Skripsi

ANALISIS BIAYA YANG HILANG AKIBAT SISA MAKANAN PASIEN DI RUMAH SAKIT UMUM PUSAT DR. MOHAMMAD HOESIN PALEMBANG

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Penilaian

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The presence of the remaining nutrients by the patient can affect the nutritional needs of the patient who are not adequately satisfied and can lead to economic losses because of the food remains wasted in vain. The aim of this study is to analyze the costs lost due to the remaining food of the nursing patient in the General Hospital Center Dr. by Mohammad Hoesin. This research uses the type of descriptive research with a cross-sectional approach. The population in this study was the food residue of all class III hospitalized patients in February 2023 who were treated in the hospitalization room of the General Hospital Center. Mohammad Hoesin Palembang and get the usual form of rice food with the TETP diet. Samples are obtained by purposive sampling, which means that all subjects that meet the inclusion criteria are included in the research. In this study, food residue data was measured using the Comstock visual measurement technique using a 7-point comstock instrument. The results of the study obtained the average cost of food residues on the lunch menu during the 10-day cycle is Rp32.387,96 or Rp1.079,59 which contributes to the economic loss of 11.73% of the cost of lunch menus.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307004083	T126945	T1269452023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1269452023

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2023

Collation

x, 29 hlm.; Ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

ilmu gizi
Nutrisi
Prodi Gizi

Specific Detail Info

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Statement of Responsibility

PITRIA

Other version/related

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