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All Journal Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Amalia Rahma
Universitas Muhammadyah Gresik
Health Professions Public Health

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Analisis Kesesuaian Suhu Penyimpanan Bahan Makanan Segar dan Kering terhadap Standar Keamanan Pangan di Rumah Sakit X Umu Latifatul Jannah; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.918

Abstract

This study aims to analyze the compliance of storage temperatures for fresh and dry food ingredients with food safety standards at Hospital X. The research used a descriptive qualitative–quantitative design with a cross-sectional approach. Data were collected through direct observation, interviews, and documentation at the hospital’s nutrition installation. The results showed that the storage temperature for dry food ingredients ranged from 20°C in the morning to 21.6°C in the afternoon, with an average storage duration of ≤ 1 week. Meanwhile, fresh food ingredients were stored according to their types: staple foods and vegetables in chillers at 8.6°C–9°C, animal-based foods in freezers at -10°C to -9.8°C, plant-based foods and fruits in chillers at 8.6°C–9°C, and seasonings on racks at 20°C–21.6°C. All food materials were stored for no more than one week, as procurement was conducted weekly based on patient numbers and menu cycles. The findings indicate that all storage temperatures complied with the food safety standards set by the Indonesian Ministry of Health and BPOM. Therefore, the food storage system at Hospital X is considered effective, hygienic, and compliant with hospital food safety regulations.
Analisis Faktor Kepatuhan Penggunaan Alat Pelindung Diri (APD) di Instalasi Gizi pada Rumah Sakit X Indira Halimatu Azzah Roh; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.919

Abstract

Hospitals are healthcare institutions with a high risk of disease transmission and cross-contamination, both for patients and healthcare workers. One of the key measures to prevent nosocomial infections is the proper and consistent use of Personal Protective Equipment (PPE) by nutrition installation staff. This study aims to analyze the factors influencing PPE compliance in the Nutrition Installation of Hospital X. This research employed a descriptive quantitative design involving 7 nutrition staff members consisting of 5 food servers (71.43%) and 2 cooks (28.57%). Based on educational background, most respondents had senior high school education (85.71%), while 1 respondent (14.29%) had an elementary-level education. Regarding work experience, 6 respondents (85.71%) had worked for more than 5 years, and 1 respondent (14.29%) had less than 5 years of experience. The results showed that most respondents had good knowledge of PPE compliance (72.8%), while 27.1% demonstrated moderate knowledge. In terms of attitude, 68.8% showed good attitudes, and 32.2% showed moderate attitudes. These findings indicate that the nutrition installation staff at Hospital X have a good understanding of the importance of PPE in ensuring safety and hygiene. However, regular training, continuous supervision, and ergonomic improvement of PPE are still needed to maintain and improve consistent compliance.
Analisis Ketepatan Waktu Distribusi Makanan dan Kesesuaian Diet Pasien Rawat Inap dalam Evaluasi Mutu Pelayanan Gizi Rumah Sakit X Salisya Silvi Nur Nadhifah; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.924

Abstract

Nutrition services are an essential component in hospital healthcare systems, directly supporting patient recovery through timely and clinically appropriate nutrition. This study aimed to analyze the timeliness of meal distribution, diet appropriateness, diet types, patient satisfaction, and factors supporting efficient nutrition service at Hospital X. A descriptive quantitative observational design was employed, involving 35 inpatients, observing meal delivery, menu accuracy, and staff performance. Results showed that the majority of diet-receiving patients were male (60%), aged 20–45 years (34.3%), with most staying 2 days (60%). Meal distribution was timely: 94.3% for breakfast, 97.1% for lunch, and 100% for afternoon snacks and dinner. The most common diets were TKTP (High Calorie High Protein, 22.9%) and DMRG (Low Salt Diet, 17.1%), and all patients received diets according to medical indications (100%). Patient satisfaction regarding meal timeliness, diet appropriateness, taste, food temperature, and staff performance was mostly satisfied to very satisfied, with minor dissatisfaction (5.7%) only during breakfast due to distribution delays. Despite limited personnel, service efficiency was achieved through clear task division, effective communication, work discipline, supporting systems, and active supervision. In conclusion, nutrition services at Hospital X are effective, efficient, timely, diet-appropriate, support patient recovery, and comply with hospital service standards. The alternative hypothesis (H1) is accepted, and the null hypothesis (H0) is rejected
Co-Authors Indira Halimatu Azzah Roh Salisya Silvi Nur Nadhifah Umu Latifatul Jannah