Batam SPPG: Buffet service keeps meals warm before consumption

Batam (ANTARA) – The Nutrition Fulfilment Service Unit (SPPG) in Batam, Riau Islands, says serving the Free Nutritious Meals (MBG) programme buffet-style can keep food warm until pupils eat it.

Defri Frenaldi, Batam SPPG’s regional coordinator, said food quality was one of the main aspects being monitored during the buffet-style trial.

“I think the food quality is good. The children have also said the food is still fresh because it is served warm,” he said in Batam on Monday.

The buffet-style method is being trialled at SD Negeri 006 Batu Aji from 9 to 20 November 2026.

“Before meals, we carry out two checks: temperature measurement and organoleptic testing. The food is targeted to remain above 60 degrees Celsius, while the organoleptic check covers its physical condition, taste, aroma and colour,” he said.

Defri said that if the checks found the food did not meet standards, it would have to be withdrawn and could not be served.

Mohd Rifqi Ananda, head of the Batam SPPG unit at Batu Aji Tanjung Uncang 2, said buffet service had several advantages over serving meals in compartmentalised food trays, known as ompreng.

“Previously, we used ompreng. Now we are trying buffet service to preserve food and minimise leftovers, or food waste, because the children serve themselves,” he said.

Buffet service also provides an opportunity to teach pupils about nutrition at school.

“Nutrition education is also provided to the children by the kitchen’s nutrition staff, so pupils can take part in understanding the nutritional value of their food,” he said.

However, an evaluation on the first day found that the method took longer than serving meals in ompreng.

“It took about an hour from when we started until the meal was finished, from 9 to 10 in the morning. We hope it will become more efficient and faster over the next few days,” Defri said.

He said some teachers had also raised concerns that the process took place during lesson time.

To speed things up, the unit plans to prepare personal protective equipment (PPE) at the school so pupils on duty can put it on as soon as the food arrives.

“We hope the process can be completed in 10 to 15 minutes. When the food arrives, pupils can queue straight away, have the temperature and organoleptic checks carried out, and then eat,” he said.

Pupils’ views of the serving method varied. One pupil, Dina, said she preferred buffet service, while Aila preferred ompreng because she thought it was quicker.

Despite their differing preferences, pupils said the food served buffet-style tasted better because it was still warm.