Gambaran Sisa Makanan Pasien Rawat Inap RSUD Kabupaten Sidoarjo

Fadilla, Chusnul; Rachmah, Qonita; Juwariyah, Juwariyah

doi:10.20473/amnt.v4i3.2020.198-204

Cited by 4 publications

(6 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Six studies present the proportion of their total plate waste (Wirasamadi et al , 2015; Habiba and Adrian, 2017; Tanuwijaya et al , 2018; Lironika and Suryadi, 2019; Mardianingsih et al , 2020; Rochmah et al , 2020). Three studies presented their plate waste by food groups (Djamaluddin et al , 2005; Irawati et al , 2010; Fadilla et al , 2020). Three other studies presented the results by categorizing plate waste using a cutoff of 20% or 25% (Ariefuddin et al , 2009; Anwar et al , 2012; Syauqiyatullah et al , 2020).…”

Section: Resultsmentioning

confidence: 99%

Food waste in Indonesian hospitals: a systematic review

Diana

Martianto²,

Baliwati³

et al. 2022

NFS

View full text Add to dashboard Cite

Purpose This systematic review (SR) aims to investigate plate waste quantity, determinant factors, and food waste costs in Indonesian hospitals. Design/methodology/approach This SR was conducted by searching for articles published on the Web of Science, PubMed, Emerald insight, ScienceDirect and hand-searching on nationally accredited journals in Indonesia which consist of 29 journals in nutrition, environment and public health. The inclusion criteria in this review were peer-reviewed articles, original research, research locations in hospitals in Indonesia and articles in English or Bahasa (Indonesian language). Findings There were 21 studies (17 observational studies and 4 experimental studies) included in this systematic review. Results from 17 observational studies showed that the median plate waste was 27.6% (14.8%–88.7%). High plate waste was found in this review, particularly in pediatric patients and patients who receive liquid diet orally. Staple food and vegetables have a high contribution to patients’ plate waste. Economic costs of plate waste were $0.07–$0.5 per capita per day. Determinant factors of patient’s plate waste were patient clinical conditions, food taste and environmental conditions of hospital food service. Results from four experimental studies showed that meal replacement and smaller food portion intervention could reduce significant plate waste. Nevertheless, there is no conclusive evidence for food waste reduction intervention because of small intervention studies in Indonesia. Research limitations/implications There was a high disparity in the quantity of plate waste and economic costs between studies included in this review. Practical implications Improving food sensory and adjusting food portions particularly for staple food and vegetables can be done as a way to reduce patient’s plate waste. Originality/value This SR is the first review of Indonesian hospital plate waste.

show abstract

Section: Resultsmentioning

confidence: 99%

Food waste in Indonesian hospitals: a systematic review

Diana

Martianto²,

Baliwati³

et al. 2022

NFS

View full text Add to dashboard Cite

show abstract

“…Pada 12 literatur yang di review terdapat 4 literatur yang menunjukkan biaya makan yang berlaku di beberapa rumah sakit. Penelitian oleh Fadilla, dkk (2020) (5) Biaya makan untuk rawat inap kelas III di RSUD Sidoarjo sebesar Rp 35.000,-sedangkan untuk kelas I dan II sebesar Rp 40.000,-. Penelitian oleh Julia, dkk (2018) menyatakan rata-rata harga atau biaya makanan di ruang VIP RSJ Prof. Dr. Soerojo Magelang sebesar Rp 21.634,-.…”

Section: Analisis Biaya Makanunclassified

Analisis Biaya Makan Dan Biaya Sisa Makanan Pada Pasien Di Rumah Sakit ( Literatur Review )

Rizky,

Padmiari,

Ariati

2023

JIG

View full text Add to dashboard Cite

Food cost is the cost required to provide food which is obtained based on the total costs incurred divided by the number of servings of food and the number of consumers served. Food waste is the number of dishes that are not eaten, which occurs because the leftovers served are not consumed. The food waste costs is calculated by knowing the amount of food waste from the patient and then compared with the cost of food per serving. The purpose of this study was to analyze of food cost and food waste cost in hospitalized patients. The independent variable in this study is food cost and the dependent variable is food waste cost. This research is a literature review conducted in May 2021 by searching the database on Google Scholar and Research Gate then classifying the literature according to inclusion criteria and analyzing it based on existing theory. The research subjects are patients who are hospitalized, male and female, with an age range of 0-65 years. The research data includes subject criteria (gender, age), food costs, food waste and food waste cost of patients in hospital. Based on the results of the literature review, there are 4 literatures of food cost, the lowest is in the VIP Room of RSJ Prof. Dr. Soerojo Magelang is Rp. 21,634,- while the highest is in Class III Inpatient at the Mataram City Hospital of Rp. 70,366,-. There are 7 literatures that show of food waste in hospitalized patients, the average food waste is 58.25% with the highest is 100%. There are 5 literatures that describe food waste cost with the highest is Rp. 560,000,- in Sidoarjo City Hospital and the lowest is Rp. 9,530, - in schizophrenia patients at Prof.. Dr. Soerojo Magelang Psychiatric Hospital. There are 4 literatures that state the relationship between food costs and food waste costs.Keywords: food costs, food waste and food waste costs

show abstract

“…Cara pengamatan dan pencatatan visual comstock dilakukan dengan melihat sisa makanan pasien yang diletakkan di troli tempat penyimpanan piring kotor yang tersedia di masing-masing koridor ruangan rawat inap sebelum dilakukan clear up atau pembersihan oleh pramusaji. Ketentuan metode visual comstock yaitu tidak ada makanan yang tersisa (0%), makanan tersisa ¼ porsi (25%), makanan tersisa ½ porsi (50%), makanan tersisa ¾ porsi (75%), dan makanan tidak dikonsumsi sama sekali (100%) (Fadilla, Rachmah and Juwariyah, 2020).…”

Section: Metodeunclassified

“…Sisa makanan termasuk kategori tinggi apabila melebihi dari 20% (Kementerian Kesehatan RI, 2013). Sisa makanan dapat dilihat dari empat jenis makanan yaitu makanan pokok, lauk hewani, lauk nabati, dan sayur (Fadilla, Rachmah and Juwariyah, 2020). Riset di tiga rumah sakit Italia menunjukkan persentase yang cukup besar yaitu sebesar 41,6% dengan rincian setiap jenis makanan meliputi 38,5% makanan pokok, 39,7 % pangan hewani, dan 55% sayuran (Schiavone, Pelullo and Attena, 2019).…”

unclassified

“…Riset di RSUD Kabupaten Sidoarjo menunjukkan bahwa rata-rata sisa makanan melebihi 20% sebagai batas standar. Persentase sisa makanan tertinggi terdapat pada lauk nabati (30,72%) dan terendah pada lauk hewani (21,81%) (Fadilla, Rachmah and Juwariyah, 2020). Riset lain di Rumah Sakit Universitas Muhammadiyah Malang menyebutkan rata-rata sisa makanan sebesar 57% dengan rincian setiap jenis makanan diantaranya sayuran (73%), lauk hewani (61%), makanan pokok (54%), dan lauk nabati (41%) (Tanuwijaya et al, 2018).…”

unclassified

See 1 more Smart Citation

Analisis Sisa Makanan terhadap Kepuasan Pelayanan Makanan pada Pasien Rawat Inap di Rumah Sakit Islam Jemursari Surabaya

Lestari,

Ayuningtyas,

Pratiwi

et al. 2023

MGK

View full text Add to dashboard Cite

Latar Belakang: Banyaknya sisa makanan pasien di rumah sakit menggambarkan pemberian makanan yang kurang optimal, sehingga sisa makanan dapat dijadikan sebagai salah satu indikator untuk mengevaluasi keberhasilan dalam pelayanan gizi di rumah sakit. Tingginya angka sisa makanan dapat mengakibatkan asupan gizi tidak adekuat hingga malnutrisi pada pasien. Tujuan: Penelitian ini bertujuan untuk menganalisis sisa makanan terhadap kepuasan pelayanan makanan pada pasien rawat inap. Metode: Penelitian analisis deskriptif dengan desain studi cross sectional. Cara pengambilan sampel pada penelitian ini adalah simple random sampling, dengan jumlah sampel sebanyak 30 orang. Penelitian ini menggunakan variabel dependen yaitu kepuasan pelayanan makanan pada pasien rawat inap dan variabel independen yaitu sisa makanan pada pasien rawat inap berupa makanan pokok, lauk hewani, lauk nabati, sayur. Instrumen pengambilan data penelitian ini adalah dengan observasi sisa makanan dilakukan dalam satu kali makan dalam satu hari, kuesioner survei kepuasan, dan wawancara kepada kepala instalasi gizi. Hasil: Dalam penelitian ini ditemukan rata-rata persentase sisa makanan pasien rawat inap tertinggi pada makanan pokok (28%) dan paling sedikit pada lauk hewani (12,5%). Sisa makanan pada pasien lansia (45,83%) dan anak (39,28%) tergolong tinggi apabila dibandingkan dengan batas standar yaitu ≤20%. Sebagian besar pasien mengeluhkan makanan yang disajikan di rumah sakit warna makanan kurang menarik, porsi kebanyakan, suhu sudah dingin, dan makanan kurang bervariasi. Kesimpulan: Sisa makanan pasien rawat inap pada lansia dan anak di Rumah Sakit Islam Jemursari Surabaya masih tergolong tinggi, sehingga diperlukan adanya upaya perbaikan pelayanan gizi. Evaluasi dan peningkatan mutu pelayanan terhadap penyelenggaraan makanan di rumah sakit dapat menurunkan sisa makanan dan meningkatkan kepuasan pada pasien rawat inap.

show abstract

Gambaran Sisa Makanan Pasien Rawat Inap RSUD Kabupaten Sidoarjo

Cited by 4 publications

References 11 publications

Food waste in Indonesian hospitals: a systematic review

Food waste in Indonesian hospitals: a systematic review

Analisis Biaya Makan Dan Biaya Sisa Makanan Pada Pasien Di Rumah Sakit ( Literatur Review )

Analisis Sisa Makanan terhadap Kepuasan Pelayanan Makanan pada Pasien Rawat Inap di Rumah Sakit Islam Jemursari Surabaya

Contact Info

Product

Resources

About