TINGKAT KEPUASAN PASIEN RAWAT INAP TERHADAP PELAYANAN MAKANAN DI RUMAH SAKIT UMUM (RSUD) MAMUJU PROVINSI SULAWESI BARAT
Abstract: A good food service
in hospitals is strongly influenced by the quality of all food service
component. The purpose of this study was to determine the satisfaction level
overview of patients hospitalized for food service at the General Hospital
(Hospital) Mamuju West Sulawesi province. This type of research was a
descriptive survey. The population was all employees in the planning and
finance, all employees who work in nutrition and installation of inpatients in
hospitals Mamuju. The samples were in the planning of manpower and finance,
food and labor organizers. Sampling was done by purposive sampling. Data on the
funding / budget and personnel as well as the process of food obtained through
observations by using a checklist and interviews. Data nutritional value of
food obtained by calculating the nutritional value of food served in hospitals.
While data on the level of patient satisfaction was obtained through a
questionnaire. The secondary data includes hospital general data, obtained in
the administration. Data characteristics of respondents, organizing food, and
patient satisfaction that have been collected, then processed manually and by
using SPSS. Data for the nutritional value of foods processed manually using
the program Nutri 2008. Presentation of data was done in the form of
distributions and percentages. The results showed the budget / expenditure of
funds obtained from the patient's food budget funds with a total budget of 2012
Rp.787.931.050. Average nutritional value of foods served are low. Inpatient
satisfaction level classes I, II, III to the appearance of food: the menu in
the morning and at night there was not satisfied (<3) with a median of 2.0.
While the lunch menu for the food portion size and shape at the level of
satisfaction (≥ 3) with a median of 3.0. While the level of patient
satisfaction at the taste of food (temperature) menu breakfast, lunch and
dinner there on a level not satisfied (<3) fine rice, side of animal,
vegetable and vegetable. Suggested the need for additional personnel in the
installation of nutrition and budget for patient food costs, so the nutritional
value of meals provided for patients, in addition to the need to set a standard
in the nutritional value of food a day, and food quality standards.
Penulis: Erni Mustafa
Kode Jurnal: jpkesmasdd120167
