STUDY OF IMPROVEMENT INDICATORSFOOD CONSUMPTION QUALITY OF BANDUNG REGENCY

Abstract

This study aims to see the suitability of indicators that support improving the quality of food
consumption in Bandung Regencyt. Using a qualitative descriptive method, the authors identify
macro indicators for the development of Bandung Regency, the main performance indicators for the
Bandung Regency Government, regional performance indicators for aspects of community welfare
and aspects of public services in the Bandung Regency RPJMD 2021-2026 which are in accordance
with the food system based on the Food and Agricultural Organization. Based on the results of the
analysis, the indicators in the RPJMD are generally in accordance with the food system starting
from the core system, social elements and natural elements. The core system consists of production,
aggregation/process, distribution and consumption. RPJMD indicators that are in accordance with
the scope of production include the availability of primary food, increased production of
aquaculture/captured fish/processed fishery, increased production of agricultural sector
commodities, increased production of livestock and poultry, increased health status of livestock and
quality of animal origin product cash flow. The scope of aggregation and process consists of
indicators of food reserves/food storages, as well as examination of the production of food/beverage
products for home industries. Indicators that are in accordance with the scope of distribution include
the distribution of quality/managed trade, road segments mitigating the risk of congestion, fresh food
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safety, and inspection (post market) of food/beverage/home industry product production. The
indicator that is in accordance with the scope of consumption is the ideal ratio of consumption of
rice, vegetables and fruit to total consumption. The indicators in the 2021-2026 RPJMD of Bandung
Regency are in accordance with all the social elements of the food system. The indicators in the
2021-2026 RPJMD are also in accordance with the five natural elements of the food system.