Bintang Kartika Sari, Ni Luh Made and Ariati, Ni Nengah and Yuni Gumala, SKM, M.Kes, Ni Made (2020) TINGKAT KEPUASAN DAN SISA MAKANAN PASIEN DI BEBERAPA RUMAH SAKIT UMUM DI PROVINSI BALI. Diploma thesis, Politeknik Kesehatan Kemenkes Denpasar.
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Abstract
Food waste is the amount of food not eaten by the patient than that served in the hospital. Food waste can be determined by weighing the food that is not consumed by the patient, then it is averaged according to the type of food. Patient satisfaction is the main indicator of the standard of a health facility and is a measure of service quality. This study aims to determine the level of satisfaction and food scraps of patients in public hospitals. The method used is a literature review / literature review method that seeks, reads, and sorts research studies and library materials that contain theories that are relevant to the research conducted. Literature analysis is done by summarizing the results of research in journals and theses that are relevant to the issues discussed. The level of patient satisfaction, from the three reviewed studies, obtained an average percentage of the quality of Wirasamadi research products (2015) 83.94%, Agustina research (2018) 85.24%, Ulandari research (2019) 79.2% . While the percentage of service quality in Wirasamadi's research (2015) received a percentage of 98.5%, Agustina's research (2018) 97.2%, Ulandari's research (2019) 100%. Food remaining, from the three research results reviewed above the target was Wirasamadi et al (2015) research is 13.85% and Ulandari research (2019) is 18.53%, research is under the research target Agustina (2018) which is 40.31% which is not in accordance with KMK guidelines No. 129 / Menkes / SK / II / 2008 concerning Hospital Minimum Service Standards, the patient's leftovers are said to be good if ≤ 20%. The average leftovers of patients in this study were not good because> 20% Keywords: Food waste and level of satisfaction
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Kata kunci : Tingkat kepuasan pasien dan sisa makanan |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Bintang Kartika Sari Ni Luh Made |
| Date Deposited: | 12 Aug 2020 05:45 |
| Last Modified: | 12 Aug 2020 05:45 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/5871 |
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