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BN 406-2009 .doc REPUBLIC INDONESIA No. 406, 2009 MINISTRY OF LAW and human rights. Food. Citizens In Our Prisons. The guidelines. REGULATION of the MINISTER of LAW and HUMAN RIGHTS REPUBLIC of INDONESIA number: m. HH-01. 07.2 5 in 2009 ABOUT the GUIDELINES of the ORGANIZATION of the FOOD to the RESIDENTS of BUILDING PRISONS in CORRECTIONAL and CUSTODY HOMES COUNTRY by the GRACE of GOD ALMIGHTY the MINISTER of LAW and HUMAN RIGHTS Republic of INDONESIA, Considering: a. that satisfy food service maximum nutrition standards will support the implementation of the basic tasks in the field of rutan lapas/coaching, service and security b. that food service in lapas/rutan nutritional adequacy should be qualified , hygiene, sanitation, and the taste so expect the numbers will decrease pain, death and health degrees PLT increases. c. that based on considerations as referred to in letter a and letter b set a regulation of the Minister of law and human rights of the Organization of the Food Guidelines for residents assisted in 2009, no. 406 2 Correctional in Home Detention and Correctional Institutions of the State. Remember: 1. Act No. 23 of 1992 on health (State Gazette of the Republic of Indonesia Number 100 in 1992, an additional Sheet of the Republic of Indonesia Number 3495); 2. Act No. 12 of 1995 Concerning Corrections (State Gazette of the Republic of Indonesia Number 77 in 1995, an additional Sheet of the Republic of Indonesia Number 3614); 3. Law No. 39 of 1999 on human rights (State Gazette of the Republic of Indonesia year 1999 Number 165, an additional Sheet of the Republic of Indonesia Number 3886); 4. Law No. 23 of 2002 On child protection (State Gazette of the Republic of Indonesia Number 109 in 2002, an additional Sheet of the Republic of Indonesia Number 4235) 5. Regulation of the Government of Indonesia No. 32 of 1999 regarding the terms and Procedures of implementing the right of citizens of the Construction of prisons (State Gazette of the Republic of Indonesia Number 62 in 1999, an additional Sheet of the Republic of Indonesia Number 3846) 6. Regulation of the Government of Indonesia No. 58 of 1999 regarding the terms and procedures of implementation, the authority, duties and responsibilities of the treatment of prisoners (Gazette of the Republic of Indonesia Number 112 in 1999, an additional Sheet of the Republic of Indonesia Number 3856) 7. Regulation of the Minister of finance number 64/FMD. 02/2008 about the standards of the Public Costs fiscal year 2009 8. Justice Minister Safety circulars URNo.M02.UM. 01.06 in 1989 about the directions of the implementation cost bama for inmates/detainees/child 9. SE Director General of prisons No. E. PP. 20-02 20 September 2007 on the increase in food service for residents in Correctional/Detention Home State/Country Detainees Home Branch.
2009, no. 406 3 DECIDED Set: REGULATION of the MINISTER of LAW and HUMAN RIGHTS REPUBLIC of INDONESIA ABOUT the GUIDELINES of the ORGANIZATION of the FOOD to the RESIDENTS of BUILDING PRISONS in CORRECTIONAL and DETENTION HOUSES of the country. Article 1 (1) guidelines for organization of food for residents assisted in correctional institutions correctional and custody homes State is as listed in the annex which is part an integral part of this Ministerial Regulation (2) the guidelines referred to in paragraph (1) was made mandatory reference in organizing food for residents in our home state of prisons and prisoners. Article 2 this Ministerial Regulation comes into force on the date specified in order for everyone to know, ordered the enactment of this Ministerial Regulation with its placement in the news of the Republic of Indonesia Established in Jakarta on October 21, 2009 the MINISTER of LAW and HUMAN RIGHTS Republic of INDONESIA, MATTOANGIN Enacted in Jakarta on October 21, 2009 the MINISTER of LAW and HUMAN RIGHTS Republic of INDONESIA, ANDI MATTALATTA 2009 , No. 406 4 ATTACHMENT of DECISION of the MINISTER OF JUSTICE and HUMAN RIGHTS: m. NUMBER HH-01. 07.2 5 year 2009 date: 21 October 2009 GUIDELINES for ORGANIZING FOOD for RESIDENTS ASSISTED in CORRECTIONAL INSTITUTIONS CORRECTIONAL and CUSTODY HOMES STATE CHAPTER I INTRODUCTION a. Background the common Goals of development that Indonesia was implemented to realize the human and society flourishing and independent Indonesia. The increased efforts of the health and nutrition status of the community in order to realize the human resources an independent Indonesia for healthy living are directed to achieve a condition in which the community including Indonesia who are in correctional institutions (Lapas) and home State prisoners (Rutan) aware, willing and capable to recognize, prevent and solve the problems facing health care, so they can be free from health problems, either due to disease including health disorders resulting from the disaster as well as the environment and behaviour that does not support for healthy living. In 1988, the Ministry of health in collaboration with the Department of Justice conduct a study of the food menu in some institutions the House inmates of the State (prisons) and the correctional facility (lapas), provide the information that the consumption of foods that are provided in the rutan and built for residents still lapas less compared to the number of nutritional Adequacy (RDA) is recommended according to age group and gender. Furthermore, the results of a study about the health of the citizens of the built in rutan and lapas conducted the Ministry of health and the Ministry of Justice in 1990, showed that the prevalence of the disease is malnutrition and avitaminosis 14.3% 8.2%, anemia and the prevalence of diseases related to malnutrition reaches 40,9%. Nutritional status of the public was strongly influenced by the quality and quantity of nutrients consumed and there is not a disease. Factors 2009, no. 406 5 affect the nutritional status of the community is so related to the availability of food in the household and parenting children and access to health services, which are influenced by the purchasing power of families, the level of knowledge and education, basic sanitation, the behavior of society of the importance of health services (health care seeking), etc. Protection of every citizen including those that are in the correctional facility or Assisted Residents of prisons (PLT) is a human rights (human rights). Therefore, by increasing the quality and quantity of nutrients consumed was instrumental in improving the nutritional status of the public, including residents of the building of prisons (PLT) at the correctional facility. The feeding to the PLT was organized based on circular letter (SE) Justice Minister: m. No. 02-01.06. Um in 1989 about the directions of the implementation cost of Foodstuffs To Prisoners/Detainees Country/child and circular letter No. E. PP. 20-02 Dated September 20, 2007 the Director General of the Prisons Department of law and human rights no. E. PP. 20-02 20 September 2007 on the increase in food service for residents Lapas/Rutan the Rutan/branch. Satisfy food service standard maximum nutrition will help basic tasks in the field of the construction of the Rutan/Lapas, pelayanaan and security. So the expected number of pain, the death of the PLT will decrease and the degree of health increases. In the framework of the management organization of the food in the correctional facility (Lapas) and home State prisoners (Rutan) qualifies the adequacy of nutrition, sanitation, hygiene and the taste of the food in the Organization of the guidelines required correctional facility and home of the country's prisoners. B. Purpose 1. The general objective in this system of organizing meals in Lapas and Rutan for the PLT is right on target and on time, so that it can support the basic tasks in the field of Prison construction and Lapas, service and security. 2. Special purpose a. Providing a qualified nutritional food, both the number and the quality;
2009, no. 406 6 b. provide food that satisfies the taste; c. provide food that meets the standards of food safety; C. Target Citizens Assisted Correctional (PLT) and Lapas and prisoners in Prisons. D. legal basis 1. The Constitution of the Republic of Indonesia year 1945 2. Act No. 23 of 1992 on health; 3. Act No. 12 of 1995 concerning Corrections; 4. Act No. 3 of 1997 concerning juvenile court 5. Act No. 39 of 1999 on human rights (human rights); 6. Act No. 23 of 2002 on child protection; 7. The Government of Indonesia Regulation number 32 in 1999 about the terms and procedures for the implementation of rights PLT; 8. The Government of Indonesia Regulation number 58 in 1999 about the conditions and the procedures for implementation, the authority, duties and responsibilities for the care of prisoners; 9. Regulation of the Minister of finance number 64/FMD. 02/2008 about the standards of the Public Costs fiscal year 2009 10. The Minister of Justice S.E. m. Number 02-01.06. Um in 1989 about the directions of the implementation Cost Bama For Prisoners/Detainees Country/child 11. SE Dirjen PAS 20 September 2007 on the increase in food service for residents Lapas/Rutan/Cab. Rutan e. Notion and the term 1. Organizing meals in Lapas and Rutan is a set of activities ranging from the planning up to the distribution of food as well as monitoring and evaluation in order to achieve optimal health status for the PLT and detainees through the granting of the right to food.
2009, no. 406 7 2. Correctional institutions (Lapas) is Implementing Technical Corrections that care for and nurture convicts 3. The House of the Custody of the State (Prisons) and the branch Rutan (Cabrutan) is Implementing a technical Unit of prisons place the suspect or defendant detained during the process of investigation, prosecution and examination in the Court of session. 4. Citizens Assisted Correctional (PLT) is a convict, prisoner, protégé and correctional clients 5. Inmate is a person who is undergoing criminal lost independence in Lapas 6. The prisoner is a suspect or the accused is placed in Prison for the sake of the investigation, prosecution and examination in the Court of session 7. The leaders of the inmates work is helping the duties of employees in a wide range of activities raised by Kalapas 8. Tamping work is the inmate who helps employees in all kinds of things which is lighter and lifted by Kalapas concerned. 9. the basic provisions of the Guidelines is that gives the direction of how something is implemented or staple things that become the basis for implementing something 10. Nutrition is everything about food in relation to health. Nutritional status is a State caused by the status of the balance between the amount of intake of nutrients and the amount needed by the body for growth, the development of intelligence, physical activity, health maintenance and others. 12. A balanced Nutrition is the order of the food substance mengadung substance, power Builder and regulator substances consumed someone in one day which corresponds to the adequacy of his body which consists of a staple food, animal, vegetable side dish side dish, vegetables and fruit. 13. less Nutrition is a State of undernourishment caused an imbalance of nutrients intake, namely energy, protein, carbohydrate and fat 2009, no. 406 8 14. Poor nutrition is a State of heavy levels of undernourishment caused by low consumption of nutrients from food daily and happen in a long time. Better nutrition is a situation caused by excess consumption of nutrients from food daily and happen in a long time 2009, no. 406 9 CHAPTER II MECHANISM of ORGANIZING MEALS in CORRECTIONAL/DETENTION HOME COUNTRY organization of food in Prisons is exercised Lapas and starting the process of budget planning, planning the menu, calculation needs groceries, booking and purchasing groceries, acceptance, storage, preparation food processing, food distribution, monitoring, evaluation, record keeping and reporting. A. budget planning 1. Budget planning is an activity is the preparation of the necessary costs for procurement of foodstuffs for the PLT and prisoners. 2. The purpose of the activity budget planning: the purpose of this activity is the availability of food shopping price estimates are needed to meet the requirements, and the number of kinds of foodstuffs for the PLT and detention standards. 3. Budget planning starting from the proposal/Rutan Lapas via a regional Office of the Ministry of Justice and human rights, submitted to the Secretariat-General of the Ministry of Justice and human rights and it was decided by the Secretariat-General of the Ministry of Justice and human rights. B. Planning Menu 1. Menu planning is an activity is the preparation of menus with nutrition balanced which will be processed to meet the needs of nutrients PLT and prisoners. 2. The purpose of planning the menu is the availability of appropriate classification service menu cycles that exist in Lapas/Rutan in a certain period of time. On the arrangement of menus taken into consideration among other factors affecting the standard portion and the regulation of feeding. The preparation of the menu is done by the Directorate General of prisons Ministry of Justice and human rights by observing the eating habits and food availability in the region.
2009, no. 406 10 c. Computation needs of Foodstuffs 1. Calculation of need groceries is the process of drafting needs groceries needed for procurement of foodstuffs according the specified menu and number of PLT and prisoners, with a view to the achievement of the proposals and the needs of foodstuffs for the PLT and detention for one year. 2. Step-by-step calculation of food needs, as follows: a. determine the amount of PLT and prisoner b. Determine standard servings of each food in the gross weight c. Count how many times the use of foodstuffs each cycle a year menu examples: a. the average number of PLT and prisoners per day = 1,000 people, b. Standard servings of meat 0.050 Kg c. one 10-day menu cycle, meat consumption 3 times on day 3 , 5, and 8 if in one month consists of 31 days, then on the 31st day of the given menu is the same as the seventh day. An example of the need of meat in a year are: number of PLT and prisoner x x portion of standard usage in 1 year (365 days) = 1000 people x 0.050 Kg x (3 X 3 X 12) = 1000 people x 0.050 Kg x 108 times = 5,400 Kg d. Materials Procurement procurement Process Food groceries for the PLT and prisoners exercised appropriate mechanisms provided for in the applicable regulations (presidential decree regarding the procurement of goods and services). In General, the procurement of foodstuffs to prisoners and detainees in Lapas/Rutan all together through the process of auctions passing Jobber who entered in the list of partners capable of (DRM). As for the Organization of wholesale auctions conducted by the Committee appointed by the head of the Lapas/Rutan.
2009, no. 406 11 e. booking, Reception and storage of Foodstuffs 1. Booking request for the preparation of foodstuffs is based on menu number of PLT and prisoners. a. the purpose of the reservation is the availability of orders according to the standard or specification set. b. the ordering Steps: 1) the implementing Team in Lapas/Rutan merekap needs of foodstuffs appropriate menus that will be cooked every day 2) results recap needs groceries delivered to the contractors 2. Receipt of Foodstuffs is an activity which includes inspection, recording and reporting of sorts, the amount and quality of food received, in accordance with the specifications of the order. Admission steps: a. Jobber send foodstuffs in accordance with an order/order b. food received by the organizers of the recipient of the goods to be examined for compliance with the order and specifications c. after the eligible food received and weighed, partly into the preparation and partly into food storage 3. Storage of food materials are: A how to organize, store, maintain the safety of dry and wet food ingredients is good quality as well as quantity of digudang dry and wet food ingredients as well as record-keeping and reporting. Storage: step a. rice and other dry foodstuffs stored in covered warehouses, dry and clean (with the room temperature, cleaned 2 times a week). Rice wrapped up the meeting, placed above the rack/trap strong enough and not sticking to the floor and against the wall of the warehouse capacity accordingly. Its use in accordance with the system First In First Out (FIFO). b. fresh food ingredients that have not been processed are stored in a place which is safe and secure the freshness.
2009, no. 406 12 f. PREPARATION and PROCESSING of FOODSTUFFS 1. Preparation of Foodstuffs is a series of activities in the handling of food ingredients include various processes among other things, how to clean, Peel and chop, foodstuffs, vegetable/ingredient is cooked before it is very important to look for in terms of cleanliness and sanitation so that retrieved the food clean and safe and not lose nutrients due to leaching. Sample preparation of Ingredients/vegetables: a. preparation of vegetable leaf should be done by first removing the ties and cleaned of impurities that attaches by means of soaking in a bucket of clean, then rinsed until water becomes clear and drained. Vegetables that have been cleaned and then can be cut with a sharp knife and clean, direct the preparation of Vegetables cooked b. fruit, stripping fruit vegetables preferably with a sharp knife so the meat vegetables fruits did not enter flaky, peeling carrots is usually done with a special kerik. The purpose of the preparation is preparing foodstuffs and seasonings before being processed. Preparatory steps: a. foodstuffs that will be processed is cleaned according the procedure. b. preparation time do morning, noon and evening dining on schedule 2. Processing of Foodstuffs is an activity of cooking raw food materials into food that is fast, high quality and safe for consumption by way of sautéing, frying, steaming, etc. appropriate cooking techniques are required. The purpose of the processing of foodstuffs is to increase the value of cerna, flavours, keempukan and free from harmful organisms for the body. The processing steps: a. food ingredients that have been cooked with recipes prepared menu on the day of processing Time b. do morning, noon and afternoon schedule packed
2009, no. 406 13 c. things to note in cooking is as follows: 1) Note the long ripening as each takes a different cuisine. For beef ± 1-2jam, chicken ½-1 hour, 30 minutes, ± fish vegetables 15 minutes ± 2) is recommended for this type of cooked vegetables for one serving. Not too hard and not too soft) 3 Dicicip before serving by the officer in charge. 4) example menu dishes for morning, noon and afternoon before distributed on the day of the review by a team of inspectors and kept in the room Kalapas/Karutan g. DISTRIBUTION of FOOD 1. Distributing Food is food distribution activities in accordance with the PLT and the number of prisoners who are serviced by means of centralized, decentralized or combined. 2. the purpose of the distribution of food is that PLT and got custody of food according to the needs and conditions. 3. the distribution steps: a. prepare a list of the number of PLT and prisoners in each block b. Use standard servings of rice centong c. For centralized distribution, enter ompreng into the closed food to take to the blocks with a decent d. means For decentralized distribution, enter the food into a proper container (plastic, aluminium, stainlessteel) appropriate allocation for rice, vegetables, side dishes and fruit. Then sent to the block to be shared to the PLT and the prisoner's accord a predetermined portion of standard e. surrender of food required the existence of a receipt from the officer's block and pendistribusiannya aided by the nobles/tamping block. H. RECORD KEEPING and REPORTING 1. Logging activities are recorded each step in organizing activities of the food while 2009, no. 406 14 2. Reporting is the result of processing of the defacement is done periodically in accordance with time and the necessary requirements. 3. Recording and reporting is intended as a means of recording and monitoring of the process of organizing a whole series of food. Record keeping and reporting, among others, include the receipt, use, stock/the rest of the unused, and others as deemed necessary, the recording is done per day, which are reported on a regular basis and tiered. 4. Flow reporting: a. Daily Reporting is from Manager to Kalapas/Karutan includes bon request foodstuffs, reports the examiner team materials and food menu, the PLT and the prisoners. b. monthly Reporting of Kalapas/Karutan to the Regional Office of the Ministry of Justice and human rights and the Directorate General of prisons, which is basically a recap of daily reports. c. quarterly Reporting of Kalapas/Karutan to the Regional Office of the Ministry of Justice and human rights and the Directorate General of prisons include request and stock rice, news events, the calculation of the shrinkage in rice consumption. 5. Data needed for recording and reporting the usage of food, among other things: a. the recording consists of daily record-keeping about the amount of PLT and prisoner Reports is based on the amount of data the convicts and the PLT is on book-keeping and care daily report of acceptance and its food. To create daily reports the required data type of foodstuff that is used, the amount of food received and unit price of foodstuffs b. monthly report of acceptance and the use of foodstuffs to make this report used based on the recapitulation of daily reports about the acceptance and use of foodstuffs. c. Quarterly Report, include the receipt, use, depreciation and stock of rice.
2009, no. 406 15 i. MONITORING and EVALUATION 1. Monitoring activities is to follow and know every process development activities on an ongoing basis either directly or indirectly. a. objectives of the monitoring are: 1) to the factors the causes that give rise to obstacles/constraints in organizing food in Lapas and Rutan can be known as early as possible so that it can be immediately determined the necessary improvement measures. 2) as small as possible to reduce the occurrence of errors/irregularities, so that activities can be carried out in accordance with the plan that has been established both in terms of administrative, technical as well as results achieved the monitoring measures implemented by: a. the Chief Correctional/Detention House Heads of State: 1) received a report from a team of Examiners of materials, goods and food as well as follow up if needed. 2) Sample and examine the sample dishes morning, noon and afternoon that exists in space Kalapas/Karutan daily 3) received the report, complaints of officers, PLT and Detainees either directly or via the suggestion box b. Regional Office of the Ministry of Justice and human rights: 1) reviewing and conducting activities against the direct observation with regard to the implementation of the food/nutrition and application of standard implementation of PLT and prisoners of every good Rutan/Lapas administrative or technical 2) receiving and analyzing reports from Lapas/Rutan by way of inventory and study the reports relating to the Organization of the food for the PLT and inmates in Prisons across Lapas/Indonesia Directorate General of prisons c. 1) reviewing and conducting activities against the direct observation with regard to the implementation of the food/nutrition and application of standard implementation of PLT and prisoners of every good Rutan/Lapas administrative or technical 2009, no. 406 16 2) receiving and analyzing reports from Lapas/Rutan by way of inventory and study the reports relating to the Organization of the food for the PLT and inmates in Prisons across Lapas/Indonesia 2. Evaluation is an activity assessment by Kalapas/Karutan against holding of food since the planning until the distribution is carried out on a regular basis and periodic evaluation of the implementation of activities aimed to assess the Organization of the food in accordance with the plans and policies that has been compiled so that it can achieve the desired objectives. The evaluation was conducted on the PLT, managing Officer and the Manager. The evaluation is carried out by means of observation and the filling of the questionnaire. Evaluation of measures by Kalapas/Karutan: a. follow up reports, complaints, findings in the implementation of the Organization of the food b. coordination meetings Held every month with officials associated with the conduct of the evaluation measures of food by the Regional Office of the Department of Justice and human rights: a. follow up reports, complaints, findings in the implementation of the Organization of the food b. quarterly coordination meetings Held with officials involved in organizing the food steps of evaluation by the Directorate General of prisons : a. follow up reports, complaints, findings in the implementation of the Organization of the food b. quarterly coordination meetings Held with officers involved in organizing food 2009, no. 406 17 CHAPTER III STANDARDIZATION ADEQUACY of NUTRITION NUTRITIONAL ADEQUACY STANDARDS a.: for healthy living, everyone requires sufficient range of nutrients and the numbers i.e. carbohydrates, proteins, fats vitamins and minerals as well as water. To determine the nutritional adequacy standards usually almost every country has a number of nutritional adequacy. For the people of Indonesia Figure the nutritional Adequacy (RDA), which is the result of Widya Karya National Food and nutrition, LIPI in 2004 as follows: standard RECOMMENDED NUTRITIONAL ADEQUACY (BASED on the PROVISIONS of the FOOD and NUTRITION WIDYAKARYA in 2004) No manner of Consumer Food and nutrition Widyakarya 2004 The age of energy (calories) 1 Men 13-15 years old 2400 16-19th 2500 2800th 20-45 46-59th 2500 2 Women 13-15th-19th 16 2100 2000 20-45 years old 2200 46-59th 2100 2009 , No. 406 18 b. ADEQUACY of NUTRITION of PRISONERS/INMATES/detainees nutritional adequacy of the Number of inmates is no different with the adequacy of nutrition for people of Indonesia in General, based on the composition of the age and sex of the prisoner/inmate is 2350 kilo calories. Outline the nutritional adequacy of prisoners/inmates are divided into two groups, namely: 1. prisoner/convict children and adolescents aged 10-18 years average Energy Sufficiency (kilo calories) No age male Female 1 10 – 12 years 2050 2050 2 13 – 15 years old 2400 2350 3 16 – 18 years old 2600 2200 2. prisoner/convict adults aged over 18 years average Energy Sufficiency (kilo calories) No age male Female 1 19 – 29 the year 2550 1900 2 30 – 49 years 2350 1800 3 50 64 years – 2250 1750 (source: standards and guidelines for the determination of food nutrition of convicts and Detainees in 2004)
2009, no. 406 19 c. NUTRITIONAL ADEQUACY STANDARD PRISONERS and PRISONERS up to the current standards for feeding prisoners and detainees still refers to the circular letter the Minister of Justice of INDONESIA No. d. 02. UM. 01.06 in 1989 about the directions of the implementation cost bama for Prisoners/Detainees of the country/Anak as follows: BASED on the PROVISIONS of the DEPARTMENT OF JUSTICE) No Consumer kind of correctional Department circular letter No. E. PP. 20-02 date 20-9-2007 on improving the services meals for prisoners and prisoners PLT Ages energy (calories) 1 male and female Adult 2,250 D. STANDARD IMPROVEMENT of FOODSTUFFS and FUEL MENU CYCLE PER PERSON in 10 days for CONVICTS and DETAINEES in order to improve the status of good nutrition to consider calories and nutritional value of each ingredient that food will be consumed by the citizens in our prisons and prisoners so that food needs as far as possible in accordance with the standards of health and nutritional adequacy, following standard arrangement needs repaired food ingredients in which order the price is adjusted to the conditions of the applicable price region DKI Jakarta and Banten. in order of the standard needs of foodstuffs has listed the nutritional value of a quantity of calories is needed.
2009, no. 406 20 STANDARD IMPROVEMENT of FOODSTUFFS and FUEL MENU CYCLE PER PERSON in 10 days for INMATES and PRISONERS No Food the old standard (2007) Perbaika n Calorie nutritional value 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Rice sweet potato/cassava beef/Buffalo stockfish dried/fresh fish/duck egg chicken Tempe/soy beans green beans peanut Coconut meat Seasoning fresh vegetables include shrimp paste chilli & Coconut sugar/salt/sand Palm cooking oil coconut Banana hot pepper firewood/kerosene/gas 4500 1200 gr gr gr gr 200-210-3 btr 300 gr 100 100 200 gr gr gr 2500 gr 50 gr 120 gr 100 gr 70 gr 5 bh 10 pieces 4.5 M3 0.10 liter 2.56 kg 4500 gr 1200 gr 150 gr 80 gr 150 gr 6 btr 700 Gr. 125 gr 75 Gr. 200 gr 2500 gr 70 gr 100 100 gr gr 100 gr 5 bh 10 pieces 4.5 M3 0.10 liter 2.56 kg average nutritional value per day 0kal: 231 Calories Protein: 65 grams (11%) KH: 430 grams (75%) FAT: 34 gr (14%) Given the limitations of the existing provision of groceries in each different area it is possible to change the menu tree is held can be adapted to the geographical condition and eating habits, as long as it doesn't affect nutritional value and the number of 2009, no. 406 9 calories which is already set, then this type of food can be converted as follows: a. conversion of 1 kg of beef = 2 kg chicken without head and feet neck b. conversion of 0.75 kg of fresh fish = 1 kg chicken without head and feet neck c. Conversion of tempe 1 ptg (50 gr) = know 110 gr (2nd ptg) = peanuts 20 grams (2 sd mkn) = 20 gr of dried red beans (2 sd mkn) = 20 gr green beans (2 sd mkn) d. Conversion = sweet potato cassava = talas = potato = dioscorea esculenta (taro Java) = corn (100 gr = 250 gr corn sweet potatoes) e. Conversion bananas 50 gr = papaya 110 gr = sweet orange 85 gr = salak 60gr f. rice Conversion 100 gr = 50 gr sago = 100 gr corn pipil g bean sprouts = Conversion. stir-fried long beans = = = green mustard cabbage h. Conversion string beans = chickpea i. Conversion carrots = pumpkin PROVISIONS on the QUALITY of FOODSTUFFS 1. Rice Quality No. 2 2. Sweet potato/Cassava/Manioc Sweet fresh and clean 3. 4. Fresh Fish Meat must come from cows or buffaloes that healthy, without bone and fat, plump, young adult, cut must not be longer than one day should be fresh, large (75 g), no foul-smelling 5. Salted fish must be large enough (26 grams), dry and clean, without the head.
2009, no. 406 22 6. Duck eggs/Chicken a. should be good enough, not foul, one (1) duck eggs = one (1) large chicken eggs (70 gr) b. If there are eggs that are cooked after the foul, then it should be replaced immediately by a counterparty/Jobber side dishes with a good one. 7. Tempe/soya bean Tempeh soy should be good, not much mix 8. Green beans should be dry, clean, and does not contain berkisut, a long dark green + 4 mm 9. Peanuts should be dry, clean, and do not contain with wholes are, and have shelled 10. Coconut meat is a. medium Coconut (a lot of coconut milk), fresh, not rotten and have terkupas b. should not be replaced with copra 11. Fresh vegetables a. healthy, quality should be good and fresh and the food contain substances such as kobis, mustard greens, carrots, eggplants, pumpkin leaves gnetum, long beans, sprouts, cucumbers and others. b. must be alternated every day and is a balanced mix of vegetables that weighs c. does not include parts of vegetables that can not be eaten. 12. Spice should consist of an assortment of spices such as: onions, garlic, coriander, pepper, nutmeg, cumin, turmeric, ginger, galangal, greetings, including shrimp paste, chili, and other condiments according to the type of foods that are listed in the menu list. 13. Salt must be dry and clean. Coconut sugar/aren/sand should be dry, clean, odorless and 2009, no. 406 23 15. Cooking oil/coconut should be clean and good. Banana a. Should this type of pisang ambon or banana type such as plantain, banana milk, the same kwalitasnya b. can be substituted with papayas at the same price with a banana. Fuel (firewood/kerosene/gas) a. must be dry and straight b. kerosene/gas that is pure and if used to cook not memedihkan eyes 18. Red chilies should be fresh and old enough, the length is not less than 5 cm, 1 kg in average no more than 200 seeds f. FREQUENCY of USE of the FOOD INGREDIENT in a 10-day MENU CYCLE frequency of use of the food for the prisoners and inmates based on standard improvement can be classified as follows: No FOOD GROUP FOOD FREQUENCY DESCRIPTION 1 STAPLE FOOD Rice SIDE DISH beef ANIMAL 30 2 3 anchovies 3 6 3 2 eggs fresh fish SIDE DISH VEGETABLE Tempe 14 peanuts 3 4 VEGETABLES Vegetables 30 2009, no. 406 24 5 5 6 Pisang ambon FRUIT SNACK Sweet 10 green beans 5 g. Standard Menu Menu Menu Standard/Master or master menu of IE menu tree used for organizing the food with quite long time between 3 (three) days, 7 (seven) days to 10 (ten) days. The assortment of dishes for every meal is usually in the number and range of limited and not much different from the family's daily food menu. The standard menu in organizing food commonly used in hospitals, dormitories, parlor and correctional facility, which is considered common in all areas in Indonesia generally consists of the following dishes: 1. staple Dish which consists of rice, a staple food called because this is the food of the body obtains the majority of the necessary body nutrients. 2. Dishes side dishes, namely dishes made from animal or vegetable food materials or a combination of both 3. Dishes in the form of vegetable soup, this dish is usually in the form of a cuisine soups because it serves as a pembasah rice easily swallowed up 4. The dishes consist of fruits, this dish serves as a painkiller that is less sleek after eating so named after the dessert. Benefits – advantages that can be gained in the preparation of the menu for 10 (ten) days: 2009, no. 408 25 1. When something is knowable range of food provided, until the food is not boring because it is too often served. 2. Easier to find a suitable variety of food 3. The total cost needed to eat every month could well diperhitumgkan 4. Menu of the day kehari will be evenly distributed, so there is no menu is too simple and not too fancy there. Implementation of the menu is 10 (ten) days is implemented with the following conditions: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10; menu list day 1 to 10. On 11, 12, 13, 14, 15, 16, 17, 18, 19, 20; back to menu of the day to 1 to 10. On 21, 22, 23, 24, 25, 26, 27, 28, 29, 30; back to menu of the day to 1 to 10. The 31st; using the menu of the day to 7. The next month starts again from July 1 2009, no. 406 26 2009, no. 406 27 2009, no. 406, 28 2009 No. 406 29 2009, no. 406 30 2009, no. 406 31 k. assorted SPICES various SPICE SPICES RED BASE material: 400 gr cabe red cored, 100 gr. shallots, 50 gr garlic, 100 gr of tomatoes, shrimp paste, 20gr 100 gr of sugar, 3 grams of salt 50 ml cooking oil (memblender), 100 ml cooking oil (when sauteing) can be used to make nasi goreng, sambal goreng (plus laos, greetings, coconut) WHITE BASE SEASONING etc ingredients: 250 g of red onion, 100 g of garlic, 50 g of nutmeg, 3 cm galangal dirajang smooth, 2 tsp salt, 2 tsp sugar, 50 ml cooking oil (for memblender), 100 ml cooking oil (for sautéing) can be used to create colorful foods e.g. rawon , stews, could also for stir fry, fried noodles, stir-fried YELLOW BASE SEASONING ingredients: 100 g Pecans, 150 gr, 500 gr garlic onion, 25 Gr. garlic, 20 grams of ginger, galangal, 20 gr 1 tbsp pepper powder, 2 ½ gram of salt, 2 tsp sugar, 50 cc of cooking oil for memblender, 50 cc of oil for sauteing can be used for various soto , pesmol, pickles, scorching the meat, seasoning fried chicken and fried noodles
2009, no. 406 32 BASIC ORANGE SEASONING ingredients: 300 gr of red chillies deseeded, 1 tsp cumin, 1 tsp aniseed powder, 2 ½ tbsp coriander powder, 100 gr of hazelnut, 150 gr, 500 gr garlic onion, 25 grams of turmeric, 20 grams of ginger, galangal, 20 Gr. 2 tsp pepper powder, 3 ½ gram of salt, 2 tsp sugar, 50 cc of cooking oil for memblender 50 ml oil, for sauteing can be used to flavor curries, gulai, rendang and a variety of cuisine that the colour is orange HOW to CREATE a BASIC SEASONING • blend all ingredients, except sugar and oil for stir-frying, until smooth right • heat the oil for sauteing, and spices until fragrant and ripe. Stir in sugar and stir-fry for a minute, let cool. • Enter into the jar, ready to use. • Basic Seasonings can be stored in the refrigerator for 3 months. If you want to Cook, take a little and add the other spices like bay leaf, pandan leaves or leaf Vegetable example: Orange sayur Lodeh: Pecan Seasoning, shallots, garlic, shrimp paste, brown sugar, salt, salam, galangal, coconut and spices and seasoning flavors. Ingredients: long beans, chayote, eggplant, leaf, gnetum gnemon, a vegetable Soup green chilies Seasonings: garlic, pepper, salt and seasoning flavor ingredients: carrots, potatoes, cabbage, beans, onions, tomatoes and celery broth 2009, no. 406 33 CHAPTER IV HUMAN RESOURCES and EQUIPMENT NEEDED on ORGANIZING MEAL a. Power necessary for Implementing Power Food Venue was the kitchen officer assisted PLT and prisoners , i.e. nobles and tamping the kitchen. 1. the kitchen Officer education background ideally tata boga or experienced in the field; 2. kitchen Officer responsible for processing foodstuffs ranging from food preparation up to distribution; 3. Princes and tamping helps the process of the implementation of the Organization of the food; 4. Ideally the management organization of food in Lapas/Rutan involve nutritionists (D3 Nutrients) that served as the supervisor, supervises and controls the Organization of food in Lapas/Rutan, ranging from planning up to distributing food. 5. The ratio of the Cook with the PLT and detainees is 1:75-100 people. At least the Cook amounted to 5 (five) persons 6. In the performance of its duties the Cook do activities: a. Prepare/preparing foodstuffs b. cooking/food processing c. Distribute d. pay attention to cleanliness of the facilities and infrastructure 2009, no. 406 34 b. facilities and infrastructure in organizing Food 1. Facilities and equipment needed in the kitchen: a. Place the acceptance of food b. rice storage Warehouses c. Place the preparation of foodstuffs and cooking Place d. e. wash distribution and storage tools f. g. landfill Space kitchen Clerk 2. Means equipment required in the receipt of: a. a writing desk and Chair b. Scales Groceries Grocery Shelves c. d. e. Trash Blade 3. Means of equipment needed in storage space: a. Rack/wood/iron trap b. c. Refrigerator Cabinets dry ingredients 4. Means of equipment needed in the laundering tools: a. the sink Water Faucet b. c. Shelf tools d. SOAP, etc. 5. Means of equipment needed in the processing room: a. List (menu, officers, workers) b. Stock tools Cook c. apron and headscarf d. locked Cabinets for storing sharp objects e. sink vegetables f. table (preparation, food, distribution) g. ceramic coated Exhaust Fan h. emergencies/emergency Light i. Clock j. Wall Containers/container of cooked food ingredients 2009, no. 406 35 k. Troley food (food distribution means) b. Place the large Rice Trough Covered Garbage m. (black plastic coated) Wheelwright n. Fire extinguishers traditional and modern o. Hygiene Tool (brush, SOAP, washcloth, etc.) p. Cutlery (for workers, managers and PLT and detainees) in the form of ompreng covered a large Kettle q. r. Aiphone drinking water s. t. Bell Blackboard u. Final seasoning (blend, pestle, mortar) v. aluminum Pan Large Steamer w. x. y. Large skillet Stir the rice is made from wood or stainless steel cooking Furnace aa z.. Propane, kerosene, firewood bb. Vegetable spoon Large Sodet. cc dd. ee Coconut Sieve. Serok 6. The equipment in Another Room (Polyclinics) a. Scales weight height Measurement b. 2009, no. 406 36 Chapter V CLOSING food service is one of rights PLT and prisoners that should be filled by Organizer Lapas/Rutan. This is to support the implementation of the basic tasks and functions in the field of construction, service and security listed in article 14 of Act No. 12 of 1995 concerning Corrections. Food with balanced nutrition rules required by the PLT and prisoners in Lapas/Rutan, to maintain and increase the degree of health so that it does not hurt and can perform daily activities. The feeding is not sufficient amount and quality can cause various health problems, including can cause nutritional deficiencies so susceptible to disease, lack of motivation and apathy. This condition may result in increased load Lapas/Rutan in an attempt to improve the welfare of the PLT and prisoners. Commitment and morale of all parties associated with the activities of organizing meals in Lapas/Rutan to use these guidelines as a reference in carrying out the tasks and functions, will support this feeding with good quality or quantity and secure appropriate conditions.
2009, no. 406 37 BIBLIOGRAPHY 1. Part of the Academy's Nutrition Education Project Jakarta, "assessment of nutritional Status In Antrometri", Jakarta, 1988 2. The Ministry of health of INDONESIA, "guidelines for nutritious food for Rutan and Lapas", Jakarta, 1992 3. The Ministry of health of INDONESIA, "management of organizing Food institution in Rutan and Lapas, Jakarta, 1992 4. The Ministry of health of INDONESIA, "the adequacy of Food Assisted Citizens in Prisons and Lapas" Jakarta, 1995 5. The Ministry of health of INDONESIA, "the Equivalent of foodstuffs", Jakarta, 1996; 6. the Ministry of health, Ministry of Justice of RI and RI "Manual health services in Prisons/Lapas", Jakarta, 1997 7. Directorate Of Community Nutrition Ditjen. Bimkesmas, Ministry of health "guidelines Governance energy and Protein Deficiency in children in the hospital district/city", Jakarta, 2000 8. The Directorate General of prisons Ministry of Justice and human rights of INDONESIA, "the set of Regulations About Correctional 6 Field Coaching", Jakarta, 2000 9. The Directorate General of prisons Ministry of Justice and human rights of INDONESIA, "the set of Regulations Of Correctional Treatment Field 5", Jakarta, 2000 10. The Ministry of health of INDONESIA, "General guidelines Balanced Nutrition", Jakarta, 2003; 11. Indonesia Institute of Sciences, "Widya Karya National Food and nutrition (WNPG) VIII", Jakarta, 2004 12. The Directorate General of prisons Ministry of Justice and human rights of INDONESIA, "the set of Regulations About Correctional Law 1-the Hawk and Government regulations", Jakarta, 2004 13. The Directorate General of prisons Ministry of Justice and human rights of INDONESIA, "the guideline standards and determination of food nutrition of convicts and Detainees", London, 2004
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