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; Yanesti Nuravianda Lestari; Dian Titis Torina (PERSATUAN AHLI GIZI INDONESIA, 2017)
The high food waste in a hospital showed the quality of food service was not optimal. The Holistic Hospital of Purwakarta that used small, medium, and lage portion standards in its food service faced some problems regarding high food waste. This study aimed to find out the effect of meal’s portion standard changes on the food waste in Holistic Hospital patients. Pre-experimental study using one group pre-post test design was done on 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 food waste used weighing method. Data analysis used Wilcoxon test continued with Kendall-Tau correlation test. The results showed that 65.5 percent of patients were aged around 42-68 years old receiving positive diet and 34.5 percent were non-positive diets. At the beginning of diet, the food waste of rice of all patients was high (27.4-64.9% waste of rice) and it was significantly decreased after small portion was given, even though there were still 27.6 percent of patients with 20 percent waste of rice. There was a significant influence between the change in diet portion of patients toward food waste of rice (r=0.804; p0.05). It was concluded that the changes in diet portion of patients were able to reduce the food waste.ABSTRAK Tingginya sisa makanan pasien di Rumah Sakit menunjukkan kualitas penyelenggaraan makanan yang belum optimal. Rumah Sakit Holistic Purwakarta yang menggunakan standar porsi small, medium, dan large dalam penyelenggaraan makanan masih mengalami kendala berupa tingginya sisa makanan pasien. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan standar porsi terhadap sisa makanan pasien di Rumah Sakit Holistic Purwakarta. Penelitian pre-eksperimen dengan one group pre-post test design ini dilakukan pada 29 orang pasien dengan teknik convenient sampling. Perubahan porsi makanan dilakukan pada nasi putih dari porsi medium (150 g) menjadi small (0,5 porsi atau 0,25 porsi). Pengukuran sisa makanan menggunakan metode penimbangan. Analisis data menggunakan uji Chi-Square dan uji Wilcoxon yang dilanjutkan uji korelasi Kendall-Tau. Hasil penelitian menunjukkan bahwa sebanyak 65,5 persen pasien berusia 42-68 tahun menerima diet positif dan 34,5 persen menerima diet non-positif. Sisa porsi nasi di awal pemberian diet pada seluruh pasien masih tinggi (27,4-64,9% sisa nasi) dan menurun secara signifikan setelah porsi nasi diberikan dalam porsi small (p0,05) meskipun masih terdapat 27,6 persen pasien dengan sisa nasi 20 persen. Terdapat pengaruh yang signifikan antara perubahan porsi diet pasien terhadap sisa nasi (r=0,804; p0,05). Dapat disimpulkan bahwa perubahan porsi nasi pada diet pasien mampu menurunkan sisa makanan. Kata kunci: standar porsi, sisa makanan