HUBUNGAN KEPUASAN PASIEN RAWAT INAP DENGAN SISA MAKANAN PADA PELAYANAN INSTALASI GIZI DI RSAU dr. M. HASSAN TOTO

Abstract

One of the critical indicators for assessing the achievement of minimum service standards in hospitals was ensuring that patient food waste was less than 20%. This condition was crucial because adequate food intake significantly supported the patient's recovery. This study explored the correlation between inpatient satisfaction levels and the amount of food waste in the nutrition service unit at RSAU Dr. M. Hassan Toto, with the expectation of providing more precise insights for improving service quality in the future. This research used a cross-sectional design. The study involved a minimum of 38 subjects, selected using a non-probability sampling technique with purposive sampling. The statistical analysis included univariate and bivariate (Chi-Square test and Spearman's correlation). The amount of food waste was measured using the Comstock visual estimation method. Patient satisfaction in this study was evaluated based on three leading indicators: food appearance, taste, and menu variety, measured across five categories ranging from very dissatisfied to very satisfied. Satisfaction with food appearance was assessed based on portion size, food color, and presentation. The average percentage of patient food waste was more than 20%, with the highest leftovers observed in the animal protein (30.35%) and plant protein (29.60%) groups. Based on the analysis conducted using Spearman and Chi-square tests, it was found that there was no significant correlation between the subjects' characteristics and the patients' food waste. This indicated that factors such as age, gender, or other characteristics of the subjects did not directly influence the amount of food waste. Furthermore, additional analysis using the Spearman test also revealed no significant relationship between patient satisfaction levels and the amount of food waste.