BRIN researcher proposes expanding egg provisions in MBG during Ramadan

Jakarta (ANTARA) — Prof Fitrah Ernawati, a researcher from the Centre for Public Health and Nutrition Research at the National Research and Innovation Agency (BRIN), has proposed increasing the number of eggs in the Makan Bergizi Gratis (MBG) programme distributed during Ramadan. ‘Because it’s Ramadan, eggs last longer, so I would prefer eggs,’ she said during a discussion in Jakarta on Friday. She spoke in response to reports that the Satuan Pelayanan Pemenuhan Gizi (SPPG) provides instant foods or processed biscuits for students to consume after breaking the fast.

She disclosed reports that SPPG provided MBG menus comprising bread, milk, and dragon fruit, delivered every three days. She argued that the nutrition in these three foods is unbalanced and tends to contain excessive sugar. ‘This is just a hypothesis; I often see bread and milk with a lot of sugar. The vitamin and mineral content is low,’ she said. She also assessed that the MBG menu composition does not sufficiently include animal protein. Therefore, she urged relevant stakeholders to increase the number of eggs as an affordable and easy-to-consume source of protein. ‘There is not much animal protein here that contains zinc and other essential minerals. So this remains a shortfall in animal-protein intake,’ she said.

The government has confirmed that the MBG programme will continue during Ramadan and the holiday period, with adjustments to distribution mechanisms in several regions. In areas where the majority of residents are fasting, distribution is carried out through healthy packaged meals, while schools in regions with a Christian-majority population continue the programme as normal. Previously, BGN stated that MBG during Ramadan would be tailored to beneficiaries’ needs, including take-home meal packages to be consumed at iftar. In addition, BGN continues to improve the quality of menus and packaging to ensure food safety and to meet national nutrition standards.

Evaluations conducted by BGN cover aspects such as meal packaging, nutritional composition, and budget transparency, to ensure the programme operates in line with health standards and targets the intended beneficiaries.