Judul: Correlation of Patient Satisfaction on Food Service in Hospital with Food Waste at RSUD dr. Zainoel Abidin
Abstrak: Penelitian ini bertujuan menganalisis tingkat kepuasan dan sisa makanan pada pasien rawat inap dewasa di Rumah Sakit dr. Zainoel Abidin Banda Aceh. Desain penelitian yang digunakan yaitu cross sectional study dengan 93 subjek selama 10 hari. Data karakteristik pasien dan tingkat kepuasan didapatkan melalui wawancara menggunakan kuesioner dan data sisa makanan pasien diperoleh melalui metode Comstock. Hasil menunjukkan bahwa rata-rata tingkat kepuasan pada tiga komponen pelayanan makanan berupa kualitas makanan, pramusaji, dan lingkungan fisik terhadap pelayanan makanan yang disajikan sudah dinilai dan diterima baik oleh pasien. Sisa makanan tertinggi diperoleh pada makan pagi dengan rata-rata (25,2%). Kelompok makanan dengan sisa tertinggi diperoleh pada sayur (30,5%). Hasil penelitian menunjukkan bahwa tidak terdapat hubungan yang signifikan (p>0,05) antara karakteristik subjek dengan tingkat kepuasan. Tidak terdapat hubungan yang signifikan (p>0,05) antara sisa makanan dengan tiga komponen berupa kualitas makanan, pramusaji, dan lingkungan fisik. Tidak terdapat hubungan yang signifikan (p>0,05) antara tingkat kepuasan dengan sisa makanan., This aim of this study was to analyze the level of satisfaction and food waste in adult patients at RSUD dr. Zainoel Abidin Banda Aceh. The research design was cross-sectional study with total of 93 subject during 10 days. Characteristic of subject and level of satisfaction were obtained by interviews using a questionnaire and data of food waste obtained by Comstock method. The result showed that the average satisfaction level for three components of food service such as the quality of the food, the waitress, and the physical environment were assessed and accepted as good by the patients. The highest food waste was at breakfast time with average 25.2%. The food group with the highest food waste were from vegetables 30.5%. The results showed that there was no significant relationship (p>0.05) between subject characteristics and the level of satisfaction. No significant relationship (p>0.05) between food waste with the three components of food quality, waitress, and physical environment. No significant relationship (p>0.05) between level of satisfaction with food waste.
Keyword: adults, food service, food waste, level of satisfaction

Judul: Analysis of the Satisfaction Level with Nutrition Services, Food Waste, and Lost Costs for Inpatients at Al Islam Hospital Bandung
Abstrak: Penelitian ini bertujuan menganalisis sisa makanan, biaya sisa makanan, zat gizi sisa makanan, dan tingkat kepuasan pelayanan gizi pada pasien rawat inap dewasa di Rumah Sakit Al Islam (RSAI) Bandung. Desain penelitian yang digunakan yaitu cross-sectional dengan jumlah subjek 42 subjek. Data tingkat kepuasan diperoleh melalui kuesioner The Acute Care Hospital Foodservice Patient Satisfaction, data sisa makanan diperoleh melalui penimbangan, dan biaya sisa makanan serta zat gizi sisa makanan diperoleh dengan perhitungan. . Penilaian tingkat kepuasan berdasarkan aspek kualitas makanan, pramusaji, dan lingkungan fisik. Hasil menunjukkan bahwa sisa makanan tertinggi diperoleh pada makan pagi (28,7%) dengan menu sayur (30,9%). Besarnya biaya sisa makanan dan zat gizi sisa makanan berbanding lurus dengan banyaknya sisa makanan. Tingkat kepuasan pasien terhadap pelayanan gizi tergolong puas. Tidak terdapat hubungan yang signifikan antara tingkat kepuasan pelayanan gizi dengan sisa makanan dan kehilangan biayanya (p>0,05)., This study aims to analyze food waste, food waste costs, food waste nutrients, and the level of satisfaction with nutritional services for adult inpatients at Al Islam Hospital Bandung. This research used a cross-sectional design with 42 subjects. Satisfaction level data was obtained through The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire, food waste data was obtained through weighing method, and the cost of food waste and food waste nutrients were obtained by calculation. Assessment of satisfaction level based on aspects of food quality, waiters and physical environment. The results showed that the highest food waste was obtained from breakfast (28.7%) with a vegetable menu (30.9%). The highest lost cost of food waste and food waste nutrients is directly proportional to the amount of food waste. The level of patient satisfaction with nutrition services was classified as satisfied. There is no significant association between satisfaction level of nutritional services with food waste and lost costs (p>0.05).
Keyword: kepuasan, pasien dewasa, pelayanan gizi, sisa makanan

Judul: Pembuatan dan Karakterisasi Prototipe Sel Surya Nanokristal n-TiO2/Dye/p-CuSCN
Abstrak: Dengan metode casting dan perlakuan annealing, dapat dibuat lapisan nanokristal semikonduktor TiO, pada substrat Transparant Conductive Oxide (TCO). Penambahan dye Methylviolet Thiocianate (MVSCN) dan lapisan CuSCN pada TiO, tersebut menghasilkan sel surya n-TiO,ldye/p-CuSCN yang dapat menyerap foton dan mengubahnya menjadi energi listrik.
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