PENGARUH ROOM SERVICE TERHADAP KEPUASAN DAN DAYA TERIMA MAKAN PASIEN

MUHAMMAD IQBAL, Dr. Susetyowati, DCN, M.Kes ; Martalena Br. Purba, MCN., Ph.D

2014 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Perbaikan sistem penyajian makanan sangat diperlukan untuk peningkatan kepuasan dan daya terima makanan pasien rumah sakit. Room service merupakan sebuah konsep baru dalam penyajian makanan. Tujuan penelitian ini untuk mengetahui perbedaan kepuasan dan daya terima makan pasien pada sistem penyelenggaraan makan dengan room service dan sistem konvensional Metode Penelitian: Penelitian dengan desain quasi-experimental dilakukan pada subjek 66 pasien rawat inap yang diambil menggunakan metode quota sampling. Subjek dibagi menjadi kelompok perlakuan (room service) dan kontrol (konvensional). Sisa makanan antar kelompok dibandingkan selama 9 kali makan besar untuk mengetahui daya terima. Kepuasan makan diukur pada hari terakhir dengan kuesioner. Penelitian berlangsung pada bulan April-Juni 2014. Uji chi square dan regresi logistik digunakan untuk analisis data penelitian. Hasil: Terdapat perbedaan yang signifikan pada tingkat kepuasan makan (RR=4,6; p=0,0001 ) dan daya terima pasien (RR=1,94; p=0,0488) antara kelompok kontrol dan perlakuan. Hasil uji regresi logistik menunjukkan bahwa kelompok room service memiliki tingkat kepuasan 12,11 kali (95% CI 3,593- 37,219) dan daya terima 2,38 kali (95% CI 0,68-8,31) lebih baik dibandingkan dengan kelompok kontrol setelah mengontrol variabel perancu. Kesimpulan: Metode room service meningkatkan kepuasan makan dan daya terima pasien dibandingkan dengan sistem konvensional.

Background: The improvement of patients' food satisfaction and acceptance in the hospitals is primarily needed in the food service system. Room service is a new concept in the food service area. The objective of this study was to compare the effects of two different types of food service systems; room service and conventional service system. Method: The quasi-experimental design was used to assess 66 patients' food satisfaction and food acceptance. Subjects were included through quota sampling method. The patients were divided into two groups, the treatment group which was given room service treatment, and the control group which received conventional food service. The food waste for nine meal times of both groups were compared to obtain food acceptance, and the food satisfaction was asked at the end of the research by using questionaires. The study was conducted from April to June 2014. Chi square test and logistic regression were used to analyzed the data. Result: There were significant differences food satisfaction (RR=4.6; p=0.0001) and food acceptance (RR=1.94; p=0.0488) between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593- 37,219) and 2,38 times (95% CI 0,68-8,31), respectively. Conclusion: The implementation of room service could increase food satisfaction and food acceptance than of conventional system.

Kata Kunci : Room Service, Kepuasan Makan, Daya Terima, Penyelenggaraan Makanan, Sisa Makanan ; Room Service, Food Satisfaction, Food Acceptance, Food service, Plate Waste