Studi kasus kualitas ahli gizi dengan standar pelayanan minimal gizi di Ruang Rawat Inap RSUD Kabupaten Fakfak Provinsi Papua Barat

Abstract

ABSTRACT

Background: The major challenge of a nation is developing the quality of human resources that are healthy, intelligent, and productive. The result of a research of National Health Service (NHS) showed that NHS staffs with more work experience could give more satisfying service and it also suggested that the quality of food was an important factor for patient satisfaction in hospital.

Objectives: To identify accuracy in the provision of diet, distribution time and left over of patients inpatient room for the achievement of minimum standard of nutrition care at Fakfak District Hospital.

Methods: The study used observational design with descriptive approach. Population of the study were all staff at nutrition installation and all adult patients that received diet and hospitalized for a minimum two days. Subject consisted of 97 patients. Research instruments of the study were questionnaire and in-depth interview. Data of diet accuracy were obtained through observation on type of diet given and data of leftover were obtained by using Comstock method assisted by 4 enumerators. Analysis was done by statistic descriptive and data processing with computer program.

Results: The result of observation and direct assessment supported by questionnaire showed appropiate diet provision reached 93.5%, inapprorpiate distribution 88.6%.

Conclusion: Accuracy in the provision of diet, food distribution to patients and leftover at inpatient room of Fakfak District Hospital did not achieve minimum standard of nutrition care based on the standard of the Ministry of Health.

KEYWORDS: minimum standard of nutrition care, nutrition installation, leftover, food distribution, diet provision

ABSTRAK

Latar belakang: Tantangan utama dalam pembangunan suatu bangsa adalah sumber daya manusia (SDM) berkualitas yang sehat ,cerdas, dan produktif. Menurut penelitian National Health Service (NHS) mengemukakan bahwa staf NHS yang memiliki pengalaman kerja lebih banyak dapat memberikan pelayanan yang lebih memuaskan, dan dapat dikatakan bahwa kualitas makanan menjadi faktor yang penting terhadap kepuasan pasien di rumah sakit.

Tujuan: Mengetahui kualitas ahli gizi, ketepatan pemberian diet, jam distribusi dan sisa makanan pasien di ruangan rawat inap dalam pencapaian SPM gizi.

Metode: Desain yang digunakan dalam penelitian ini adalah observasi dengan rancangan penelitian deskriptif. Penelitian adalah seluruh petugas instalasi gizi dan seluruh pasien dewasa yang mendapat diet telah dirawat minimal 2 hari subjek penelitian berjumlah 97 pasien, instrumen menggunakan kuesioner dan pedoman wawancara mendalam, kesesuaian diet peneliti melakukan observasi pada jenis diet yang diberikan dan sisa makanan menggunakan metode Comstock yang dibantu oleh enumerator berjumlah 4 orang, data dianalisis secara deskriptif pengolahan data menggunakan program komputer.

Hasil: Hasil observasi dan pengamatan langsung dengan bantuan instrumen kuesioner oleh enumerator menunjukkan bahwa tidak tepat diet sebanyak 93,5%, tidak tepat distribusi sebanyak 88,6% dan sisa makanan 17,5%.

Kesimpulan: Kualitas ahli gizi sudah baik, ketetepatan pemberian diet, ketepatan distribusi makanan pasien di ruangan rawat inap RSUD Fakfak belum memenuhi pencapaian SPM gizi rumah sakit berdasarkan standar Depkes RI dan sisa makanan pasien sudah baik khususnya pada makan sore.

KATA KUNCI: standard pelayanan gizi minimal, SPM, instalasi gizi, sisa makanan, distribusi makanan, pemberian diet