Analisis Kesesuaian Kandungan Zat Gizi Program Makanan Bergizi Gratis (MBG) Berdasarkan Kebutuhan Gizi Individu Pada Siswa Di SMPN 3 Telaga - Christian Julius Ottay; Saskia Agustina Ali; Ulan Safitri; Nurdin Dali; Gita Syarifah Ali (Indonesian Journal of Innovation Multidisipliner Research, 2026)
Program Makan Bergizi Gratis (MBG) dirancang untuk memenuhi 30–35% kebutuhangizi harian siswa, namun pemenuhannya belum tentu selaras dengan kebutuhan aktualsetiap individu yang dipengaruhi oleh usia, jenis kelamin, dan komposisi tubuh. Penelitian ini bertujuan untuk menganalisis kesesuaian kandungan zat gizi menu program MBG dengan kebutuhan aktual siswa di SMPN 3 Telaga. Jenis penelitianadalah analitik kuantitatif dengan pendekatan komparatif yang dilaksanakan pada Mei 2026. Sampel terdiri atas 74 siswa kelas VII yang dipilih dengan teknik total sampling serta menu MBG dalam satu siklus (5 hari). Data antropometri (berat badan dan tinggibadan) digunakan untuk menghitung kebutuhan energi menggunakan rumus Schofield, sedangkan kandungan zat gizi menu dianalisis menggunakan NutriSurvey 2007 berdasarkan TKPI 2020. Uji kesesuaian dilakukan dengan One-Sample Wilcoxon Signed-Rank. Hasil penelitian menunjukkan rata-rata kandungan zat gizi menu MBG per hari sebesar energi 448,18 kkal, protein 19,06 g, lemak 21,72 g, karbohidrat 44,74 g, vitamin C 8,76 mg, dan zat besi 2,84 mg, sedangkan nilai median kebutuhan aktualsiswa adalah energi 664,55 kkal, protein 25,9 g, lemak 14,75 g, karbohidrat 106,3 g, vitamin C 19,5 mg, dan zat besi 4,5 mg. Hasil uji statistik menunjukkan terdapatperbedaan yang signifikan antara kandungan zat gizi menu MBG dengan 30% kebutuhan aktual siswa pada seluruh variabel (p<0,05). Hanya kandungan lemak yang telah memenuhi ≥30% kebutuhan aktual siswa, sedangkan energi, protein, karbohidrat, vitamin C, dan zat besi belum memenuhi. Disimpulkan bahwa menu program MBG belum sepenuhnya sesuai dengan kebutuhan aktual siswa, sehingga diperlukanpenyesuaian komposisi dan porsi menu, khususnya pada sumber energi, protein, karbohidrat, vitamin C, dan zat besi. The Free Nutritious Meal (MBG) Program is designed to provide 30–35% of students' daily nutritional requirements. However, its nutritional content may not align with the specific nutritional needs of each individual, which vary by age, sex, and body composition. This study aims to analyze the suitability of the nutrient content of the MBG program menu with the actual nutritional requirements of students at State Junior High School 3 Telaga. This study employed a quantitative analytical design with a comparative approach and was conducted in May 2026. The sample consisted of 74 VII-grade students selected through total sampling, along with a five-day cycle of MBG menus. Anthropometric data (body weight and height) were used to estimate energy requirements with the Schofield equation, and the nutrient content of the menus was analyzed using NutriSurvey 2007, based on the Indonesian Food Composition Table (TKPI) 2020. The suitability analysis was performed using the One-Sample Wilcoxon Signed-Rank Test. The results showed that the average daily nutrient content of the MBG menus was 448.18 kcal of energy, 19.06 g of protein, 21.72 g of fat, 44.74 g of carbohydrates, 8.76 mg of vitamin C, and 2.84 mg of iron. Meanwhile, the median actual nutritional requirements of the students were 664.55 kcal of energy, 25.9 g of protein, 14.75 g of fat, 106.3 g of carbohydrates, 19.5 mg of vitamin C, and 4.5 mg of iron. Statistical analysis indicated significant differences between the nutrient content of the MBG menus and 30% of the students' actual nutritional requirements for all variables (p < 0.05). Only the fat content met at least 30% of the students' actual nutritional requirements, whereas the energy, protein, carbohydrate, vitamin C, and iron contents did not. The MBG program menu is not fully aligned with the students' actual nutritional requirements. Therefore, adjustments to menu composition and portion sizes, particularly for energy, protein, carbohydrates, vitamin C, and iron, are necessary.