Gambaran Sisa Makanan Dan Mutu Makanan Yang Disediakan Instalasi Gizi Rumah Sakit Umum Pusat Dr. Kariadi Semarang

摘要: Background : The therapeutic outcome strongly depends on the nutrition care. Nutrition department is responsible in-patient’s nutrients fulfillment. A comprehensive care comprised of planning, providing diet, food processing and serving must be conducted by this department. Previous study shows 50% in-patient did not complete meal 75% complained served. This condition leads to inadequacy hence malnutrition in hospital. No similar being dr. Kariadi Hospital Semarang. Method: cross sectional descriptive were for 11 days. responden size 30 from several wards Dr.Kariadi who received a normal meal. datas collected was primary data trough direct oservation interview using questionairre. Penelitian ini merupakan penelitian deskriptif yang dilakukan selama hari dengan pendekatan Result: Food residues ≥ animal-based 9%, plant-based 3% dand vegetables 18% according Comstock method. From one single menu cycle, most all considered good taste look. But there still few serves, (7 serves), 94 (6 serves) cosidered bad look for  respondent. Conclusion: Most residue derives so it needs better more variation its processing. Key word residue,