STUDI EVALUASI SISA MAKANAN PASIEN DAN BIAYA MAKANAN PASIEN DI RSK DR TADJUDDIN CHALID DAN RSUD KOTA MAKASSAR

Hikmawati Mas’ud1, Siti Nur Rochimiwati1, Sitti Sahariah Rowa1

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

 

Abstract

Beckground: The success of the food can be seen from the patient’s leftovers indicator of utilization of patient food costs. Ideally food served devour eaten by the patient and the cost of used in accordance with the allocation of available funds. One indicator of hospital food service is the amount of food left. The rest of the patients who required food in minimum service standards hospital is <20%. Each hospital shall achieve these standards are spaced in the Indonesian Ministry of Health’s decision number 129/ Menkes / SK / II / 2008 and Minimum Standards Guidelines for Hospital food Services.

Objective: This study was designed to survey the descriptive approach, aims to determine the amount of food residue class III patients and the cost of food is wasted in the hospital Dr. Tadjuddin Chalid Makassar and Kota Makassar Hospital

Results: The results of this study are the costs of food grade III patients in both hospitals is Rp.36.000, – with a 10-day cycle menu. Pattern menu 3 main meals and 2 snacks. The average daily food residue of 59.9% with the largest proportion at breakfast that is 30.9%. Large wasted food costs the average daily amount Rp.21.564, – and the proportion of food in the morning at Rp.11.124, -. Class III patients in both hospitals still leaves a good meal in the morning meals, lunches and evening meals. The largest proportion of the remaining food is food wasted in the morning with a conversion fee of Rp.11.124, -

Suggestion: Consideration should be given to make modifications improvements focus on the breakfast menu and educational support (counseling ) nutritional importance spent hospital food served to support healing

Keywords : Leftover food, the cost of wasted

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