Karakteristik dan Potensi Risiko Keamanan Pangan Olahan Siap Saji Pada Program Makan Bergizi Gratis: Studi Kasus di Wilayah Bogor

Abstract

Program Makan Bergizi Gratis (MBG) merupakan program pemerintah yang bertujuan untuk memenuhi kebutuhan gizi anak sekolah, ibu hamil, dan balita. Akan tetapi, sebanyak 33.626 kejadian luar biasa keracunan pangan (KLB-KP) dilaporkan di tahun 2025/2026, melebihi angka KLB-KP tahun-tahun sebelum diterapkan Program MBG. Umumnya KLB-KP yang dilaporkan disebabkan oleh kontaminasi bakteri patogen pada pangan olahan siap saji (POSS) yang disajikan. Penelitian ini bertujuan mengevaluasi praktik penanganan dan pengolahan pangan pada tiga SPPG, mengidentifikasi jenis POSS yang disajikan dalam Program MBG di wilayah Bogor, serta menganalisis karakteristik intrinsik pangan yakni kandungan gizi, aktivitas air (Aw), dan pH. Penelitian dilakukan melalui survei pada tiga SPPG di wilayah Bogor menggunakan kuesioner mengacu Peraturan Menteri Kesehatan Nomor 1096 Tahun 2011, serta analisis laboratorium terhadap 25 sampel POSS meliputi analisis kandungan gizi serta pengukuran Aw dan pH. Hasil penelitian menemukan praktik penyimpanan pada suhu ruang dan waktu tunggu penyajian mencapai 3-6 jam, melebihi batas aman yang ditetapkan. Selain itu, hasil menunjukkan bahwa menggoreng merupakan teknik pengolahan paling banyak digunakan untuk pengolahan POSS Program MBG. Berdasarkan porsi penyajiannya, menu MBG didominasi pangan tinggi protein dan karbohidrat serta memiliki nilai Aw (0,895-0,999) dan pH (5,267-8,839) yang mendukung pertumbuhan bakteri patogen. Penelitian ini menyimpulkan bahwa POSS dalam Program MBG memiliki risiko kontaminasi mikrobiologis tinggi, sehingga diperlukan perbaikan kontrol suhu, waktu tunggu, dan higiene sanitasi selama penanganan dan penyajian guna menekan risiko keracunan pangan pada program tersebut.

The Free Nutritious Meals Program is a government program aimed at meeting the nutritional needs of schoolchildren, pregnant women, and toddlers. However, as many as 33,626 cases of food poisoning outbreaks were reported in 2025/2026, exceeding the number of food poisoning cases in the years prior to the implementation of the Program. Generally, cases of food poisoning were reported to be caused by pathogenic bacterial contamination in ready-to-eat foods that were served. This study aims to evaluate food handling and processing practices at Nutrition Program Implementation Units (SPPG), identify the types of ready-to-eat foods served in this program, and analyze the intrinsic characteristics of the food, namely nutritional content, water activity (Aw), and pH. The study was conducted through a survey of three SPPGs in the Bogor area using a questionnaire based on Minister of Health Regulation No. 1096 of 2011, as well as laboratory analysis of 25 food sample, including an evaluation of macronutrient content, and Aw and pH measurement. The results showed that storage at room temperature and waiting times before serving ranged from 3 to 6 hours, exceeding the established safety limits. Additionally, it was found that frying was the most commonly used cooking technique for the foods served. Based on serving sizes, the foods served were predominantly high in protein and carbohydrates and had Aw (0.895–0.999) and pH (5.267–8.839) values that support the growth of pathogenic bacteria. This study concludes that the ready-to-eat meals in this program carry a high risk of microbiological contamination. Therefore, improvements are needed in temperature control, holding times, and sanitation practices during handling and serving to reduce the risk of food poisoning in the program.