PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG

Dini Febianti; Ana Yuliah Rahmawati; Heni Hendriyani; Dyah Nur Subandriani

doi:10.31983/jrg.v3i2.4294

PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG

Dini Febianti, Ana Yuliah Rahmawati, Heni Hendriyani, Dyah Nur Subandriani

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.

Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.

Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability> 0.05.

Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.

Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.

Keywords

development of recipes;flavors;leftovers

Full Text:

PDF

References

Almatsier, Sunita. 2004. Prinsip Dasar Ilmu Gizi. Jakarta : Gramedia Pustaka Utama.

_____________. 2006. Penuntun Diet edisi baru. Jakarta: Gramedia Pustaka Utama.

Berman, Audrey. Et. al. 2003. Buku Ajar Praktik Keperawatan Klinis Kozier Erb. Jakarta: EGC.

Djamaluddin, M, Endy P, dan Ira P. 2005. “Analisis Zat Gizi dan Biaya Sisa Makanan Pada Pasien Dengan Makanan Biasa”,Jurnal Gizi Klinik Indonesia 1 (3) : 108 – 12.

Drummond, KE & Brefere, LM. 2010. Nutrition for Foodservice and Culinary Professional’s, Seventh Edition. New Jersey : John Wiley &Sons, Inc.

Irawati, Suci Dewi, Setyowati, Farissa Fatimah. 2012.“Perbedaan Tingkat Kesukaan Sebelum dan Sesudah Pengembangan Resep Lauk Nabati (Tempe) di Rumah Sakit Santa Clara Kota Madiun,”Jurnal Universitas Respati. Jogjakarta : Universitas Respati.

Lumbantoruan, Dian Berdhika Sari. 2012.“Hubungan Penampilan Makanan dan Faktor Lainnya dengan Sisa Makanan Biasa Pasien Kelas 3 Seruni RS Puri Cinere Depok Bulan April – Mei 2012,”Skripsi.Depok : Fakultas Kesehatan Masyarakat Universitas Indonesia.

Nurul. 2010. “Hubungan antara Status Gizi Awal dengan Status Pulang dan Lama Rawat Inap Pasien Dewasa di Rumah Sakit (Survey 3 Rumah Sakit),”Jurnal Gizi. Jakarta.

Pujinuryat. 2008. “Hubungan antara Waktu Penyajian, Penampilan, dan Rasa Makanan dengan Sisa Makanan pada Pasien Rawat Inap di RS BWT Semarang,” Skripsi. Semarang : Universitas Muhammadiyah Semarang.

Rahmi. 2006. Makanan Jadi Menyenangkan dalam Tabloid Ibu dan Anak, 21 Maret 2003. Jakarta : PT Cyberindo Aditama, www.google.com.

Ratnaningrum, Candrasari. 2004. “Hubungan Antara Persepsi Pasien dan Sisa Makanan Dengan Diit Biasa yang Disajikan Pada Pasien Rawat Inap di Rumah Sakit Tipe D (Rumah Sakit Banyumanik Semarang),”Skripsi. Semarang : Fakultas Kesehatan Masyarakat Universitas Diponegoro.

Rizani, Ahmad. 2013. “Pengaruh Faktor Internal Dan Eksternal Terhadap Terjadinya Sisa Makanan Pasien Rawat Inap Di Rumah Sakit Bhayangkara Palembang Tahun 2013,” Manuskrif Sripsi. Palembang : Fakultas Kesehatan Masyarakat Universitas Sriwijaya.

Soegeng, Santoso. 2004. Kesehatan & Gizi. Jakarta : PT. Bumi Aksara.

Taylor, AJ. 2004. Flavor Perception. United Kingdom : Blackwell Publishing.

Savitri, Indri. 2014. “Pengembangan Resep Lauk Hewani Makanan Lunak ‘Ayam Santan’ di Instalasi Gizi RSSA Malang,” Laporan. Pontianak : Poltekkes Kemenkes Pontianak.

Utari, Retno. 2009. “Evaluasi Pelayanan Makanan Pasien Rawat Inap di Puskesmas Godangrejo Karanganyar,”Skripsi. Surakarta : Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta.

West B, Bassie and Levelle Wood. 1988. Food Service In Institution Sixth

Edition. New York : Mac Milan Publishing Company.

______________________________. 1988.Food Service in Institution Sixth Education New York. New York : Mac Milan Publishing Company.

Williams, Peter G. dan Karen Walton. 2011. “Plate Waste in Hospitals and Strategies for Change,”European e-journal of Clinical nutrition and metabolism. 6 (6), e 235 – 41.

DOI: https://doi.org/10.31983/jrg.v3i2.4294