Key Benefits:
the development of any process of activity is constantly either directly or indirectly. a. The objective of the monitoring is:
1) In order for cause factors to cause inhibition of food in Lapas and Rutan can be known as early as possible so as to be immediately determined the necessary correctness steps are required.
2) To suppress as small as possible errors/deviations, so that activities can be carried out according to the specified plan both from administrative, technical and achieved
Step-up The monitoring is implemented by: a. Head of the Correctional Institution/Head of State Prisoners:
1) Received a report from the materials checker team, goods and food as well as follow up if needed.
2) Tasted And Inspected examples of the menu of morning cuisine, noon and afternoon which is in the Kalapas/Karutan room each day
3) Receiving reports, complaints from officers, WBP and Prisoners both directly and through the suggestion box
b. Office of the Department of Law and Human Rights: 1) Perform a review and direct observation of activities
hosting meals related to the implementation/implementation of standards and the application of WBP nutrition and prisoners in each Lapas/Rutan Administrative and technical terms
2) Receive and analyze reports from Lapas/Rutan by inventorizing and studying the reports related to food hosting for WBP and prisoners in Lapas/Rutan in the whole Indonesia
c. Directorate General of Corrections 1) Conduct a review and direct observation of activities
hosting meals related to the implementation/implementation of standards and applications of WBP nutrition and prisoners in each Lapas/Rutan good terms Administration or technical
2009, No. 406 16
2) Received and analyzed reports from Lapas/Rutan by inventorizing and studying the reports related to food hosting for WBP and prisoners in Lapas/Rutan in all Indonesia
2. Evaluation is the assessment activity by Kalapas/Karutan against the hosting of food since the planning until the redistribution is routinely and periodically Evaluating aims to assess the implementation of the hosting activities According to the plan and policies that have been compiled so that it can reach the desired target. An evaluation is performed on the WBP, the Managing Officer and the Manager. Evaluation is conducted by means of observation and filling of a questionnaire. Evaluation measures by Kalapas/Karutan: a. Follow up on reports, complaints, findings in the implementation
hosting a b meal. Hold a coordination meeting each month with the related officers
with the implementation of the evaluation of the evaluation measures by Kanwil Department of Law and Human Rights: a. Follow up on reports, complaints, findings in the implementation
hosting a b meal. Hold any quarterly coordination meetings with the officers
related to the implementation of the evaluation of the evaluation measures by the Directorate General of Correctional Services: a. Follow up on reports, complaints, findings in the implementation
hosting a b meal. Hold a coordination meeting every quarter with the officer
related to the host of food
2009, No. 406 17
CHAPTER III STANDARIZATION OF NUTRITIONAL ADEQUATES
A. NUTRITIONAL STANDARDS:
For healthy living, everyone needs a nutritious substance and the number is carbohydrates, proteins, fat vitamins and minerals and water. To determine the standard of nutritional adequations is usually almost every country has the number of nutritional adequates for the Indonesian Nutritional Adequates (AKG). which is used are the fruits of the National Works of Food and Gizi, LIPI in 2004 as follows:
RECOMMENDED NUTRITIONAL ADEQUATES
(UNDER THE TERMS OF WIDYAKARYA FOODS AND NUTRITION 2004)
No Sort
Consumers
Widyakarya food and nutrition
2004
Energy Age Group
(Calories)
1 Man 13-15 th 2400
16-19 th 2500
20-45 th 2800
46-59 th 2500
2 Women 13-15 th 2100
16-19 th 2000
20-45 th 2200
46-59 th 2100
2009, No. 406 18
B. Adequentiate of prisoners/convicts figures unless inmate/inmate nutrition figures are not different from the figures
nutritional adequishment for Indonesians in general, based on
the composition of the age and gender of prisoners/convicts is 2350 kilos
calories. Broadly the female prisoner/convict nutrient is divided
into two groups is:
1. prisoners/inmate children and teens 10-18 years old
Average Energy cucucupan (kilo
calories) No Age
Male Woman
1 10-12 years 2050 2050
2 13-15 years 2400 2350
3 16-18 years 2600 2200
2. prisoners/inmate adults over 18 years old
Average Energy cuculepan (kilo
calories) No Age
Male Woman
1 19-29 years 2550 1900
2 30-49 years 2350 1800
3 50-64 years 2250 1750
(source: Standardization Guidelines and Detainent Food Nutrition Inmate
and Prisoner 2004)
2009, No. 406 19
C. STANDARD ADEQUENTIATE OF INMATES AND PRISONERS TO THE CURRENT STANDARD OF FOOD DELIVERY FOR INMATES AND
PRISONERS STILL REFERRING TO THE JUSTICE MINISTER RI
No.M. 02.UM.01.06 of 1989 on the instructions of execution bama charge
for Napi/State Prisoners /Child as follows:
PURSUANT TO THE DEPARTMENT OF JUSTICE PROVISION)
No Consumer of Circular Letters No E. PP.02.05-
02 tgl 20-9-2007 about increased feeding services for prisoners and prisoners
WBP Energy Age Group (Kalori)
1 Male and Female Adult 2.250
D. FOOD AND MATERIALS REPAIR STANDARDS
BURN PER PERSON IN THE 10 DAY MENU CYCLE FOR
INMATES AND PRISONERS
In order to increase good nutrition status need to be considered
calorie content and the nutritional value of each ingredient that
will be consumed by the residents of the correctional and inmate market
so that the food needs may be according to standard
health and nutritional adequescence, following this. standard arrangement
the need for improved food ingredients in which the arrangement
The price is adjusted to the prevailing price conditions of DKI
Jakarta and Banten. In the standard arrangement of the requirement of this foodstub
has been listed as the amount of calorie nutritional value needed.
2009, No. 406 20
STANDARD OF FOOD AND MATERIALS REPAIR MATERIALS
BURN PER PERSON IN THE 10 DAY MENU CYCLE FOR
INMATE AND INMATE
No Old Standard Food Materials
(2007)
b. Monthly reports of receipt and use of foodstuds To make this report used based on the recapitulation of the daily report on the receipt and use of the groceries.
c. Quarterly reports, including acceptance, use, depreciation and stock of rice.
2009, No. 406 15
I. MONITORING AND EVALUATION
Perbaika n
Calories Nutritional Value
1 2 3 4 5 6 7 6 7 8 7 10 11 12
13 14 15 16 17 18
Rice Yam jalar/buffalo Fish carp/dried fish fresh fish duck/chicken Tempe/soy beans beans Green beans The land of Kelapa lands fresh vegetables Bumbu include terasi & cabe salt kitchen sugar coconut sugar/aren/sand fried coconut oil coconut pisang Cabe red firewood/gas
4500 gr 1200 gr 210 gr 210 gr 200 gr
-- 3 btr
300 gr 100 gr 100 gr 200 gr
2500 gr 50 gr
120 gr 100 gr 70 gr 5 bh
10 fruits 0.10 M3 4.5 litres 2.56 kg
4500 gr 1200 gr 150 gr 80 gr 150 gr 150 gr 6 btr
700 gr 125 gr 75 gr 200 gr
2500 gr 70 gr
100 gr 100 gr 100 gr 5 bh
10 fruits 0.10 M3 4.5 litres 2.56 kg
Average Gizi Value per Kalori Day: 231 0kal Protein: 65 gr (11%) KH: 430 gr (75%) Lemak: 34 gr (14%)
Given t" Nutritious Food Guidelines for Rutan and Lapas ", Jakarta, 1992
3. Department of Health Affairs, " Management of the Institution Food Management in Rutan and Lapas, Jakarta, 1992
4. Department of Health Affairs, " "Sufficiency of Citizen Food in Rutan and Lapas" Jakarta, 1995
5. Department of Health Affairs, " Padanan Food Materials ", Jakarta, 1996; 6. Department of Health and Justice of the Republic of Indonesia " Manual
Health Service in Rutan/Lapas ", Jakarta, 1997 7. The nutrition Directorate of the General's Office. ngbrushes, 1 sdm pepper powder, 2 ½ gr salt, 2 sdt sugar
sand, 50 cc of fried oil to bombe, 50 cc oil for
grow
Can be used for mesto soto, pesmol, pickle, Meat sweltering,
fried chicken seasoning and fried noodles
2009, No. 406 32
ORANGE BASE SEASONING
Materials:
300 gr red cabe dumped by its seeds, 1 sdt cumin, 1 sdt fennel sweet powder, 2 ½
sdm powder tummy, 100 gr kemiri, 150 gr garlic, 500 gr onions
red, 25 gr turmeric, 20 gr ginger, 20 gr lengbrushes, 2 sdt pepper powder, 3 ½ gr
salt, 2 sdt sugar, 50 cc of cooking oil for the smisting, 50 ml of oil
to grow
Can be used for curry, gulai, rendang and messatic herbs
cuisines are orange
THE WAY MAKES THE BASE SPICE
SMOOTH ALL THE INGREDIENTS, EXCEPT SUGAR and oil to grow, up to
smooth right
Panise the oil to grow, as well as seasoning up to fragrant and
mature. Enter the tumis sugar briefly, lift and chill.
Put it in the jar, ready to use.
The base Bumbu could be kept in the refrigerator for 3 months. If you want
cook, take a little bit and add other seasonings like leaves
greetings, pandan or orange leaf
EXAMPLE:
Vegetable lodeh
seasonings: Kemiri, onion, garlic, eggplant, red sugar, Salt,
greetings, lengbrushes, coconut and seasoning and flavours flavours.
Materials: long beans, siam pumpkins, eggplant, leaf, trajo, green cabe
Vegetable Soup
Bumbu: garlic, pepper, salt and flavour-flavouring seasoning
Materials: carrots, potatoes, caulifes, buncis, celery leaves, tomato and broth
2009, No. 406 33
BAB IV
HUMAN RESOURCES AND NECESSARY EQUIPMENT
AT THE HOSTING OF THE FOOD
A. Power Required For Food Surgery
The Managing Force is a kitchen officer who is assisted by WBP and a prisoner,
that is the working and tamping of the kitchen.
1. The kitchen attendant is ideally set in a grammar education or
experienced in that field;
2. The kitchen attendant is responsible for the processing of the groceries
ranging from preparation of the groceries up to the distribution;
3. Leaders and tamping works help the implementation process
hosting the food;
4. Ideally the management of the food hosting in Lapas/Rutan
involves a nutritionist (D3 Gizi) serving as a supervisor,
supervising and controlling for food in
Lapas/Rutan, starting from planning to with the distribution
the food.
5. The cook ratio with WBP and prisoners is 1: 75 -100 persons.
Minimal cook number 5 (five) people
6. In the execution of his task the cook did the activities:
a. Preparing/drugging the groceries
b. Cooking/processing food
c. Distribute
d. *
2009, No. 406 34
B. Tools And Infrastructure In The Food
1. Necessary means and equipment in the kitchen:
a. The place of reception of groceries b. The rice storage shed c. The prep place for groceries. It's a place of taste and distribution. The laundry and storage of the f. A dumpster. g. Kitchen officer room
2. Tools tools needed in the reception room:
a. A desk and a chair b. The Scale Of The Groceries C. Food shelf d. It's a dumpster. Blade
3. Tools tools needed in the storage room:
a. Rack/trap kayu/iron b. Refrigerators of the c. Dry materials locker
4. Required tool tools at the tool wash room:
a. Wash tub b. Kran Air c. Shelf Tools d. Soap, dsb
5. Tools tools needed in the processing room:
a. Lists (menus, officers, workers) b. Stock tools cook c. An apron and a d-head hood. The closet is locked to keep the sharp objects e. A vegetable wash tub. The table (preparation, food, distribution) of the ceramic g. Exhaust Fan h. Lights/emergency i. Wall Clock J. Container/container of cooked food ingredients
2009, No. 406 35
k. Troley food (food distribution) l. The Great Rice Place. Closed-trash tub (black plastic) wheeled. The traditional and modern fire extinguemen o. Cleaning tools (lap, soap, brush, etc) p. The feeding tool (for workers, maintainers and WBP and prisoners) is
the closed ompreng q. Big kettle of drinking water r. Aiphone's. Bells t. A blackboard. Spice finer (blender, cobek, lmortar) v. Panci alumunium w. Big day x. Great frying pan y. Wood-based rice mixer or stainless steel z. The cooking furnace. Gas canisters, kerosene, United Nations firewood. The cc's vegetable spoon. Big Sodet, dd. It's a coconut filter. Serok
6. Equipment In The Other Room (Polyclinic)
a. Weight scales b. Height gauge
2009, No. 406 36
CHAPTER V CLOSING
The food service is one of the WBP rights and prisoners to be fulfilled by the Lapas/Rutan organizers. It supports the execution of principal tasks and functions in the field of coaching, service and security listed in section 14 of the 1995 Code of Corrections concerning Correctional Services.
The food with balanced nutritional rules is required by WBP and prisoners in Lapas/Rutan, to maintain and improve the degree of health in order to avoid pain and be able to perform their daily activities.
The feeding of not enough food and quality can lead to a variety of health disorders, which can lead to malnourishment, making it easy to catch disease, less motivation and apathy. This condition may result in the increasing Lapas/Rutan load in an effort to improve the well-being of WBP and prisoners.
The commitment and work spirit of all parties related to the activities of the food in Lapas/Rutan for Using this guideline as a reference to the task and function, will support the provision of the food in either the quantity and quality of its quality as it applies.
2009, No. 406 37
BIBLIOGRAPHY
1. Jakarta nutrition Academy Education Project Section, " Assessment Of Nutritional Status Anthrometically ", Jakarta, 1988
2. Department of Health Affairs,
2009, No. 406 30
2009, No. 406 31
K. VARIOUS BASIC CONDIMENTS
SORTS OF BASIC CONDIMENTS
RED BASE SEASONINGS
Materials:
400 gr cabe red remove seeds, 100 gr red onions, 50 gr garlic,
100 gr tomatoes, 20gr terated, 100 gr of sand sugar, 15 gr salt, 50 ml of oil
fried (while memblender), 100 ml of cooking oil (while uproooning)
Can be used to make fried rice, fried sambal (plus
l Bimkesmas, Department of Health "
The guidelines of the Shortage Of Energy and Protein Protein in Children in the District Hospital/City " , Jakarta, 2000
8. Directorate General of Corrections of the Department of Justice and Human Rights RI, " Set of Laws on the Correctional Association of 6 Areas Coaching ", Jakarta, 2000
9. Directorate General of Corrections of the Department of Justice and Human Rights RI, " Set of Law On the Correctional of 5 Fields of Care ", Jakarta, 2000
10. Department of Health Affairs, " Common Nutrition Guidelines Balanced ", Jakarta, 2003;
11. Institute of Science of Indonesia, " Widya Works National Works of Food and Gizi (WNPG) VIII ", Jakarta, 2004
12. Directorate General of Corrections of the Department of Justice and Human Rights RI, " Set of Law on Corrections 1 Undang-undan and Government Regulation ", Jakarta, 2004
13. Directorate General of Corrections of the Department of Law and Human Rights RI, " Standardization guidelines and Inmate Food Nutrition Designation and Prisoners ", Jakarta, 2004
