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All Journal JTH: Journal of Technology and Health
Anugrah Amalia
Administrasi Kesehatan, Universitas Muhammadiyah Sidenreng Rappang
Health Professions Medicine & Pharmacology Nursing

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FACTORS ASSOCIATED WITH MENU ACCEPTABILITY IN THE FREE NUTRITIOUS MEAL PROGRAM (MBG) AMONG STUDENTS AT SD NEGERI 6 MACORAWALIE, SIDENRENG RAPPANG REGENCY Anugrah Amalia; Pratiwi Ramlan; Khaeriyah Adri; Zulkarnain Sulaiman
JTH: Journal of Technology and Health Vol. 4 No. 1 (2026): JTH: Journal of Technology and Health
Publisher : CV. Fahr Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61677/jth.v4i1.811

Abstract

This study examined the relationships between menu variety, food taste, portion suitability, and menu acceptability in the Free Nutritious Meal Program (MBG) among students at SD Negeri 6 Macorawalie, Sidenreng Rappang Regency. The study used an analytical observational design with a cross-sectional approach. Of 105 students receiving MBG meals, 83 were selected through simple random sampling. Data were collected using a Likert-scale questionnaire assessing menu variety, food taste, portion suitability, and food acceptability; the instrument underwent content-validity review and reliability testing before use. Univariate analysis and Chi-Square tests were applied at a significance level of 0.05. Menu variety was significantly associated with food acceptability (χ² = 20.48; p < 0.001), as were food taste (χ² = 10.07; p = 0.002) and portion suitability (χ² = 25.71; p < 0.001). Students who perceived the meals as varied, palatable, and appropriately portioned were more likely to report high acceptability. These findings indicate that varied menu cycles, consistent sensory quality, and age-appropriate portion standards are essential for strengthening MBG implementation and reducing plate waste.
Co-Authors Khaeriyah Adri Ramlan, Pratiwi Zulkarnain Sulaiman