Venitasari, Adelia Ramadhani (2023) KAJIAN TINGKAT KETEPATAN PORSI SAYUR MENU NON DIET YANG DISAJIKAN PADA PASIEN RAWAT INAP DI RUMAH SAKIT UMUM DAERAH (RSUD) PANEMBAHAN SENOPATI STUDY OF THE LEVEL OF ACCURACY OF VEGETABLE PORTIONS OF NON-DIETARY MENUS SERVED TO INPATIENTS AT PANEMBAHAN SENOPATI REGIONAL GENERAL HOSPITAL. Diploma thesis, Poltekkes Kemenkes Yogyakarta.
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Abstract
ABSTRAK Latar Belakang: Besar porsi sayur menu non diet yang tidak sesuai dengan standar porsi akan berpengaruh langsung terhadap nilai gizi yang terkandung dan pemenuhan energi menjadi tidak optimal. Tujuan: Mengetahui karakteristik tenaga pemorsi, standar porsi sayur, dan besar porsi sayur pada menu non diet di RSUD Panembahan Senopati. Metode: Jenis penelitian ini merupakan penelitian observasional yang dilakukan observasi secara langsung. Penelitian ini dilaksanakan pada bulan Februari 2023. Objek penelitian adalah 3 sampel sayur pagi dalam menu hari ke-1, 6, 8, dan 9, makan siang dalam menu hari ke-2, 4, dan 10, makan sore dalam menu hari ke-3, 5, 7, dan 9 yang diperoleh berdasarkan hasil penimbangan. Subjek pada penelitian ini adalah karakteristik tenaga pemorsi sayur yang diperoleh melalui formulir karakteristik tenaga pemorsi. Hasil: Karakteristik tenaga pemorsi sayur di RSUD Panembahan Senopati sebagian besar termasuk kategori usia dewasa awal. Pendidikan terakhir tenaga pemorsi merupakan SMK Tata Boga dengan didominasi tenaga pemorsi yang telah bekerja dalam kategori lama (3 tahun). Tenaga pemorsi sebagian besar pernah mendapatkan penyuluhan terkait pemorsian. Standar porsi sayur yang telah ditetapkan di RSUD Panembahan Senopati adalah 100 gram dalam bentuk berat mentah. Rata-rata besar porsi sayur dalam bentuk berat bersih mentah adalah 63,24 gram. Penyimpangan terbesar pada sup jagung manis, wortel, dan sawi hijau (-68,6%) dan penyimpangan paling kecil pada capcay nyemek (-4%). Kesimpulan: Tenaga pemorsi termasuk kategori usia produktif dengan pendidikan sudah memenuhi standar kualifikasi tenaga penjamah makanan di rumah sakit. Tenaga pemorsi (62,5%) termasuk berpengalaman dengan lama bekerja lebih dari atau sama dengan 3 tahun, dan tenaga pemorsi (87,5%) telah mengikuti kegiatan penyuluhan. Standar porsi yang disajikan terlalu besar apabila diasumsikan dalam anjuran konsumsi sayur adalah 250 gram per hari. Besar porsi sebagian besar lebih sedikit jika dibandingkan standar porsi yang telah ditetapkan. Ketepatan pemorsian sayur dari sepuluh sayur yang disajikan adalah 10% yang artinya hanya ada satu sayur yang termasuk kategori tepat, yaitu sayur capcay nyemek. Kata Kunci: Besar Porsi, Standar Porsi, Sayur, Ketepatan Porsi ABSTRACT Background: The size of the vegetable portion of the non-diet menu that is not in accordance with the portion standards will directly affect the nutritional value contained and the fulfillment of energy is not optimal. Objective: Knowing the characteristics of portioning personnel, vegetable portion standards, and the size of vegetable portions in non-dietary menus at Panembahan Senopati Hospital. Methods: This type of research is an observational study in which direct observation is carried out. This research was conducted in February 2023. The object of the study were 3 samples of morning vegetables in the menu of days 1, 6, 8, and 9, lunch in the menu of days 2, 4, and 10, afternoon meals in the menu of days 3, 5, 7, and 9 obtained based on the results of weighing. The subjects in this study are the characteristics of vegetable portioning personnel obtained through the form Result: The characteristics of vegetable portioning workers at Panembahan Senopati Hospital are mostly in the early adulthood category. The last education of the portioning workers is SMK Tata Boga with the dominant portioning workers who have worked in the long category (3 years). Most of the portioners have received counseling related to portioning. The standard portion of vegetables that has been set at Panembahan Senopati Hospital is 100 grams in the form of raw weight. The average portion size of vegetables was 63.24 grams. The largest deviation was in sweet corn, carrot, and mustard green soup (-68.6%) and the smallest deviation was in capcay nyemek (-4%). Conclusion: Portioning workers are of productive age with education that meets the qualification standards for food handlers in hospitals. Portioning personnel (62.5%) are experienced with a length of work of more than or equal to 3 years, and portioning personnel (87.5%) have participated in counseling activities. The standard serving size was too large when assuming the recommended vegetable consumption of 250 grams/day. Most portion sizes were less than the standard portion size. The accuracy of vegetable portioning of the ten vegetables served was 10%, namely capcay nyemek. Key words: Portion Size, Portion Standard, Vegetable, Portion Accuracy
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | R Medicine > RZ Other systems of medicine |
| Divisions: | Poltekkes Kemenkes Yogyakarta > Jurusan Gizi > Program Studi DIII Gizi |
| Depositing User: | Mahasiswa Polkesyo |
| Date Deposited: | 08 Nov 2023 07:39 |
| Last Modified: | 08 Nov 2023 07:39 |
| URI: | http://eprints.poltekkesjogja.ac.id/id/eprint/14490 |
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