Pengaruh Service Quality dan Food Quality terhadap Student Satisfaction Penerima Makan Bergizi Gratis di Bogor

Abstract

Indonesia memiliki tujuan untuk mewujudkan Indonesia Emas 2045 yang dapat diwujudkan melalui sumber daya manusia berkualitas. Saat ini Indonesia masih menghadapi permasalahan terkait gizi yang dapat menghambat pembentukan sumber daya berkualitas. Salah satu langkah pemerintah dalam menghadapi permasalahan tersebut yaitu dengan program Makan Bergizi Gratis (MBG) yang hadir untuk memastikan kecukupan gizi. Dalam implementasinya terdapat aspek penting yang berhubungan langsung dengan penerima MBG, yaitu kepuasan siswa. Maka dari itu, penelitian ini bertujuan untuk menganalisis pengaruh service quality dan food quality terhadap student satisfaction dengan perceived value sebagai variabel mediasi. Data diperoleh melalui penyebaran kuesioner kepada 227 responden yang memenuhi kriteria. Data dianalisis menggunakan analisis deskriptif dan Structural Equation Modeling-Partial Least Squares (SEM-PLS). Hasil penelitian menunjukkan bahwa food quality dan perceived value berpengaruh positif dan signifikan terhadap student satisfaction. Namun, service quality tidak berpengaruh signifikan secara langsung terhadap student satisfaction.

Indonesia aimed to realize “Indonesia Emas 2045,” a vision that could be achieved through high-quality human resources. At that time, Indonesia still faced nutrition-related challenges that could hinder the development of such high-quality human resources. One of the government’s initiatives to address these issues was the Free Nutritious Meals (MBG) program, which was designed to ensure adequate nutrition. In its implementation, there was a critical aspect directly related to MBG recipients: student satisfaction. Therefore, this study aimed to analyze the influence of service quality and food quality on student satisfaction, with perceived value serving as a mediating variable. Data were collected through a questionnaire distributed to 227 respondents who met the criteria. The data were analyzed using descriptive analysis and Structural Equation Modeling-Partial Least Squares (SEM PLS). The results indicated that food quality and perceived value had a positive and significant effect on student satisfaction. However, service quality did not have a significant direct effect on student satisfaction.