PENGARUH ROOM SERVICE TERHADAP TINGKAT KONSUMSI ENERGI, KARBOHIDRAT, PROTEIN, DAN LEMAK PADA PASIEN RAWAT INAP DI RUMAH SAKIT

Latar Belakang: Penyelenggaraan makanan RS bertujuan untuk menyediakan makanan berkualitas dan kebutuhan gizi pasien tercapai. Penyelenggaraan makanan RS masih menghadapi banyak tantangan, diantaranya banyaknya sisa makanan dan kurang puasnya pasien. Hal ini dapat disebabkan oleh metode penyajian makanan secara konvensional yang selama ini berlaku di RS. Konsumsi energi dan zat gizi makro seperti karbohidrat, protein, dan lemak telah diakui memiliki kontribusi besar bagi pasien rawat inap di RS sehingga penulis mencoba menerapkan metode penyajian makanan seperti room service dengan pemberian 3 pilihan menu utama setiap kali makan selama 9x makan besar, waktu pemesanan bebas terbatas, dan menu disiapkan dalam waktu maksimal 45 menit. Metode: Penelitian di ruang rawat inap Kelas 1 dan 2 RSUD “Waled” menggunakan rancangan pra-eksperimental statik dua kelompok. Subjek dari masing-masing kelompok berjumlah 38 subjek didapatkan dengan quota sampling. Kelompok kontrol menjalani metode penyajian makanan konvensional, sedangkan kelompok perlakuan menjalani metode penyajian makanan room service. Subjek kelompok perlakuan diberi daftar 3 pilihan menu utama setiap kali makan selama 9x makan besar. Subjek dapat memilih makanan tersebut saat jam makan yang telah ditentukan dengan cara mengirimkan SMS (Short Message Service) untuk menyampaikan menu yang dipesan. Pemesanan makan pagi pukul 05.15-07.00, makan siang pukul 10.00-12.00, dan makan sore pukul 15.00-17.00. Pemasak akan menyiapkan menu tersebut dalam waktu maksimal 45 menit setelah menu dipesan. Masing-masing kelompok akan dinilai tingkat konsumsi energi, karbohidrat, protein, lemaknya selama 9x makan. Hasil: Ada perbedaan tingkat konsumsi energi, karbohidrat, protein, dan lemak pada subjek antar kelompok kontrol dan kelompok perlakuan. Tingkat konsumsi energi y = 61.18 + 14.55(kelompok) dengan kategori variabel dummy kelompok kontrol=0, kelompok intervensi=1; adj. R square 0.15. Tingkat konsumsi protein y = 60.27 + 15.19(kelompok) dengan kategori variabel dummy perlakuan kelompok kontrol=0, kelompok intervensi=1; adj. R square 0.14. Kesimpulan: Ada perbedaan tingkat konsumsi energi, karbohidrat, protein, dan lemak pada subjek antar kelompok kontrol dan kelompok perlakuan. Besarnya kekuatan hubungan antara variabel kelompok dengan tingkat konsumsi energi sebesar 15% sedangkan kekuatan hubungan antara variabel kelompok dengan tingkat konsumsi protein sebesar 14%. Background: Foodservice in hospital is aimed at providing high quality meals and ensuring nutrition intake for patients. Foodservice in hospital has always been facing many challenges in which some of them include high amount of food waste and patients’ dissatisfaction. This might be caused by conventional food delivery that has been practiced by hospitals. Consumption of energy and macronutrients such as carbohydrate, protein, and fat are believed to contributes greatly towards hospitalized patients. Therefore, the writer attempts to implement a method of food service that resembles with room service. This service includes three main course options for each mealtime during 9 meal times, time limit for food order, and meal processing time within 45 minutes. Method: The research conducted in Class 1 and 2 of inpatient ward of “Waled” Public Hospital uses the design of static pre-experimental of two groups. The subjects for each group consist of 38 patients acquired from quota sampling. Control group is subjected to conventional foodservice method while treatment group is presented with room service. The subjects from the treatment group are given a list of three menu options for each of the total nine meal times. They may choose any food from the list at the appointed meal hour by sending short message telling about the food they want to order. Time of order for breakfast is from 05.15 to 07.00, 10.00-12.00 for lunch, and 15.00 to 17.00 for dinner. The foods are prepared for them within 45 minutes after the order is placed. The level of energy, carbohydrate, protein, and fat consumption in each group is measured during nine meal times. Result: There is a difference in the level of energy, carbohydrate, protein and fat consumption between the subjects of the control group and the treatment group. The level of energy consumption y = 61.18 + 14.55 (group) with category dummy variable of control group=0, and of treatment group=1; adj. R square 0.15. The level of protein consumption y = 60.27 + 15.19 (group) with category dummy variable of control group=0, and of treatment group=1; adj. R square 0.14. Conclusion: There is a different trend in the level of energy, carbohydrate, protein, and fat consumption on subjects of control and treatment group. The correlation between group variables and the level of energy consumption reaches the point of 15% while the correlation between group variables and the level of protein consumption is 14%.