Management of Nutritious Food Menu Management at Al-Madina Kindergarten Wonosobo - Aji Nasrul Umam (ABNA Journal of Islamic Early Childhood Education, 2026)
Banyak penelitian telah membahas pengelolaan menu makanan bergizi, namun masih terbatas penelitian yang secara khusus membahas implementasi fungsi pengelolaan (perencanaan, pengorganisasian, pelaksanaan, dan pengawasan) dalam pengelolaan menu makanan bergizi di lembaga pendidikan anak usia dini berdasarkan kolaborasi antar berbagai pihak. Penelitian ini bertujuan untuk mengetahui pengelolaan menu makanan bergizi untuk anak usia dini di Taman Kanak-kanak Al-Madina Wonosobo. Jenis penelitian ini adalah penelitian kualitatif dengan pendekatan deskriptif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, dan dokumentasi. Analisis data menggunakan model Miles dan Hubermain yang meliputi reduksi data, penyajian data, dan penarikan kesimpulan. Validitas data diuji melalui triangulasi sumber dan triangulasi teknik untuk memastikan konsistensi hasil penelitian. Pengelolaan menu makanan bergizi bukan hanya tanggung jawab kepala sekolah tetapi merupakan kolaborasi antara guru, juru masak, dan semua pihak yang terlibat dalam proses penyajian makanan. Hasil yang diperoleh dari penelitian menunjukkan bahwa pengelolaan menu makanan bergizi telah dilaksanakan dengan baik dan benar, termasuk perencanaan, pengorganisasian, pelaksanaan, dan pengawasan. Kata kunci: Manajemen menu, Makanan bergizi. Many studies have discussed the management of nutritious food menus, but there are still limited studies that specifically discuss the implementation of management functions (planning, organizing, implementing, and supervising) in the management of nutritious food menus in early childhood education institutions based on collaboration between various parties. This study aims to determine the management of nutritious food menus for early childhood at Al-Madina Kindergarten Wonosobo . This type of research is qualitative research with a descriptive approach. Data collection techniques used observation, interviews, and documentation. Data analysis used the Miles and Hubermain model which includes data reduction, data presentation, and drawing conclusions. The validity of the data was tested through source triangulation and technical triangulation to ensure the consistency of the research results. The management of nutritious food menus is not only the responsibility of the principal but is a collaboration between teachers, cooks, and all parties involved in the food serving process. The results obtained from the study indicate that the management of nutritious food menus has been implemented well and correctly, including planning, organizing, implementing, and supervising. Keywords: Menu management, Nutritious food.