NATALIA, DESY (2019) ANALYSIS OF PATIENT’S WASTED FOOD IN TWO HOSPITALS IN THE REGENCY OF KENDAL. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
The increasing number of inpatients in hospitals can affect the implementation of nutrition services in hospitals, one of which is food administration. The remaining food not consumed by patients is still found in various hospitals in Indonesia. Based on several studies conducted in hospitals in Indonesia, it shows that the average food remaining that is not consumed varies greatly between 17% -67%. The remaining food that is not consumed by patients is caused by several factors, namely factors that originate in the consumer or internal factors, as well as factors outside the consumer, namely external factors. The purpose of this study is to study and calculate leftovers that are not consumed by inpatients based on groupings of types of food in each hospital and to determine what factors determine the amount of leftovers based on the diversity of food supply and consumption level patients so they can improve nutrition services in hospitals. The sample in this study was the leftovers of patients who had a normal diet with a value of 3 days LOS (Length of Stay) recorded at hospital A and hospital B in Kendal Regency. The sample selection was done by selecting the patient's remaining food as much as possible then selecting 3 patients per inpatient class for hospital A and 5 patients per class of inpatient care for hospital B in each class of inpatient care VIP, I, II, and III; so the number of samples needed in hospital A amounted to 12 patients per day and for hospital B amounted to 20 patients per day in accordance with established criteria, retrieval of food waste data was carried out using comstock. Based on data tabulation and data analysis with Pearson Correlation Test at 95% confidence level, results were obtained stating that VIP classes tended to have less food leftovers than other classes. Variations in the food menu can also determine the remaining food that is not consumed by the patient. Based on Pearson correlation test, it can be seen that the provision of high food ingredients may not necessarily affect the food consumed or the amount of leftover food that is not consumed by patients, while the food consumed by patients can affect the amount of leftover food that is not consumed by patients.
| Item Type: | Thesis (Other) |
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| Subjects: | 700 Arts and Recreation > 720 Architecture > 725 Public structures > Hospitals |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:50 |
| Last Modified: | 22 Oct 2020 04:23 |
| URI: | http://repository.unika.ac.id/id/eprint/20411 |
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