Head of BGN asks for MBG menu with five stars and a budget of Rp. 10 thousand

JAKARTA - The Head of the National Nutrition Agency (BGN) Dadan Hindayana encourages the creation of menu innovations in the Free Nutritious Meal (MBG) Program that are of high quality at affordable prices through collaboration between nutritionists and professional chefs.

"I hope that one day there will be food innovations from nutritionists and professional chefs so that the MBG Program will come out with a quality that is as good as five stars but at the price of the MBG raw material Program of Rp. 10 thousand," he said in an official statement in Jakarta, Thursday.

He said product innovation is becoming increasingly important, especially in the implementation of programs during the month of Ramadan because during that period, the food served must not only be nutritious and fresh, but also have a longer shelf life.

"Product innovation is important, especially related to the program during the month of Ramadan, where we need high quality, fresh, but long-lasting food, well this is the challenge," said Dadan.

He also highlighted the rapid development of the number of Nutrition Fulfillment Service Units (SPPG) in the past year, which in the previous Ramadan was still around 1,000 units, has now increased significantly to around 25 thousand units throughout Indonesia.

According to him, this scale increase also brings challenges in maintaining the consistency of service quality. Although there are a small number of SPPG that have become the focus of public attention, he assessed that this is still within reasonable limits when viewed from the overall number of operating.

"So if there are 62 who make viral something extraordinary from 25 thousand, if calculated in percentage it is actually small but that is what the public sees," he said.

Dadan emphasized that evaluations and improvements would continue to be carried out internally so that the quality of MBG services could be even throughout the regions. He also emphasized the importance of compliance with technical instructions and standard operating procedures (SOP) that have been established.

"We should continue to make improvements so that the quality is even and there is not a single SPPG that deviates from the regulations and SOP that have been set," said Dadan Hindayana.