Hubungan antara Karakteristik Sensorik Makanan dengan Sisa Makanan Biasa pada Pasien Rawat Inap RSUD Dr. Soeratno, Gemolong, Kabupaten Sragen

Ariyanti, Vivin; Widyaningsih, Endang Nur; Rauf, Rusdin

doi:10.23917/jurkes.v10i1.5488

Cited by 3 publications

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“…Plant protein was the most left by the patients because some were not fond of tofu and tempeh. The types of plant protein lack plating, which causes patients to be lazy to eat 11 .…”

Section: Discussionmentioning

confidence: 99%

Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

Eryanti

Anwar

Windusari

et al. 2021

bsm

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Background : Hospital nutrition services support the patient's recovery process, which the activity is feeding. One indicator of quality in food service is food leftover. The high food waste can affect the patient's health. The high food waste will pose a risk of malnutrition in hospitalized patients. The study aimed to analyze the food leftovers in COVID-19 inpatients at the Palembang referral hospital.Methods : This cross-sectional quantitative descriptive study was with a sample of 112 patients selected by purposive sampling in February-May 2021. Data were taken using the Comstock form and then translated in the form of percent leftover food. According to the Minister of Health, the minimum leftover food is less than 25 percent.Results : The results showed that more than 25 percent of the leftover food were 51 respondents; Thirty-three respondents (54.1%) have fully recovered and 28 respondents (45.9%) still in improvement. On the other hand, the leftovers food of less than 25 percent were 51 respondents; Forty respondents (78.4%) have fully cured, and 11 people (21.6%) still in treatments. The analysis of Chi-square test results shows a p-value of 0.013, showing a significant relationship between food waste and the recovery of COVID-19 patients.Conclusion : The food waste of COVID-19 patients in referral hospitals was still relatively high. It is necessary to modify the diet menu to prevent leftovers and speed up the patient's recovery.

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“…Plant protein was the most left by the patients because some were not fond of tofu and tempeh. The types of plant protein lack plating, which causes patients to be lazy to eat 11 .…”

Section: Discussionmentioning

confidence: 99%

Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

Eryanti

Anwar

Windusari

et al. 2021

bsm

View full text Add to dashboard Cite

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“…Responden yang mendapatkan makanan dengan jenis lunak lebih banyak menunjukkan ketidakpuasan terhadap pelayanan gizi. Responden memerlukan konseling lebih lanjut bahwa makanan yang disajikan rumah sakit berguna untuk proses penyembuhan serta mempertahankan daya tahan tubuh sehingga harus memenuhi kualitas, kuantitas, kecukupan gizi ataupun dietnya (Ariyanti, Widyaningsih and Rauf, 2017). Ketidakpuasan dapat disebabkan karena penurunan nafsu makan, aktifitas yang menurun, reaksi obat-obatan serta kondisi mental karena sakit yang sedang dialami (Herlina, 2015).…”

Section: Hubungan Kepuasan Pelayanan Makanan Dengan Jenis Dietunclassified

Hubungan Kepuasan Pelayanan Makanan dengan Jenis Diet pada Pasien di RSU Haji Surabaya

Pratama

2020

MGK

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Latar Belakang:Pelayanan gizi merupakan salah satu upaya penting untuk mendukung preventif, promotif danrehabilitatif. Pelayanan gizi di rumah sakit dapat mendukung dan mempercepat proses penyembuhan pasiendengan pemberian diet yang sesuai kebutuhan.Tujuan:Penelitian ini bertujuan untukmenganalisis hubungan kepuasan pelayanan makanan dengan jenis dietpada pasien di RSU Haji Surabaya.Metode: Penelitian ini merupakan penelitian analitik dengan desaincross sectional.Populasi penelitian terdiridari 79 pasien rawat Rumah Sakit Umum Haji Surabaya dengan besar sampel 48 pasien.Sampel diambilmenggunakansimple random sampling.Penelitian dilakukan dengan wawancara menggunakan kuesionerkepuasan pelayanan makanan.Analisa data menggunakan ujichi-squaredenganCI sebesar 95% (α=0,05).Hasil:Tingkat kepuasan pelayanan makanan menunjukkan 22 puas (45,8%) dan 26 tidak puas (54,2%).Kepuasan pelayanan makanan berhubungan signifikan dengan jenis diet (p=0,002).Kesimpulan:Kepuasan pelayanan makan pada pasienmemiliki hubungan signifikan dengan jenis diet. Rumahsakit harus memperhatikan kepuasan makan pasien dan meningkatkan konseling kepada pasien.ABSTRACTBackground:Nutrition serviceisinfluentialto support preventive, promotive and rehabilitativeefforts topatients in hospital. Nutrition servicecould support therecovery of patientsmorequickly.Objectives:This study aims to analyze correlation of food service satisfaction and typeof diet in patients at RSUHaji Surabaya.Methods:This study is an analytical study with a cross sectional design. The study population consisted of 79patients hospitalized inRSU Haji Surabayawith sample size of 48 patients. The sample was taken using simplerandom sampling. The study was conducted by interview using a food service satisfaction questionnaire. Data analysis using chi-square test with CI of 95% (α=0.05).Results:Satisfaction offood service in patients was significant relationship with the type of diet. Hospitals mustpay attention to patient satisfaction and improve counseling to patients.Conclusions:Patient satisfactionof food wassignificant associate withtexture offoodsbut notsignificantwithgender, age, and occupation. Hospitals must to pay attention to patient satisfaction, especially in soft foods.

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Gambaran Sisa Makanan Pasien Rawat Inap RSUD Kabupaten Sidoarjo

Fadilla

Rachmah

Juwariyah

2020

AMNT

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Background: The quality of nutrition services can be seen through the patient's leftovers as the result of hospital food system management. High food waste could impact on increasing the risk of malnutrition in hospitalized patients.Objective: This study aimed to determine the food waste description among patients in Sidoarjo General Hospital. Method: This was a descriptive study used a cross-sectional design with a total sample of 150 patients selected by proportional sampling in each in patient room during September 2019. Data was taken using the comstock form and then translated into percent of food waste and lost of food costs.Results: The highest percentage of leftovers from hospitalized patients was found in vegetable side dishes (30.72%) and the lowest was in animal side dishes (21.81%). The higher class of inpatient room, the lower the percentage of food waste. Foods that were intact by patients were highest during dinner (38.0%). The highest loss due to costs lost from whole food came from inpatient class I which amounted to IDR 1,680,000.Conclusion: The food waste of inpatients at Sidoarjo General Hospital was still quite high. Evaluation of factors causing high food waste in inpatients can be done to reduce percent of food waste and food cost efficiency.ABSTRAK Latar Belakang: Kualitas mutu pelayanan gizi dapat dilihat melalui sisa makanan pasien hasil manajemen penyelenggaraan makanan rumah sakit. Tingginya sisa makanan dapat berdampak pada peningkatan risiko malnutrisi pada pasien rawat inap.Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran sisa makanan pasien rawat inap di RSUD Kabupaten Sidoarjo.Metode: Penelitian deskriptif ini menggunakan desain potong lintang dengan jumlah sampel sebanyak 150 pasien dipilih secara proportional sampling di masing-masing ruangan rawat inap pada bulan September 2019. Data diambil menggunakan formulir comstock lalu diterjemahkan dalam bentuk persen sisa makanan dan foodcost yang hilang. Tingginya persentase makanan ditentukan dengan standar Depkes 2013 yaitu apabila melebihi 20%.Hasil: Persentase sisa makanan pasien rawat inap tertinggi ditemukan pada lauk nabati (30,72%) dan terendah pada lauk hewani (21,81%). Semakin tinggi kelas rawat inap, maka semakin rendah persentase sisa makanan. Makanan yang utuh atau tidak tersentuh oleh pasien paling tinggi terjadi saat makan sore (38,0%). Kerugian tertinggi akibat biaya yang hilang dari makanan utuh berasal dari rawat inap kelas I yaitu sebesar Rp. 1.680.000,00.Kesimpulan: Sisa makanan pasien rawat inap di RSUD Kabupaten Sidoarjo masih tergolong cukup tinggi. Evaluasi faktor penyebab tingginya sisa makanan pada pasien rawat inap dapat dilakukan untuk menurunkan persen sisa makanan dan efisiensi foodcost.

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Hubungan antara Karakteristik Sensorik Makanan dengan Sisa Makanan Biasa pada Pasien Rawat Inap RSUD Dr. Soeratno, Gemolong, Kabupaten Sragen

Cited by 3 publications

References 0 publications

Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

Hubungan Kepuasan Pelayanan Makanan dengan Jenis Diet pada Pasien di RSU Haji Surabaya

Gambaran Sisa Makanan Pasien Rawat Inap RSUD Kabupaten Sidoarjo

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