Gambaran kesesuaian besar porsi lauk hewani pasien diet TKTP di RSUD dr. Doris Sylvanus Provinsi Kalimantan Tengah

Novanty, Firdani (2023) Gambaran kesesuaian besar porsi lauk hewani pasien diet TKTP di RSUD dr. Doris Sylvanus Provinsi Kalimantan Tengah. Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA TIGA GIZI, POLTEKKES KEMENKES PALANGKA RAYA.

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Abstract

Latar belakang : Standar makanan rumah sakit adalah standar yang disusun dalam upaya memberikan jaminan mutu makanan, serta memenuhi kebutuhan gizi pasien rawat inap, berkaitan penyakit dan masalah gizi pasien. Besar porsi yang disajikan berpengaruh langsung terhadap zat gizi makanan. Dari beberapa penelitian ditemukan ketidak sesuaian lauk hewani sehingga zat gizi yang dikonsumsi pasien tidak terpenuhi. Tujuan : Untuk mengetahui kesesuaian besar porsi mentah lauk hewani diet TKTP dengan standar yang ditetapkan RSUD dr. Doris Sylvanus Provinsi Kalimantan Tengah. Metode Penelitian : Penelitian dilakukan pada tanggal 14-16 April 2023, menggunakan metode pendekatan Cross Sectional. Data berat porsi telur diperoleh dari penimbangan sebanyak 30 porsi/hari, selama 3 hari. Hasil dan Pembahasan : Standar porsi telur ayam mentah yang disajikan di Instalasi gizi yaitu 60 gram. Kesesuaian menggunakan toleransi 10%, dengan kategori sesuai adalah 54-66 gram. Penimbangan pada hari pertama telur 19 butir sesuai, 11 butir tidak sesuai. Hari kedua sebanyak 15 butir sesuai, 15 butir tidak sesuai. Hari ketiga sebanyak 15 butir sesuai, 15 butir tidak sesuai. Sehingga di totalkan sebanyak 49 butir telur sesuai dan 41 butir telur tidak sesuai. Kesimpulan : Diketahui hasil rata-rata diperoleh selama penimbangan 3 hari yaitu 53,8 gram. Dengan jumlah telur sesuai sebanyak 54,40% dan tidak sesuai 45,60%.

Background: Hospital food standards are standards that are prepared in an effort to guarantee food quality, as well as meet the nutritional needs of inpatients, related to diseases and patient nutritional problems. The portion size served has a direct effect on the nutrition of the food. From several studies found incompatibility of animal side dishes so that the nutrients consumed by patients are not fulfilled. Objective : To determine the suitability of the large portion of raw animal side dishes in the TKTP diet with the standards set by RSUD dr. Doris Sylvanus, Province of Central Kalimantan. Research Method : The research was conducted on April 14-16 2023, using a Cross Sectional approach. Data on the weight of egg portions was obtained from weighing 30 portions/day, for 3 days. Results and Discussion: The standard serving of raw chicken eggs served at the nutrition installation is 60 grams. Conformity uses a tolerance of 10%, with the appropriate category being 54-66 grams. On the first day of weighing, 19 eggs were suitable, 11 eggs were not suitable. The second day as many as 15 items are appropriate, 15 items are not appropriate. The third day, 15 items were appropriate, 15 items were not appropriate. So that a total of 49 eggs were suitable and 41 eggs were not suitable. Conclusion: It is known that the average result was obtained during 3 days of weighing, namely 53.8 grams. With the appropriate number of eggs as much as 54.40% and 45.60% not suitable.

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