DAFTAR ISI

HALAMAN JUDUL .............................................................................................. i

KATA PENGANTAR ....................................................... ................................. ii
DAFTAR ISI ...................................................................................................... iii
BAB I PENDAHULUAN
1.1 Latar Belakang .......................................................................................1
1.2 Rumusan Masalah ..................................................................................3
1.3 Tujuan ....................................................................................................3
1.4 Manfaat Penelitian .................................................................................3
1.5 Ruang Lingkup .......................................................................................4
BAB II TINJAUAN PUSTAKA
2.1 Pelayanan Gizi Rumah Sakit...................................................................5
2.2 Daya Terima Makanan ............................................................................8
2.3 Faktor Internal .......................................................................................12
2.4 Faktor Eksternal ....................................................................................13
BAB III METODE PENELITIAN
3.1 Kerangka Konsep ...................................................................................17
3.2 Definisi Operasional ..............................................................................17
3.3 Desain Penelitian ....................................................................................17
3.4 Tempat dan WaktuPenelitian .................................................................18
3.5 Populasi dan Sampel ............................................................................. 18
3.6 Sumber Data ...........................................................................................18
3.7 Teknik Pengambilan ..............................................................................19
3.8 Analisa Data ...........................................................................................20
BAB IV HASIL DAN PEMBAHASAN
4.1 Tabel Daya Terima Makanan Terhadap Menu Biasa ............................21
4.2 Tabel Daya Terima Makanan Terhadap Menu Diet ..............................27
BAB V PENUTUP
5.1 Kesimpulan ............................................................................................33
4.2 Saran ..... .................................................................................................33
DAFTAR PUSTAKA ...........................................................................................34

LAMPIRAN ..........................................................................................................35

1. Kuesioner uji organoleptik .....................................................................35

2. Menu Biasa dan Menu Diet....................................................................37

3. Tabel Hasil Kuesioner ............................................................................39