STUDI KASUS KUALITAS AHLI GIZI DENGAN STANDAR PELAYANAN MINIMAL GIZI DI RUANGAN RAWAT INAPRUMAH SAKIT UMUM DAERAH KABUPATEN FAKFAK PROVINSI PAPUA BARAT

La Supu, Yeni Prawiningdyah, SKM, M.Kes

2012 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang : Tantangan utama dalam pembangunan suatu bangsa adalah : Sumber Daya Manusia (SDM) berkualitas yang sehat ,cerdas, dan produktif. Menurut penelitian National Health Service (NHS) mengemukakan bahwa staff NHS yang memiliki pengalaman kerja lebih banyak dapat memberikan pelayanan yang lebih memuaskan, dan dapat dikatakan bahwa kualitas makanan menjadi faktor yang penting terhadap kepuasan pasien di rumah sakit. Tujuan Penelitian : Mengetahui Kualitas ahli gizi, ketepatan pemberian diet, jam distribusi dan sisa makanan pasien di ruangan rawat inap dalam pencapaian SPM gizi. Desain Penelitian: Observasi dengan rancangan penelitian deskriptif. Metode Penelitian : Penelitian adalah seluruh petugas instalasi gizi dan seluruh pasien dewasa yang mendapat diet telah dirawat minimal 2 hari subjek penelitian berjumlah 97 pasien, instrumen menggunakan kuesioner dan pedoman wawancara mendalam, kesesuaian diet peneliti melakukan observasi pada jenis diet yang diberikan dan sisa makanan menggunakan metode comstock yang dibantu oleh enumerator berjumlah 4 orang, data di analisis secara deskriptif pengolahan data menggunakan program computer. observasi dan pengamatan langsung dengan bantuan instrumen kuesioner oleh enumerator tidak tepat die Hasil Penelitian : Dari hasil t sebanyak 93,5%, tidak tepat distribusi sebanyak 88,6% dan sisa makanan 17,5%. Kualitas Kesimpulan : ahli gizi sudah baik, Ketetepatan pemberian diet, ketepatan distribusi makanan pasien di ruangan rawat inap RSUD Fakfak belum memenuhi pencapaian SPM gizi rumah sakit berdasarkan standar Depkes RI dan sisa makanan pasien sudah baik khususnya pada makan sore.

Background: The major challenge of a nation is maintaining quality human resources that are healthy, intelligent, and productive. A research conducted by National Health Service (NHS) shows that NHS staff with more work experience can give more satisfying service and it can be said that quality of food is an important factor of patient satisfaction in hospital. Objective: To identify accuracy in the provision of diet, distribution time and leftover of patients at inpatient ward for the achievement of nutrition minimum service standard at Fakfak District Hospital. Method: The study was an observation with descriptive approach. Population of the study were all adult patients that got diet and hospitalized for two days minimum. Subject consisted of 97 patients. Research instruments were questionnaire and indepth interview. Data of diet accuracy were obtained through observation on type of diet given and data of leftover were obtained from leftover using comstock method assisted by 4 enumerators. Analysis was done descriptively and data processing was made through computer program. Result: The result of direct and indirect observation supported with questionnaire instrument by enumerator showed inaccurate diet provision reached 93.5%, inaccurate distribution 88.6%. Conclusion: Accuracy in the provision of diet, food distribution to patients at inpatient ward of Fakfak District Hospital had not yet achieved nutrition minimum service standard based on the standard of the Ministry of Health; but for leftover it was fairly good because it was close to the standard of the Ministry of Health.

Kata Kunci : SPM, Diet, Distribusi, Sisa makanan.