Mustika, Sukma Kurnia (2017) Analisis Jumlah Sisa Makanan Dan Biaya Yang Terbuang Dari Sisa Makanan Pasien Rawat Inap Di Rumah Sakit Universitas Muhammadiyah Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Besarnya sisa makanan dapat menentukan keberhasilan pelayanan gizi rumah sakit. Banyaknya sisa makanan secara ekonomis menyebabkan banyaknya biaya yang terbuang. Hasil observasi menunjukkan rumah sakit Universitas Muhammadiyah Malang belum pernah melakukan pengamatan sisa makanan secara representatif maupun pengamatan biaya yang terbuang dari sisa makanan. Penelitian ini bertujuan mengetahui besar sisa makanan dan jumlah biaya yang terbuang dari sisa makanan pasien di rumah sakit Universitas Muhammadiyah Malang. Penelitian bersifat observasional dengan rancangan cross-sectional. Subjek yang diteliti adalah sisa makanan pasien rawat inap dewasa di kelas perawatan I,II dan III dengan jenis diet TKTP bentuk tim. Pengamatan dilakukan pada waktu makan pagi, siang dan sore selama 1 periode siklus menu (11 hari). Jumlah sisa makanan diobservasi menggunakan metode digital imaging. Biaya sisa makanan dihitung dengan mengkonversikan persentase sisa makanan ke dalam gram (dibandingkan dengan standar porsi), lalu dikalikan dengan harga awal bahan makanan. Sisa makanan terbanyak berdasarkan jenis makanan adalah sayur yaitu 47,63%, berdasarkan waktu makan adalah waktu makan pagi yaitu 40,64%, dan berdasarkan siklus menu adalah siklus menu ke-2 yaitu 40,38%. Biaya yang terbuang paling banyak terdapat pada sisa makanan jenis lauk hewani sebesar Rp 364.642,1 dan siklus menu ke-2 sebesar Rp 138.955,9. Kesimpulan penelitian ini adalah rata-rata persentase sisa makanan pasien di rumah sakit Universitas Muhammadiyah Malang (35,07%) masih tergolong tinggi di atas nilai SPM RS yaitu jumlah sisa makanan harus ≤20%. Banyaknya biaya yang terbuang dari sisa makanan disebabkan oleh tingginya indeks harga bahan makanan dan tingginya persentase sisa makanan.
English Abstract
The quality of hospital nutrition service could be determined by the amount of plate waste. Economically, the abundance of plate waste leads to wasted costs. The results of the observation showed that the hospital of Muhammadiah Malang University had never observed the plate wasted in a representative way or observed the wasted cost of plate wasted. This observational study with the cross-sectional design aimed to found out the amount of plate wasted and its wasted costs from the remaining food of Muhammadiah Malang University hospital patients. The subjects of this research were the plate wasted of adult inpatients in class I, II, and III with TIM as the type of TKTP diet. Observations held at breakfast, lunch, and early dinner for 1 period of menu cycle (11 days). The amount of plate wasted were observed by using digital imaging methods. The cost of the plate wasted was calculated by converting the remaining percentage of food into grams (compared to the portion standard), then multiplied by the starting price of the foodstuff. The most plate wasted based on vegetable is 47,63%, based on breakfast time 40,64%, based on second cycle 40,38%. The most wasted cost is found in the remaining foods of animal side dish Rp 364.642,1 and the second menu cycle Rp 138.955,9. The conclusion of this study is that the average plate waste percentage of patients in Muhammadiyah Malang University hospital’s is still considered as high, compared to the Minimum Service Standard of hospitals that requires plate waste to be ≤ 20%. The high cost of plate waste is caused by the high price index of ingredients and high percentage of plate waste.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2017/341/051710091 |
| Uncontrolled Keywords: | Sisa Makanan, Biaya yang Terbuang, Siklus Menu |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Nur Cholis |
| Date Deposited: | 23 Oct 2017 07:55 |
| Last Modified: | 11 Nov 2020 06:29 |
| URI: | http://repository.ub.ac.id/id/eprint/4211 |
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