Sisa Makanan Pasien Rawat Inap: Analisis Kualitatif

Food service management in a hospital is a support system in accelerating the patient’s recovery from illness. Plate waste of the patient reflects low acceptance of a patient to food that may increase malnutrition risk. It is important to identify the factors that affect the occurrence of plate waste on patient food. This study aimed to explore and to analyze qualitatively about the factors that affect inpatients’ plate waste in Universitas Muhammadiyah Malang hospital. This study was a qualitative study using in-depth interviews to patients who had >25% plate waste through food waste direct observation using Comstock approach in 6 patients aged 18-35 years. The results show that the average patient's plate waste in 3 meal times was 57%. The dominant factors affecting the patient plate waste include internal factors (clinical conditions, eating habits, gender), external factors (food taste, food temperature, texture, food color, portion, and variety of foodstuffs), and environmental factors (food from outside). Internal factors, external factors, and environmental factors directly influence the patient's perception of hospital food, stimulating patients to plate waste.