Ditemukan 34470 dokumen yang sesuai dengan query :: Simpan CSV
Latar Belakang: Program Makan Bergizi Gratis (MBG) merupakan inisiatif strategis untuk mengatasi masalah gizi dan kemiskinan. Pelaksanaan awal program di Satuan Pelayanan Pemenuhan Gizi (SPPG) Muara Beliti ditandai dengan perubahan krusial dalam mekanisme pendanaan, dari sistem reimburse menjadi pembayaran di muka (upfront funding) yang diterapkan mulai April 2025, bertujuan untuk mengatasi masalah keterlambatan pencairan dana dan mengurangi beban finansial mitra.
Tujuan: Penelitian ini bertujuan menganalisis tantangan sistem pendanaan pada pelaksanaan awal Program MBG di SPPG Muara Beliti, meliputi perbandingan dua sistem pendanaan, kesiapan Sumber Daya Manusia (SDM), mekanisme pengajuan dan pengelolaan dana, dampak terhadap pelaksanaan program, serta persepsi pelaksana, guna menilai efektivitasnya.
Metode: Penelitian ini menggunakan metode kualitatif dengan pendekatan studi kasus di SPPG Muara Beliti, Kabupaten Musi Rawas. Pengumpulan data dilakukan melalui wawancara mendalam, observasi, dan telaah dokumen.
Hasil: Terdapat perbedaan fundamental pada kedua sistem: sistem reimburse mewajibkan mitra menalangi biaya operasional di awal, sementara sistem pembayaran di muka menyalurkan dana sebelum kegiatan melalui virtual account. Namun, ditemukan kesenjangan kompetensi teknis SDM SPPG dalam penyusunan Laporan Pertanggungjawaban (LPJ) dan Rencana Anggaran Biaya (RAB) karena ketiadaan pelatihan formal dari Badan Gizi Nasional (BGN). Meskipun demikian, kelancaran operasional program (pengadaan bahan pangan, operasional, sewa) tidak terganggu oleh kedua sistem pendanaan, yang disebabkan oleh kapasitas finansial mitra pelaksana yang mampu menalangi dana talangan saat terjadi keterlambatan. Pelaksana program menilai sistem pembayaran di muka lebih efektif dan responsif, tetapi menyuarakan kekhawatiran mengenai risiko terhentinya program jika pencairan dana dari pusat terlambat dan mitra tidak lagi bersedia menalangi.
Kesimpulan dan Saran: Sistem pembayaran di muka dinilai lebih efektif, namun keberhasilan awal program sangat ditopang oleh peran dana talangan mitra. Disarankan agar BGN memastikan ketepatan waktu pencairan dana sesuai skema pembayaran di muka dan segera melaksanakan pelatihan teknis yang terstruktur untuk staf SPPG guna meningkatkan kapasitas SDM dan akuntabilitas program.
Background: The Free Nutritious Meals Program (MBG) is a strategic initiative to address malnutrition and poverty. The initial implementation of the program at the Nutritional Fulfillment Service Unit (SPPG) Muara Beliti was marked by a crucial change in the funding mechanism, shifting from a reimbursement system to upfront funding starting in April 2025, aimed at overcoming issues of delayed disbursement and reducing the financial burden on partners. Objective: This research aims to analyze the challenges of the funding system during the initial implementation of the MBG Program at SPPG Muara Beliti, covering a comparison of the two funding systems, the readiness of Human Resources (HR), the mechanism for fund submission and management, the impact on program execution, and the perceptions of implementers, in order to assess its effectiveness. Method: This study used a qualitative method with a case study approach at SPPG Muara Beliti, Musi Rawas Regency. Data collection was conducted through in-depth interviews, observation, and document review. Results: There are fundamental differences between the two systems: the reimbursement system required partners to front the operational costs initially, while the upfront funding system channeled funds before activities through a virtual account. However, a gap was found in the technical competence of SPPG HR in preparing the Accountability Report (LPJ) and Budget Plan (RAB) due to the absence of formal training from the National Nutrition Agency (BGN). Nevertheless, the smooth operation of the program (procurement of food ingredients, distribution, rent) was not disrupted by either funding system, which was attributed to the financial capacity of the implementing partners who were able to cover the bridging funds when delays occurred. Program implementers considered the upfront funding system to be more effective and responsive but voiced concerns about the risk of the program stalling if fund disbursement from the central government was delayed and partners were no longer willing to cover the shortfall. Conclusion and Suggestion: The upfront funding system is considered more effective, but the program's initial success was heavily supported by the role of bridging funds from partners. It is recommended that the BGN ensure timely fund disbursement according to the upfront payment scheme and immediately conduct structured technical training for SPPG staff to enhance HR capacity and program accountability.
Food safety is a crucial aspect of food management, especially in large-scale programs such as the Free Nutritious Meal (MBG) program that targets vulnerable groups. Various cases of food poisoning that have occurred since the pilot program until its implementation in early 2025, indicate the need to strengthen the food safety system based on Hazard Analysis Critical Control Point (HACCP) principles. This study aims to assess the implementation of HACCP basic principles in all stages of food management in the MBG program in Depok City, including an evaluation of the Sanitation Standard Operating Procedure (SSOP) as a prerequisite for HACCP. The research was conducted using a descriptive qualitative approach through data collection by interview, observation, and documentation in two SPPGs and four beneficiary schools in Depok City. The findings of the study clearly highlight notable deficiencies in several stages of food handling within the Free Nutritious Meal Program, as outlined by Indonesia’s Ministry of Health guidelines. Temporary food storage and serving practices at both the Nutrition Service Delivery Unit (SPPG) and participating schools frequently fall short of compliance. Moreover, the implementation of the Sanitation Standard Operating Procedure (SSOP) remains inconsistent, particularly in areas such as proper labeling, safe storage and handling of potentially hazardous substances; and effective pest management. The study also identified several critical control points (CCPs) in the food handling process that urgently require more rigorous and systematic control measures.
This study used primary data and cross sectional study design with total sampling technique. The instruments used were questionnaires and checklists to get an overview of 39 handlers on characteristics, knowledge, attitudes, training and feasibility of food hygiene sanitation facilities. Data analysis used were univariate analysis, bivariate using chi square and multivariate with predictive method, the objective of this study is To know the dominant factor of food handler hygiene behaviour and physical overview of food hygiene facilities in Hospital Unit Nutrition Installation X, the year of 2018, and the result of this study is Variables related to hygiene behavior of food handler were attitude (p = 0,042; OR 5,029) and Training (p = 0,003; OR 13,5). Meanwhile, variables that have no relation with handler behavior are Characteristics (age, education, length of work) of respondents (p = 1.00, OR education = 1.17; OR age and length of work = 0.84) and knowledge (p = 0,565; OR = 1.929). Assessment of physical feasibility of food hygiene facilites, which refers to Permenkes RI No. 1906/2011, overall the result is Hospital Unit Nutrition Installation X has not reach the physical worth of hygiene with value 55 (max 69) (79,1%). Suggestion: It is necessary to test the bacteria on food samples, swabs and hands of food handler.