Hubungan Preferensi Makanan dengan Food Waste Program Makan Bergizi Gratis pada Siswa SMP di Kabupaten Garut

Abstract

Food waste atau sisa makanan menjadi tantangan pada program Makan Bergizi Gratis (MBG) akibat dampaknya terhadap kehilangan gizi yang dapat disebabkan oleh ketidaksukaan siswa terhadap karakteristik sensori dari menu yang disajikan. Penelitian ini bertujuan menganalisis hubungan antara preferensi makanan siswa dengan food waste pada program MBG. Penelitian menggunakan desain cross-sectional yang dilakukan di SMPN 4 Garut dengan jumlah subjek berjumlah 103 siswa. Data diambil melalui kuesioner yang diisi semi-mandiri oleh subjek. Data food waste dikumpulkan menggunakan metode visual Comstock, sedangkan data preferensi makanan siswa didapatkan menggunakan skala Likert 5 poin. Total food waste yang dihasilkan dari program MBG mencapai 35,8% dari porsi utuh. Secara umum, siswa memberikan penilaian netral terhadap menu MBG yang disajikan. Hasil analisis menunjukkan bahwa aspek preferensi tampilan aroma, rasa, tekstur, dan keseluruhan berhubungan negatif signifikan dengan food waste dengan aspek rasa dan tampilan memiliki hubungan sedang–kuat terhadap food waste.

Food waste remains a challenge in Free Nutritious Meal (MBG) program due to its impact on nutritional loss which may be caused by student’s dislikeness of the served food’s sensory characteristics. This study aimed to analyze the relationship between students’ food preferences and food waste in the MBG program. This study used cross-sectional design, conducted at SMPN 4 Garut with 103 students as subjects. Data were collected through a questionnaire completed by the subjects semi-independently. Food waste data were measured using visual Comstock, while food preference data were obtained through a 5-point Likert scale. Total food waste from the MBG program reached 35.8% of the full portion. Overall, students rated the meals served as neutral. Results showed that all preference aspects, including appearance, aroma, taste, texture, and overall were significantly and negatively correlated with food waste, with the taste and appearance aspects that have moderate–strong correlation with food waste.