Pengaruh sistem pemesanan makanan digital terhadap ketepatan waktu pemberian makanan dan kepuasan pasien

https://doi.org/10.22146/ijcn.77726

Lina Ferryana(1*), Dida Akhmad Gurnida(2), Siska Wiramihardja(3)

(1) Prodi S2 Ilmu Kesehatan Masyarakat, Fakultas Kedokteran Universitas Padjadjaran, Bandung
(2) Divisi Nutrisi Metabolik, Departemen Ilmu Kesehatan Anak, Fakultas Kedokteran Universitas Padjadjaran, Bandung
(3) Divisi Gizi Medik, Departemen lmu Kesehatan Masyarakat, Fakultas Kedokteran Universitas Padjadjaran, Bandung
(*) Corresponding Author

Abstract


Effect of digital food ordering system on timeliness of feeding and patient satisfaction

Background: Computer-based information systems simplify food ordering, speed up the calculation of order data, and reduce operational costs for patient food ordering processes to reduce the time lag between ordering food and serving it to consumers. Only a few studies have examined the effect of digital food ordering applications on feeding accuracy and patient satisfaction.

Objective: This study aims to determine the relationship between the digital food ordering system and the timeliness of feeding, and the relationship between timeliness of feeding, taste, menu variety, staff appearance, and food service with patient satisfaction.

Methods: This study uses a mixed design design with a parallel concurrent mixed method. Quantitative research uses the one-group pretest-posttest pre-experimental design without a control group design and qualitative research uses the social constructivism–interpretation paradigm. The research was conducted in July 2022 at the Bayu Asih Hospital in Purwakarta. The study population consisted of 91 inpatients using a sampling technique, namely total sampling, while the number of samples for qualitative data was five persons using purposive sampling. Bivariate analysis used the Wilcoxon and Chi-Square tests, while the qualitative analysis used a deductive approach.

Results: The average time for serving food with manual ordering tends to be greater, namely 181.5 seconds, which decreases to 156.62 seconds after using a digital food ordering system. Most of patients (73.6%) were satisfied with the timeliness of feeding, the taste of the food provided, the varied menu, and the neat appearance of the servers. The results of the analysis showed a significant relationship between the timeliness of food serving (p=0.006); food taste (p=0.001); menu variety (p=0.001); and the appearance of the waitress (p=0.001) with patient satisfaction.

Conclusion: The timeliness of feeding increases after using a digital food ordering system. Timeliness of feeding, food taste, variety of food menus, appearance of food serving staff, and food service are significantly related to patient satisfaction.


Keywords


feeding; food ordering system; patient satisfaction

Full Text:

PDF


References

  1. Esfandiari R, Wahini M. Faktor-faktor yang mempengaruhi kepuasan pasien terhadap kualitas pelayanan makanan (kasus di Rumah Sakit Angkatan Darat Brawijaya, Surabaya). e-journal Boga. 2017;6(2):18–24.
  2. Kementerian Kesehatan RI. Standar teknis pemenuhan mutu pelayanan dasar pada standar minimal bidang kesehatan. [series online] 2019 [cited 27 Mei 2022]. Available from: URL: https://peraturan.bpk.go.id/Home/Details/111713/permenkes-no-4-tahun-2019
  3. Kementerian Kesehatan RI. Pedoman pelayanan gizi rumah sakit. Jakarta: Kemenkes RI; 2013.
  4. Nurqisthy A, Adriani M, Muniroh L. Hubungan kepuasan pelayanan makanan dengan tingkat kecukupan energi dan protein pasien di Rumah Sakit Universitas Airlangga Surabaya. Jurnal Media Gizi Indonesia. 2016;11(1):32–9. doi: 10.20473/mgi.v11i1.32-39
  5. Silviyana Sholeha, Kusindrati K, Tanuwijaya RR, Marini R. Pentingnya kualitas pelayanan makanan terhadap kepuasan pasien rawat inap. Jurnal Ilmiah Kesehatan. 2020;19(02):55-8. doi: 10.33221/jikes.v19i02.513
  6. Bilondatu M, Kartini A, Wardani RS. Development of information systems management of food order in web-based patients in hospital nutrition installations. International Journal of English Literature and Social Sciences. 2020;5(6):2356–62. doi: 10.22161/ijels.56.73
  7. Nafi’a ZI. Faktor kepuasan pasien terhadap pelayanan makanan di rumah sakit: literature review. Jurnal Manajemen Kesehatan Yayasan RS Dr Soetomo. 2021;7(2):233. doi: 10.29241/jmk.v7i2.634
  8. Cho J, Park YS, Park DJ, Kim S, Lee H, Kim M, et al. Bridging policy and service performance of hospital-based nutrition support by healthcare information technology. Nutrients. 2021;13(2):595. doi: 10.3390/nu13020595
  9. Capra S, Wright O, Sardie M, Bauer J, Askew D. The acute hospital foodservice patient satisfaction questionnaire: the development of a valid and reliable tool to measure patient satisfaction with acute care hospital foodservices. Foodservice Research International. 2005;16(1-2):1–14. doi: 10.1111/j.1745-4506.2005.00006.x
  10. Williams P, Walton K. Plate waste in hospitals and strategies for change. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism. 2011;6(6):e235–41. doi: 10.1016/j.eclnm.2011.09.006
  11. Esabela I. Tingkat kepuasan pasien terhadap pelayanan makanan menurut karakteristik pasien di RSUD Hanau, Kab. Seruyan Kalimantan Tengah [Skripsi]. Yogyakarta: Poltekkes Kemenkes Yogyakarta; 2018.
  12. Guley HM, Stinson JP. Scheduling and resource allocation in a food service system. Journal of Operations Management 1984;4(2):129–44. doi: 10.1016/0272-6963(84)90028-7
  13. Isnaeni P. Hubungan mutu pelayanan gizi dengan kepuasan pasien rawat inap di Rumah Sakit Umum Aminah Blitar [Skripsi]. Yogyakarta: Universitas Muhammadiyah Yogyakarta; 2015.
  14. Wibowo B, Adi K, Sediono E. Pengembangan dan evaluasi sistem informasi di Instalasi Gizi RSJ Prof Dr Soerojo Magelang. Jurnal Teknoinfo. 2021;15(1):1-6. doi: 10.33365/jti.v15i1.677
  15. Aroni H, Kusnanto H, Fuad A. Pengembangan sistem informasi berbasis komputer untuk efisiensi penyelenggaraan makanan di Instalasi Gizi RS Militer Malang. Jurnal Gizi dan Dietetik Indonesia. 2016;1(1):22-30. doi: 10.21927/ijnd.2013.1(1).22-30
  16. Tanuwijaya LK, Novitasari TD, Arifiani EP, Wani YA, Wulandari DE. Kepuasan pasien terhadap variasi bahan makanan di rumah sakit. Jurnal Gizi. 2019;8(1):50–8.
  17. Anggraini RR. Tingkat kepuasan pasein rawat inap terhadap penyajian dan pelayanan makanan yang disajikan di Rumah Sakit Condong Catur Yogyakarta [Skripsi]. Yogyakarta: Universitas Negeri Yogyakarta; 2016.
  18. Panjaitan DB, Rifai A, Kurniawati L. Faktor-faktor yang mempengaruhi kepuasan pasien rawat inap terhadap penyajian makanan di RS Grandmed Lubuk Pakam. Jurnal Kesehatan Masyarakat & Gizi. 2022;4(2):91-5.
  19. Widosari E, Widiyaningsih EN. Hubungan antara ketepatan jam makan dan frekuensi konsumsi makanan dari luar rumah sakit dengan kepuasan pasien yang mendapat makanan biasa di RSUP dr Soeradji Tirtonegoro. Prosiding Seminar Nasional Gizi 2017. Surakarta: Program Studi Ilmu Gizi Universitas Muhammadiyah Surakarta; 2017.
  20. Putri AM, Musparini. Kepuasan pasien terhadap ketepatan waktu penyajian makanan pada diet jantung di bangsal jantung RSUP Dr. M. Djamil Padang. Jurnal Pariwisata Bunda. 2022;2(2):1–12.
  21. Ahsan NA. Aplikasi pemesanan makanan pasien rawat inap berbasis desktop di RSUD dr. R. Soedjati Soemodiardjo Purwodadi [Skripsi]. Surakarta: Universitas Muhammadiyah Surakarta; 2018.
  22. Asriati Y, Cahyanti AN, Triyanta. Evaluasi sistem informasi pengadaan bahan makanan dengan metode pieces di gudang Instalasi Gizi RSUD Ir Soekarno Sukoharjo. Prosiding Seminar Informasi Kesehatan Nasional; 2022 Juni 18. Surakarta: Fakultas Ilmu Kesehatan Universitas Duta Bangsa Surakarta; 2022.
  23. Dewi MK, Djokosujono K. Analisis sisa makanan dan biaya makanan lunak makan malam pasien kelas III di RSUPN Dr. Cipto Mangunkusumo. J Gipas 2022;6(1):34-50..
  24. Rotua M, Siregar R. Manajemen sistem penyelenggaraan makanan institusi dasar. Jakarta: EGC; 2015.
  25. Ernalia Y. Faktor-faktor yang berhubungan dengan kepuasan pasien di ruang penyakit dalam dan ruang bersalin terhadap pelayanan makanan pasien di RSUD Mandau Duri tahun 2014. Jurnal Gizi STIKes Tuanku Tambusai Riau. 2017;11:36–47.
  26. Hartati Y, Meiliana A. Gambaran spesifikasi bahan makanan segar dan cita rasa makanan lunak yang dihasilkan. Jurnal Pustaka Padi. 2022;1(1):11–6.
  27. Purba RB, Kandou G, Laode AC. Faktor-faktor yang berhubungan dengan tingkat kepuasan pasien pada penyelenggaraan makanan di BLU Irina C. Rumah Sakit Umum Pusat Prof. DR. R. D. Kandou Manado. Manado: Fakultas Kesehatan Masyarakat Universitas Sam Ratulangi; 2013.
  28. Arfiansyah M, Baharta E, Nurlena. Kualitas pelayanan pramusaji di Restoran Ambrogio Patisserie Bandung tahun 2020. e-Proceeding of Applied Science. 2021;7(5):1541–9.
  29. Rachmawati AD, Afifah CAN. Tingkat kepuasan pasien rawat inap terhadap penyajian dan pelayanan makanan di rumah sakit. Gorontalo Journal of Nutrition and Dietetic. 2021;1(2):37–49.
  30. Dall’Oglio I, Nicolò R, Di Ciommo V, Bianchi N, Ciliento G, Raponi M, et al. A systematic review of hospital foodservice patient satisfaction studies. J Acad Nutr Diet. 2015;115(4):567–84. doi: 10.1016/j.jand.2014.11.013



DOI: https://doi.org/10.22146/ijcn.77726

Article Metrics

Abstract views : 2140 | views : 3870

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2022 Jurnal Gizi Klinik Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
 
  

  free web stats View My Stats