Analisis Preferensi Makan dan Variasi Menu pada Siswa Tingkat SMP Penerima Program MBG di Lubuk Basung

Abstract

This research is motivated by the difference in students' eating preferences towards the food 
served in the Free Nutritious Food (MBG) program and the importance of menu variations in the implementation of food in schools. This study aims to find out and analyze eating preferences and menu variations in junior high school students in Lubuk Basung District, Agam Regency. This study uses a descriptive survey method with a quantitative approach. The population in this study is junior high school students who received the MBG program in Lubuk Basung District, Agam Regency, with a sample of 358 students. Data collection was carried out using a questionnaire with a five-level Likert scale. Data analysis used descriptive statistics in the form of frequency, percentage, and mean with the help of the IBM SPSS Statistics program version 25.00. The results showed that students' overall eating preferences were in the medium category with a mean value of 3.39. Based on the indicators studied, students' preferences for regional eating culture obtained the highest average score of 3.6, while family eating habits obtained the lowest average score of 3.0. Meanwhile, students' assessment of menu variations was in the high category with a mean value of 3.54. In the menu variation indicator, the color variation indicator obtained the highest score of 3.76, while taste variation obtained the lowest score of 3.29. 

Keywords: Eating Preferences, Menu Variations, Junior High School Students, Free Nutritious  Food, MBG.