Depok, March 5, 2026 — The Faculty of Public Health (FPH) Universitas Indonesia (UI), through its Institute for Community Service and Engagement (LPPKM), organized a discussion forum for the finalization of a Type II Self-Management cooperation contract concerning the preparation of Norms, Standards, Procedures, and Policies (NSPK) related to minimum operational standards and guidelines for the quality of nutritious food production at Nutrition Fulfillment Service Units (SPPG). The activity was held on Thursday, March 5, 2026, at the Professor Meeting Room, Building G, 1st Floor, FPH UI Depok Campus.
This discussion forum was part of efforts to strengthen coordination and align strategies between academics and government partners in finalizing the Type II Self-Management cooperation contract. The NSPK preparation covers two main documents: the NSPK on Minimum Operational Standards for SPPG and the NSPK Guidelines for the Quality of Nutritious Food Production in SPPG.
The event was attended by the leadership of FPH UI, representatives from the Directorate of Nutrition Fulfillment Governance of the National Nutrition Agency, Head of the Department of Nutrition FPH UI, Dr. Ir. Asih Setiarini, M.Sc.; Head of the Undergraduate Nutrition Study Program, dr. Fathimah S. Sigit, M.Res., Ph.D.; Dr. Ir. Trini Sudiarti, M.Si.; staff of the Cooperation and Venture Subunit of FPH UI; the LPPKM FPH UI Secretariat; the Commitment-Making Officer (PPK); and the implementation team. The discussion on March 5 specifically focused on the fulfillment of nutritional values in nutritious food production at SPPG, involving lecturers from the Department of Nutrition FPH UI.
During the presentation session, Dr. Asih Setiarini explained that the guidelines for nutritious food production quality at SPPG must be designed to ensure that every stage of food provision meets adequate nutritional standards for program beneficiaries. Discussions with lecturers from the Department of Nutrition focused on strengthening the principles of nutritional adequacy, including the suitability of nutrient composition, food ingredient quality standards, and menu planning to support the achievement of optimal nutritional needs.
In addition, Dr. Asih and dr. Fathimah presented the stages of activities that had been carried out as part of the preparation of the NSPK, including drafting cooperation contract documents, collecting personnel and equipment data, preparing budget plans, and conducting desk reviews of various relevant policies and standard guidelines from ministries and related institutions, accompanied by scientific literature reviews.
Meanwhile, discussions regarding the hygiene aspects of food production processes, which are also part of the guidelines for nutritious food production quality at SPPG, are scheduled to continue in a follow-up discussion forum on March 6, 2026. The topic will further explore cleanliness and safety standards in production processes to ensure that the food served is not only nutritious but also safe for consumption.
Through this series of discussions, FPH UI remains committed to providing academic and scientific contributions to support the strengthening of governance in the national nutrition fulfillment program. The preparation of this NSPK is expected to serve as a comprehensive operational foundation for the implementation of SPPG, ensuring that the quality of nutritious food production, as well as food safety and occupational health standards, can be maintained optimally. (wrk)