FACTORS INFLUENCING STUDENT SATISFACTION WITH THE MENU OF THE FREE NUTRITIOUS MEAL PROGRAM (MBG) AT UPT SMP NEGERI 4 PANCARIJANG
DOI:
https://doi.org/10.61677/jth.v4i1.867Keywords:
Attitude, knowledge, menu perception, student satisfaction, teacher support.Abstract
The Free Nutritious Meal Program (MBG) is a government intervention aimed at fulfilling the nutritional needs of school-age children. However, its success is not solely determined by nutritional adequacy, but also by student satisfaction as direct beneficiaries. This study aimed to analyze factors influencing student satisfaction with the MBG menu at UPT SMP Negeri 4 Pancarijang. A quantitative approach with cross-sectional design was employed. The population consisted of 181 students participating in the MBG program. Using Slovin's formula, 125 students were selected through stratified random sampling. Data were collected via questionnaire measuring knowledge, attitude, menu perception, and teacher support as independent variables, and student satisfaction as the dependent variable. Multiple linear regression was used for data analysis. Results showed that attitude (p = 0.033) and menu perception (p = 0.000) significantly influenced student satisfaction, while knowledge (p = 0.855) and teacher support (p = 0.131) did not show significant effects after controlling for other variables. Simultaneously, all four variables significantly influenced satisfaction (p = 0.000), explaining 59.4% of the variation in student satisfaction. Menu perception was the most dominant variable, emphasizing that improvement of menu quality in terms of taste, variety, and appearance is the primary priority for enhancing student satisfaction with the MBG program.
References
Arshad, A., Shaheen, F., Safdar, W., Tariq, M. R., Navid, M. T., Qazi, A. S., Awan, M. A., Sajid, M. W., & Garti, H. K. (2023). A PRECEDE-PROCEED model-based educational intervention to promote healthy eating habits in middle school girls. Food Science and Nutrition, 11(3), 1318–1327. https://doi.org/10.1002/fsn3.3167
Baroroh, F. S. (2024). Hubungan asupan sarapan, pengetahuan gizi, dan tingkat kepuasan makanan terhadap sisa makan siang pada siswa SDIT Cahaya Bangsa Mijen Semarang [Undergraduate thesis, Universitas Islam Negeri Walisongo Semarang]. https://eprints.walisongo.ac.id/id/eprint/24616/
Choirunisa, R., Setyaningrum, Y. I., & Nirbaya, A. (2024). Analisis faktor yang mempengaruhi kepuasan konsumen di Warung Seblak Mamang Ndut Malang. Pontianak Nutrition Journal, 7(2), 558–565. https://doi.org/10.30602/pnj.v7i2.908
Daumi, N., Mufidah, I., Pibriyanti, K., & Luthfiya, L. ’. (2026). Hubungan tingkat kepuasan dan kebiasaan makan siswa terhadap program makan bergizi gratis. Jurnal Profesi Kesehatan Masyarakat, 7(1), 81–90. https://jurnal.stikes-bhm.ac.id/index.php/jpkm/article/view/925
Gasper, I. A. V., Arna, Y. D., Siagian, H. J., Ponidjan, T. S., Nurmawi, Y., Rosmawati, Karamoy, Y., Raule, J. H., Rahakbauw, G. Z., Alifariki, L. O., Pandean, M. M., Marasabessy, N. B., Meliana, Bukit, R., Kolompoy, J. A., Ulaen, S. P. J., Bungawati, A., Asiyah, S., & Kristiani, A. (2025). Ilmu perilaku kesehatan. PT Media Pustaka Indo. https://www.neliti.com/publications/618083/ilmu-perilaku-kesehatan
Hadi, N. N., & Sembiring, N. P. (2023). Hubungan pengetahuan dan sikap terhadap konsumsi buah dan sayur pada siswa MTSN 2 Rokan Hulu. PROSIDING: Seminar Nasional Ketahanan Pangan, 1(1), 66–74. https://ketahanan-pangan.uin-suska.ac.id/index.php/home/article/view/8
Huo, Y., Monma, T., Kataoka, C., & Takeda, F. (2024). Dietary knowledge, attitudes, and behaviors related to obesity and highly underweight among urban Chinese high school students: A cross-sectional study. International Journal of Public Health, 69, 1606840. https://doi.org/10.3389/ijph.2024.1606840
Jebeile, H., Kelly, A. S., O’Malley, G., & Baur, L. A. (2022). Obesity in children and adolescents: epidemiology, causes, assessment, and management. The Lancet Diabetes and Endocrinology, 10(5), 351–365. https://doi.org/10.1016/S2213-8587(22)00047-X
Jiang, K., Zhang, L., Xie, C., Li, Z., Shi, Z., Sharma, M., & Zhao, Y. (2024). Understanding the knowledge, attitudes, and practices of healthy eating among adolescents in Chongqing, China: An empirical study utilizing structural equation modeling. Nutrients, 16(1), 1–15. https://doi.org/10.3390/nu16010167
Kadaryati, S., Indah Prasetyaningrum, Y., Kartika Wulan, Y., Fitria Wardani, D., & Swaninda Nareswara, A. (2023). Manajemen sekolah sebagai ilar penyelenggaraan kantin sehat. Jurnal Gizi, 12(2), 72–84. https://doi.org/10.26714/jg.12.2.2023.72-84
Kemenkes. (2024). Kesehatan keluarga. In Profil Kesehatan Indonesia (pp. 106–156). Kementerian Kesehatan Republik Indonesia. https://kemkes.go.id/id/profil-kesehatan-indonesia-2024
Kim, J., Jang, J., Kim, B., & Lee, K. H. (2022). Effect of the PRECEDE-PROCEED model on health programs: a systematic review and meta-analysis. Systematic Reviews, 11(1), 1–12. https://doi.org/10.1186/s13643-022-02092-2
BBPMP Provinsi Jawa Barat. (2025). Ringkasan eksekutif: Evaluasi dampak program makan bergizi gratis (MBG) di Provinsi Jawa Barat. https://www.bbpmpjabar.id/ringkasan-eksekutif-evaluasi-dampak-program-makan-bergizi-gratis-mbg-di-provinsi-jawa-barat/
Lowe, N. M., Qualter, P., Sinclair, J. K., Gupta, S., & Zaman, M. (2023). School feeding to improve cognitive performance in disadvantaged children: A 3-Arm parallel controlled trial in Northwest Pakistan. Nutrients, 15(7), 1–13. https://doi.org/10.3390/nu15071768
Malla, A., Rombot, D. V., Bolang, A. S. L., Kapantow, N. H., & Niode, N. J. (2025). Analisis faktor kualitas layanan berbasis SERVQUAL terhadap kepuasan siswa pada program makanan bergizi gratis: Studi kuantitatif di SMA Negeri 2 Bitung. Jurnal Promotif Preventif, 8(6), 1782–1790. https://doi.org/10.47650/jpp.v8i6.2493
Nafi, G. E. (2023). Faktor-faktor yang berhubungan dengan perilaku konsumsi jajanan tidak sehat pada siswa kelas IV dan V Sekolah Dasar Negeri Cipinang Besar Selatan 17 Pagi Jakarta Timur tahun 2022 [Undergraduate thesis, Universitas Esa Unggul]. https://digilib.esaunggul.ac.id/public/UEU-Undergraduate-33618-COVER.Image.Marked.pdf
Natasha, N., Uswah, J., & Pertiwi, L. (2025). Pengaruh edukasi gizi terhadap pengetahuan dan sikap konsumsi sayur pada anak sekolah dasar. Primary Journal of Multidisciplinary Research, 1(4), 158–162. https://doi.org/10.70716/pjmr.v1i4.269
Ningsih, K. P. (2025). Evaluation of MBG implementation in correctional institutions: nutritional status and consumer satisfaction study. Journal Nutrizone, 2(3), 26–37. https://doi.org/10.62872/jn.v2i3.71
Sari, E., Said, S., & Febrianti, D. (2025). Faktor lingkungan yang berhubungan dengan perilaku pemilihan jajanan siswa SMPN 5 Panca Rijang Kabupaten Sidenreng Rappang. Malahayati Nursing Journal, 7(8), 3745–3758. https://doi.org/10.33024/mnj.v7i8.21573
Sinambela, O. (2022). Pengaruh variasi menu dan harga terhadap kepuasan pengunjung Warung Mie Ayam Ma’e (Studi Desa Candi Mas Kecamatan Abung Selatan Kabupaten Lampung Utara) [Undergraduate thesis, Institut Agama Islam Negeri Metro]. https://repository.metrouniv.ac.id/id/eprint/7227/
Spill, M. K., Trivedi, R., Thoerig, R. C., Balalian, A. A., Schwartz, M. B., Gundersen, C., Odoms-Young, A., Racine, E. F., Foster, M. J., Davis, J. S., & MacFarlane, A. J. (2024). Universal free school meals and school and student outcomes a systematic review. JAMA Network Open, 7(8), 1–13. https://doi.org/10.1001/jamanetworkopen.2024.24082
Sriwiyanti, Andini, Podojoyo, muzakar, & Rotua, M. (2023). Gambaran variasi menu dan cita rasa makanan terhadap kepuasan makan siswa di Asrama MAN 3 Palembang. Jurnal Gizi Dan Kesehatan (JGK), 3(2), 99–106. https://doi.org/10.36086/jgk.v3i2.2032
Suprapto, F. A., Praditya, E., Dewi, R. M., & Adiyoso, W. (2025). A policy implementation review of the free nutritious meal (MBG) program. The Journal of Indonesia Sustainable Development Planning, 6(2), 297–312. https://doi.org/10.46456/jisdep.v6i2.798
UNICEF. (2025). Indonesia 2018-2024 National Nutrition Programme Review. https://www.unicef.org/indonesia/id/gizi/laporan/kajian-program-gizi-nasional-indonesia-2018-2024
Violita, F. (2022, July 20). Teori Lawrence Green : Perubahan Perilaku Kesehatan. CatatanSehat. https://catatansehat.com/teori-lawrence-green-perubahan-perilaku-kesehatan/
Wang, D., Shinde, S., Young, T., & Fawzi, W. W. (2021). Impacts of school feeding on educational and health outcomes of school-age children and adolescents in low- and middle-income countries: A systematic review and meta-analysis. Journal of Global Health, 11, 1–27. https://doi.org/10.7189/jogh.11.04051
WHO. (2025, December 8). Obesity and Overweight. World Health Organization. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight
Winzer, H., Stevik, T. K., & Scholderer, J. (2024). Internal crisis communication in hospitals the choice of communication channels and its impact on effectiveness. Journal of Contingencies and Crisis Management, 32(4), e70008. https://doi.org/10.1111/1468-5973.70008
Zulfani, Z. A. Z., Tanziha, I., & Riyadi, H. (2026). The effect of the school meal program on knowledge, attitudes, and practices of balance nutrition among adolescent girls. AcTion: Aceh Nutrition Journal, 11(1), 63–74. https://doi.org/10.30867/action.v11i1.2834
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 JTH: Journal of Technology and Health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
