{
    "success": true,
    "data": {
        "id": 1785916,
        "msgid": "prabowo-highlights-chicken-portion-sizes-in-free-nutritious-meal-programme-1780631484",
        "date": "2026-06-05 09:40:13",
        "title": "Prabowo Highlights Chicken Portion Sizes in Free Nutritious Meal Programme",
        "author": "",
        "source": "CNBC",
        "tags": "",
        "topic": "Politics",
        "summary": "President Prabowo Subianto has cautioned partners of the Free Nutritious Meal (MBG) programme against excessively portioning chicken, warning that overly small cuts compromise the protein quality for children. His remarks drew attention to the various industry standards for cutting chicken, ranging from half-chicken portions to more than 20 pieces per bird. The president stressed that maintaining adequate portion sizes is essential to prevent disappointing millions of Indonesian schoolchildren.",
        "content": "<p>President Prabowo Subianto has spotlighted the size of chicken\nportions in the Free Nutritious Meal (MBG) programme. He stated that a\nsingle chicken should not be cut into too many pieces, as this can\naffect the portions received by children. Prabowo made the remarks\nduring a consolidation meeting with thousands of MBG partners in Sentul,\nBogor. He reminded attendees to maintain portion standards to safeguard\nthe quality of protein intake for programme beneficiaries. \u201cCutting more\nthan 14 pieces is a sin. How many millions of Indonesian children will\nbe disappointed,\u201d Prabowo was quoted as saying. The statement attracted\nattention because the culinary and catering industry employs various\nchicken-cutting standards tailored to serving needs. Chicken is one of\nthe most widely consumed sources of animal protein in Indonesia. In\naddition to being relatively affordable, it can be prepared into a\nvariety of dishes, from fried chicken, opor and soto to grilled chicken.\nBut what are the differences between cutting a chicken into 2, 4, 8, 12\nor even 14 pieces, as alluded to in the MBG programme? A whole chicken\nis the most basic form, not yet divided into parts, typically used for\nfamily servings or special occasions like roast chicken, Sundanese-style\nayam bekakak or a whole fried chicken. When split in two, the chicken is\nhalved into a left and right side, each still comprising the breast,\nthigh and wing, making it quite large \u2013 commonly used for half-chicken\ngrilled dishes or large events such as weddings. A four-piece cut\ndivides the chicken into relatively equal quarters, each usually\ncontaining a combination of breast, thigh or wing, a size deemed just\nright and widely used in restaurants for fried, grilled or smashed\nchicken. The eight-piece cut is one of the most common standards in\nrestaurants and catering; one chicken yields two breasts, two upper\nthighs, two drumsticks and two wings, considered ideal for a single\nserving. The 10- to 12-piece cuts involve dividing the breast into\nsmaller sizes, producing more portions and allowing seasonings to absorb\nmore quickly with a shorter cooking time. Cuts of 14 to 20 pieces are\ncommonly used for large-scale catering, buffets and mass meal\nprogrammes; the breast may be split into four to six pieces, while the\nwings are separated into several smaller parts, and even backbones are\noften utilised for soupy dishes like soto and opor. Because more\nportions are produced, each piece becomes smaller compared to the eight-\nor four-piece cuts. The more a chicken is divided, the smaller the\nportion of protein each beneficiary receives. For this reason, Prabowo\nreminded MBG partners not to cut chicken excessively, in order to\npreserve the quality of the protein portion for the millions of\nIndonesian children who benefit from the programme.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/prabowo-highlights-chicken-portion-sizes-in-free-nutritious-meal-programme-1780631484",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}