Hubungan Kualitas Pelayanan Instalasi Gizi Terhadap Sisa Makanan Pasien Rawat Inap di Rumah Sakit X Kota Pematangsiantar

Plate waste refers to food that has been provided to patients but is not cons med and remains after mealtimes. Plate waste can indicate patients’ acceptanceof the food provided and reflect food that has not been optimally utilized inhospital food service.The quality of nutrition services is one aspect that may be associated with patients’ acceptance of food services during hospitalization.To determine the relationship between the quality of Nutrition Department services and food waste among inpatients at Hospital X, Pematangsiantar City. This study employed a quantitative research design with a cross-sectional approach. The study involved 65 inpatients as respondents. Data were analyzed using the Spearman rank correlation test to determine the relationship between the quality of Nutrition Department services and food waste among inpatients. The results showed that the mean amount of food waste among inpatients was 111.51 grams, with a minimum value of 5 grams and a maximum value of 510 grams. The results of the bivariate analysis using the Spearman rank correlation test showed a significance value of 0.000 0.05, indicating a statistically significant relationship between the quality of Nutrition Department services and food waste among inpatients. There was a statistically significant relationship between the quality of Nutrition Department services and food waste among inpatients at Hospital X, Pematangsiantar City. Improving the quality of Nutrition Department services should be considered as part of efforts to control food waste in hospital food service management. Keywords: Plate Waste, Service Quality, Hospitalized Patients, Nutrition Department. ABSTRAK Sisa makanan merupakan makanan yang telah disediakan untuk pasien tetapi tidak dikonsumsi dan tersisa setelah waktu makan. Sisa makanan dapat menunjukkan penerimaan pasien terhadap makanan yang disediakan serta menggambarkan makanan yang belum dimanfaatkan secara optimal dalam penyelenggaraan makanan rumah sakit. Kualitas pelayanan Instalasi Gizi merupakan salah satu aspek yang dapat berkaitan dengan penerimaan pasien terhadap pelayanan makanan selama menjalani perawatan. Mengetahui hubungan kualitas pelayanan Instalasi Gizi terhadap sisa makanan rawat inap di Rumah Sakit X Kota Pematangsiantar. Penelitian ini Hasil penelitian menunjukkan bahwa rata-rata sisa makanan pasien sebesar 111,51 gram dengan nilai minimum 5, dan nilai maksimum 510. Hasil uji bivariat Spearman menunjukkan nilai Sig. sebesar 0,000 0,05, sehingga terdapat hubungan yang signifikan antara kualitas pelayanan Instalasi Gizi terhadap sisa makanan pasien rawat inap. Terdapat hubungan yang signifikan antara kualitas pelayanan Instalasi Gizi terhadap sisa makanan pasien rawat inap di Rumah Sakit X Kota Pematangsiantar. Peningkatan kualitas pelayanan Instalasi Gizi perlu diperhatikan sebagai bagian dari upaya pengendalian sisa makanan dalam penyelenggaraan makanan pasien di rumah sakit. Kata Kunci: Sisa Makanan, Kualitas Pelayanan, Pasien Rawat Inap, Instalasi Gizi.