HUBUNGAN TINGKAT KEPUASAN PESERTA DIDIK DENGAN SISA MAKANAN PADA PROGRAM MAKAN BERGIZI GRATIS (MBG) DI SMA RK SERDANG MURNI TAHUN 2026

The results of the study showed that 42 respondents (53.2%) had a satisfaction level classified as ‘meeting the criteria’ and 37 respondents (46.8%) did not meet the criteria. Food waste also showed the same results, with 42 respondents (53.2%) meeting the criteria (≤20%) and 37 respondents (46.8%) not meeting the criteria (>20 There was a significant relationship between satisfaction with staple foods and food leftovers in terms of taste (p=0.006), aroma (p=0.001), seasoning (p=0.005), temperature (p=0.017) and texture (p=0.002). For side dishes, a significant relationship was found for taste (p=0.001), aroma (p=0.001), seasoning, temperature and texture (p=0.000). For vegetables, a significant relationship was found for taste, aroma, seasoning and texture (p=0.000), as well as temperature (p=0.001). Overall satisfaction with the food was also significantly correlated with food waste (p=0.000). In conclusion, there is a significant correlation between pupils’ satisfaction levels and food waste.