Gambaran Persepsi Penyajian Makanan dan Sisa Makanan Biasa Pada Pasien Rawat Inap Kelas III RSUD IR Soekarno Sukoharjo

Ihsaniyah, Nur Wahidatul and -, Rusjiyanto, SKM., M.Si (2019) Gambaran Persepsi Penyajian Makanan dan Sisa Makanan Biasa Pada Pasien Rawat Inap Kelas III RSUD IR Soekarno Sukoharjo. Skripsi thesis, Universitas Muhammadiyah Surakarta.

[img] PDF (Halaman Depan)
Nur_HALAMAN DEPAN.pdf

Download (1MB)
[img] PDF (Naskah Publikasi)
nur_NASKAH PUBLIKASI-1.pdf

Download (1MB)
[img] PDF (BAB I)
BAB I.pdf

Download (164kB)
[img] PDF (BAB II)
BAB II.pdf
Restricted to Repository staff only

Download (245kB) | Request a copy
[img] PDF (BAB III)
BAB III.pdf
Restricted to Repository staff only

Download (223kB) | Request a copy
[img] PDF (BAB IV)
BAB IV.pdf
Restricted to Repository staff only

Download (194kB) | Request a copy
[img] PDF (BAB V)
BAB V.pdf
Restricted to Repository staff only

Download (89kB) | Request a copy
[img] PDF (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf

Download (161kB)
[img] PDF (LAMPIRAN)
LAMPIRAN.pdf
Restricted to Repository staff only

Download (1MB) | Request a copy
[img] PDF (Surat Pernyataan Publikasi Ilmiah)
SURAT PERNYATAAN.pdf
Restricted to Repository staff only

Download (62kB) | Request a copy

Abstract

DESCRIPTION OF FOOD PERCEPTION AND REMARKING FOOD RESTAURANT IN CLASS III HOSPITAL PATIENTS IN IR SOEKARNO SUKOHARJO HOSPITAL Introduction: Nutrition services at the hospital can be achieved if the patient consumes the food served. Hospital food service was declared less successful if the patient's leftovers exceeded the hospital's minimum service standard (≤20%). The rest of the food can be influenced by internal factors (psychological conditions, knowledge, eating motivation, and eating habits), external factors (food color, food texture,food taste), and other factors (staff attitudes, equipment hygiene). Objective: The general purpose of this study was to find out the description of the perception of serving food and ordinary food scraps in inpatients in class III RSUD Ir. Soekarno Sukoharjo . Research Methods: This type of research is a descriptive study with cross sectional approach. The study population was all patients who received regular food in 3rd class inpatients room at RSUD Ir. Soekarno Kabupaten Sukoharjo, with a sample of 36 respondents obtained using consecutive sampling techniques. Data on perceptions about food were obtained grom interviews with questionnaire sheets, whereas for regular food scraps data were obtained from observations of leftovers for 3 days and were measured using a visual estimate of a 6 point Comstock scale. Results: The results showed that the majority of respondents stated that rice was too soft, the taste of food was bland, and portions were too large. Average food waste was 33,4% . Conclusion: most respondents stated that rice was too soft, the taste of food was bland, and portions were too large. Average food waste was 33,4% . Keywords: Perceptions about food serving, food waste

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Keywords: Perceptions about food serving, food waste
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: Nur Wahidatul Ihsaniyah
Date Deposited: 18 Nov 2019 06:22
Last Modified: 18 Nov 2019 06:23
URI: http://eprints.ums.ac.id/id/eprint/78885

Actions (login required)

View Item View Item