Kepala Bappenas Ingin Bahan-bahan Lokal Digunakan untuk Makan Bergizi Gratis

Kepala Badan Perencanaan Pembangunan Nasional (Bappenas) Rachmat Pambudi meninjau dapur Satuan Pelayanan Pemenuhan Gizi (SPPG) di Boyolali

Transcript

00:00The Minister of National Development, as well as the Head of the National Development Planning Board of BAPENAS, Rahmat Pambudi,

00:11inspected one of the kitchen units of the SPPG Food Supply Unit in Gagaksipat, Boyolali, Central Java, on 15 January.

00:20Rahmat outlined four things, namely hygiene requirements, kitchen infrastructure, SOP,

00:27as well as food ingredients used in the SPPG Food Supply Unit.

00:33Regarding food ingredients, Rahmat emphasized that they must be used in accordance with the specified food values,

00:39such as carbohydrate, protein, fiber, and healthy fats.

00:44He also continues to push for the use of high-quality local ingredients from each area, which causes a food diversification effect.

00:52Regardless of rice, Rahmat hopes that each area will be able to make use of other carbohydrate sources,

00:58such as sago, corn, and sweet potatoes.

01:04Regarding rice, as I mentioned earlier, there is a food diversification effect.

01:12If there is a potential area for sago, it is better to use sago as the main carbohydrate source.

01:21In Eastern Indonesia, if you eat corn, why don't you eat corn?

01:26Corn is also much healthier than other carbohydrate sources.

01:31There will also be sweet potatoes.

01:33When inspecting the SPPG kitchen, Rahmat also had a chance to taste the menu served.

01:39Then he also did a check at SDN 1 in Gagaksipat to ensure that the SPPG can be enjoyed by students.

01:47From Boyolali, Central Java, Denik Apriyani, Tara News Agency, reporting for NET.