Hubungan Suhu Makanan dan Ketepatan Pendistribusian Waktu Makan Terhadap Sisa Makanan Biasa Di RSU KALIWATES JEMBER

Azizah, Sherina Nuril (2026) Hubungan Suhu Makanan dan Ketepatan Pendistribusian Waktu Makan Terhadap Sisa Makanan Biasa Di RSU KALIWATES JEMBER. Undergraduate thesis, POLITEKNIK NEGERI JEMBER.

[img] Text (Ringkasan/Abstract)
ABSTRAK (1).pdf - Submitted Version
Available under License Creative Commons Attribution Share Alike.

Download (214kB)
[img] Text (BAB 1 Pendahuluan)
LATAR BELAKANG.pdf - Submitted Version
Available under License Creative Commons Attribution Share Alike.

Download (238kB)
[img] Text (Daftar Pustaka)
DAFTAR PUSTAKA (3).pdf - Submitted Version
Available under License Creative Commons Attribution Share Alike.

Download (247kB)
[img] Text (Laporan Lengkap)
DOC-20260831-WA0037.pdf - Submitted Version
Restricted to Registered users only

Download (3MB) | Request a copy

Abstract

Hospital Minimum Service Standards (SPM) stipulate that patient food waste should not exceed 20%. Exceeding this 20% threshold indicates a decline in service quality relative to the established standard. This can impact various aspects, including the hospital's operational efficiency. Plate waste refers to the percentage of food remaining on a patient's plate. This study aimed to determine the relationship between food temperature and the timeliness of meal distribution regarding plate waste from standard high-calorie, highprotein (TKTP) diets at Kaliwates General Hospital, Jember. An observational analytic study design with a cross-sectional approach was employed. A total of 50 respondents were selected using a multistage sampling technique, combining cluster sampling and simple random sampling. Data collection involved the use of food temperature forms, meal distribution timeliness forms, and a Han River digital food scale. Statistical analysis was performed using SPSS 24 with the Spearman test. The results showed no significant relationship between food temperature and TKTP plate waste (p=0.778 for cooking temperature, p=0.223 for portioning temperature, and p=0.133); furthermore, no relationship was found between food service satisfaction and TKTP plate waste, with data indicating 100% timeliness in distribution..

Item Type: Thesis (Undergraduate)
Contributors:
ContributionContributorsNIDN/NIDK
Thesis advisorDamayati, Ratih PutriNIP19881013 201803 2 001
Uncontrolled Keywords: Kata kunci: Sisa Makanan Biasa TKTP, Suhu Makanan dan Ketepatan Pendistribusian Waktu Makan
Subjects: 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > 354 - Ilmu Gizi
Divisions: Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir
Depositing User: Sherina Nuril Azizah
Date Deposited: 01 Sep 2026 00:13
Last Modified: 01 Sep 2026 00:14
URI: https://sipora.polije.ac.id/id/eprint/60059

Actions (login required)

View Item View Item