Persepsi, Konsumsi dan Kontribusi Lauk Hewani pada Pasien Rawat Inap di RSUD Cibinong

Abstract

The purpose of this study is to assess the perception, consumption and contribution of chicken, eggs, fish and beef dishes towards hospitalized patients in Cibinong Hospital. A total of 40 qualified respondents gave their perception on the characteristics (color, aroma, flavor, texture and portion) of the four types of dishes (chicken, eggs, fish and beef) that were served at the hospital. Consumption by the respondents were used to obtain the level consumption and its contribution towards whole menu and the respondent requirements. The results showed that most of the respondents satisfied by the four types of dishes but the level of consumption was still low. The contribution of the dishes towards the whole menu and the respondent requirements were fair. The results of correlation test showed no significant relationship (P> 0.05) between the characteristics of the sample with the perception of chicken, eggs, fish and beef dishes. There was a significant relationship (P < 0.05) between the respondents perception of chicken and fish dishes with the consumption levels while there was no significant relationship (P > 0.05) between the respondents perception of eggs and beef dishes with the level of consumption.