PERBEDAAN SISA MAKANAN PASIEN BERDASARKAN TINGKAT PENGETAHUAN DIET RENDAH GARAM DAN PERSEPSI CITA RASA DI RSUD WANGAYA KOTA DENPASAR

SURYANINGSIH, NI NENGAH (2020) PERBEDAAN SISA MAKANAN PASIEN BERDASARKAN TINGKAT PENGETAHUAN DIET RENDAH GARAM DAN PERSEPSI CITA RASA DI RSUD WANGAYA KOTA DENPASAR. Diploma thesis, Poltekkes Denpasar.

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Abstract

DIFFERENCE OF PATIENT FOOD WASTE BASED ON KNOWLEDGE LEVELS OF LOW SALT DIETS AND FLAVOR PERCEPTION AT RSUD WANGAYA DENPASAR CITY ABSTRACT The remaining food percentage is a simple indicator to evaluate the success of hospital nutritional services. One of the factors influencing is the level of knowledge of low salt diets and the perception of taste. The amount of food remaining will have an impact on patient nutritional status and patient recovery. Based on hospital nutritional guidelines, Standard indicator of food waste ≤ 20%. The purpose of this research is to find out about the Difference Of Patient Food Waste Based On Knowledge Levels Of Low Salt Diets And Flavor Perception At RSUD Wangaya Denpasar City. This research draft is cross sectional with a total of 62 inpatient samples. Food waste data is obtained by food weighing method. The level of knowledge of low salt diets and the perception of taste collected with questionnaires. The results of the research found that the patient's waste were classified as little is about 33 persons (53,2%), the level of knowledge is good which is about 58 persons (93,55%), and the perception of taste is in the good category which is about 56 persons (90,3%). Research results after the chi square test show no significant difference between foods waste with low salt diet knowledge levels (p=0,082). While analyzed difference food leftovers with taste perception showed (p=0,000) that means there is a significant difference. Keywords : Food Waste, Knowledge Levels of Low Salt Diets, Flavour Perception. PERBEDAAN SISA MAKANAN PASIEN BERDASARKAN TINGKAT PENGETAHUAN DIET RENDAH GARAM DAN PERSEPSI CITA RASA DI RSUD WANGAYA KOTA DENPASAR ABSTRAK Persentase sisa makanan merupakan indikator sederhana untuk mengevaluasi keberhasilan pelayanan gizi rumah sakit. Salah satu faktor yang mempengaruhi adalah tingkat pengetahuan diet rendah garam dan persepsi cita rasa. Banyaknya sisa makanan akan berdampak pada status gizi dan lamanya kesembuhan pasien. Berdasarkan Pedoman Gizi Rumah Sakit (PGRS), ditetapkan indikator standar sisa makanan pasien ≤ 20%. Tujuan penelitian ini adalah mengetahui perbedaan sisa makanan pasien berdasarkan tingkat pengetahuan diet rendah garam dan persepsi cita rasa di RSUD Wangaya Kota Denpasar. Rancangan penelitian adalah cross sectional dengan jumlah 62 sampel pasien rawat inap di RSUD wangaya Kota Denpasar. Data sisa makanan diperoleh dengan metode food weighing, tingkat pengetahuan dan persepsi cita rasa dikumpulkan dengan kuesioner. Hasil penelitian mendapatkan sisa makanan pasien tergolong sedikit yaitu 33 orang (53,2%), Tingkat pengetahuan tergolong baik yaitu 58 orang (93,55%) dan persepsi cita rasa tergolong katagori baik yaitu 56 orang (90,3%). Setelah dilakukan uji chi square menunjukkan tidak ada perbedaan signifikan antara sisa makanan dengan tingkat pengetahuan diet rendah garam (p = 0,082). Sedangkan untuk analisa perbedaan sisa makanan dengan persepsi cita rasa diperoleh nilai p = 0,000 artinya ada perbedaan yang signifikan. Kata Kunci: Sisa Makanan, Tingkat Pengetahuan, Diet Rendah Garam, Persepsi Cita Rasa

Item Type: Thesis (Diploma)
Additional Information: DIET
Uncontrolled Keywords: Sisa Makanan, Tingkat Pengetahuan, Diet Rendah Garam, Persepsi Cita Rasa
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Jurusan Gizi > Prodi D4
Depositing User: Suryaningsih Ni Nengah
Date Deposited: 24 Jul 2020 01:35
Last Modified: 24 Jul 2020 02:00
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/5392

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