DOI: https://doi.org/10.14710/jkli.71214

Evaluation of Food Waste in the Nutrition Installation at PKU Muhammadiyah Gamping Yogyakarta Hospital

1School of Medicine, Faculty of Medicine and Health Sciences, Universitas Muhammadiyah Yogyakarta, Jl. Brawijaya, Kasihan, Bantul, Yogyakarta, 55183, Indonesia

2Master of Hospital Administration, Postgraduate Program, Universitas Muhammadiyah Yogyakarta, Jl. Brawijaya, Kasihan, Bantul, Yogyakarta, 55183, Indonesia

3Dietetic Program, Center for Healthy Ageing and Wellbeing, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

4 Department of Health Management, Faculty of Health Sciences, Kirikkale University, Yenişehir, Ankara Cd. 7. Km, 71450, Yahşihan/Kırıkkale, Turkey

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Open Access Copyright 2025 Jurnal Kesehatan Lingkungan Indonesia under http://creativecommons.org/licenses/by-sa/4.0.

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Abstract

Judul: Evaluasi Limbah Makanan di Instalasi Gizi di RS PKU Muhammadiyah Gamping Yogyakarta, Indonesia

Latar Belakang: Limbah makanan rumah sakit berdampak signifikan pada biaya operasional, keberlanjutan lingkungan, dan kualitas perawatan pasien. Limbah makanan berkontribusi terhadap jejak ekologi global dan muncul dari berbagai faktor seperti kepuasan pasien terhadap makanan, keragaman menu, dan kontrol porsi. Penelitian ini mengevaluasi limbah makanan yang dihasilkan oleh pasien rawat inap di Rumah Sakit PKU Muhammadiyah Gamping Yogyakarta dan bertujuan untuk mengidentifikasi faktor-faktor yang memengaruhi limbah makanan untuk mengembangkan strategi pengurangan yang efektif.

Metode: Dengan menggunakan metodologi penelitian kuantitatif, penelitian ini difokuskan pada 50% sampel dari kapasitas tempat tidur rumah sakit, yang melibatkan 127 pasien. Data tentang limbah makanan pasien dikumpulkan melalui pengukuran langsung pada tiga interval: jumlah makanan yang disajikan, limbah yang dihasilkan di dapur, dan sisa makanan di piring pasien. Berat badan dicatat dengan cermat untuk pasien yang memenuhi syarat selama penelitian. Data yang dikumpulkan dianalisis menggunakan Statistical Package for the Social Sciences (SPSS) untuk menentukan pola konsumsi dan mengukur total limbah makanan per makanan.

Hasil: Temuan penelitian mengungkapkan bahwa sebagian besar limbah makanan terjadi selama makan malam (30.643 kg), melebihi limbah selama makan siang dan sarapan. Rata-rata, 84,23 kg makanan dibuang setiap hari, dengan 75% (n=227) pasien memilih untuk tidak mengonsumsi makanan mereka. Faktor-faktor yang berkontribusi meliputi ukuran porsi yang tidak tepat, pilihan menu yang tidak menarik, dan gangguan dalam aktivitas pasien yang memengaruhi waktu makan.

Simpulan: Penelitian ini menyoroti volume sampah makanan yang signifikan di antara pasien rawat inap rumah sakit, yang terutama disebabkan oleh selera makan, variasi menu, dan kualitas makanan. Temuan tersebut menekankan perlunya ukuran porsi yang dioptimalkan, penawaran menu yang beragam, dan strategi distribusi makanan yang lebih baik dalam layanan gizi rumah sakit. Peningkatan di area ini diantisipasi akan menghasilkan pengurangan sampah makanan, biaya operasional yang lebih rendah, dan mendukung inisiatif keberlanjutan lingkungan.

 

ABSTRACT

Background: Hospital food waste significantly impacts operational costs, environmental sustainability, and patient care quality. It contributes to the global ecological footprint and arises from multifaceted factors such as patient meal satisfaction, menu diversity, and portion control. This study evaluates food waste generated by inpatients at PKU Muhammadiyah Gamping Yogyakarta Hospital and aims to identify factors influencing food waste to develop effective reduction strategies.

Methods: Employing a quantitative research methodology, the study focused on a sample representing 50% of the hospital's bed capacity, involving 127 patients. Data on patient meal waste were collected through direct measurements across three intervals: the quantity of food served, waste generated in the kitchen, and food remaining on patient plates. Weights were meticulously recorded for eligible patients throughout the study. The collected data were analysed using the Statistical Package for the Social Sciences (SPSS) to determine consumption patterns and quantify total food waste per meal.

Results: Findings reveal that most of the food waste occurred during dinner (30.643 kg), surpassing waste during lunch and breakfast. On average, 84.23 kg of food was discarded daily, with 75% (n=227) of patients opting not to consume their meals. Contributing factors included inappropriate portion sizes, unappealing menu selections, and interruptions in patient activities affecting mealtime.

Conclusion: This research highlights a significant volume of food waste among hospital inpatients, primarily driven by appetite, menu variety, and food quality. The findings emphasise the necessity for optimised portion sizes, diversified menu offerings, and improved meal distribution strategies within hospital nutritional services. Enhancements in these areas are anticipated to yield reductions in food waste, lower operational costs, and bolster environmental sustainability initiatives.

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Keywords: Food Waste; Patient Satisfaction; Menu Variety; Hospital; Food Management

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Section: Research Articles
Language : EN
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