Hubungan Tingkat Kepuasan Pelayanan Makanan dengan Tingkat Kecukupan Zat Gizi Makro pada Pasien Non Diit Rawat Inap Kelas III di RS Bhayangkara Bandar Lampung

Ridha Anggraini Rio; Dera Elva Junita

doi:10.55606/klinik.v5i2.6344

Authors

Ridha Anggraini Rio Universitas Aisyah Pringsewu
Dera Elva Junita Universitas Aisyah Pringsewu

DOI:

https://doi.org/10.55606/klinik.v5i2.6344

Keywords:

Carbohydrates, Energy, Food Service Satisfaction, Macronutrient Adequacy, Protein

Abstract

High-quality food service can enhance patient satisfaction and positively impact nutritional adequacy, thereby accelerating recovery and preventing complications. This study aims to analyze the relationship between the level of satisfaction with food service and the adequacy of macronutrient intake in non-diet meals among Class III inpatients at Bhayangkara Hospital, Bandar Lampung. This research employed a quantitative analytical method with a cross-sectional approach involving 133 patients as the population and 102 patients selected through random sampling during October–December 2024. Research instruments included a food service satisfaction questionnaire, a 2 × 24-hour food recall form, a food weighing form to measure leftover food, and the NutriSurvey application to calculate nutrient intake. Data were analyzed using univariate and bivariate analysis with the gamma test and presented in percentages. The results showed a significant relationship between satisfaction with food service and the adequacy of macronutrients, including energy (p-value = 0.000), protein (p-value = 0.012), fat (p-value = 0.000), and carbohydrates (p-value = 0.000), indicating that food service satisfaction influences patients’ macronutrient intake. Therefore, hospitals are recommended to continuously improve the quality of food services to support adequate macronutrient intake.

References

Anggraini, S. (2024). Hubungan peran keluarga, pola makan, dan status gizi terhadap pencegahan diabetes mellitus gestasional di BPM wilayah kerja Kecamatan Payung. Indonesian Scientific Journal of Nursing and Midwifery Science, 3(10), 1473–1482. https://doi.org/10.54402/isjnms.v3i10.441

Dwiyanti, R., & Kusuma, H. S. (2023). Hubungan tingkat kepuasan pasien dengan konsumsi makanan luar rumah sakit di RSJD Dr. Amino Gondohutomo Provinsi Jawa Tengah. Prosiding Seminar Nasional UNIMUS, 6, 1050–1059. https://prosiding.unimus.ac.id/index.php/semnas/article/view/1597

Erhardt, J. (2016). NutriSurvey for Windows. SEAMEO-TROPMED RCCN University of Indonesia.

FAO, & WHO. (2004). Human vitamin and mineral requirements. Food and Agriculture Organization of the United Nations.

Fitriani, R. (2020). Hubungan antara pengetahuan gizi seimbang, citra tubuh, tingkat kecukupan energi dan zat gizi makro dengan status gizi pada siswa SMA Negeri 86 Jakarta. Gorontalo Journal of Health and Science Community, 4(1), 29–38. https://doi.org/10.35971/gojhes.v4i1.5041

Gibson, R. S. (2005). Principles of nutritional assessment (2nd ed.). Oxford University Press. https://doi.org/10.1093/oso/9780195171693.001.0001

Kementerian Kesehatan Republik Indonesia. (2019). Angka kecukupan gizi masyarakat Indonesia (Peraturan Menteri Kesehatan Nomor 28 Tahun 2019). Kemenkes RI.

Murniati, M., & Kartini, L. T. (2019). Hubungan kepuasan pasien terhadap mutu pelayanan keperawatan dengan loyalitas kunjungan di unit rawat jalan. Jurnal Kesehatan Budi Luhur, 12(1), 21–28. https://doi.org/10.62817/jkbl.v12i1.126

Putri, S. R. (2022). Pengaruh kualitas pelayanan terhadap kepuasan pasien di Puskesmas Kota Malang. Jurnal Administrasi dan Kebijakan Kesehatan Indonesia, 11(1), 41–49. https://doi.org/10.30640/jumma45.v1i1.160

Rochmawati, N. W., Kusuma, T. S., & Husna, F. (2022). Tingkat kepuasan terhadap pelayanan makanan dan kecukupan gizi pada pasien non-communicable diseases di rumah sakit bersertifikasi halal. Jurnal Nutrition College, 11(3), 211–219. https://doi.org/10.14710/jnc.v11i3.32780

Rozali, Y. A., Sitasari, N. W., & Lenggogeni, A. (2021). Meningkatkan kesehatan mental di masa pandemi. Jurnal Pengabdian Masyarakat AbdiMas, 7(2), 109–113. https://doi.org/10.47007/abd.v7i2.3958

Santosa, B. J., Suharto, A., & Sunarto, S. (2022). Modul kesehatan masyarakat. Politeknik Kesehatan Surabaya.

Semedi, P., Kartasurya, M. I., & Hagnyonowati. (2020). Hubungan kepuasan pelayanan makanan rumah sakit dan asupan makan dengan perubahan status gizi pasien. Jurnal Gizi Indonesia, 2(1), 34–38.

Sindi, M. A. A., Nurhayati, A., Wati, D. A., & Khairani, M. D. (2024). Tingkat kepuasan pelayanan makan dengan daya terima makanan biasa pasien RSU Az-Zahra Kalirejo. Media Gizi Pangan, 31(2), 187–193. https://doi.org/10.32382/mgp.v31i2.820

Thompson, F. E., & Subar, A. F. (2017). Dietary assessment methodology. Dalam Nutrition in the prevention and treatment of disease (4th ed.). Academic Press. https://doi.org/10.1016/B978-0-12-802928-2.00001-1

WHO. (2019). Definisi rumah sakit. World Health Organization.

Wulandari, T. (2021). Penguatan kader kesehatan melalui edukasi gizi dalam mengatasi anemia pada ibu hamil. OSF Preprints. https://doi.org/10.31219/osf.io/rpxf6