Hutama Muhammad Anhar * 

Magister Manajemen, Fakultas Ekonomi dan Bisnis, UPN “Veteran Jawa Timur

Hilmi Disaae 

Magister Manajemen, Fakultas Ekonomi dan Bisnis, UPN “Veteran Jawa Timur

DOI: https://doi.org/10.19184/bisma.v20i2.60035

ABSTRACT 

The Free Nutritious Meal (MBG) program, established under Presidential Regulation Number 83 of 2024, has opened opportunities for private institutions to participate in the national nutrition service delivery system. This study aims to document and analyze the operational model of an MBG kitchen managed by a private foundation, focusing on the production process, supply chain management, quality control system, and the operational challenges and strategies applied. A qualitative approach with a single case study design was employed. Primary data were collected through in-depth interviews with the Secretary of the Yayasan Kesejahteraan dan Pembangunan Nasional as the manager of the MBG Kitchen in Cemengkalang, Sidoarjo, supplemented by direct field observation. Data were analyzed using thematic analysis following the Miles and Huberman model. The findings reveal that the Cemengkalang MBG Kitchen implements a seven-stage integrated production model, capable of producing 2,892 nutritious meal portions per day with an 80% reliance on human labor. Quality control is applied in multiple layers through strict standard operating procedures, sanitation hygiene certification, and organoleptic testing prior to each distribution. Supply chain management is designed to be adaptive through a multi-supplier system involving local SMEs and farmers, yet faces significant challenges from daily raw material price volatility. This study contributes by providing operational model documentation that can serve as a replication reference for the establishment and management of MBG kitchens in other regions.  

Keywords: MBG kitchen, operations management, quality control, national nutrition program, supply chain r

ABSTRAK

Program Makan Bergizi Gratis (MBG) yang dilandasi Peraturan Presiden Nomor 83 Tahun 2024 membuka peluang partisipasi lembaga swasta dalam penyelenggaraan layanan gizi nasional. Penelitian ini bertujuan untuk mendokumentasikan dan menganalisis model operasional dapur MBG yang dikelola oleh yayasan swasta, dengan fokus pada proses produksi, manajemen rantai pasok, sistem pengendalian kualitas, serta tantangan dan strategi operasional yang diterapkan. Penelitian menggunakan pendekatan kualitatif dengan desain studi kasus tunggal. Data primer diperoleh melalui wawancara mendalam dengan Sekretaris Yayasan Kesejahteraan dan Pembangunan Nasional selaku pengelola Dapur MBG Cemengkalang, Sidoarjo, yang diperkuat dengan observasi lapangan secara langsung. Data dianalisis menggunakan analisis tematik model Miles dan Huberman. Hasil penelitian menunjukkan bahwa Dapur MBG Cemengkalang menerapkan model produksi tujuh tahap yang terintegrasi, mampu memproduksi 2.892 porsi makanan bergizi per hari dengan dominasi tenaga kerja manusia sebesar 80%. Pengendalian kualitas diterapkan secara berlapis melalui SOP ketat, sertifikasi higiene sanitasi, dan uji organoleptik setiap sebelum distribusi. Manajemen rantai pasok dirancang adaptif dengan sistem multi-pemasok berbasis UMKM dan petani lokal, namun menghadapi tantangan signifikan berupa volatilitas harga bahan baku harian. Penelitian ini berkontribusi dalam menyediakan dokumentasi model operasional yang dapat dijadikan acuan replikasi pendirian dan pengelolaan dapur MBG di wilayah lain.

Keywords: dapur MBG, manajemen operasi, pengendalian kualitas, program gizi nasional, rantai pasok