ANALISIS KETEPATAN BERAT PORSI BUAH POTONG DENGAN STANDAR PORSI DAN BIAYA DI INSTALASI GIZI RSUP DR. MOHAMMAD HOESIN PALEMBANG

DWIYANI, CHELLINE NANDYA and Yuliana, Indah (2023) ANALISIS KETEPATAN BERAT PORSI BUAH POTONG DENGAN STANDAR PORSI DAN BIAYA DI INSTALASI GIZI RSUP DR. MOHAMMAD HOESIN PALEMBANG. Undergraduate thesis, Sriwijaya University.

	Text RAMA_13211_10021281924040.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_13211_10021281924040_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6MB) | Request a copy
	Text RAMA_13211_10021281924040_0310048802_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (854kB)
	Text RAMA_13211_10021281924040_0310048802_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_13211_10021281924040_0310048802_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (326kB) | Request a copy
	Text RAMA_13211_10021281924040_0310048802_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (8kB) | Request a copy
	Text RAMA_13211_10021281924040_0310048802_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (123kB) | Request a copy
	Text RAMA_13211_10021281924040_0310048802_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

Serving standards are the exact type and amount of food components in the net weight for each food serving. The purpose of this study was to analyze the accuracy between the actual portion weight of the sliced fruit and the standard portion and cost. This study uses a cross-sectional approach and analytic descriptive method. The research sample covered 25% of the cut fruit population at the Nutrition Installation of RSUP Dr. Mohammad Hoesin Palembang, namely papaya, watermelon and melon using purposive sampling method. Data was taken for 3 repetitions (triplo) taking into account the existing fruit menu cycles. The results showed that the actual portion weight of the sliced fruit was included in the inaccurate category because the percentage accuracy of the resulting portion was <90 (58% for sliced papaya, 57% for sliced watermelon, and 61% for sliced melon). In the cost analysis, it was found that the total costs incurred were not in accordance with the standard portions available. From the inaccuracy of the portion, the Hospital Nutrition Installation obtained a profit of 2% for papaya, 0.3% for watermelon, and 7.1% for melon. If the portion of the food served is less than the standard, the Nutrition Installation can reduce the cost of buying and preparing food which is beneficial in situations where financial resources are limited. However, when viewed from the patient's point of view, the patient will experience a loss because the patient's insufficient portion of food will result in inadequate nutritional intake, this means that the patients do not get the nutrients as they should.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ketepatan porsi, porsi, biaya, buah
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Chelline Nandya Dwiyani
Date Deposited:	03 Aug 2023 01:15
Last Modified:	03 Aug 2023 01:15
URI:	http://repository.unsri.ac.id/id/eprint/124523

Actions (login required)

View Item