Dari Dapur Pesantren ke Kebijakan Gizi Sekolah: Model Kesiapan untuk Program Makan Bergizi Gratis (MBG)
DOI:
https://doi.org/10.12928/jimp.v5i2.15062Keywords:
Manajemen Dapur, Layanan Pangan, Program Gizi, Kedisiplinan Santri, Implementasi ProgramAbstract
Program Makan Bergizi Gratis membutuhkan model layanan pangan yang efisien dan terstandar, namun sekolah masih menghadapi keterbatasan dalam pengelolaan dapur pendidikan. Ketidaksiapan manajerial dan sanitasi berpotensi menghambat keberhasilan program ini. Penelitian ini bertujuan mengembangkan model kesiapan berbasis praktik dapur pesantren yang telah lama mengelola layanan makan massal secara teratur. Subjek penelitian meliputi pengelola dapur, guru atau wali asuh, dan santri dengan jumlah total dua belas partisipan. Data dikumpulkan melalui wawancara mendalam, observasi, dan dokumentasi dengan instrumen pedoman wawancara serta lembar observasi. Analisis data dilakukan melalui reduksi, penyajian, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa dapur pesantren memiliki sistem perencanaan menu, alur kerja, dan mekanisme pengadaan yang stabil, serta praktik higienitas yang konsisten. Kedisiplinan santri dalam menjalankan tugas dapur menjadi komponen pembeda yang memperkuat efektivitas model ini dan berpotensi direplikasi dalam konteks sekolah. Penelitian ini menyimpulkan bahwa manajemen dapur pesantren dapat menjadi rujukan strategis untuk kesiapan implementasi Program Makan Bergizi Gratis.
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