JAKARTA - Coordinating Minister for Food and Agriculture Zulkifli Hasan (Zulhas) reviewed the readiness of the Somba Opu Tombolo 02 Nutrition Fulfillment Service Unit (SPPG) in Gowa Regency, South Sulawesi, to ensure the Free Nutritious Meal (MBG) Program continues during the month of Ramadan 1447 H.
Zulhas visited the MBG kitchen directly as a center for processing and distributing food to ensure that nutrition services to beneficiaries continue to run without interruption during Ramadan along with menu adjustments.
"For public schools with Muslim students, distribution is carried out during the day with dry food menus. Meanwhile, for those who are not fasting as well as pregnant women and toddlers, distribution remains as usual," said Zulhas as reported by ANTARA, Friday, February 6.
During the visit, Zulhas also ensured that all processes, from the selection of raw materials, processing, to the distribution of food, were carried out hygienically, safely and in accordance with the established service standards.
SPPG Somba Opu Tombolo 02 currently serves 2,817 beneficiaries consisting of 2,620 students and 197 educators in nine schools, with the support of 50 personnel including volunteers, SPPG heads, nutritionists and accountants.
In addition to reviewing the kitchen operations, the Coordinating Minister for Food and Agriculture also checked the readiness of the SPPG in preparing MBG dry food packages during Ramadan as part of menu adjustments.
The distribution of MBG for pesantren, continued Zulkifli, was carried out in the afternoon before the time of breaking the fast so that it still fits the pattern of santri activities during Ramadan.
Head of SPPG Somba Opu Tombolo 02 Faisal said his party started adjusting the menu from wet menu to dry menu as part of Ramadan preparations.
"Usually we distribute wet menus, but for Ramadan preparations we have started to prepare dry menus such as bread, beans, and packaged UHT milk," said Faisal.
He emphasized that the dry menu was still prepared by taking into account the balance of nutrition which includes sources of carbohydrates, vegetable protein, animal protein, and fiber.
Zulhas added that the presence of nutritionists at each SPPG is part of the government's commitment to ensure that MBG is not only sustainable, but also has a real impact on improving the quality of nutrition for schoolchildren and educators.
With the assistance of professional personnel and adjustments to the menu during school holidays and Ramadan, the government hopes that the quality of MBG services will be maintained and the benefits of the program can be optimally felt by the community.
Until now, the National Nutrition Agency has recorded that the number of MBG beneficiaries has reached around 60 million people with 22,091 SPPG units supported by more than 924 thousand employees and involving tens of thousands of partners and MSMEs in various regions.
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