Perpustakaan Terpadu

Berdasarkan penelitian terdahulu, dapat disimpulkan bahwa rata-rata ketidaktepatan pemorsian nasi sebanyak 71,93%, lauk hewani sebanyak 49,3%, lauk nabati sebanyak 49,3%, dan sayur sebanyak 57,6%. Dari banyaknya ketidaktepatan pemorsian nasi tersebut, sebanyak 45,45% pemorsian melebihi standar porsi yang sudah ditentukan dan sebanyak 33,33% pemorsian kurang dari standar porsi. Pemorsian makanan yang melebihi standar porsi tersebut juga berdampak pada banyaknya sisa makan pasien. Dalam mengatasi masalah terkait ketidaktepatan pemorsian nasi, pengembangan alat pemorsian lebih baik dalam memengaruhi secara langsung hasil dari pemorsian yang dilakukan. Tujuan penelitian ini adalah merancang dan menganalisis hasil rancangan alat pemorsian nasi untuk pasien rawat inap di rumah sakit. Penelitian ini termasuk dalam penelitian rancang bangun. Prosedur penelitian sesuai dengan tahapan perancangan dan pengembangan produk yang terdiri dari 6 fase, namun penelitian ini hanya dibatasi sampai pada tahap fase ke 4. Proses desain alat menggunakan software Procreate for iPadOS versi 3.1. Ukuran alat disesuaikan dengan standar porsi nasi rumah sakit yaitu 100 gram, 150 gram, 200 gram, 250 gram, dan 300 gram. Hasil penelitian ini menghasilkan 4 desain alternatif produk dan alternatif produk 4 merupakan alternatif terbaik sehingga dilanjutkan pada tahapan selanjutnya. Alat pemorsian memiliki ukuran diameter alas dan diameter permukaan yang sama yaitu 5 cm dan 9,5 cm. Disarankan kepada peneliti selanjutnya untuk dapat merancang dan mengembangkan alat hingga fase 5 : peluncuran produk sehingga rumah sakit dapat menggunakan alat tersebut dalam kegiatan pemorsian makanan dan dapat mengatasi masalah ketidaktepatan pemorsian khususnya nasi.

According to earlier research, the average inaccuracy of rice portioning was 71.93%, animal side dishes 49.3%, vegetable side dishes 49.3%, and vegetables 57.6%. Among the many mistakes in rice portioning, 45.45% exceeds the specified standard portion and 33.33% was less than the standard portion. In addition, the amount of food left by the patient was also affected by the portion of food that exceeds the standard meal. In order to overcome challenges associated with erroneous rice portioning, the development of a better portioning tool can have a direct impact on the results of the portioning conducted. Furthermore, the purpose of this study was to create and evaluate the design of a rice portion tool for inpatients at hospitals. This study came under the category of design research. Additionally, the research technique followed the product development design stages, which divided into six phases, but this research was only limited to phase 4. Moreover, Procreate for iPadOS version 3.1 software was used in the tool design process. The tool's size was proportional to the standard ration of hospital rice, which were 100 grams, 150 grams, 200 grams, 250 grams, and 300 grams. As the result, the findings of this study resulted in four product alternative designs, and product fourth alternatives were the best, thus they were carried through to the next step. The portioning tool had the same base and surface diameters, which were 5 cm and 9.5 cm, respectively. Thus, future researchers should be able to design and develop tools up to phase 5: product launch, so that hospitals can utilize these tools in food portioning operations and eliminate the problem of erroneous portioning, particularly rice.