IPB University and KOICA Strengthen Bioscience Research and MBG Program
In an effort to support bilateral cooperation between Korea and Indonesia, particularly in the field of bioscience, IPB University and the Korea International Cooperation Agency (KOICA) held the NICAB 2025 event (7/23–25) at the IPB International Convention Center in Bogor.
This event is part of a strategic collaboration to establish a world-class agricultural and bioscience research center, the IPB-SNU Center for Agriculture and Bioscience (KOICA-ICAB), at IPB University.
Dr Rinekso Soekmadi, Co-Project Manager (Co-PM) of KOICA-ICAB, explained that the initiative for this program had been in the works for a long time and has had a significant impact on the development of IPB University.
“This program has been in the works for a long time. The initiative began in 2019, even earlier, but it only materialized during the COVID-19 pandemic,” Dr. Rinekso stated.
He added that the primary focus of the KOICA-ICAB collaboration is on capacity building. The program not only provides laboratory equipment but also enhances users’ ability to operate the equipment optimally and sustainably.
“To improve the university’s ranking, one of the ways is through high-quality publications. These publications stem from good research, and good research stems from capable laboratory facilities,” he said.
This year, he explained, the program is focused on the food and nutrition sector, which aligns with the national priority in the Free Nutritious Meals Program (MBG).
“We hope for future collaboration between Indonesia and Korea in the MBG program. In Korea, this program is already running very well, and hopefully we can learn from their success,” he continued.
On the same occasion, Dr Dadan Hindayana, Chairman of the National Nutrition Agency (BGN), stated that the collaboration between BGN and IPB University is an important momentum to strengthen food security through the MBG program, which is currently underway.
“I would like to express my gratitude to IPB University. This is a good opportunity to explain the MBG program to universities in Indonesia and Korea,” he said.
Dr Dadan explained that the MBG program is closely linked to the agricultural sector, as 95 percent of its raw materials come from agricultural products.
He cited South Korea’s experience, which has developed a free school lunch program for 1.300 schools over the past nine years. South Korea’s experience emphasizes the importance of using locally sourced, environmentally based raw materials. He hopes Indonesia can also reach a stage where all nutritious meal menus are based on local potential and preferences.
“Each Nutrition Service Unit (SPPG) must be able to create menus based on local resources and community preferences. When this program is implemented, food security at the village and district levels will improve, and there will be no more food issues at the national level,” he emphasized.
He also stressed the importance of building an ecosystem that supports the implementation of this program. For example, one SPPG serving 3.000 beneficiaries per day requires approximately 200 kg of rice, 3.000 eggs, 350 chickens, 300 kg of vegetables, 350 kg of fruit, and 490 liters of milk per day. With one cow producing 10 liters of milk per day, one SPPG requires 50 cows. If there are 10 SPPGs, then 500 cows are needed.
“This is a significant opportunity for the development of local agricultural products because we do not want this program to be filled with imported products. We value local diversity, and the menus developed are also based on local potential,” he said.
Furthermore, he mentioned that one SPPG manages a budget of approximately Rp10 billion per year, with 85 percent allocated for purchasing raw materials, 95 percent of which come from agricultural products.
“The success of the MBG program is synonymous with improved food security. Therefore, the quality of raw materials must be good from the start, processing must be hygienic, delivery must be swift, and when distributed at schools, the food must be consumed immediately to prevent spoilage,” he concluded. (AS) (IAAS/KDP)
