STRATEGI PEMANFAATAN POTENSI PANGAN LOKAL UNTUK MENDUKUNG PROGRAM MAKAN BERGIZI GRATIS DI JAWA TENGAH

Abstract

The Free Nutritional Meal Program (MBG) has led to an increase in demand for food items such as rice, chicken, fish, eggs, fruit, and vegetables, which requires a corresponding increase in supply. Central Java has the potential for local agriculture and livestock to provide raw materials for MBG. At least 3,228 Nutrition Service Fulfillment Units (SPPG) or MBG kitchens will be built in Central Java. Research findings from BRIDA Central Java Province (2025) indicate that the tendency for MBG demand from local raw materials has not been met. Issues of price, quantity, quality, and continuity of materials are considerations for SPPGs in sourcing raw materials. There are at least two main supply chain patterns implemented by SPPGs: a closed system (1 SPPG with 1 fixed supplier) and an open system (1 SPPG with several suppliers or farmers). The findings indicate that the raw material supply chain tends to follow prevailing market patterns, where SPPGs and suppliers prioritize price margins according to required quality. On the other hand, local producers have not yet fully secured a place in this program. Small and fragmented production capacity, inadequate quality, unachieved continuity, and uncompetitive prices mean that local farmers or producers have not played a significant role. Local farmers have limited capital and access, and most of them do not even know how to become suppliers for MBG. Therefore, several recommendations are offered, namely: 1) On the policy side, there is a need for regulatory commitment to the use of local materials; a geospatial-based food data system; supply chain monitoring; and integration with other programs (rural areas, integrated agriculture, Koperasi Merah Putih; 2) In the production realm, it is necessary to establish production clusters and integrated farmer corporations; farmer contracts and SPPG; training and production assistance according to standards; financing for farmers; food processing innovation; 3) On the distribution side, it is necessary to develop regional food center logistics and cold storage; e-logistics and supply chain tracking systems; a scheduled SPPG supply system; SPPG-cooperative-farmer partnerships; 4) On the downstream side, it is necessary to build an information system for material needs that can be met by local producers (a digital food management system for planning and procurement); processing facilities and HR training; and menu selection takes into account local wisdom and potential raw materials.