Analisis Pengaruh Sisa Makanan Pasien terhadap Kerugian Gizi dan Ekonomi di RS TK III Salak dr. H. Sadjiman Bogor 

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh sisa makanan pasien terhadap kerugian gizi dan ekonomi pasien rawat inap kelas 1 di RS TK III Salak dr. H. Sadjiman Bogor. Desain penelitian yang digunakan adalah cross sectional study dengan jumlah subjek 40 orang. Data karakteristik subjek diperoleh dari pencatatan rekam medik pasien, sisa makanan diperoleh dengan menggunakan metode visual comstock. Rata-rata subjek berumur 46-65 tahun, laki-laki, pendidikan SMA, pekerjaan pegawai swasta, dengan penyakit tidak menular. Siklus menu yang digunakan 10+1 hari. Rata-rata sisa makanan jenis diet biasa yaitu 24,6%. Sisa makanan terbanyak adalah makanan pokok (40%) dan sisa pada waktu makan siang (34,1%). Uji korelasi menunjukan tidak terdapat hubungan bermakna (p>0,05) pada usia, pendidikan, dan jenis penyakit terhadap sisa makanan, sedangkan jenis kelamin dan pekerjaan menunjukan hubungan yang bermakna (p<0,05). Rata-rata kerugian gizi pasien per hari yaitu sebanyak 456 Kal energi, 12 gram protein, 16 gram lemak, 74.9 gram karbohidrat. Rata-rata kerugian ekonomi sebasar Rp24.608,00 per pasien per hari.

This study aims to analyze the effect of food waste on the nutritional and economic losses at TK III Salak dr. H. Sadjiman Hospital. Design of the research is a cross sectional study with 40 subjects in totals. Characteristics data were obtained from the results of recording the patient's medical records, food waste was obtained using the visual comstock method. The average subject was 46-65 years old, male, a high school education, worked as a private employee and had a non-communicable disease. The menu cycle used is 10+1 days. The average food waste is 24,6%. The most food waste is staple food (40%) and dinner (34,1%). The correlation test showed that there was no significant relationship (p>0.05) between of age, education and type of disease on food waste, while the characteristics of gender and work showed a significant relationship (p<0.05). The average nutritional loss experienced by patients per day is 456 Cal of energy, 12 grams of protein, 16 grams of fat, 74.9 grams of carbohydrates. The average economic loss experienced was IDR 24,608 per patient per day.