The Correlation Between Gastrointestinal Tract Disorders and Organoleptic Quality of Food with Remaining Soft Food of Patients in RS Ananda Purwokerto Marvina Saputri, Hiya Alfi Rahmah, Izzati Nur Khoiriani
Universitas Jenderal Soedirman, Purwokerto, Indonesia
Abstract
Background: Patient food waste are a consideration in assessing patient^s nutritional intake. Inadequate nutrition intake leads a risk of malnutrition in patients. The purpose of this study was to determine the relationship between gastrointestinal tract disorders and organoleptik quality of food with remaining soft food of patients at Ananda Purwokerto Hospital.
Methods: This type of quantitative research is an analytic observational design with a cross sectional approach. The research subjects were taken using the total samping method. Total sample was 54 respondents aged >18 years by oberving the inclusion an exclusion criteria. Data were obtained by interview using a gastrointestinal tract disorder dan organoleptic quality questionnaire also comstock visual analysis. The results were analyzed using chi square test.
Results: Data was collected at lunchtime from patients who received soft food. Bivariate analysis showed a correlation between gastrointestinal tract disorders and food waste of staple foods (p=0.029), animal proteins (p=0,004), vegetable proteins (p=0,002), and vegetables (p=0,032). There was a correlation between the taste of staple foods (p=0,011), animal proteins (p=0,024), vegetable proteins (p=0,001), vegetables (p=0,025), and fruit (p=0,000) with soft food waste. There was a correlation between the smeel of vegetable proteins (p=0,006), vegetables (p=0,002), and fruit (p=0,001) with soft food waste. In addition, there was a correlation between fruit temperature (p=0,007) and soft food waste.
Conclusion: A total of 53,7% patients who received soft food had gastrointestinal tract disorders. There was a correlation between gastrointestinal tract disorders with soft food waste of staple foods, animal
proteins, vegetable proteins, and vegetables. In addition, there was a correlation between the taste of staple foods, animal proteins, vegetable proteins, vegetables, and fruits- the aroma of vegetable proteins, vegetables, and fruits- and the temperature of fruits with soft food waste.
