HUBUNGAN TINGKAT KEPUASAN PENYAJIAN MAKANAN DAN DAYA TERIMA MENU DENGAN SISA MAKANAN BIASA PADA PASIEN RAWAT INAP KELAS III RSUD Ir. SOEKARNO KABUPATEN SUKOHARJO

Ega Safitri, Natasya and , Rusjiyanto, SKM., M.Si (2019) HUBUNGAN TINGKAT KEPUASAN PENYAJIAN MAKANAN DAN DAYA TERIMA MENU DENGAN SISA MAKANAN BIASA PADA PASIEN RAWAT INAP KELAS III RSUD Ir. SOEKARNO KABUPATEN SUKOHARJO. Skripsi thesis, universitas muhammadiyah surakarta.

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Abstract

NATASYA EGA SAFITRI J 310 150 140 THE CORRELATION BETWEEN THE LEVEL OF SATISFACTION OF FOOD SERVING AND THE ACCEPTABILITY OF THE MENU WITH THE REST OF THE REGULAR FOOD IN CLASS III INPATIENTS AT THE IR. SOEKARNO, SUKOHARJO REGENCY. 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%). Leftover food, acceptability and patient satisfaction become important components in the success of food and nutrition services in hospitals. Food acceptance and satisfaction in serving food can be seen from the amount of leftovers that occur in patients. Objective: This study aimed to find out the relationship between the level of satisfaction of food serving and the acceptability of the menu with the rest of the regular food in class III inpatients at the Ir. Soekarno in Sukoharjo. Research Methodology: This type of research was a descriptive study with cross sectional approach. The study population was all patients who received regular food in class III inpatients at RSUD Ir. Soekarno Sukoharjo Regency, with a sample of 36 respondents obtained using random sampling techniques. Data on the level of satisfaction in serving food and menu acceptability were obtained from interviews with questionnaire sheets, whereas for regular food scraps data were obtained from observing leftovers for 3 days and were measured using a visual estimate of a 6 point comstock scale. Data were analyzed using Pearson Product Moment and Rank Spearman's tests. Results: The results showed there was a relationship between the levels of satisfaction of serving food (0.00) with the rest of the ordinary food (0.00) and there was a relationship between the acceptability of the menu (0.00) with the rest of the normal food (0.00). The percentage of the level of satisfaction in serving food was mostly answered satisfied (75%), the acceptability of the menu was largely unfavorable (58.3%). Conclusion: There was a correlation between the level of satisfaction of food serving and the acceptability of the menu with the rest of the regular food in class III inpatients at Ir. Soekarno in Sukoharjo. Keywords: Menu Acceptance, Food Serving Satisfaction, Remaining Regular Food.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Menu Acceptance, Food Serving Satisfaction, Remaining Regular Food
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	NATASYA EGA SAFITRI
Date Deposited:	19 Nov 2019 10:18
Last Modified:	02 Sep 2022 03:54
URI:	http://eprints.ums.ac.id/id/eprint/78976

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