Vol. 23 No. 4 (2026)
Medic Nutricia : Jurnal Ilmu Kesehatan, ISSN : 3025-8855

Articles

HUBUNGAN KARAKTERISTIK SENSORIS MENU DENGAN TINGKAT DAYA TERIMA PROGRAM MAKAN BERGIZI GRATIS (MBG) PADA SISWA SDN 006 BUAHBATU KOTA BANDUNG

Published 2026-08-26

  • Davina Syifa'aina Kamila
    • ,
  • Yuliati Widiastuti
    • ,
  • Asysyifa Riana

Davina Syifa'aina Kamila
Institut Kesehatan Immanuel Bandung

Yuliati Widiastuti
Institut Kesehatan Immanuel Bandung

Asysyifa Riana
Institut Kesehatan Immanuel Bandung

Abstract

Program Makan Bergizi Gratis (MBG) merupakan program pemerintah untuk meningkatkan status gizi siswa sekolah dasar, yang efektivitasnya bergantung pada tingkat daya terima siswa terhadap menu yang disajikan. Penelitian ini bertujuan untuk mengetahui hubungan antara karakteristik sensoris menu (warna, aroma, rasa, dan tekstur) dengan tingkat daya terima Program MBG pada siswa SDN 006 Buahbatu Kota Bandung. Penelitian ini menggunakan desain observasional analitik dengan pengukuran berulang (repeated measures) dengan sampel sebanyak 169 siswa kelas IV dan V yang dipilih menggunakan teknik proportionate stratified random sampling. Daya terima diukur melalui persentase sisa makanan (plate waste) berdasarkan skala Comstock selama satu siklus menu 10 hari. Data dianalisis menggunakan uji korelasi Pearson dan uji Friedman. Hasil penelitian menunjukkan rata-rata skor kesukaan siswa terhadap warna 3,12, aroma 3,01, rasa 3,17, dan tekstur 3,10 dari skala 1-5, dengan rata-rata sisa makanan sebesar 39,86%. Hasil uji Pearson menunjukkan hubungan yang signifikan antara warna (r=-0,615), aroma (r=-0,548), rasa (r=-0,765), dan tekstur (r=-0,611) dengan persentase sisa makanan (p=0,000). Hasil uji Friedman menunjukkan terdapat perbedaan signifikan persentase sisa makanan dari hari ke hari (p=0,000). Simpulan penelitian ini adalah terdapat hubungan yang signifikan antara karakteristik sensoris menu dengan tingkat daya terima Program MBG, dengan rasa sebagai faktor sensoris yang memiliki korelasi terkuat di antara keempat atribut sensoris yang diteliti. Penelitian selanjutnya disarankan melibatkan lebih banyak sekolah, mempertimbangkan faktor non-sensoris, serta menggunakan analisis multivariat dan lebih dari satu observer untuk meningkatkan keandalan pengukuran daya terima. The Free Nutritious Meal Program (Makan Bergizi Gratis/MBG) is a government initiative to improve elementary school students' nutritional status, the effectiveness of which depends on student acceptability of the menus served. This study aimed to determine the relationship between the sensory characteristics of the menu (color, aroma, taste, texture) and the acceptability of the MBG Program among students at SDN 006 Buahbatu, Bandung City. an analytical observational design with repeated measures, using a sample of 169 fourth- and fifth-grade students selected using a proportionate stratified random sampling technique. Acceptability was measured through plate waste percentage based on the Comstock scale over one 10-day menu cycle. Data were analyzed using Pearson correlation and Friedman tests. Mean liking scores for color, aroma, taste, and texture were 3.12, 3.01, 3.17, and 3.10 (scale 1-5), with mean plate waste of 39.86%. Pearson results showed significant relationships between color (r=-0.615), aroma (r=-0.548), taste (r=-0.765), and texture (r=-0.611) with plate waste percentage (p=0.000). Friedman results showed a significant difference in plate waste across days (p=0.000). This study concludes that sensory characteristics are significantly related to MBG Program acceptability, with taste showing the strongest correlation. Future research should involve more schools, non-sensory factors, multivariate analysis, and more than one observer to improve the reliability of acceptability measurement.

Keywords

daya terima, karakteristik sensoris, makan bergizi gratis, sisa makanan

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