GAMBARAN PROSEDUR PENYIMPANAN BAHAN MAKANAN KERING DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH PROVINSI NUSA TENGGARA BARAT

Romi Hidayatullah (Akademi Administrasi Rumah Sakit Mataram)
Muhammad Habibullah Aminy (Universitas Islam Al-Azhar)
Slamet Mardiyanto Rahayu (Universitas Islam Al-Azhar)
Lale Ajeng Khalifatun Wardani (Universitas Islam Al-Azhar)
Wahyu Aprilyaningsih (Universitas Sebelas Maret)

NJMS
Vol. 1 No. 11 (2025): Nusadaya Journal of Multidiciplinary Studies, January 2025

This study aimed to describe the procedures for storing dry food ingredients at the Nutrition Installation of Rumah Sakit Umum Daerah Provinsi Nusa Tenggara Barat. A descriptive approach was employed, involving direct observation of storage practices, arrangement of materials, temperature and humidity control, and compliance with dry food specifications. The results indicated that the storage requirements for dry food ingredients were met at 90.9%, while the types of dry food stored fully complied with the specifications at 100%. These findings demonstrate that the nutrition installation has implemented proper storage procedures in accordance with established standards, thereby ensuring the quality and safety of food provided to patients.