Judul: Analysis the Cost and Nutrients of Food Waste Inpatients at UPTD RSUD Bangka Tengah
Abstrak: Salah satu indikator pelayanan makanan rumah sakit adalah persentase sisa makanan pasien ≤20%. Dampak sisa makanan mengakibatkan biaya yang terbuang dan asupan gizi pasien menjadi tidak adekuat. Penelitian dilakukan pada pasien rawat inap UPTD RSUD Bangka Tengah menggunakan metode penelitian cross sectional dengan subjek 48 orang. Hasil penelitian menunjukkan bahwa sisa makanan memenuhi indikator pelayanan gizi (<20%). Rata-rata biaya yang terbuang sebagai sisa makanan per pasien adalah Rp 790,79 per hari atau Rp 284.684,4 per tahun. Zat gizi dalam sisa makanan sebesar 68,73 kalori; protein 2,57 gr; lemak 2,47 gr dan karbohidrat 9,39 gr. Hasil penelitian menunjukkan bahwa terdapat hubungan yang signifikan antara sisa makanan dengan jenis kelamin (p=0,001) dan sisa makanan dengan kelas perawatan (p=0,002). Tidak terdapat hubungan yang signifikan antara sisa makanan dengan usia (p=0,605); sisa makanan dengan jenis perawatan (p=0,388) dan sisa makanan dengan jenis diet (p=0,975)., One of hospital food service indicators is the patient's food waste percentage ≤20%. The impact of food waste results in wasted costs and inadequate nutritional intake of patients. The research was inpatients at UPTD RSUD Bangka Tengah used a cross sectional research method with 48 subjects. The results showed that food waste according to indicator (<20%). The cost average of food waste per patient was Rp 790,79 per day or Rp 284.684,4 per year. Nutrients of food waste were 68,73 calories; protein 2,57 gr; fat 2,47 gr and carbohydrates 9,39 gr. The result showed that there was a significant correlation between food waste with gender (p=0,001) and food waste with inpatient class (p=0,002). There was not significant correlation between food waste with age (p=0,605; food waste with type of hospital care (p=0,388) and food waste with type of diet (p=0,975).
Keyword: cost of food waste, food waste, nutrients of food waste

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: The Exploration of Discrete Logarithm over Finite Field GF(3m)
Abstrak: The security of many public~key algorithms is based on the problem of finding discrete logarithms. The generalized discrete logarithm problem is the following: given a finite cyclic group G of order n, a generator a of G, and an element fl E G, find the integer x, 0 ~ x ~ n - 1, such that 0: = fl. Algorithm for discrete logarithm problem focused on Menezes et al. (1997) that consist of exhaustive search algorithm, the baby-step giant-step algorithm, Pollard's rho algorithm, Pohlig-Hellman algorithm, and index-calculus algorithm. These algorithms are explorated to be used in discrete logarithm problem over finite field GF(3m ). The exploration also produces some algorithms, i.e. naif negative algorithm, baby-step mother-step algorithm, baby-step mother free-step algorithm, and baby-step free-step algorithm. All algorithms implemented using Maple 11. The Pohlig-Hellman and baby-step giant-step algorithms are efficient enough to be used in discrete logarithm problem over finite field GF(3m ) for m < 20.
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