THE EFFECT OF CHICKEN-BASED SIDE DISH RECIPE MODIFICATION ON PATIENTS’ FOOD LEFTOVERS

Afriyana Siregar; Fitrianita Fitrianita; Sartono Sartono; Muzakar Muzakar; Susyani Susyani

doi:10.34011/juriskesbdg.v17i2.2712

Afriyana Siregar, Fitrianita Fitrianita, Sartono Sartono, Muzakar Muzakar, Susyani Susyani

https://doi.org/10.34011/juriskesbdg.v17i2.2712

Terbitan
Vol 17 No 2 (2025): Jurnal Riset Kesehatan Poltekkes Depkes Bandung

Kata Kunci:

ayam, modifikasi resep, pasien, rumah sakit, sisa makanan chicken, hospitals, leftovers, patients, recipe modifications

pdf (English)

Abstrak

Efforts to meet patients’ nutritional needs include food service management that adheres to hospital nutrition standards, one of which is limiting plate waste to below 20%. Chicken-based animal protein dishes often contribute to plate waste exceeding this standard. This study aimed to determine the differences in patients’ plate waste based on modified chicken recipes. A cross-sectional design was employed, conducted over three days, involving 30 hospitalized patients divided into three groups (10 patients per group) based on the type of modified chicken dish served. Total sampling was used to select participants. The Kruskal-Wallis test was used to analyze differences in plate waste across the three recipe groups. The results showed no statistically significant difference in plate waste between the modified recipes (p= 0.793). Although the difference was not significant, the findings suggest that hospitals may still consider implementing recipe modifications to improve food acceptance and support patient recovery. Further studies with larger sample sizes and longer observation periods are recommended to validate these findings.

Artikel teks lengkap

##article.generated_from_xml##

Referensi

1. Kementerian Kesehatan RI. Pedoman Pelayanan Gizi Rumah Sakit. Kementerian Kesehatan RI; 2013.
2. Indriyani E, Ludiana, Dewi TK. Penerapan Senam Kaki Diabetes Melitus Terhadap Kadar Glukosa Darah Pada Penderita Diabetes Melitus Di Puskesmas Yosomulyo. J Cendikia Muda. 2023;3(2):252-259. https://jurnal.akperdharmawacana.ac.id/index.php/JWC/article/view/466/0
3. Iswanto, Sudargo T, Yeni P. Hubungan Sisa Makanan terhadap Lama Hari Rawat dan Biaya Pasien Dengan Penjamin Jamkesmas dan Jampersal Diet Makanan Biasa di Ruang Rawat Inap Kelas III Rsud Raden Mattaher Jambi. J Akad Baiturrahim. 2021;5(1):40-50.
4. Yarmaliza, Zakiyuddin. Pencegahan Dini Terhadap Penyakit Tidak Menulat (PTM) Melalui GERMAS. J Pengabdi Masy Multidisiplin. 2019;3(2):93-100.
5. Septidiantari LPY, Padmiari IAE, Ariati NN. Faktor-Faktor Yang Mempengaruhi Terjadinya Sisa Makanan Pada Pasien Rawat Inap Di Rsud Bangli. J Nutr Sci. 2023;11(1):15-21.
6. Mutia CS, Rachmawati. Pengaruh modifikasi menu makanan lunak terhadap tingkat kepuasan pasien dan sisa makanan di Rumah Sakit Umum Daerah Meuraxa Banda Aceh. J SAGO Gizi dan Kesehat. 2020;1(2):152. doi:10.30867/gikes.v1i2.408
7. Dhini D, Sugiyanto S, Jannah N. Pengaruh Modifikasi Resep Lauk Nabati Diet Lunak terhadap Kesukaan dan Sisa Makanan Pasien RS D. J Surya Med. 2022;8(2):63-71. doi:10.33084/jsm.v8i2.3735
8. Jacob JS, Panwar N. Effect of age and gender on dietary patterns, mindful eating, body image and confidence. BMC Psychol. 2023;11(1):1-13. doi:10.1186/s40359-023-01290-4
9. Maulidia P, Simatupang ND, Widayati S, Adhe KR. Analisis Variasi Penyajian Menu Makanan terhadap Nafsu Makan pada Anak Usia 2-4 Tahun di Desa Badang. SELING J Progr Stud PGRA. 2022;8(2):159-171. doi:10.29062/seling.v8i2.1229
10. Wayansari L, Anwar IZ, Amri Z. Bahan Ajar Gizi : Manajemen Sistem Penyelenggaraan Makanan Institusi. Pusat Pendidikan PPSDM; 2018.
11. Oktaviani A, Afrinis N, Verawati B. Hubungan Cita Rasa Dan Variasi Menu Makanan Dengan Sisa Makanan Lunak Pada Pasien Rawat Inap Di RSUD Teluk Kuantan. J Kesehat Tambusai. 2023;4(1):133-147.
12. Arziyah D, Yusmita L, Wijayanti R. Analisis Mutu Organoleptik Sirup Kayu Manis Dengan Modifikasi Perbandingan Konsentrasi Gula Aren Dan Gula Pasir. J Penelit Dan Pengkaj Ilm Eksakta. 2022;1(2):105-109. doi:10.47233/jppie.v1i2.602
13. Noor R, Sufiati B, Erma H. Faktor-Faktor Kepuasan Pasien dengan Sisa Makanan pada Pelayanan Gizi di Rumah Sakit Islam Arafah Rembang. J Gizi. 2018;7(1):46.
14. Azra AI, Palupi KC, Sa’pang M. Pengaruh Modifikasi Lauk Hewani Terhadap Sisa Makan Dan Kualitas Menu Pada Pasien Penyakit Jantung Rawat Di RS Mekar Sari. Esa Unggul. Published online 2019:1-23.
15. Widyanti W, Rahmi Y. Cita Rasa Dan Variasi Menu dengan Sisa Makanan Biasa pada pada Pasien Rawat Inap. J Kesehat Perintis. 2024;11(2):128-135.
16. Ryu KW, Bae JM, Kim EM, et al. Long-term effect of simplified dietary education on the nutritional status of patients after a gastrectomy. PLoS One. 2021;16(5 May):1-10. doi:10.1371/journal.pone.0252168
17. Nakade Y, Fukuda H, Iwa M, et al. Restraint stress stimulates colonic motility via central corticotropin-releasing factor and peripheral 5-HT3 receptors in conscious rats. Am J Physiol - Gastrointest Liver Physiol. 2007;292(4):1037-1044. doi:10.1152/ajpgi.00419.2006
18. Schiffman SS. Influence of medications on taste and smell. World J Otorhinolaryngol - Head Neck Surg. 2018;4(1):84-91. doi:10.1016/j.wjorl.2018.02.005
19. Barton AD, Beigg CL, Macdonald IA, Allison SP. High food wastage and low nutritional intakes in hospital patients. Clin Nutr. 2000;19(6):445-449. doi:10.1054/clnu.2000.0150
20. Hartwell HJ, Edwards JSA, Symonds C. Foodservice in hospital: development of a theoretical model for patient experience and satisfaction using one hospital in the UK National Health Service as a case study. J Foodserv. 2006;17(5-6):226-238. doi:10.1111/j.1745-4506.2006.00040.x
21. Ambarwati M, Noor HL, Listyorini PI, et al. Pengaruh Faktor Internal Dan Eksternal Terhadap Sisa Makanan Pasien Rawat Inap Kelas III RSUD Dr. Soetarto Gemolong Kabupaten Sragen Pada Bulan Juni 2024. J Din Kesehat Terpadu. 2024;5(4):10-26.