BEBERAPA FAKTOR YANG BERHUBUNGAN DENGAN TERJADINYA SISA MAKANAN (STUDI PADA PENDERITA TUBERKULOSA PARU RAWAT INAP DI BALAI PENGOBATAN PENYAKIT PARU-PARU KALASAN), YOGYAKARTA

Abstract

Seiring dengan kemajuan pelayanan di Rawat Inap, konsumen sudah merasakan kebutuhan akan pelayanan yang baik dari segi menu makanan, lingkungan perawatan di Rawat Inap. Tidak dapat kita pungkuri bahwa masih kita temui di Rawat Inap pasien meninggalkan sisa makanan. Maka perlu diketahui faktor yang berhubungan dengan kejadianya sisa makanan di Rawat Inap. Peneliti ini menggunakan metode survey dengan pendekatan studi Cross Sectional, sampel/resppnden semua penderita TB Paru Rawat Inap di Balai Pengobatan Penyakit Paru-Paru Kalsan, Yogyakarta Jumlah sampel29 yang diambil secara Pur posive.(p<0,05) faktor yang berhubungan dengan terjadinya sisa makanan di Rawat Inap Balai Pengobatan Paru-Paru Kalsan, Yogyakarta antara lain Rasa hidangan, Selera Makan, penyakit, Konsumsi Obat TBC, kondisi Ruangan Balai Pengobatan Penyakit Paru-Paru kalasan, dan konsumsi Makanan, setelah dilakukan perhitungan statistik dengan ujichi-square.Sebagai upaya untuk mengurangi terjadinya sisa makanan di Rawat Inap, maka diperlukan pendekatan dengan penderita yang di Rawat Inap, agar terjadinya sisa makanan dapat dihindari. Kata Kunci: Sisa makanan,TB Paru,Rawat Inap Balai P4 Kalsan, Yogyakarta Along with service progress in taking care of care of lodge, consumers have felt the needs of service either from food facet, or environmental treatment to take care care of patients. ilwas undeniable that in taking care of patient we still meet, patient-leaving lettovers. Hence we should consider every related factor to the occurrence of lettovers in lodge taking care. This research used sectional cross approach of survey method. Respondent or samples were all of TB lung patients who are taking care in lung Clinical center disease at Kalasan municipality, Yogyakarta. 29 samples were taken in purposive. (p,0.05) factor related to the occurrence of meals remaining in taking care of patient in lung clinical center at Kalsan munincipality, Yogyakarta for example : raste of food, eat appetite, disease, consumption of Tuberculosis, condition of lung clinical center room disease in Kalasan municipatlity, and food consumption. After a statisticl calculation which uses chi-square test. AS effort to decrease the meals remaining occuurrence in taking care of patient, there were need to approach the patient who taking care in lodge to avoid the meals occurrence. Keyword : lettover from a meal, Lung Tuberculosis , hospitalized at the medical clinic in P4 Kalsan, Yogyakarta