Pengaruh pelatihan kuliner bagi juru masak terhadap mutu makanan pasien di RSUD Dr. Wahidin Sudirohusodo Makassar

https://doi.org/10.22146/ijcn.17480

Siti Fatimah(1*), Tjahjono Kuncoro(2), Toto Castro(3)

(1) Instalasi Gizi RSUP Dr Wahidin Sudirohusodo, Makasar
(2) Magister Manajemen Pelayanan Kesehatan Universitas Gadjah Mada
(3) Magister Gizi dan Kesehatan, Fakultas Kedokteran Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Background: The main purpose of hospital nutrition service activity is providing qualified food to patient. So far, the efforts to improve food quality in hospital have not been done integrated. Hospital still faces basic problems such as lack of cooks in either quantity or quality. Hospital needs, professional cooks who are able to serve food correctly based on standard, and providing a culinary training for the cooks is needed to improve food quality.

Objective: To find out the effect of culinary training for the cook to patient’s food quality.

Method: This study was a quasi-experimental with time series design. The subject of study was 30 cooks at Dr. Wahidin Sudirohusodo Hospital Makassar. Data were collected through observation and assessment using questionnaires and check-list. T-test and anova analyses were used to analyze the data on knowledge, attitude, skill of food preparation and food quality.

Result: This study showed that there were improvements on scales of knowledge 8.64±2.70 (p<0.05), attitude 20.34±6.32 (p<0.05) and skill 7.89±1.64 (p<0.05) after the training. There were also improvements on food performances (color, texture, size of portion, appearance, and serving) and taste (temperature, flavor, tenderness, maturity, odor).

Conclusion: There were improvements of cook’s knowledge, attitude, skill and food quality of patient after culinary training.

Keywords


training; culinary; cook; quality; food service

Full Text:

PDF


References

Almatsier S. Pelayanan Gizi Rumah Sakit dan Pembangunan Ilmu Serta Teknologi. Gizi Indonesia 1992;17(1-2):87-104.

Akmal N. Masalah Pelayanan Makanan di Rumah Sakit. Makalah Disampaikan pada Kornas PERSAGI IX dam KPIG; 1992; Semarang, Indonesia.

Almatsier S. Persepsi Pasien tentang Makanan di Rumah Sakit (Survei pada 19 Rumah Sakit di DKI Jakarta). Makalah Disampaikan Pada Kornas PERSAGI IX dam KPIG; 1992; Semarang, Indonesia.

Instalasi Gizi RSUP DR Wahidin Sudirohusodo. Laporan Hasil Kegiatan Gugus Kendali Mutu “Marimar”. Makassar; 1995.

Cushway B. Human Resources Management. Jakarta: PT. Elex Media Komputindo, Gramedia; 1999.

Syarif R. Manajemen Latihan dan Pembinaan. Cetakan I. Bandung: Percetakan Angkasa; 1987.



DOI: https://doi.org/10.22146/ijcn.17480

Article Metrics

Abstract views : 3200 | views : 2912

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Gizi Klinik Indonesia (The Indonesian Journal of Clinical Nutrition)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
 
  

  free
web stats View My Stats