Artikel Ilmiah : I1D019051 a.n. FARA ULLI NUR LAILI
| NIM | I1D019051 |
|---|---|
| Namamhs | FARA ULLI NUR LAILI |
| Judul Artikel | Hubungan Ketepatan Besar Porsi, Ketepatan Waktu Penyajian Makanan, dan Mutu Organoleptik Makanan dengan Sisa Makanan Pasien Diet Diabetes Mellitus di RSUD Wates |
| Abstrak (Bhs. Indonesia) | Latar Belakang: Salah satu indikator penting dalam mutu pelayanan gizi rumah sakit adalah sisa makanan pasien, termasuk pada pasien diet DM yang cenderung menyisakan makanannya. Penelitian terdahulu menemukan bahwa dari 30 pasien dengan diet DM, 26 pasien diantaranya menyisakan makanannya. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan ketepatan besar porsi, ketepatan waktu penyajian makanan, dan mutu organoleptik makanan dengan sisa makanan pasien diet DM di RSUD Wates. Metodologi: Penelitian ini merupakan studi cross sectional di RSUD Wates pada Agustus 2023. Sampel penelitian sebanyak 51 pasien yang diambil dengan metode total sampling. Data diperoleh dari penimbangan besar porsi, observasi waktu penyajian makanan, penilaian sisa makanan, serta kuesioner mutu organoleptik makanan. Analisis statistik menggunakan uji Chi Square. Hasil Penelitian: Hasil penelitian menunjukkan mayoritas porsi makanan tidak tepat, penyajian makanan tepat waktu, dan responden menilai mutu organoleptik makanan cukup baik. Mayoritas sisa makanan pokok, lauk hewani, dan lauk nabati <20%, sedangkan sayur cenderung >20%. Analisis bivariat tidak menunjukkan hubungan ketepatan besar porsi dan ketepatan waktu penyajian dengan sisa makanan. Terdapat hubungan rasa makanan pokok (p=0,026), tekstur lauk hewani (p=0,034), dan penampilan sayur (p=0,028) dengan sisa makanan. Kesimpulan: Tidak terdapat hubungan ketepatan besar porsi dan ketepatan waktu penyajian makanan dengan sisa makanan. Terdapat hubungan rasa makanan pokok, tekstur lauk hewani, dan penampilan sayur dengan sisa makanan. |
| Abtrak (Bhs. Inggris) | Background: One crucial indicator of the quality of hospital nutritional services is the amount of plate waste, especially among patients on diabetic diets who often leave their meals. The previous research found that out of 30 patients with a diabetic diet, 26 of them left their food. Purpose: The purpose of this study was to investigate the correlation between portion size accuracy, meal serving timeliness, dan the organoleptic quality of food with plate waste among patients with diabetic diets at Wates Hospital. Methods: This cross-sectional study was conducted at Wates Hospital in August 2023. The total sample for this study was 51 patients. Data were collected through portion size measurement, meal serving time observation, plate waste assessment, dan an organoleptic food quality questionnaire. Statistical analysis was performed using the Chi-Square test. Results: The research findings indicate that the majority of food portions were not accurate, meal serving was timely, dan respondents rated the organoleptic quality of food as fairly good. The majority of plate waste for staple foods, animal protein, dan plant-based protein was less than 20%, while vegetables tended to exceed 20%. There was no correlation between portion size accuracy dan meal serving timeliness with plate waste. There was a correlation between the taste of staple foods (p=0.026), the texture of animal proteins (p=0.034), dan the appearance of vegetables (p=0.028) with the plate waste. Conclusion: Portion size accuracy dan meal serving timeliness were not correlated with plate waste. There was a correlation between the taste of staple foods, the texture of animal proteins, dan the appearance of vegetables with the plate waste. |
| Kata kunci | diet DM, ketepatan besar porsi, ketepatan waktu penyajian makanan, mutu organoleptik, sisa makanan. |
| Pembimbing 1 | Hiya Alfi Rahmah, S.Gz., M.P.H., RD |
| Pembimbing 2 | Izzati Nur Khoiriani, S.Gz., M.P.H., Dietisien |
| Pembimbing 3 | |
| Tahun | 2019 |
| Jumlah Halaman | 18 |
| Tgl. Entri | 2023-10-17 20:27:04.243478 |