Implementation of Halal Practices in Providing Supplementary Food in Kindergartens, Indonesia

Abstract

The provision of supplementary food is outlined in the guidelines for the development of the health of students in kindergarten, as stated in the Minister of Health Regulation of the Republic of Indonesia No. 66 of 2014. In this context, the provision of supplementary food constitutes nutritional education in the form of communal meals once a week. This activity is also utilized by kindergarten teachers as a means of implementing halal practices among early childhood learners. The aim of this research is twofold: 1) to describe the implementation of halal and healthy supplementary food activities in kindergartens; 2) to delineate the roles of class teachers and school principals in planning and executing the provision of halal and healthy supplementary food in kindergartens. This study adopts a qualitative descriptive approach. The research subjects include the implementation of halal practices in supplementary food provision, with participants comprising school principals, class teachers, parents, and children. The data analysis model employed in this research is the Miles and Huberman model. Data was collected through in-depth interviews, direct observations, and document analysis. The findings of the study reveal that the implementation of halal practices in supplementary food provision in three schools in Tangerang is relatively successful. Both teachers and school principals meticulously plan the sourcing, production, and use of halal-certified food items. Additionally, teachers provide explanations to the students about the nature of the food they are about to consume, emphasizing its halal and healthy attributes. However, it is important to note the limited involvement of parents in these activities. Their support is crucial not only for ensuring the nutritional quality but also the halal status of the supplementary food provided.