<![CDATA[Penelitian ini bertujuan untuk menganalisis tingkat kesiapan sumber daya manusia (SDM), mengidentifikasi faktor-faktor yang memengaruhi kesiapan SDM, serta menganalisis implikasinya terhadap implementasi Program Makan Bergizi Gratis (MBG) berbasis pangan lokal di Kabupaten Labuhanbatu. Penelitian menggunakan pendekatan kualitatif deskriptif dengan pengumpulan data melalui wawancara, observasi, dan dokumentasi pada Satuan Pelayanan Pemenuhan Gizi (SPPG). Data dianalisis melalui reduksi data, penyajian data, serta penarikan kesimpulan dan verifikasi. Hasil penelitian menunjukkan bahwa SDM memiliki kesiapan yang baik, ditunjukkan oleh pemahaman terhadap tujuan program, kompetensi dan pengalaman kerja, kecukupan tenaga, pembagian tugas yang jelas, pelatihan keamanan pangan, serta penerapan standar operasional prosedur. Kesiapan tersebut didukung oleh dukungan pemerintah, anggaran, fasilitas kerja, koordinasi antarinstansi, kepemimpinan, dan motivasi SDM. Pemanfaatan pangan lokal dilakukan dengan mengutamakan UMKM dan pemasok setempat, meskipun terdapat potensi keterbatasan beberapa komoditas ketika kebutuhan meningkat. Kesiapan SDM berimplikasi terhadap kelancaran operasional, ketepatan distribusi, kualitas pelayanan gizi, keamanan pangan, dan keberlanjutan program. Namun, peningkatan kapasitas secara berkala serta dokumentasi monitoring, evaluasi, dan koordinasi masih perlu diperkuat. Penelitian menyimpulkan bahwa kesiapan SDM menjadi faktor strategis dalam mendukung efektivitas MBG sekaligus mengoptimalkan pemanfaatan pangan lokal dan manfaat sosial ekonomi bagi masyarakat. Human Resource Readiness for the Implementation of the Local Food-Based Free Nutritious Meal (MBG) Program Utilizing Regional Natural Resources in Labuhanbatu Regency Abstract This study aims to analyze the level of human resource (HR) readiness, identify factors influencing HR readiness, and examine its implications for the implementation of the Local Food-Based Free Nutritious Meals (MBG) Program in Labuhanbatu Regency. The study employed a descriptive qualitative approach, with data collected through interviews, observations, and documentation at Nutrition Fulfillment Service Units (SPPGs). Data were analyzed through data reduction, data display, conclusion drawing, and verification. The results indicate that HR readiness was generally good, as reflected in personnel's understanding of program objectives, competencies and work experience, adequate staffing, clear division of responsibilities, food safety training, and implementation of standard operating procedures. This readiness was supported by government commitment, budget allocation, work facilities, inter-agency coordination, leadership, and personnel motivation. Local food utilization was implemented by prioritizing local MSMEs and suppliers, although potential shortages of certain commodities emerged when demand increased. HR readiness contributed to operational efficiency, timely distribution, quality of nutrition services, food safety, and program sustainability. However, periodic capacity development and documentation of monitoring, evaluation, and coordination require further strengthening. The study concludes that HR readiness is a strategic factor in supporting effective MBG implementation while optimizing local food utilization and generating socioeconomic benefits for local communities.]]>
