Hariez, Tsalits Maulidah (2018) Pengaruh Kualitas Makanan terhadap Sisa Makan (Plate Waste) Pasien dengan Variabel Mediasi Kepuasan Pasien pada Pelayanan Gizi di RS Panti Nirmala Malang. Magister thesis, Universitas Brawijaya.
Abstract
Sisa makan pasien dapat mencerminkan evaluasi standar makanan rumah sakit, penyelenggaraan, dan pelayanan makanan. Faktor yang mempengaruhi daya terima makanan terdiri dari faktor internal dan eksternal. Kepuasan pelayanan gizi sebagai bentuk penilaian pasien setelah melihat hasil pelayanan melalui kualitas makanan yang disajikan dan jasa yang diberikan. Penelitian untuk mengetahui bagaimana kualitas makanan menurut persepsi pasien dan pengaruhnya terhadap sisa makan pasien (plate waste) melalui kepuasan pelayanan gizi. Penelitian observasional analitik ini menggunakan desain cross sectional. Pengambilan data dilakukan melalui wawancara dan menggunakan metode Comstock untuk mengetahui sisa makan pasien. Jumlah responden 70 orang diambil secara purposive sampling dan analisis dilakukan melalui pendekatan PLS. Hasil penelitian menunjukkan rata-rata sisa makan siang pada pasien dengan diit makanan biasa sebesar 25.03%. Terdapat pengaruh positif dan signifikan kualitas makanan terhadap kepuasan pelayanan gizi dengan T statistik 10.057 dan nilai path coefficient sebesar 0.656. Terdapat pengaruh negatif dan tidak signifikan kualitas makanan terhadap sisa makan pasien dengan T statistik 1.817 dan nilai path coefficient sebesar -0.319.Terdapat pengaruh positif dan tidak signifikan kepuasan pelayanan terhadap sisa makan dengan T statistik 0.562 dan nilai path coefficient sebesar 0.009. Terdapat pengaruh positif dan tidak signifikan kualitas makanan terhadap sisa makan pasien melalui kepuasan pelayanan gizi dengan T statistik 0.561 dan nilai path coefficient 0.065.
English Abstract
The patient's plate waste may reflect the standard evaluation of hospital food, organizing, and food service. Factors that affecting food acceptability consist of internal and external factors. Satisfaction of nutritional services as a form of patient assessment after seeing the results of service through the quality of food served and services provided. The purpose of the research is to analyze the quality of food according to the perception of the patient and its effect on patient's plate waste through nutrition service satisfaction. Analytical observational research with cross sectional design. Data retrieval is done through interviews and using Comstock method to find out patient's plate waste. The number of respondents is 70 people taken by purposive sampling and analysis is done through PLS approach. The results showed the average of the patient's plate waste was 25.03%. There is a positive and significant effect of food quality on nutrition service satisfaction with T statistic 10.057 and path coefficient value equal to 0.656. There was negative and insignificant effect of food quality on the patient's plate waste with T statistic of 1,817 and coefficient path value of -0.319. There was positive and insignificant effect of service satisfaction on the patient's plate waste with T statistic 0.562 and path coefficient value of 0.009. There was a positive and insignificant effect of food quality on the patient's plate waste through nutritional service satisfaction with T statistic of 0.561 and the value of path coefficient 0.065.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/362.176/HAR/p/2018/041809308 |
| Uncontrolled Keywords: | kualitas makanan, kepuasan pelayanan gizi, sisa maka,-food quality, nutrition service satisfaction, plate waste |
| Subjects: | 300 Social sciences > 362 Social problems of and services to groups of people > 362.1 People with physical illnesses > 362.17 Specific services |
| Divisions: | S2/S3 > Magister Manajemen Rumah Sakit, Fakultas Kedokteran |
| Depositing User: | Endang Susworini |
| Date Deposited: | 28 Jul 2022 02:05 |
| Last Modified: | 28 Jul 2022 02:05 |
| URI: | http://repository.ub.ac.id/id/eprint/192824 |
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