Gambaran penerimaan dan penyimpanan bahan makanan basah dan kering di RSUD dr. Doris Sylvanus Provinsi Kalimantan Tengah

Sari, Via Meilia (2024) Gambaran penerimaan dan penyimpanan bahan makanan basah dan kering di RSUD dr. Doris Sylvanus Provinsi Kalimantan Tengah. Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES PALANGKARAYA.

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Abstract

Latar belakang : Penyelenggaraan makanan rumah sakit merupakan rangkaian kegiatan mulai dari perencanaan menu, perencanaan kebutuhan bahan makanan, perencanaan anggaran belanja, pengadaan bahan makanan, penerimaan dan penyimpanan, pemasakan bahan makanan, distribusi dan pencatatan pelaporan serta evaluasi. Berdasarkan tahapan penyelenggaraan makanan tersebut, terdapat bagian penting dalam keberlanjutan proses penyelenggaraan makanan yaitu sistem penerimaan dan penyimpanan bahan makanan. Tujuan : Mengetahui gambaran penerimaan dan penyimpanan bahan makanan basah dan kering di dr. Doris Sylvanus Kalimantan Tengah. Metode Penelitian : Penelitian dilakukan pada tanggal 30 Juni -1 Mei 2024, menggunakan metode pendekatan Cross Sectional. Hasil dan Pembahasan : Pada penelitian ini, Instalasi mempunyai spesifikasi bahan makanan yang dipesan, Berdasarkan hasil penelitian yang dilakukan, gambaran penerimaan dan penyimpanan bahan makanan basah dan kering di Instalasi gizi dr. Doris Sylvanus Provinsi Kalimantan Tengah yaitu sesuai Kesimpulan : Selama penelitian 3 hari didapatkan hasil spesifikasi bahan makanan kering 100% sesuai dan spesifikasi bahan makanan basah 87% sesuai. Peralatan penerimaan bahan makanan basah dan kering dan Peralatan penyimpanan bahan makanan basah 100% tersedia termasuk kategori sesuai, Namun peralatan penyimpanan bahan makanan kering belum sesuai standar dan masih ada beberapa alat yang tidak tersedia sehingga termasuk kategori tidak sesuai. Tata cara penerimaan bahan makanan basah dan keing 85% dilakukan masuk dalam kategori sesuai, tata cara penyimpanan bahan makanan basah 85% masuk dalam kategori sesuai, tata cara penyimpanan bahan makanan kering 100% sesuai. Background: The organization of hospital food is a series of activities ranging from menu planning, planning food needs, budget planning, procurement of food, receipt and storage, cooking food, distribution and recording reporting and evaluation. Based on the stages of organizing food, there is an important part in the sustainability of the food organization process, namely the system of receiving and storing food ingredients. Objective: Knowing the description of the reception and storage of wet and dry food ingredients at Dr. Doris Sylvanus Central Kalimantan. Research Methods: The study was conducted on June 30-May 1, 2024, using the Cross Sectional. Approach method. Results and discussion: In this study, the installation has a specification of food ingredients ordered, based on the results of the research conducted, the description of the receipt and storage of wet and dry food ingredients in the nutrition installation of Dr. Doris Sylvanus Central Kalimantan Province is in accordance with the Conclusion: During the 3-day study, the results of dry food specifications were 100% appropriate and wet food specifications were 87% appropriate. Wet and dry food receiving equipment and wet food storage equipment are 100% available including the appropriate category, but dry food storage equipment is not up to standard and there are still some tools that are not available so they are categorized as inappropriate. The procedure for receiving wet and keing food ingredients is 85% carried out in the appropriate category, the procedure for storing wet food ingredients is 85% in the appropriate category, the procedure for storing dry food ingredients is 100% appropriate.

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