HUBUNGAN VARIASI MENU DAN LAMA RAWAT INAP TERHADAP SISA MAKANAN DIET RENDAH GARAM
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Abstract
ABSTRAK
Persentase sisa makanan memberikan gambaran terhadap indikator mutu pelayanan makanan berupa daya terima pasien. Salah satu faktor yang mempengaruhi sisa makanan adalah variasi menu dan lama rawat inap. Hasil dari pengukuran sisa makanan digunakan dalam menentukan tingkat asupan zat gizi pasien yang membantu pasien dalam masa pemulihan penyakitnya dan mempercepat lama rawat inap dirumah sakit. Sisa makanan pasien di rumah sakit tergantung dari kepuasan pasien terhadap makanan yang disajikan. Berdasarkan Pedoman Gizi Rumah Sakit (PGRS), ditetapkan indikator standar sisa makanan pasien < 20%. Rancangan penelitian adalah cross sectional sampel berjumlah 67 pasien rawat inap. Teknik pengambilan sampel yang di gunakan purposive sampling, analisis data statistik uji rank spearman dengan SPSS. Hasil penelitian menunjukkan tidak adanya hubungan kepuasan variasi menu makanan dengan sisa makanan pasien dengan diet rendah garam (p>0,05), namun ada hubungan antara lama rawat inap dengan sisa makanan pasien dengan diet rendah garam (p>0,05).
Kata kunci : Variasi Menu, Lama rawat inap, Sisa Makanan Diet Rendah Garam
ABSTRACT
The percentage of leftovers provides an overview of the indicators of food service quality in the form of patient acceptance. One of the factors that influence leftovers is variation of menus and length of stay. The results of measurements of leftovers are used in determining the level of nutritional intake of patients who help patients in the recovery period and accelerate the length of stay. The remaining leftovers is depends on patient satisfaction with the food. Based on the Hospital Nutrition Guidelines (PGRS), the standard indicator of patient leftover is under 20%. The study design was a cross sectional with 67 inpatients. The sampling technique used purposive sampling, analysis of statistical data on the rank spearman test with SPSS. The results showed that there was no relationship between satisfaction of food variation menus and leftovers of patients with low salt diets (p> 0.05), but there was a relationship between length of stay with food leftovers of patients with low salt diets (p> 0.05).
Keywords: Variation of menus, Length of stay, Leftover.
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