Artikel Ilmiah : I1D021079 a.n. MARVINA SAPUTRI
| NIM | I1D021079 |
|---|---|
| Namamhs | MARVINA SAPUTRI |
| Judul Artikel | Hubungan Gangguan Gastrointestinal dan Mutu Organoleptik dengan Sisa Makanan Lunak Pasien RS Ananda Purwokerto |
| Abstrak (Bhs. Indonesia) | Latar Belakang: Sisa makanan pasien menjadi pertimbangan dalam menilai asupan gizi pasien. Asupan gizi yang tidak adekuat menimbulkan risiko malnutrisi pada pasien. Tujuan dari penelitian ini adalah mengetahui hubungan gangguan gastrointestinal tract dan mutu organoleptik makanan dengan sisa makanan lunak pasien di RS Ananda Purwokerto. Metodologi: Jenis penelitian kuantitatif desain observasional analitik dengan pendekatan cross sectional. Subjek penelitian diambil menggunakan metode total sampling. Total sampel sebanyak 54 responden berusia >18 tahun dengan memperhatikan kriteria inklusi dan eksklusi. Data didapatkan dengan wawancara menggunakan kuesioner gangguan gastrointestinal tract dan mutu organoleptik serta analisis visual comstock. Hasil dianalisis menggunakan uji chi square. Hasil Penelitian: Data diambil pada waktu makan siang pasien yang mendapatkan makanan lunak. Analisis bivariat menunjukkan hubungan gangguan gastrointestinal tract dengan sisa makanan pokok (p=0,029), lauk hewani (p=0,004), lauk nabati (p=0,002), dan sayur (p=0,032). Terdapat hubungan rasa makanan pokok (p=0,011), lauk hewani (p=0,024), lauk nabati (p=0,001), sayur (p=0,025), dan buah (p=0,000) dengan sisa makanan lunak. Terdapat hubungan aroma lauk nabati (p=0,006), sayur (p=0,002), dan buah (p=0,001) dengan sisa makanan lunak. Selain itu, terdapat hubungan suhu buah (p=0,007) dengan sisa makanan lunak. Kesimpulan: Sebanyak 53,7% pasien yang mendapatkan makanan lunak mengalami gangguan gastrointestinal tract. Terdapat hubungan gangguan gastrointestinal tract dengan sisa makanan pokok, lauk hewani, lauk nabati, dan sayur. Di samping itu, terdapat hubungan pada rasa makanan pokok, lauk hewani, lauk nabati, sayur, dan buah; aroma lauk nabati, sayur, dan buah; serta suhu buah dengan sisa makanan lunak. |
| Abtrak (Bhs. Inggris) | Background: Patient food waste are a consideration in assessing patient’s nutritional intake. Inadequate nutrition intake leads a risk of malnutrition in patients. The purpose of this study was to determine the relationship between gastrointestinal tract disorders and organoleptik quality of food with remaining soft food of patients at Ananda Purwokerto Hospital. Methods: This type of quantitative research is an analytic observational design with a cross sectional approach. The research subjects were taken using the total samping method. Total sample was 54 respondents aged >18 years by oberving the inclusion an exclusion criteria. Data were obtained by interview using a gastrointestinal tract disorder dan organoleptic quality questionnaire also comstock visual analysis. The results were analyzed using chi square test. Results: Data was collected at lunchtime from patients who received soft food. Bivariate analysis showed a correlation between gastrointestinal tract disorders and food waste of staple foods (p=0.029), animal proteins (p=0,004), vegetable proteins (p=0,002), and vegetables (p=0,032). There was a correlation between the taste of staple foods (p=0,011), animal proteins (p=0,024), vegetable proteins (p=0,001), vegetables (p=0,025), and fruit (p=0,000) with soft food waste. There was a correlation between the smeel of vegetable proteins (p=0,006), vegetables (p=0,002), and fruit (p=0,001) with soft food waste. In addition, there was a correlation between fruit temperature (p=0,007) and soft food waste. Conclusion: A total of 53,7% patients who received soft food had gastrointestinal tract disorders. There was a correlation between gastrointestinal tract disorders with soft food waste of staple foods, animal proteins, vegetable proteins, and vegetables. In addition, there was a correlation between the taste of staple foods, animal proteins, vegetable proteins, vegetables, and fruits; the aroma of vegetable proteins, vegetables, and fruits; and the temperature of fruits with soft food waste. |
| Kata kunci | gangguan gastrointestinal tract, mutu organoleptik, sisa makanan, makanan lunak |
| 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 | 2025 |
| Jumlah Halaman | 93 |
| Tgl. Entri | 2025-05-23 12:08:28.307946 |