Hubungan Antara Rasa Makanan dan Suhu Makanan dengan Sisa Makanan Lauk Hewani Pada Pasien Anak Di Ruang Rawat Inap RUMKITAL Dr. Ramelan Surabaya

Abstract

Background: Food waste or plate waste becomes one of the simple indicators which are used in evaluating hospitals’ nutritional care. Leftover food or plate waste may happen due to two factors food presentations and its taste. Objectives: To analyze the relation between food taste and food temperature with plate waste of animal-based food among pediatric patients at Dr. Ramelan Surabaya Naval Hospital. Method: This research was conducted using cross sectional design with 34 child patients in class II and III inpatient rooms, as the respondents. The data collection was done by observing the food leftovers, medical records, and interviewing the respondents. The data regarding plate waste were taken using visual Comstock 6-point scale, and analyzed using chi square test.Results: This research showed that respondents who consider the taste of animal-based food as appropriate with its average waste during breakfast were 71.33%, while respondents who consider it as very appropriate were 37.8% (p=0.04). It also found that there was a significant difference between the average of animal-based food waste and the temperature of animal-based food during the night (p=0.03), in which 53% respondents rated it as appropriate and 38% as very appropriate.Conclusion: Food taste and food temperature were correlated to the plate waste of animal-based food among pediatric patients. ABSTRAKLatar Belakang: Sisa makanan merupakan salah satu indikator yang sederhana yang dapat digunakan untuk mengevaluasi keberhasilan pelayanan gizi rumah sakit. Faktor penampilan dan rasa makanan dapat mempengaruhi terjadinya sisa makanan.Tujuan: Penelitian ini bertujuan untuk menganalisis hubungan antara rasa makanan dan suhu makanan dengan sisa makanan lauk hewani pada pasien anak di ruang rawat inap RUMKITAL Dr. Ramelan Surabaya. Metode: Penelitian ini dilakukan dengan disain cross sectional dengan responden 34 pasien rawat inap anak di kelas II dan III. Pengambilan data penelitian dilakukan dengan metode observasi sisa makanan, rekam medis dan wawancara kepada responden. Data tentang sisa makanan diperoleh dengan metode visual comstock skala 6 poin. Data diolah dengan menggunakan uji chi-square. Hasil: Penelitian ini menunjukkan hasil bahwa responden yang berpendapat bahwa rasa lauk hewani sesuai dengan rata-rata sisa lauk hewani saat pagi sebanyak 71,33%  dan responden yang berpendapat sangat sesuai dengan rata-rata sisa lauk hewani saat pagi sebanyak 37,8% (p=0,04). Hasil selanjutnya menunjukkan bahwa terdapat perbedaan yang signifikan antara rata-rata sisa lauk hewani dengan suhu lauk hewani saat malam hari (p=0,03) dengan responden yang menilai sesuai sebanyak 53% dan yang menilai sangat sesuai sebanyak 38%.Kesimpulan: Rasa makanan dan suhu makanan berhubungan dengan sisa makanan lauk hewani pada pasien anak.