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MODIFIKASI RESEP SAYURAN TERHADAP CITA RASA DAN DAYA TERIMA PASIEN INTERNIS NON DIET DI RSUD BANTEN
Hospital Nutrition Services (HNS) play an important role in supporting the healing process of patients through the provision of food that is assessed based on the implementation of meals for inpatients. The success of a nutrition service is related to the taste and acceptance of patients. High food waste, especially in vegetable menus, remains a problem in several hospitals, including Banten Regional General Hospital, prompting recipe modifications to improve the taste and acceptability of food for patients. This study aims to examine the effect of modifying vegetable recipes on taste and acceptability of non diet internist patient at Banten Regional General Hospital. This study uses a pre-experimental one-group pretest-posttest design. The research sample was taken using purposive sampling with a sample size of 38 respondents. The research was conducted from June to September 2025 in the Internal Medicine Inpatient Room at Banten Regional General Hospital. Data collection used a questionnaire to measure taste and the food weighing method to measure acceptance. The statistical test in this study used Wilcoxon. The results showed that the average score for food appearance before modification was 2.95 and after modification was 2.98, both of which were in the like category. The average score for food taste before modification was 2.79 and after modification was 2.92, both of which were in the “like” category. Acceptance before modification was 32.7% and after modification was 41.2%. The results show that there was no effect of recipe modification on appearance (p=0,190), but recipe modification did affect food taste (p=0.010) and acceptance (p=0.003). Based on the research results, it can be concluded that recipe modification can increase acceptability, so it is recommended that food providers implement modified dishes to vegetable menu.
GIZI, UNIVERSITAS SULTAN AGENG TIRTAYASA
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