Analisis zat gizi dan biaya sisa makanan pada pasien dengan makanan biasa di RSUP. Dr. Sardjito Yogyakarta

DJAMALUDDIN, Mihir, dr. Endy Parjanto P., SpA(K).,MPH

2002 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang : Mutu pelayanan gizi di rumah sakit dapat diukur dari perkembangan status gizi pasien dan sisa makanannya, karma sisa makman adalah salah satu indikator keberhasilan pelayanan gizi di ruang rawat inap. Selain ndai terapi makauan mempunyai nilai ekonomi yang cukup besar. Adanya biaya yang terbuang pada sisa makanan akan berdampak terhadap biaya total persediaan bahan makanan. Tujuan : Mengaualisis zat gizi dan biaya dari sisa makanan pada pasien dmgan makanan biasa di RS Dr. Sardjito Yogyakarta. Metode Penelitisr; : Jenis penelitian hi adalah cross sectional. Subyek adalah pasien rawat inap,usia 17 - 60 tahun, mendapat makanan biasa, lama perawatan minimal tiga hari, bersedia ikut dalam pelitiau (n=lOO). Data dianalisis dengan Chi Square untuk melihat perbedaan faktor-faktor yang mempengaruhi terjadinya sisa makanan, sedaagkan kecukupan gizi dan biaya sisa makman, dilihat presentasinya terhadap kecukupan gizi yang ditetapkan RS dan biaya per porsi makanan. Hasil : Penelitian ini menunjukkan ada perbedaan sisa makanan menurut jds kelamin, bahwa sisa makanan lebih banyak djumpai pada perempuan dan terdapat pada mi @<0,05). Ada perbedaan sisa makanan medlzuut kelas perawatan, terdapat sisa lauk nabati dan sayur yang banyak pada pasien kelas I1 perbedaan yang bermakna pada la& nab& dan pada say (p(iAO5). Ada perbedaan sisa makanan menurut lama perawatan, terdapat baayak sisa lauk nabati dan sayur pada lama perawatan 7 - 14 hari dan >15 hari dan perbehaan yang bermakna terdapat pada sisa la& nabati dan sayur @<0,05). Ada perbedaan sisa makanan menurut jenis penyakit, terdapat banyak sisa nasi dan sayur pada pasier? bedah dan pasien Wer, terdapat perbadaan yang bermakna pada sisa nasi dan sisa sqw @<0,05). Rata - rata nilai gki sisa makanan berkisar antara 19,85% - 9,13% dari standar makanan RS, sedangkan biaya yang terbuang pada sisa makana perhari sebcsar Rp 1265,08 atau 10,79% dari biaya makanmari, dalam setahun sebesar Rp 45.543 120,OO atau sebesar 4,4% dari dana yang tersedia sebesar rL, 1.038.605.333,OO. Kesimpullan : Ada perbedaan sisa makanan menurut jenis kelazllin, kelas perawatan, lama perawatan, dan pyakit, teautama pada mi, lauk nabati, dan say. Rata - rata jumlah sisa makanm bwariasi menurut waktii makan dan jds makanan. Prosentase nilai gizi sisa makanan terhadap staudar makauan RS, bmariasi menurut zat gizi. Biaya sisa makman bervariasi menurut kelas perawatan dan jenis makauan.

Background : Nutritional heaLth quality in hospital can be measured from the patient’s nutritional status development and the food waste is one of the indicators of success of nutritional status at the inpatient room. Besides its theraupic value, food has big economic value. The wasting cost in term of food waste affects the total avdability of food. Objectives : Analyzing nutrients and the cost of food wadamong patients with common food at Dr. Sardjito Hospital, Yogyakatta. Methods : This was a cross- sectional study. The subjects were inpatients aged 17 to 60 years old, got common food, length of treatment was at least three days, and were willing to take part in this study (n=lOO). The data were analyzed using Chi - square test involved in factors affecting the existence of food waste. Meanwhile the nutritional suEciency and food waste as seen from the nutritional waste decided by the hospital food portion per shareware. Results : The study showed that there was a difference of food waste according to sex type. Food waste was found more among female and there was rice (p<0,05). There was a difference of food waste according to treatment class. There were more meat and vegetables among patients in class I1 and the significant difference was found on meat and vegetables (p<0,05). There was a difference of food waste according to the length of treatment. There were more meat waste and vegetables for the 7 - 14 day treatment and > 15 day treatment and the significant difference was on meat and vegetables @<0,05). There was difference of food waste according to the types of diseases, there was more vegetables and rice waste among patients of surgery and cancer. There was significant difference on rice waste and vegetable waste @<0,05). In average the nutritional value of food waste about 19,85% - 9,33% of a patient’s nutritiOnai su€ficiency, while the wasting cost per day was Rp 1265,08 or 10,79% Of all My food/day, in one year there was Rp 45.543.120 or 4,4% of the available budget Rp 1.038.605.333. Conclusion : There were differences of focd waste according to sex types, treatment class, lenght of stay, and kinds of diseasa, especially food, rice, meat, and vegetables. In average the amount of food waste is varied according to food time and types of food. The percentage of nutritional status, varied according to its nutritional substance. The cost of substantial based on class and types of food.

Kata Kunci : Gizi Pasien,Makanan Biasa,Biaya Sisa Makan dan Zat Gizi