One Year of MBG in the Prabowo-Gibran Era: Ministry Synergy Ensures Nutritional Quality and Menu Hygiene
By: Najib M. Anwar
In its first year of implementation, the Free Nutritional Meals (MBG) program under the Prabowo-Gibran administration has demonstrated a policy direction that not only supports improving public nutrition but also ensures that the entire food supply chain meets health, hygiene, and halal standards. Synergy across ministries and institutions provides a strong foundation for ensuring nutritional quality while maintaining public trust in the program’s implementation.
The MBG program is designed not simply to provide free meals, but as a long-term investment to build a healthy, productive, and globally competitive generation of Indonesians. The government views nutrition as a key pillar of human development, and this is strengthened through close coordination between the National Nutrition Agency (BGN) and the Halal Product Assurance Agency (BPJPH).
The Head of the Halal Product Assurance Agency (BPJPH), Ahmad Haikal Hasan, explained that his agency, along with BGN, is currently preparing halal supervisor training for all kitchens implementing the MBG program. The training was conducted in collaboration with the Halal Product Assurance Training Institute (LPJPH), both from job training institutions and universities throughout Indonesia. He believes that the presence of halal supervisors in each Nutrition Program Implementation Unit (SPPG) is a crucial part of implementing the principles of trustworthiness, traceability, and transparency that underpin the MBG program.
He believes that with halal supervisors, the process, from raw material selection and processing to food presentation, can be properly monitored. This is expected to ensure that all stages of production meet the requirements of health, safety, and nutrition, as well as being halal and thoyyib (good and proper).
This synergistic approach was reinforced by the Deputy Head of the National Agency for Food Security (BGN), Nanik S. Deyang, who views the collaboration between BGN and BPJPH as part of the country’s broader vision of ensuring that nutrition and public trust go hand in hand. He believes that nutritious food served to the public, especially school children and vulnerable groups, not only meets energy needs but also reflects the nation’s moral values and quality standards.
Nanik explained that every nutritious food provided by the government must meet three main principles: clean, healthy, and halal. According to him, this is where the state’s responsibility lies in maintaining nutritional quality and public trust. He also emphasized that the National Nutrient Agency (BGN)’s commitment does not stop at the policy level, but extends to direct supervision and assistance in the field. This is done to ensure that every program implementer understands the essence of balanced nutrition, hygiene, and food safety.
Meanwhile, the Deputy for Systems and Governance of the BGN, Tigor Pangaribuan, highlighted the importance of community participation in strengthening the effectiveness of the MBG program. He stated that every input from the community will be valuable evaluation material for improving the national nutrition program in the future. Tigor hopes that the community will not only be beneficiaries but also active partners in maintaining the program’s quality. He believes that synergy between the government and the community must be maintained to create a healthy and superior generation of Indonesians.
Furthermore, Tigor explained that every meal provided through the MBG program for school children has undergone a strict monitoring process. This monitoring is carried out at three levels to ensure safety and nutritional suitability for beneficiaries. The process begins with the selection of food ingredients, where each kitchen receiving the program is required to comply with standard operating procedures (SOPs) established by the government. According to him, this multi-layered supervision ensures that there is no compromise in the quality of the food served.
From the field, Nalen Situmorang, Regional Head of MBG Central Papua, described the dual impact of the MBG program. He explained that in addition to reducing stunting rates and improving the nutritional quality of children in remote areas, the program has also successfully stimulated local economic growth. He noted that MBG has created many new jobs, from kitchen workers, local food suppliers, and field assistants.
Nalen also explained that every MBG kitchen is required to meet three main certifications: halal certification, hygiene and sanitation certification, and water quality testing. These three certifications are key parameters in ensuring high food safety standards. He believes that implementing these standards not only ensures food safety but also raises awareness among local businesses about the importance of quality and hygiene in the production process.
