Suhu Makanan dan Sisa Makanan Pasien Dewasa Diet Lunak di Rawat Inap Penyakit Dalam Rumah Sakit Umum Daerah Kota Semarang
Abstract: The food temperature
is one of the factors affecting the leftovers of soft diet inpatients of the
hospital. Research aims to understand how the relationship of food temperature
with leftovers of soft diet of internist inpatients.
The kind of research is explanatory reserch using survey methods and with
the crosssectional approach. The populationis
all of adult inpatients who obtain the
diet soft at public hospital of Semarang City. The sample chosen by the
inclusion and exclusive criteria that we have seted. Data analysis using the
pearsoncorrelationstatistic test.
The result shows from the number of 33 samples, there are
54,4 % of them are 41-60 years old, 57,6 % a women, 60,6 % who
hospitalized three days or above, 39,4 % who senior high school educated and
42,4 % of them who suffer febris medical. The food’s temperature was4,5 o C – 60 o
C, in danger zone. Leftover food of porridge diet was 22,15% ±SD 7,35%, animal
protein diet was 34,14% ± SD9,30%, nabati protein diet was 38,63% ±SD 14,53%
and vegetables diet was 38,10% ±SD
12,20%. There is no correlation between the food’s temperature with leftovers
of porridge diet (p = 0.277, no correlation between the food’s temperature with
leftovers of animal protein diet (p = 0,116),no correlation between the food’s
temperature with leftovers of nabati protein diet (p = 0,709). There is a correlation between the food’s
temperature with leftovers of vegetablesdiet(p = 0,006).
The conclusion, at the hospital of Semarang City, especialy the adult
inpatient, the food’s temperature related to the food’s rest of vegetable diet,
but no related to the food’s rest of porridge diet, animal protein diet and nabati protein diet.
Keywords: Food Themperature,
Leftovers, Soft Food
Penulis: Najibah Nuraini,
Sufiati Bintanah, Kartika Nugraheni
Kode Jurnal: jpkesmasdd170322
