Ni Gusti Agung Ayu Oka Ulandari, Oka Ulandari / Ni Gusti Agung Ayu (2019) HUBUNGAN KETEPATAN WAKTU PENYAJIAN MAKANAN DENGAN SISA MAKANAN SEBAGAI INDIKATOR MUTU PENYELENGGARAAN MAKANAN DI RSUD WANGAYA DENPASAR. Diploma thesis, Poltekkes Denpasar.
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Abstract
ABSTRAK Sisa makanan merupakan berat makanan dipiring yang tidak dihabiskan pasien dan dikelompokkan berdasarkan kelompoknya. Faktor yang mempengaruhi sisa makanan yaitu ketepatan waktu penyajian. Tujuan penelitian ini untuk mengetahui hubungan ketepatan waktu penyajian makanan dengan sisa makanan sebagai indikator mutu penyelenggaraan makanan di RSUD Wangaya Denpasar. Jenis penelitian observasional dengan desain cross sectional. Metode pengambilan sampel secara purposive sampling, jumlah sampel 63 sampel. Pada makanan pagi tepat 40 sampel (63,5%) dan tidak tepat 23 sampel (36,5%), makan siang tepat 41 sampel (65,1%) dan tidak tepat 22 sampel (34.9%), makan malam tepat 49 sampel (77,8%) dan tidak tepat 14 sampel (22,2%). Rata-rata presentase sisa makanan dalam satu hari berdasarkan kelompok makan yaitu makanan yang tertinggi pada sayur 23,4%. Berdasarkan uji chi square ada hubungan ketepatan waktu penyajian pagi dengan sisa makanan pagi di RSUD Wangaya Denpasar. Pada makan siang tidak ada hubungan ketepatan waktu penyajian siang dengan sisa makanan siang di RSUD Wangaya Denpasar. Pada uji Fisher extact test ada hubungan ketepatan waktu penyajian malam dengan sisa makanan malam di RSUD Wangaya Denpasar. Kata kunci : Ketepatan waktu, Sisa makanan, Indikator mutu ABSTRACT Plate waste is the food weight in plate that does not finished up or throwed away by the inpatients and grouped according to food category. Factors that affect food waste are the thepresentation time. The purpose of this research to know the correlation of food presentation time with the food waste as a quality indicator of food management at Wangaya Denpasar hospital. Type this research is observational analytics by using cross sectional. Sample taken by using Purposive Sampling, the amount of sample are 63 sample. Samples food presentation time at morning that is exactly 40 samples (63.5%) and not exactly 23 samples (36.5%), at lunch exactly 41 samples (65.1%) and not exactly 22 samples (34.9%), dinner to exactly 49 samples (77.8%) and not exactly 14 samples (22.2%). The average percentage of food leftovers in one day based on the food group is the highest food at vegetables 23.4%. Based on the chi square test on breakfast, there was the correlation of food presentation time in the morning with the food waste of the morning as a quality indicator of food management at Wangaya Denpasar hospital. On lunch there isn’t correlation of food presentation time in the lunch with the food waste of the lunch as a quality indicator of food management at Wangaya Denpasar hospital. Based on the fisher extact test in dinner there was a the correlation of food presentation time in the evening with the food waste of the dinner as a quality indicator of food management at Wangaya Denpasar hospital. Keywords : Presentation time, Food waste, Quality indicator
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Kata kunci : Ketepatan waktu, Sisa makanan, Indikator mutu Keywords : Presentation time, Food waste, Quality indicator |
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | mrs Oka Ulandari Ni Gusti Agung Ayu |
| Date Deposited: | 02 Dec 2019 05:58 |
| Last Modified: | 02 Dec 2019 05:58 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/2861 |
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