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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Peningkatan Kualitas Cita Rasa Makanan Rumah Sakit untuk Mempercepat Penyembuhan Pasien(Improving Sensory Quality of Hospital Foods to Reduce the Treatment Duration of Hospitalized Patient)

Volume 1(2) : 5-12, April 2014
Penulis : Liber1,2, Nuri Andarwulan2,3, Dede R. Adawiyah2,3
Institusi :

1Instalasi Gizi Rumah Sakit Umum Pusat H. Adam Malik, Medan
2Program Studi Magister Profesi Teknologi Pangan, Sekolah Pasca Sarjana, Institut Pertanian Bogor
3Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB


Kategori : Hasil Penelitian
Kelompok : Mutu pangan
Bahasa : Indonesia

Abstract

Provision of nutrition and ensuring its sufficient consumption in hospital is one key aspect in the care of hospitalized patients. The objectives of this study were: (1) to identify the kind of foods and improvement of its sensory quality in the hospital menu, (2) to analyze the effect of improved sensory quality on consumption and nutrient intake of patients, health status, and duration of medical treatment. Different kinds of food were identified from a 10 days hospital menu by hospital chef and nutritionist. Their sensory quality was improved by adding commercial seasoning powder. This intervention study was conducted as a blind random control trial at a state hospital involving 100 TBC patients. The food consumption and nutrient intake for patients given seasoned food showed significant increase (t-test p= 0.000 for P< 0.05) compared with control (1574.2±10.9 g/day vs. 1355.4±51.7 g/day respectively). Whereas nutrient intake of patients receiving intervention was higher: energy (2213.3±16.8 kcal), protein (83±1.8 g), fat (62.5±0.7 g), carbohydrate (331±13 g), vitamin C (89.3±3.4 mg) and zinc (9.5±0.2 mg). However, iron intake of showed no difference (t-test p= 0.566 for P> 0.05). Furthermore, the body weight and BMI of patients receiving intervention increased by (1.3±1 kg) and (0.5±0.4); while control patients weight and BMI decreased by (-1,2±1.1 kg) and (-4.3±0.4), respectively. The duration of treatment in hospital for patients receving seasoned food was 4.5 days shorter than control. Thus, improving sensory quality of hospital foods increased the nutrient intake and decreased duration of medical treatment in hospitalized patients.



Aplikasi praktis

Peningkatan kualitas cita rasa makanan dapat diterapkan dalam siklus menu makanan pasien di rumah sakit yang diharapkan dapat meningkatkan selera makan pasien yang berdampak pada peningkatan konsumsi makanan dan asupan zat gizi pasien sehingga status kesehatan (berat badan, indeks massa tubuh) meningkat serta singkatnya perawatan di rumah sakit.


Pendahuluan

Menurut Undang-undang Republik Indonesia Nomor 44 Tahun 2009 rumah sakit adalah institusi pelayanan kesehatan yang menyelenggarakan pelayanan kese- hatan perorangan secara paripurna dengan menyediakan pelayanan rawat inap, rawat jalan, dan gawat darurat. Menurut Siregar (2004) rumah sakit merupakan tempat menyelenggarakan upaya kesehatan. Salah satu upaya pelayanan kesehatan di rumah sakit adalah Pelayanan Gizi Rumah Sakit (Departemen Kesehatan RI 2006). Peraturan Menteri Kesehatan Nomor 741/Menkes/Per/ VII/2008, tentang standar pelayanan minimal rumah sakit, pelayanan gizi ditetapkan sebagai pelayanan penunjang medis di dalam struktur organisasi rumah sakit.


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