Food Waste Assessment to Evaluate Adequacy Intake among Elderly and to Apply Quality Control of Food Service Management in Nursing Home: Analisis Sisa Makanan untuk Mengevaluasi Kecukupan Asupan pada Lansia dan Menerapkan Pengendalian Mutu Manajemen Pelayanan Makanan di Panti Jompo Surabaya

Abstrak

Inggris

Background: Malnutrition is still common among the elderly, and meal provision has an important role in combating this issue. One of the meal provision programs is done by providing adequate quantity and quality of intake in nursing homes. Having less food waste can reflect to which extent intake and quality standards are applied in institutional food services. Objectives: This study aims to examine food waste as a factor in evaluating the adequacy of food intake and quality control in the food service management of nursing institutions. Methods: This study was conducted on 65 elderly at Surabaya Nursing Homes in 2023. Observations on the menu they had were carried out to determine the adequacy of their food intake. The Visual Comstock 7x hours method was used to assess the adequacy of food intake. Then, the food waste limit of 20% became a quality control in food service management. Results: The adequacy of nutritional intakes in the studied Surabaya nursing homes in terms of energy, carbohydrates, fiber, sodium, and potassium were 77.26%, 66.24%, 37.14%, 165.36%, and 27.17% of recommended daily allowance, respectively. This means that both the adequacy of the intake and the type of menu the elderly consumed are still below the standards. Food waste of more than 20% was identified from menus made of papaya, tongkol rica (spicy mackerel tuna), ote-ote (vegetable fritter), rice, green bean compote, sour vegetable soup, skipjack tuna balado (chili pepper skipjack tuna), and melon. Conclusions: The adequacy of food intake that the elderly consumed did not meet daily needs and recommendations. Apart from that, some menus still had >20% leftovers. The menu options need to be diversified to reach the recommended nutritional intake.

Bahasa Indonesia

Latar Belakang: Malnutrisi sering terjadi pada lansia dan manajemen penyelenggaraan makanan memiliki peran penting dalam menyediakan asupan bagi lansia di panti jompo. Minimalisasi sisa makanan dapat menggambarkan asupan maksimal dan standar kualitas dalam layanan makanan institusi. Tujuan: Untuk mengkaji sisa makanan sebagai evaluasi kecukupan asupan lansia dan penerapan pengendalian mutu manajemen pelayanan makanan pada panti jompo. Metode: Penelitian ini menggunakan desain cross-sectional dan dilakukan terhadap 65 lansia di Panti Jompo Surabaya pada tahun 2023. Observasi menu dilakukan untuk mengetahui kecukupan asupan yang diberikan oleh institusi. Metode visual Comstock selama 7 hari digunakan untuk menilai kecukupan asupan yang dikonsumsi. Batasan sisa makanan sebesar 20% menjadi kendali mutu manajemen pelayanan makanan. Hasil: Kecukupan pemberian asupan menu di panti jompo yakni, energi (77,26%), karbohidrat (66,24%), serat (37,14%), natrium (165,36%), dan kalium (27,17%). Kecukupan asupan makanannya yakni, energi (75,79%), karbohidrat (65,48%), serat (34,06%), natrium (165,18%), dan kalium (25,63%). Baik kecukupan asupan maupun menu yang dikonsumsi masih kurang dari kecukupan asupan yang dianjurkan, kecuali pada natrium yang tergolong berlebih. Sisa makanan di panti jompo tergolong sedikit karena ≤20%, tetapi terdapat beberapa menu yang memiliki persentase >20% yaitu, pepaya, tongkol rica, ote-ote, nasi, kolak kacang hijau, sayur asem, pindang balado dan melon. Kesimpulan: Kecukupan asupan menu yang disajikan dan dikonsumsi lansia di panti jompo belum memenuhi kebutuhan harian lansia. Untuk sisa makanannya tergolong sedikit, tetapi terdapat beberapa menu memiliki sisa >20%. Asupan gizi perlu ditingkatkan hingga mencapai asupan gizi yang direkomendasikan dan memodifikasi menu-menu yang tidak disukai dan mengedukasi lansia untuk mengonsumsi semua makanan yang disajikan.

Kata kunci

• Makanan
• Kebutuhan Gizi
• Kualitas Hidup
• Perbaikan Gizi
• Sisa Makanan
• Food
• Nutritional Needs
• Quality of Live
• Improved Nutrition
• Food Waste