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Hospital food service plays a vital role in supporting patient recovery by providing appropriate nutrition. Patient satisfaction with food service is influenced by various factors, including both food and service. The aim of this study was to identify the determining factors that influence the level of patient satisfaction with food services in hospitals. Balaraja Regional General Hospital, as a type B hospital, has never conducted research on patient satisfaction with food service. This study used a quantitative approach with a cross-sectional design. Purposive sampling was used to select 102 inpatients. Data were collected through questionnaires and analyzed using chi-square tests and logistic regression. The dependent variable studied was patient satisfaction, while the independent variables included patient age, gender, length of stay, education, food quality, aroma, variety, texture, taste, presentation, cleanliness of equipment, timeliness of serving, food temperature, and the attitude and appearance of the waiter. The research findings showed a significant correlation between patient satisfaction and food quality (p= 0.000), food appearance (p= 0.014), food aroma (p= 0.002), food variety (p= 0.004), food taste (p= 0.008), service quality (p= 0.044), and waiter attitude (p= 0.044). The level of patient satisfaction was significantly influenced by three factors namely food quality (OR= 35.698, p value = 0.002), taste (OR= 9.055, p value = 0.018), and appearance (OR= 0.026, p value = 0.030). The results of this study support the aim of identifying factors influencing patient satisfaction, by showing that food quality, taste and presentation are the main factors that contribute significantly.

The study concluded that food quality and food taste were the strongest predictors of patient satisfaction.The hospitals nutrition installation should regularly evaluate organoleptic aspects, particularly taste, aroma, and appearance, and provide continuous training for waiters to strengthen service quality.Improvements to the vegetable menu are also needed.

Penelitian lebih lanjut perlu dilakukan untuk mengeksplorasi lebih dalam mengenai pengaruh faktor-faktor psikologis pasien, seperti suasana hati dan harapan, terhadap kepuasan mereka terhadap makanan rumah sakit. Hal ini dapat dilakukan melalui studi kualitatif dengan wawancara mendalam untuk memahami pengalaman subjektif pasien. Selain itu, penelitian dapat difokuskan pada pengembangan intervensi berbasis teknologi, seperti aplikasi seluler, untuk memungkinkan pasien memberikan umpan balik secara real-time mengenai makanan yang mereka terima dan preferensi diet mereka. Umpan balik ini dapat digunakan untuk menyesuaikan menu dan meningkatkan kualitas makanan secara berkelanjutan. Terakhir, penelitian perlu dilakukan untuk menguji efektivitas program pelatihan khusus bagi staf pelayanan makanan, yang berfokus pada peningkatan keterampilan komunikasi, empati, dan responsivitas terhadap kebutuhan pasien, serta dampaknya terhadap tingkat kepuasan pasien secara keseluruhan. Penelitian-penelitian ini diharapkan dapat memberikan wawasan yang lebih komprehensif tentang cara meningkatkan kualitas layanan makanan di rumah sakit dan meningkatkan pengalaman pasien.

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