FACTORS ASSOCIATED WITH MENU ACCEPTABILITY IN THE FREE NUTRITIOUS MEAL PROGRAM (MBG) AMONG STUDENTS AT SD NEGERI 6 MACORAWALIE, SIDENRENG RAPPANG REGENCY
DOI:
https://doi.org/10.61677/jth.v4i1.811Keywords:
Food acceptability, menu variety, food taste, portion suitability, Free Nutritious Meal Program (MBG).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.
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