GAMBARAN KEPUASANDAN SISA MAKANAN LUNAK PADA PASIEN RAWAT INAP KELAS III DI RSUD PRINGSEWU TAHUN 2023

ABSTRACT

Satisfaction and food waste is an indicator of success in organizing food in hospitals. Unsatisfactory satisfaction and high food waste > 20% can cause patients to experience malnutrition and the healing process takes a long time and budget costs are wasted. This study aims to determine satisfaction in terms of the appearance and taste of food and leftover soft food at Pringsewu Hospital in 2023.
This study used a descriptive study that described satisfaction and leftover soft food in class III patients at Pringsewu Hospital. The variables in this study are satisfaction and food waste. Data collection was carried out through interviews with a questionnaire instrument, while for leftovers using the comstcok method. The number of samples taken was 29 people with a quota sampling technique. The data is processed and analyzed then presented in tabular form.
The results showed that food satisfaction seen from appearance and taste was quite satisfied with a score of 74%. Assessment of food appearance is quite interesting with a score of 73%. Where based on the aspect of appearance assessment, the color score is 71%, the shape is 70%, the portion size is 81% and the aroma is 68%. While the assessment of the taste of the food served is quite tasty with a score of 75%. Where based on the aspect of taste assessment, the score for taste is 69%, seasoning is 66%, texture is 85%, temperature is 64% and maturity level is 90%. The remaining soft food is still quite high, more than 20%, namely 30.4%. Based on the time of eating, the remaining breakfast is 42.2%, lunch is 22.5% and dinner is 26.6%.
Satisfaction soft food served is quite satisfied. Assessment of the appearance of the food served is quite interesting and the taste of the food is quite good. However, food waste does not meet the minimum hospital standards <20%. Preferably, it is necessary to improve the appearance and taste of food, provide food samples, educate cooks on proper food processing methods and modify the processing of animal side dishes in the morning.

Keywords : Satisfaction, Food Leftovers, Soft Food
Bibliography: 25 (2002-2020)