PENATALAKSANAAN MAKANAN DIET RENDAH GARAM DI UNIT DAPUR PASIEN INSTALASI GIZI RUMAH SAKIT PHC SURABAYA

Abstract

Abstrak 

Penelitian ini bertujuan untuk mengetahui penatalaksanaan makanan dan respon pasien di RS.PHC Surabaya. Fungsi penatalaksanaan yang dilihat dalam penelitian ini diantaranya perencanaan, pengorganisasian, pelaksanaan, penyajian, pengawasan dan pendistribusian, sedangkan untuk respon pasien yang dilihat diantaranya adalah penyajian makanan, pelayanan pegawai dan hasil jadi makanan. Jenis penelitian deskriptif kualitatif. Penelitian dilaksanakan di Rumah sakit PHC Surabaya dengan responden 13 orang untuk pentalaksanaan makanan, 1 orang penanggung jawab dapur, 6 orang karyawan (cook), dan 6 orang karyawan (helper). Respon pasien dengan responden pasien kelas 1,2 dan 3 yang berjumlah 17 orang pada siklus 1 dan 6 orang pada siklus 2. Metode yang digunakan diantaranya wawancara, observasi, kuesioner, dan dokumentasi. Analisis data penatalaksanaan makanan melalui tahap reduksi data, memaparkan dan penarikan kesimpulan. Penatalaksanaan makanan diet rendah garam di RS.PHC Surabaya dinilai cukup baik, dalam kegiatan merencanakan SDM, penyusunan standart bahan dan peralatannya, pengorganisasian karyawan, proses pengolahan, pengawasan, penyajian makanan hingga proses pendistribusian. Respon Pasien mulai dari siklus 1 maupun siklus 2 terhadap penatalaksanaan makanan diet rendah garam di RS.PHC Surabaya yang terkait dengan penyajian makanan, pelayanan pegawai, dan hasil jadi makanan banyak mendapat respon sangat baik. Penatalaksanaan makanan diet rendah garam di Rumah Sakit PHC Surabaya perlu diperhatikan lagi dari segi pengolahan makanan diet rendah garam yang dibedakan menurut golongannya agar pasien dengan diet rendah garam bisa benar-benar terjaga asupan garamnya dan pemenuhan jumlah karyawan untuk ahli gizi agar dapat membantu proses pemorsian makan pasien agar proses pengolahan dapat dilaksanakan secara efektif dan efisien.

Kata Kunci : Penatalaksanaan Makanan, Diet Rendah Garam, Instalasi Gizi

Abstract

This study aims to determine the management of the food and the patient's response in PHC Surabaya hospital. Management function seen in this study include the planning, organizing, implementation, presentation, control and distribution, while the response of patients seen include the presentation of food, service personnel and the food results. Type of this research is a descriptive qualitative. The experiment was conducted at PHC Surabaya hospital with 13 respondents to management food, one person in charge of the kitchen, 6 person employees (cook), and 6 employees (helper). The response of patients with patient respondents 1,2 and 3 classes totaling 17 in cycle 1 and 6 in cycle 2. Methods used include interviews, observations, questionnaires, and documentation. Analysis of the data management of food through data reduction stage, exposing and drawing conclusions. Management of low-salt diet in PHC Surabaya hospital considered quite good, in the activities of the HR plan, preparation of standard materials and equipment, employees organizing, processing, controling, serving up food until distribution process. Patient responses ranging from cycle 1 and cycle 2 on the management of low-salt diet in PHC Surabaya hospital associated with the presentation of food, service personnel, and the food results gets a very good response. Management of low-salt diet in PHC Surabaya hospital note again in terms of processing low-salt diet food were distinguished according to their group, so patients with low-salt diet can actually awake salt intake and needfulfill the number of employees for nutritionist to assist the process of patient eating patients so that processing can be carried out effectively and efficiently.

Keywords: Food Management, Low Salt Diet, Nutrition Installation