PERBEDAAN SISA MAKANAN BERDASARKAN KEPUASAN PASIEN RAWAT INAP DI RUMAH SAKIT UMUM DAERAH SANJIWANI GIANYAR

Wirama, I Ketut (2021) PERBEDAAN SISA MAKANAN BERDASARKAN KEPUASAN PASIEN RAWAT INAP DI RUMAH SAKIT UMUM DAERAH SANJIWANI GIANYAR. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.

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Abstract

DIFFERENCES OF FOOD WASTE ON SATISFACTION OF IN PATIENTS IN SANJIWANI GIANYAR REGIONAL GENERAL HOSPITAL ABSTRACT The high food waste of inpatients at the hospital is a problem that is often difficult to handle, this has the potential to increase the number of days of hospitalization that patients undergo, nutritional needs are one of the important factors in the patient's healing process. The purpose of the study was to determine the difference in food waste based on the satisfaction of inpatients at the Sanjiwani Regional General Hospital, Gianyar. Counting leftover food from inpatients and assessing patient satisfaction with the quality of food products which include food taste, food appearance, menu variations, food texture and food temperature. This study is an observational study with a cross-sectional design. The research has been carried out in the inpatient room (except the Isolation room) of the Sanjiwani Regional General Hospital, Gianyar. This research was conducted from 12 May to 12 June 2021. The population in this study were inpatients at the Sanjiwani Regional General Hospital, Gianyar, with a total sample of 54 people. The data used are primary and secondary data. Data analysis used Independent t-test.The results of the study found that 18.5% of patients were dissatisfied with nutritional services in the inpatient room of the Sanjiwani Regional General Hospital, Gianyar. Based on the results of research on food waste of hospitalized patients, the results were 27.3%. There was no difference in food waste based on satisfaction of inpatients at the Sanjiwani Regional General Hospital, Gianyar (P = 0.092). Hospitals should improve the quality of services, especially the nutrition section, in order to achieve maximum excellent service and maintain the level of satisfaction that has been felt by patients in nutrition services in hospitals. Keywords: Food Waste and Patient Satisfaction

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