Daya Terima Siswa Terhadap Modifikasi Siklus Menu Makan Siang Di Sd Islam Tompokersan Lumajang
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Institusion
Politeknik Negeri Jember
Author
Azizah, Lailul
Subject
354 - Ilmu Gizi
Datestamp
2022-01-20 06:58:53
Abstract :
Background:The implementation of the fullday school system in Islamic Elementary School in Lumajang, made the school hold a lunch program at the school. But in practice, the student?s acceptance of the lunch menu offered is quite low. This is because in the menu cycle there is a repetition of food ingredients that are too close and the exixting menu patterns are still not in accordance with balanced nutrition. The purpose of this study was to improve student?s acceptance of the lunch menu that was served. Method:Experimental research with quasi experiment design was carried out on eighty six, ffe grade student?s taking using the random sampling method. The study was conducted in Desember 2020. The dependent variable was colour, taste, smell, texture, shape, appearance and the independent variable was a modification of the menu cycle. Data was analyzed by Wilcoxon Sign Test. Result: There are significant differences in colour, taste, smell, teksture, shape, and appearance of food before and after the menu cycle modification (p= 0,001). Conclusion:Food that has been modified is more acceptable in terms of colour, taste, smell, texture, shape, and appearance.
Background:The implementation of the fullday school system in Islamic Elementary School in Lumajang, made the school hold a lunch program at the school. But in practice, the student?s acceptance of the lunch menu offered is quite low. This is because in the menu cycle there is a repetition of food ingredients that are too close and the exixting menu patterns are still not in accordance with balanced nutrition. The purpose of this study was to improve student?s acceptance of the lunch menu that was served. Method:Experimental research with quasi experiment design was carried out on eighty six, ffe grade student?s taking using the random sampling method. The study was conducted in Desember 2020. The dependent variable was colour, taste, smell, texture, shape, appearance and the independent variable was a modification of the menu cycle. Data was analyzed by Wilcoxon Sign Test. Result: There are significant differences in colour, taste, smell, teksture, shape, and appearance of food before and after the menu cycle modification (p= 0,001). Conclusion:Food that has been modified is more acceptable in terms of colour, taste, smell, texture, shape, and appearance.
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