Dian Titis Torina, Dian Titis
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HUBUNGAN PERUBAHAN STANDAR PORSI MAKAN DENGAN SISA MAKANAN PASIEN RUMAH SAKIT HOLISTIK TAHUN 2016 (STUDI SISA NASI PADA MENU MAKAN SIANG DIET HOLISTIK) Fatkhurohman, Fatkhurohman; Lestari, Yanesti Nuravianda; Torina, Dian Titis
GIZI INDONESIA Vol 40, No 1 (2017): Maret 2017
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.851 KB)

Abstract

The high of  plate waste in hospital showed the quality of food service that was not optimal. Purwakarta Holistic Hospital used small, medium, and lage portion standard in its food service still have problem such as the high of plate waste. The aim of this study was to understand the effect of meal’s portion standard changing on the plate waste of Holistic Hospital patients. Pre-experimental study using one group pre-post test design was done to 29 patients using convenient sampling technique.The changing of meal’s portion was done for rice from medium portion (150 g) to small (0.5 or 0.25 portion). Measurement of plate waste used weighing method. Data analysis used Wilcoxon test continued with Kendall-Tau correlation test. The results show that 65.5% of patients are 42-68 years old receiving positive diet and 34.5% are non-positive diets. At the beginning of diet, the plate waste of rice of all patients still high (27.4-64.9% waste of rice) and it significantly decrease after given in small portion, even though there are still 27.6% of patients with > 20% waste of rice. There are significant influence between the change in diet portion of patiens toward plate waste of rice (r=0.804; p<0.05). It can be concluded that the fewer portion are given to the patient’s, then plate waste will be getting smaller.
PELAKSANAAN HIGIENE PENJAMAH MAKANAN DAN SANITASI LINGKUNGAN DI INSTALASI GIZI RUMAH SAKIT HOLISTIC PURWAKARTA TAHUN 2016 Nurseha, Ela; Haryanto, Irwan; Torina, Dian Titis
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 1 No. 1 (2017): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (593.057 KB) | DOI: 10.51873/jhhs.v1i1.3

Abstract

Background: In food hygiene and sanitation activities in hospitals, hygiene of foodstuffs processed as food for inpatients. Diseases transmitted through food may cause mild disease and severe and even lead to death of them caused by the application has not been good as SOP (Standard oprating Procedure). Objective: To describe efforts to implement hygiene and sanitation in the hospital holistic nutrition installation purwakarta. Methods: The study design was observational descriptive design. 13 research subjects food handlers 2 nutritionists and 11 food handlers in the installation of Holistic Nutrition Hospital Purwakarta. Data execution of hygiene and sanitation installations home nutrition tabulated data and analyzed descriptively. Results: The observation of hygiene and sanitation requirements 100% memmenuhi Decree No. 1096/Menkes/Per/VI/2011 and SOP (Standard oprating procedure). Physical acceptance tests for hygiene and sanitation at the plant nutrition Holistic Hospital Purwakarta getting the 83 or 92% according to the group B, the minimum value of the maximum 83 92, or ranking 83-92%. Conclusion: Environmental sanitation: building, room food processing, sanitary aspects hospitals, materials sanitaiser, sanitaiser equipment and hygiene of food handlers: Health handlers, use of PPE, behavior penjamaha food already eligible under Decree No. 1096/Menkes/Per/VI/2011 and SOP (Standard oprating procedure). Acceptance and implementation of hygiene and sanitation jasanoga class B, a minimum of 83 maximum value of 92, or ranking 83-92%.