Ijaya, Camelia (2018) Hubungan Kombinasi Warna dan Keberadaan Garnish dengan Sisa Makanan di Rumah Sakit Panti Waluya Sawahan Malang Menggunakan Metode Digital Imaging. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu indikator keberhasilan penyelenggaraan makanan di rumah sakit dapat dilihat dari sisa makanan pasien. Sisa makanan telah menjadi isu berkelanjutan pada manajemen sistem pelayanan makanan di rumah sakit, karena dapat berdampak langsung pada bidang keuangan dan lingkungan. Salah satu faktor penting untuk mengurangi sisa makanan di rumah sakit adalah penampilan makanan, termasuk kombinasi warna dan keberadaan garnish. Penelitian ini bertujuan untuk mengetahui hubungan antara kombinasi warna dan keberadaan garnish pada makanan dengan sisa makanan di RS Panti Waluya Sawahan Malang. Penelitian observasional dengan rancangan cross sectional menggunakan metode digital imaging dimana foto makanan pasien diambil sebelum dan sesudah pasien makan. Sampel penelitian adalah makanan rumah sakit milik responden yang memenuhi kriteria inklusi. Sisa makanan diukur dengan 7 skala (tersisa : 100%, 95%, 75%, 50%, 25%, 5%, dan 0%). Analisis data dilakukan menggunakan Uji Korelasi Spearman dengan software SPSS 16. Hasil penelitian menunjukkan tidak ada hubungan signifikan antara kombinasi warna dan keberadaan garnish pada makanan dengan sisa makanan di RS Panti Waluya Sawahan Malang (p = 0,329 ; p = 0,698)(p>0,05).
English Abstract
Food waste is one of food service management success indicators in the hospital. Food waste has been a sustainable issue of food service management in hospitals, because its direct impact on the financial and environmental fields. One important factor for reducing food waste in hospitals is the appearance of food, including color combinations and the garnishes appearance. This study aimed to determine the correlation between color combinations and the garnishes appearance on food with food waste in Panti Waluya Sawahan Hospital Malang. Research of observational study with cross sectional design using digital imaging method, where photo of food from the patients were taken before and after they eat. Sample of the study was the hospital food of the respondents who met the inclusion criteria. Plate waste measured by 7 scales (wasted: 100%, 95%, 75%, 50%, 25%, 5%, and 0%). Data analysis was done using Spearman Correlation Test with SPSS 16 software. Result of this study showed no significant correlation between color combination and the presence of garnish on food with food waste in Panti Waluya Sawahan Hospital Malang (p = 0,329; p = 0,698) (p> 0, 05).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/344/051808242 |
| Uncontrolled Keywords: | kombinasi warna makanan, keberadaan garnish, sisa makanan-food colors combination, garnish appearance, food waste |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 25 May 2020 23:28 |
| Last Modified: | 25 May 2020 23:28 |
| URI: | http://repository.ub.ac.id/id/eprint/167665 |
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