{"id":1598,"date":"2025-10-13T08:57:00","date_gmt":"2025-10-13T08:57:00","guid":{"rendered":"https:\/\/lph.uin-malang.ac.id\/?p=1598"},"modified":"2026-06-18T06:59:04","modified_gmt":"2026-06-18T06:59:04","slug":"aktivitas-kritis-kehalalan-produk-mbg-menjejak-kehalalan-dari-dapur-hingga-meja-para-siswa","status":"publish","type":"post","link":"https:\/\/lph.uin-malang.ac.id\/en\/aktivitas-kritis-kehalalan-produk-mbg-menjejak-kehalalan-dari-dapur-hingga-meja-para-siswa\/","title":{"rendered":"MBG's Halal Product Critical Activity: Tracking Halalness From the Kitchen to Students' Tables"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\n

The Free Nutritious Meal Program (MBG) is President Prabowo's work program, specifically designed to create superior human resources by improving the nutritional quality of students. Through this MBG program, the National Nutrition Agency established Nutrition Fulfillment Service Units (SPPG) or Depor (Madura), dapur (Indonesia), pawon (Java) to provide food, drinks, vegetables, and milk as nutritional sources for students to meet their calcium, protein, vitamin, carbohydrate, and other mineral needs.<\/p>\n\n

Please note that the MBG kitchen standards refer to the requirements set by the National Nutrition Agency (BGN), which focuses on quality, food safety, cleanliness to ensure that the food served is suitable and safe for consumption, and most importantly HALAL.<\/strong><\/p>\n\n

Halal <\/strong>means permitted and not prohibited. The recommendation to eat what is halal has been stated by Allah in the Qur'an, Surah Al-Baqarah 168, 15 centuries ago, and what is unique is that the word Muslim is not mentioned in that word, but rather a call to all mankind to eat what is halal and good.<\/p>\n\n

\u064a\u0670\u0653\u0627\u064e\u064a\u064f\u0651\u0647\u064e\u0627 \u0627\u0644\u0646\u064e\u0651\u0627\u0633\u064f \u0643\u064f\u0644\u064f\u0648\u0652\u0627 \u0645\u0650\u0645\u064e\u0651\u0627 \u0641\u0650\u0649 \u0627\u0644\u0652\u0627\u064e\u0631\u0652\u0636\u0650 \u062d\u064e\u0644\u0670\u0644\u064b\u0627 \u0637\u064e\u064a\u0650\u0651\u0628\u064b\u0627\u06d6 \u0648\u064e\u0651\u0644\u064e\u0627 \u062a\u064e\u062a\u064e\u0651\u0628\u0650\u0639\u064f\u0648\u0652\u0627 \u062e\u064f\u0637\u064f\u0648\u0670\u062a\u0650 \u0627\u0644\u0634\u064e\u0651\u064a\u0652\u0637\u0670\u0646\u0650\u06d7 \u0627\u0650\u0646\u064e\u0651\u0647\u0657 \u0644\u064e\u0643\u064f\u0645\u0652 \u0639\u064e\u062f\u064f\u0648\u064c\u0651 \u0645\u064f\u0651\u0628\u0650\u064a\u0652\u0646\u064c<\/p>\n\n

Now let's explore all the critical activities in the MBG kitchen to track the halal status of the products produced for students. Critical activities include the procurement of raw materials, additives, and auxiliary materials, storage, the production process in the kitchen, packaging, including packaging materials (ompreng\/trays), and distribution. All of these critical activities have the potential for contamination by unclean materials and even non-halal materials. Therefore, all ingredients used must be halal, as evidenced by supporting documentation in the form of halal certificates, production processes, and CoA. (certificate of analysis),<\/em> Then the storage area for the materials must be sterile, free from wild animals (cockroaches, maggots, lizards, etc.), and must be free from impurities. Storage of easily damaged materials is carried out in a room with controlled temperature, and for certain materials, they are stored in a freezer.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The next critical activity occurs in the kitchen, where the food, which is said to be nutritionally free, is produced. This process requires careful attention, including washing vegetables, eggs, meat, and other ingredients with clean, running water. The draining area should not be too close to the washing area to prevent contamination from splashing water when washing ingredients and\/or cooking utensils. The National Food Safety Agency (BGN) even requires that Food Safety Inspectors (SPPG) implement HACCP. (Hazard Analysis and Critical Control Point)<\/em> a systematic, science-based food safety management system focused on preventing hazards in the food supply chain, with the aim of identifying, evaluating, and controlling hazard risks associated with food safety, from the receipt of raw materials to the distribution of final products.\u00a0<\/p>\n

<\/p>\n

The final activity is product packaging and distribution. In this section, it is ensured that the tray\/ompreng used must comply with food safety standards, including being clean and free from non-halal materials, it is ensured that the tray is not made from a mixture of non-halal materials, which recently circulated that the tray\/ompreng mixture used involved pork fat as a non-stick material. It is ensured that the distribution process is carried out on time so that the quality of the food is maintained and arrives at the students' tables still in a safe and not stale condition so that it is suitable for consumption, the means of transportation used must also be clean and as far as possible only used for the distribution process of MBG products.<\/p>\n

<\/p>\n

In addition to HACCP, BGN also requires all SPPGs to have a certificate of hygiene and sanitation (SLHS) as a guarantee of the cleanliness of all production areas including the waste produced, and must apply for halal certification (SH) as a guarantee that all materials used are halal materials and to ensure that the entire production process is carried out in a clean place, free from contamination by impurities and free from non-halal materials.<\/p>\n

<\/p>\n

The above standards are a guarantee of food safety that the products that will be given to millions of the nation's children (students) are truly nutritious, safe, and halal so that they have an impact on improving the health and intelligence of the students, and not actually poisoning the students due to the low quality of free food, which recently quite a lot of students have been poisoned after consuming food produced by SPPG-BGN.\u00a0<\/p>\n

<\/p>\n

The Free Nutritious Meals (MBG) program is a noble program whose success is not measured by the millions of servings provided to students, but rather by the quality and safety of the food served. Without guaranteed quality and safety, distributing millions of servings poses significant risks to students' health. The true success of the MBG program is when each serving provides real benefits, is truly nutritious, safe, healthy, and halal, rather than simply meeting quantity targets that ultimately neglect quality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t
\n\n\t\t\t\t\n\t\t\t\t