| dc.contributor.advisor | Nurhidayati, Vieta Annisa | |
| dc.contributor.author | KUSUMA, SULTAN KAMAL ARYA | |
| dc.date.accessioned | 2025-08-07T04:27:47Z | |
| dc.date.available | 2025-08-07T04:27:47Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/166927 | |
| dc.description.abstract | Penelitian ini bertujuan untuk menganalisis dan mengevaluasi faktor-faktor penyebab sisa makanan pasien rawat inap serta mengembangkan buku pedoman sebagai tindak lanjut terhadap sistem penyelenggaraan makanan. Penelitian ini dilakukan secara deskriptif menggunakan pendekatan cross-sectional observational pada 46 pasien rawat inap dengan metode pengumpulan data observasi visual Comstock-6 point, kuesioner, dan wawancara. Hasil penelitian menunjukkan rata-rata sisa makanan tertinggi pada waktu makan siang 31,3 ± 33,7%, serta jenis makanan dengan sisa terbanyak adalah hidangan sayuran 27,7 ± 31,5%. Faktor internal seperti faktor pengobatan (p = 0,001) dan faktor eksternal seperti rasa (p = 0,001), tekstur (p = 0,030), porsi (p = 0,019), dan makanan dari luar rumah sakit (p = 0,008) berhubungan dengan tingkat sisa makanan. Buku pedoman dinyatakan valid (skor > 3,5) berdasarkan hasil uji validasi oleh beberapa ahli. Buku ini berisi rekomendasi yang ditujukan kepada rumah sakit untuk perbaikan kualitas pelayanan gizi dan makanan. | |
| dc.description.abstract | This study aims to analyse and evaluate the factors causing food waste of inpatients and develop a guidebook as a follow-up to the food delivery system. This study was conducted descriptively using a cross-sectional observational approach on 46 inpatients with data collection methods of visual observation Comstock-6 points, questionnaires, and interviews. The results showed the highest average food waste at lunch time was 31.3 ± 33.7%, and the type of food with the most waste was vegetable dishes 27.7 ± 31.5%. Internal factors such as medication (p = 0.001) and external factors such as taste (p = 0.001), texture (p = 0.030), portion (p = 0.019), and food from outside the hospital (p = 0.008) were associated with the level of food waste. The guidebook was declared valid (score > 3.5) based on the results of validation tests by several experts. The guidebook contains recommendations aimed at hospitals to improve the quality of nutrition and food services. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Pengembangan Buku Pedoman Berdasarkan Evaluasi Faktor Penyebab Sisa Makanan Pasien di RSAU dr. Esnawan Antariksa | id |
| dc.title.alternative | Development of a Guidebook Based on Evaluation of Factors Causing Patient Food Waste at RSAU dr. Esnawan Antariksa | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | food service | id |
| dc.subject.keyword | food waste | id |
| dc.subject.keyword | causal factors | id |
| dc.subject.keyword | guidebooks | id |
| dc.subject.keyword | patients | id |
