Analisis sisa makanan lunak rumah sakit pada penyelenggaraan makanan dengan sistem Outsourcing di RSUD Gunung Jati Kota Cirebon

ARIEFUDDIN, Muhammad Agus, dr. Tjahjono Kuntjoro, MPH.,DrPH

2007 | Tesis | S2 Ilmu Kesehatan Masyarakat (Gizi dan Kesehatan)

Latar Belakang : Indikator keberhasilan mutu pelayanan gizi pasien dapat diukur melalui sisa makanan. Rata-rata pasien rawat inap memperoleh makanan lunak sekitar 40,1% dan sekitar 20,5% meninggalkan sisa makanannya. Salah satu manfaat data sisa makanan yaitu untuk mengevaluasi pelayanan makanan rumah sakit. Adanya sisa makanan menunjukan ada biaya makan yang hilang. Tujuan Penelitian : Untuk menganalisis sisa makanan lunak rumah sakit pada penyelenggaraan makanan dengan sistem outsourcing di RSUD Gunung Jati Kota Cirebon. Metode Penelitian : Penelitian ini merupakan penelitian observasional dengan rancangan crosssectional. Sampel penelitian berjumlah 93 pasien. Data dianalisis secara kuantitatif dengan Chi-Square untuk melihat faktorfaktor yang berhubungan dengan terjadinya sisa makanan lunak, hubungan kepuasan responden mengenai mutu makanan dengan terjadinya sisa makanan lunak dan untuk mengetahui hubungan ketidaksesuaian terhadap standar porsi makanan lunak rumah sakit dengan terjadinya sisa makanan lunak. Data karakteristik responden dan biaya makan yang hilang dianalisis secara univariat. Hasil : Hasil analisis statistik, ada hubungan bermakna antara jenis kelamin, tingkat pendidikan, jenis penyakit dan selera makan dengan terjadinya sisa makanan lunak (p<0,05), sedangkan menurut umur dan kelas perawatan menunjukan tidak ada hubungan bermakna (p≥0,05). Tidak ada hubungan bermakna kepuasan responden mengenai mutu makanan dengan sisa makanan (p≥0,05). Ada hubungan bermakna antara ketidaksesuaian terhadap standar porsi makanan lunak rumah sakit dengan sisa makanan terutama makanan pokok, lauk hewani, lauk nabati dn sayur (p<0,05). Total biaya makan yang hilang sehari sebesar Rp. 12.559,12,-. Kesimpulan : Ada hubungan antara jenis kelamin, tingkat pendidikan, jenis penyakit dan selera makan dengan terjadinya sisa makanan lunak. Tidak ada hubungan bermakna antara kepuasan responden mengenai mutu makanan dengan sisa makanan. Ada hubungan bermakna antara ketidaksesuaian terhadap standar porsi makanan lunak rumah sakit dengan sisa makanan pokok, lauk hewani, lauk nabati dan sayur. Biaya makan yang hilang menurut kelas perawatan sangat bervariasi.

Background: An indicator of success in maintaining quality of service in patient nutrition can be measured from leftovers. In average inpatients got soft food as much as 40.1% and about 20.5% of them have leftovers. One benefit of leftover data is that they can be used to evaluate provision of hospital foods. Leftovers indicate that there is a waste in food cost. Objective: To analyze leftovers of hospital soft food in the provision of food using outsourcing system at Gunung Jati Hospital of Cirebon Municipality. Method: This was an observational study which used cross sectional design. Samples were as many as 93 patients. Data were analyzed quantitatively using chi square to identify in factors correlation the presence of leftovers and correlation in respondents' satisfaction with the quality of food with the presence of leftovers and to identify correlation of irrelevance with leftovers of hospital soft foods portion served with the presence of leftovers. Characteristics of respondents and cost of foods wasted were analyzed using univariate technique. Result: The result of statistical analysis showed that there was significant correlation in sex, level of education, types of diseases and appetite on the presence of leftovers (p<0.05) and there was no significant correlation based on age and class of hospitalization (p≥0.05). There was no significant correlation in respondents' satisfaction with quality of foods on the presence of leftovers (p≥0.05). There was significant corellation beetween irrelevance in the amount of soft food portion served on the presence of leftovers. Total cost foods wasted was Rp 12.559.12/day. Conclusion: There was correlation in sex, level of education, types of diseases and appetite on the presence of leftovers. There was no significant correlation in respondents' satisfaction with quality of foods on the presence of leftovers. There was significant corellation beetween irrelevance in the amount of soft food portion served with leftovers. The cost of foods wasted based on class of hospitalization served greatly varied.

Kata Kunci : Pelayanan Gizi Rumah Sakit,Standar Makanan Lunak,Outsourcing, standard of soft food portion served, leftovers, cost of foods wasted, outsourcing