PERBEDAAN ALAT PENYAJIAN TERHADAP SISA MAKANAN BIASA DI RSUD KABUPATEN BULELENG

Suarnita, Gede (2021) PERBEDAAN ALAT PENYAJIAN TERHADAP SISA MAKANAN BIASA DI RSUD KABUPATEN BULELENG. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.

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Abstract

ABSTRACT Differences in Serving Equipment Against Ordinary Food Leftovers at RSUD Kabupaten Buleleng Nutritional support in an effort to heal patients plays an important role, most health problems can be overcome with an adequate diet. In the distribution of food in the ordinary room of the Buleleng District Hospital using different disposable and non-disposable serving tools. The purpose of this research is to know the difference between serving utensils and leftovers. patients in Buleleng District Hospital. The study was conducted for 10 days with a sample of patients who received a regular diet according to the inclusion criteria, cross sectional study design, analyzed by T-Test. The results showed that from 44 samples that used disposable serving equipment, 22 samples (50.0%) were in the low waste category (< 20%). For Non-Disposable serving tools from 44 samples, leftover food in the low waste category (<20%) as many as 17 samples (38.6%) in the high waste category (>20%) as many as 27 samples (61.4%), the average leftovers with disposable serving utensils as much as 19.96% and the average of leftovers with non-disposable serving utensils as much as 21.37%. The results of the Independent T-Test test obtained a sig (2-tailed) value of 0.545, there was no significant difference between serving utensils and ordinary food scraps at Buleleng District Hospital. Keywords: Serving Tools, Food Leftovers.

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