Pagi, North Jakarta, in July-August 2025. Of 96 students, 87 had complete data and were included in the analysis. Acceptability was assessed over 11 days using a three-point facial hedonic scale for five sensory attributes. Descriptive analysis covered 55 component servings. The Friedman test used nine days with a complete set of five comparable food groups, followed by Wilcoxon signed-rank tests with Holm correction. Of the 55 components, 37 (67.3%) had high acceptability and 18 (32.7%) had moderate acceptability. Fruit (2.51±0.06), animal-source dishes (2.50±0.10), and staple foods (2.46±0.06) had the highest means, whereas vegetables had the lowest (2.19±0.15); 11 of 12 vegetable servings were moderately accepted. Acceptability differed across food groups (χ²(4)=30.46; p<0.001; W=0.846). Fruit, animal-source dishes, and staple foods were accepted better than plant-source dishes and vegetables after Holm correction. Menu improvement should prioritize the taste, texture, and presentation of vegetables and plant-source dishes and monitor acceptability at the component level.
Faktor individu dan lingkungan yang berhubungan dengan daya terima komponen menu makan bergizi gratis pada siswa SMP Meisi Aspiran Telaumbanua; Mia Srimiati; Adhila Fayasari
Arsip Keilmuan Gizi (AKG) Vol. 3 No. 2 (2026): Volume 3 Nomor 2 September 2026
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v3i2.2257

Abstract

The Free Nutritious Meal Program (Makan Bergizi Gratis, MBG) can provide optimal benefits only when foods served are accepted and consumed by students. This study examined associations of eating habits, family income, nutrition knowledge, and teacher role with acceptance of each MBG menu component among junior high school students. This was a cross-sectional study of 73 students at Tanjung Priok Junior High School, North Jakarta, observed across 11 menu-cycle days in July 2025. Acceptance of staple foods, animal-source dishes, plant-based dishes, vegetables, and fruits was assessed using a 5-point hedonic scale. Associations with component-specific acceptance scores were analyzed using Spearman correlation. The largest proportions of high acceptance were observed for animal-source dishes (68.5%) and fruits (67.1%), whereas vegetables had the lowest proportion (13.7%). Eating habits were associated with acceptance of animal-source dishes (r=0.250; p=0.033), plant-based dishes (r=0.262; p=0.025), vegetables (r=0.274; p=0.019), and fruits (r=0.294; p=0.012), but not staple foods (p=0.156). Family income was associated with staple foods (r=0.446; p<0.001), animal-source dishes (r=0.344; p=0.003), and fruits (r=0.306; p=0.008). Nutrition knowledge and teacher role were not associated with any component (p>0.05). MBG acceptability and its associated factors differed across menu components. Program evaluation should assess each component separately to support targeted recipe improvement and food-familiarization strategies.
Co-Authors Adhila Fayasari Ananda Gabriella Oktavia Meisi Aspiran Telaumbanua