IMPLEMENTASI MAKANAN BERGIZI GRATIS (MBG) SEBAGAI UPAYA MENDUKUNG PROSES PEMBELAJARAN DI SEKOLAH

Abstrak

Permasalahan gizi masih menjadi tantangan global yang berdampak pada kualitas sumber daya manusia, khususnya pada anak usia sekolah. Tingginya angka stunting dan gizi yang tidak seimbang di Indonesia berpotensi menghambat perkembangan kognitif serta menurunkan prestasi belajar, sehingga diperlukan intervensi melalui asupan gizi seimbang. Oleh karena itu, penelitian ini bertujuan menganalisis implementasi program Makanan Bergizi Gratis (MBG) serta pengaruhnya terhadap pembelajaran siswa di Pekalongan. Penelitian ini menggunakan metode deskriptif kualitatif dengan pendekatan studi kasus. Subjek penelitian adalah 15–20 siswa sekolah dasar yang menjadi penerima manfaat program MBG. Data dikumpulkan melalui observasi, wawancara, dan dokumentasi, kemudian dianalisis melalui tahap reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa program MBG berpengaruh positif terhadap proses pembelajaran siswa, ditandai dengan meningkatnya konsentrasi, semangat, dan keaktifan belajar. Dari aspek implementasi, program ini telah berjalan cukup baik dilihat dari ketersediaan, variasi jenis makanan, serta konsumsi siswa. Selain itu, makanan yang diberikan dinilai bergizi, disukai siswa, dan didistribusikan secara cukup tepat waktu. Dengan demikian, program MBG berperan dalam mendukung kualitas pembelajaran siswa di sekolah.

Nutrition problems are still a global challenge that has an impact on the quality of human resources, especially school-age children. The high rate of stunting and unbalanced nutrition in Indonesia has the potential to inhibit cognitive development and reduce learning achievement, so intervention through balanced nutritional intake is needed. Therefore, this study aims to analyze the implementation of the Free Nutritious Food (MBG) program and its influence on student learning in Pekalongan. This study uses a qualitative descriptive method with a case study approach. The subjects of the study were 15–20 elementary school students who were beneficiaries of the MBG program. Data is collected through observation, interviews, and documentation, then analyzed through the stages of data reduction, data presentation, and conclusion drawn. The results of the study show that the MBG program has a positive effect on the student learning process, characterized by increased concentration, enthusiasm, and active learning. From the implementation aspect, this program has run quite well judging from the availability, variety of food types, and student consumption. In addition, the food provided is considered nutritious, liked by students, and distributed fairly on time. Thus, the MBG program plays a role in supporting the quality of student learning in schools.