Analisis Kesesuaian Standar Pelayanan Minimal (SPM) di Instalasi Gizi RSUD Syarifah Ambami Rato Ebu Bangkalan Madura

Comformity Analysis of Minimun Service Standards (SPM) At Nutrition Installation of Syariah Ambami Rato Ebu Regional Public Hospital

Standar pelayanan minimal adalah tentang mutu pelayanan dasar yang merupakan urusan wajib bagi daerah yang berhak diperoleh setiap warga secara minimal. Maka setiap rumah sakit dapat menerapkan dan memeuhi pelayanan sesuai dengan standar pelayanan minimal yang telah ditetapkan. Pelayanan gizi pada rumah sakit dapat dikatakan bermutu jika telah memenuhi 3 indikator terkait standar minimal pelayanan pada pelayanan gizi, dimana hal tersebut adalah ketepatan distribusi makanan (≥ 90 %), ketepatan diet (100 %), sisa makanan (≤ 20 %) (Kemenkes, 2008). Penelitian ini bertujuan untuk mengetahui ketepatan waktu distribusi makanan kepada pasien, mengetahui ketepatan jenis diet kepada pasien dan sisa makanan pada pasien di ruang Asoka RSUD Syarifah Ambami Rato Ebu.

Jenis penelitian yang dgunakan adalah deskriptif kuantitatif dengan desain penelitian cross sectional. Penelitian ini dilakukan pada bulan Juli 2023 di RSUD Syarifah Ambami Rato Ebu Bangkalan. Subyek dalam penelitian ini adalah pasien rawat inap pada ruangan Asoka selama 10 hari yang berjumlah 169 pasien.Teknik pengumpulan data dilakukan dengan metode observasi. Observasi berupa data ketepatan waktu distribusi makanan, data ketepatan diet dan data sisa makanan pasien. Teknik analisis data yang digunakan adalah univariat. Hasil penelitian menyatakan bahwa hasil rata-rata pada ketepatan waktu distribusi makanan diperoleh sebesar 74%, ketepatan jenis diet diperoleh sebesar 100% dan sisa makanan diperoleh sebesar 27%. Dengan demikian dapat diartikan bahwa pada indikator ketepatan waktu distribusi makanan dan sisa makanan belum mencapai indikator keberhasilan SPM sedangkan untuk ketepatan jenis diet telah mencapai indikator keberhasilan SPM. Diharapkan dengan adanya hasil penelitian, institusi dapat melaksakan monitoring terkait SPM pelayanan gizi setiap bulan.

Kata Kunci : Standar Pelayanan Minimal, Ketepatan Waktu Distribusi Makanan, Ketepatan Jenis Diet, Sisa Makanan

Minimum service standards are about the quality of basic services which are an obligatory matter for the region that every citizen has the right to obtain at a minimum. So each hospital can implement and fulfill services in accordance with the minimum service standards that have been set. Nutrition services in hospitals can be said to be of quality if they have met 3 indicators related to minimum standards of service in nutrition services, where these are accuracy of food distribution (≥ 90%), accuracy of diet (100%), food waste (≤ 20%) (Ministry of Health , 2008). This study aims to determine the timeliness of food distribution to patients, determine the accuracy of the type of diet to patients and food waste to patients in the Asoka ward of Syarifah Ambami Rato Ebu Regional Hospital.

The type of research used is descriptive quantitative with a cross sectional research design. This research was conducted in July 2023 at Syarifah Ambami Rato Ebu Bangkalan Regional Hospital. The subjects in this study were 169 inpatients in the Asoka room for 10 days. The data collection technique was carried out using the observation method. Observations consist of data on the timeliness of food distribution, data on the accuracy of the diet and data on patient food waste. The data analysis technique used is univariate. The results of the research stated that the average results for the timeliness of food distribution were 74%, the accuracy of the type of diet was 100% and the food waste was 27%. Thus, it can be interpreted that the indicator of timeliness of distribution of food and food waste has not yet reached the SPM success indicator, while the accuracy of the type of diet has reached the SPM success indicator. It is hoped that with the research results, institutions can carry out monitoring related to SPM for nutrition services every month.

Keywords: Minimum Service Standards, Timeliness of Food Distribution, Accuracy of Diet Type, Food Waste