Pengaruh pelatihan penjamah makanan tentang sistem pengolahan dan penyajian makanan terhadap mutu makanan pasien di RSUD Prof. Dr. Margono Soekarjo Purwokerto
Nurrekta Yuristrianti(1*), Tjahjono Kuntjoro(2), Toto Castro(3)
(1) RSUD Prof.Dr. Margono Soekarjo, Purwokerto
(2) Balai Pelatihan Teknis Profesi Kesehatan Provinsi Jawa Tengah
(3) Balai Pelatihan Kesehatan (Bapelkes) Salaman
(*) Corresponding Author
Abstract
Background: Special attempts should be done to improve patient’s food quality. One of them is by choosing skillful and professional staff in the food processing and service according to the standard. Patient’s food service unit in Margono Soekarjo Hospital, Purwokerto applying catering system that in its policy should consider some factors including training and educational program.
Objective: To find out the effect of training on food handler and service system for staff dealing with food on patient’s food quality improvement in Margono Soekarjo Hospital, Purwokerto.
Method: This was a quasi experimental study with a timeseries approach. The subjects were 30 staff of food handler and patients in class-II and class-III for more than 2 days and got regular diit. Data were collected through observation and evaluation using questionnaires and visiting records. Evaluation was done on knowledge, attitude, and skills of the staff of food handler; on patient’s food quality and patient’s satisfaction with food quality. Data were analyzed using t-test and anova.
Results: Training affected improvement on knowledge, attitude, and skills of staff food handler. The evaluation of food quality after training showed improvement in the aspects of performance and taste of all kinds of food with good grade in average. Meanwhile the evaluation of patient’s satisfaction after training showed stability in the observation 01 (month 1), 02 (month 2) and 03 (month 3) with satisfaction grade in average. Observation on patient’s food waste showed that in average the food that was not consumed by patients was <25%.
Conclusion: Training on food serving and processing system affected improvement of knowledge, attitude, and skills of the staff of food handler; food quality, and patient’s satisfaction with food quality.
Keywords
Full Text:
PDFReferences
Almatsier S. Pelayanan Gizi Rumah Sakit dan Perkembangan Ilmu serta Teknologi, Gizi Indonesia 1992;XVII(1-2):87-96.
Cushway B. Human Resources Management. Jakarta:PT Elex Media Komputindo; 1999.
Syarif R. Manajemen Latihan dan Pembinaan. Cetakan I. Bandung: Percetakan Angkasa; 1987.
Davis D, O’Brien MAT, Freemantle N, Wold FM, Mazmanian P, Taylor-Vaisey A. Impact of Formal Continuing Medical Education September. JAMA 1999;282(9):873.
Sloane JS, Jones MK, Jones RJ, Latreille PL. Training, Job Satisfaction, and Establishment Performance. Research Report. New South Wales: University of Wales Swansea, Departement of Economy and Welfare, WELMERC; 2007 May.
Joewana S. Analisis Kepuasan Pasien Rawat Inap Terhadap Pelayanan Gizi di RSUD Purworejo [Tesis]. Yogyakarta: Universitas Gadjah Mada; 1997.
Thompson CH, Head MK, Rodman SM. Factors Influencing Accuracy Estimating Plate Waste. J Am Assoc 1987;87:382-7.
DOI: https://doi.org/10.22146/ijcn.17564
Article Metrics
Abstract views : 2405 | views : 3113Refbacks
- There are currently no refbacks.
Copyright (c) 2016 Jurnal Gizi Klinik Indonesia (The Indonesian Journal of Clinical Nutrition)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.