Laporan Perhitungan Kebutuhan Rsud Panembahan Senopati Bantul

LAPORAN
PERHITUNGAN KEBUTUHAN
RSUD PANEMBAHAN SENOPATI BANTUL
Oleh :
AULIA ULFAH P07131114085
KEMENTERIAN KESEHATAN REPUBLIK INDONESIA
POLITEKNIK KESEHATAN BANJARMASIN
JURUSAN DIII GIZI
2017
Jumlah Pasien
No Jenis Diit Jumlah Pasien
1. NB 42
2. NT 9
3. BB 23
4. BS 3
5. CAIR 5
6. N/NT RG 10
7. BRG 7
8. N/NT TKTP 18
9. BTKTP 12
10. N/NT DM 6
11. BDM 9
12. N/NT DL -
13. BDL -
14. N/NT DJ 3
15. BDJ 8
16. N/NT DH -
17. BDH 1
18. N/NT RS -
19. BRS -
20. N/NT RGRPRK -
21. BRGRPRK 3
22. N/NT R Chol -
23. B R Chol -
24. N/NT DMRG -
25. BDMRG -
26. N/NT DMDL -
27. BDMDL -
28. N/NT DMDJ 1
29. BDMDJ 1
30. N/NT DMRGRPRK -
31. BDMRGRPRK -
32. N/NT DMDH -
33. BDMDH -
34. N/NT DM R Chol -
35. BDM R Chol -
36. AGAR-AGAR -
37. N/NT TINGGI -

SERAT
38. B TINGGI SERAT -
39. BB KECAP -
Total 161
MENU MAKAN SIANG
Nasi/ nasi tim/ bubur
Hati bumbu sate
Rolade Ayam (diet)
Tempe goreng
Tempe terik (anak + diet)
Sayur loncom
Putel bumbu kuning (TKTP + ED + WK)
Bola-bola daging (utama + VIP)
Melon
BBS : Hati bumbu sate
tempe giling
Perhitungan Kebutuhan Bahan Makanan
1. Nasi
1 porsi beras = 100 gram
Jumlah konsumen = (NB + NRG+ NTKTP + NDM )+
Penunggu (ED, WK, MW2) + Petugas
Masak×100 gr + Residen +Cadangan
= (42 + 10 + 18 + 6 ) + 12+ 7 + 3 + 0,5
Jumlah keb BM = 98 x 100 gr
= 9800 gr atau 9,8 kg
= 9,8 kg + 0,5
= 10,3 kg
Harga BM = 10,3 kg x 9,500 = 97,850

Overhead 10% = 10% x 97,850 =9,785
Tenaga 10% = 10 % x (97,850 + 9,785) =10,763
1
Keuntungan = 20 % x (97,850 + 9,785 + 10,763) = 23,679
Total harga = 142,077
Unit cost per porsi = 142,077/98
= Rp 1450
Food Cost = 97.850/ 161 = Rp. 607
2. Nasi tim
Jumlah konsumen = NT + NTRG + NTTKTP + NTDM +
NTDJ + NTDMDJ
= 9 + 10 + 18 + 6 + 3 + 1
= 47 orang
= 2350 gr atau 2,3 kg
Harga BM = 2,3 kg x 9500 = 21.850
Overhead 10% = 10 % x 21.850 = 2.185
Tenaga 10% = 10 % x (21.850 + 2.185) = 2.403
Keuntungan = 20 % x (21.850 + 2.185 + 2.403 ) = 5.287
Total harga = 31.725
Unit cost per porsi = 31.725/47
= Rp 675
Food cost = 21.850 / 161 = Rp. 135
3. Bubur
Jumlah konsumen = BB + BRG + BTKTP + BDM + BDJ +
BDH + BRGRPRK
= 23 + 7 + 12 + 9 + 8 + 1 + +3
= 63 orang
Jumlah keb.BM = 63 x 40 gram
= 2520 gram atau 2,52 kg
2
Kelapa = 1 butir
Harga BM = Beras : Rp 9.500 x 2,52 kg = Rp 23.940
Kelapa : Rp 5.500 x 1 btr = Rp 5.500
Total = Rp 29.440
Overhead 10% =10% x 29.440 = 2.944
Tenaga =10 % x (29.440 + 2.944 ) = 3.238
Keuntungan =20 % x (29.440 + 2.944 + 3.238 ) = 7.124
Total harga = Rp 42.746
Unit cost per porsi = Rp 42.746 /63
= Rp 678
Food cost = 23.940/ 161 = Rp.148
4. Bubur Sumsum
1 porsi tepung beras = 30 gram
Jumlah konsumen = BS + cadangan
=3+3
= 6orang
= 180 gram = 0,18 kg
Gula merah = 6 x 10 gram
= 60 gram = 0,06 kg
Kelapa = ½ butir
Harga BM = T. Beras : Rp 12.500 x 0,18 kg = 2250
Kelapa : Rp 5.500 x ½ btr = 2.750
Gula merah : Rp 17.100 x 0,06 kg = 1.026
Total = Rp 6.026
Overhead = 10 % x 6.026 = 602.6
Tenaga = 10 % x (6.026 + 602.6) = 662.8
Keuntungan = 20 % x (6.026 + 602.6 + 662.8 ) = 265.12
Unit cost per porsi = Rp 7.556/6
= Rp 1.259
3
Food cost = 6.026 / 161 = Rp. 37
5. Hati Bumbu Sate

1 porsi hati ayam = 1 buah
Jumlah konsumen = (semua pasien – cair – DJ –RGRPRK-
DH)+ Petugas Masak + Penunggu (ED,
WK, MW2) + Residen + Speling
= (161 – 5–13– 3-0) + 7 + 12 + 3 + 12
= 174 orang
Jumlah keb.BM = 174 x 1 buah
= 174 buah
Harga BM = 174 x Rp. 1500 = 261.000
Bumbu 10% = 10% × 261.000 = Rp 26.100
Overhead 10% = 10% × (261.000 + 26.100) = Rp 28.710
Tenaga 10% = 10% × (261.000 + 26.100 + 28.710) = Rp
31.581
Keuntungan 20% = 20% × (261.000 + 26.100 + 28.710 +
31.581) = Rp 34.739
Total harga = Rp382.130
Unit cost per porsi = Rp382.130 / 174
= Rp2.196
Food cost = 261.000 / 161 = Rp. 1.621
6. Rolade Ayam
1 porsi rolade ayam = 1 bungkus : 6 potong
Jumlah konsumen = (pasien RGRPRK+ pasien DJ + pasien
DH) + Speling
= (3+ 13+ 0) + 5
= 21orang
Jumlah keb.BM = 21 x 1 potong
= 21 potong atau 4 bks
4
Harga BM = 4 x Rp. 17.500
= Rp. 70.000
Overhead 10% = 10% × 70.000 = Rp 7000
Tenaga 10% = 10% × (70.000 + 7.000) = Rp 7.700
Keuntungan 20% = 20% × (70.000 + 7.000 + 7.700) = Rp
16.940
Total harga = Rp. 101.640
Unit cost per porsi = Rp. 101.640/21
= Rp4.840
Food cost = 70.000 / 161 = Rp. 434
7. Tempe goreng
1 porsi tempe = 30g/ptg (1 bks 8 ptg)
Jumlah konsumen = NB + NRG + NTKTP + NDM + Petugas
masak + Penunggu (ED, WK, MW2) +
Residen + Speling
= 42 + 10 + 18 + 6 + 7 + 12 + 3 + 12
= 110 orang
= 110 potong = 14 bungkus
Minyak goreng = 1 liter
Harga BM = Tempe :14 x Rp. 2600= 36.400
Minyak goreng : 1 liter = 12.000
= 36.400 + 12.000 = 48.400
Bumbu 10% = 10% × 48.400 = Rp 4.840
Overhead 10% = 10% × (48.400 + 4.840) = Rp 5.324
Tenaga 10% = 10% × (48.400 + 4.849 + 5.324) = Rp
5.857
Keuntungan 20% = 20% × (48.400 + 4.849 + 5.324+ 5.857) =
Rp 12.886
Unit cost per porsi = Rp77.307/110
5
= Rp 702
Food cost = 48.400 / 161 = Rp. 300
8. Tempe terik
1 porsi tempe = 30g/ptg (1 bks 8 ptg)
Jumlah konsumen = NT + NTRG + BRG + NTTKTP + BTKTP
+ NTDM + NTDJ + BDJ + BDH + NTRS
+ BRS + NTDMRG + BDMRG +
NTDMDJ + BB KECAP+ speling
= 9 + 10 + 7 + 18 + 12 + 6 + 3 +8+ 1 + 0 + 0
+0+0+1+0+3
= 78orang
Jumlah keb.BM = 78x 1 potong
Harga BM = 10 x Rp 2.800 = Rp 28.000
Bumbu 10% = 10% x 28.000 = Rp 2.800
Overhead 10% = 10% x (28.000 + 2.800) = Rp 3.080
Tenaga 10% = 10% x (28.000 + 2.800 + 3.080) = Rp
3.388
Keuntungan = 20% x (28.000 + 2.800 + 3.080+ 3.388) =
Rp 7.453
Unit cost per porsi = Rp 44.721/78 orang
= Rp573
Food cost = 28.000 / 161 = Rp. 173
9. Sayur loncom
Jumlah konsumen = (semua pasien – pasien RGRPRK - cair -
BBS) + Petugas Masak + Penunggu (ED,
WK, MW2) + Residen + Speling
= (161–3– 5- 3) + 7 + 12 + 3 + 12
= 184
6
a. Wortel
1 porsi = 40 g
Jumlah keb. Bahan = 40 g x 184 orang
= 7360 gr → 7,36 kg
BDD (80%) = 5,89 kg
Harga BM = 5,89kg x Rp 10.200
= 60.078
b. Kobis
1 porsi = 50 g
Jumlah keb. Bahan = 50g x 184 orang
= 9200 gr → 9,20 kg
BDD (75%) = 6,9 kg
Harga BM =6,9 kg x Rp 7.500
= 51.750
c. Kecambah
1 Porsi = 10 g
= 1840 gr → 1,84 kg
= Rp 18.032
Total BM = Rp 60.078 + Rp 51.750 + Rp 18.032
= Rp129.860
Bumbu 10% = 10% x 129.860 = Rp 12.986
Overhead 10% = 10% x (129.860 + 12.986) = Rp 14.284
Tenaga 10% = 10% x (129.860 + 12.986 + 14.284) = Rp
15.713
Keuntungan 20% = 20% x (129.860 + 12.986 + 14.284 +
15.713) = Rp 31.429
Total Harga = Rp 204.272
Unit cost per porsi = Rp204.271 /184
= Rp1.110
7
Food cost = 129.860 / 161 = Rp. 806
10. Putel bumbu kuning

1 porsi = 40 gram/ptg atau 1 bks = 2 ptg
Jumlah konsumen = (pasien TKTP + ED + WK) + Speling
= (30 + 2 + 1) + 5
= 38orang
= 38potong= 19bungkus
Harga BM = 19 x Rp. 2300 = Rp43.700
Bumbu 10% = 10% x 43.700 = Rp 4.370
Overhead 10% = 10% x (43.700 + 4.370) = Rp 4.807
Tenaga 10% = 10% x (43.700 + 4.370 + 4.807) = Rp
5.287
Keuntungan 20% = 20% x (43.700 + 4.370 + 4.807 + 5.287) =
Rp 11.632
Unit cost per porsi = Rp. 69.796 /19
= Rp 3.673
Food cost = 43.700 / 161 = Rp. 271
11. Bola-bola daging

1 porsi = 40 gram
Jumlah konsumen = (ED + WK + MWII + MWI) + Speling
= (2 + 1 +2 +7) + 3
= 15 orang
Telur ayam = 2 butir
Harga BM = daging :0,60 kg x Rp 122.500 = Rp73.500
Telur ayam : 0,1 kg x 19.500 = 1950
8
= Rp 75.450
Bumbu 10% = 10% x 75.450 = Rp 7.545
Overhead 10% = 10% x (75.450 + 7.545) = Rp 8.299
Tenaga 10% = 10% x (75.450 + 7.545 + 8.299) = Rp
8.829
Keuntungan 20% = 20% x (75.450 + 7.545 + 8.299+ 8.829) =
Rp 20.024
= Rp. 8.009
Food cost = 75.450 / 161 = Rp. 468
12. Melon
1 porsi melon = 100 gram

Jumlah konsumen = (semua pasien – cair - pasien RGRPRK) +
Petugas Masak + Penunggu (ED, WK,
MW) + Residen + Speling
= (161- 5 -3) + 7 + 12 + 3 + 12
= 187 orang
Jumlah keb.BM = 187 x 100gram
= 18700 → 18,7 kg
BDD (75%) =14kg
Harga BM = 14 x Rp. 12.300
= Rp172.200
Tenaga 10% = 10% x (172.200 + 17.220) = Rp 18.942
Keuntungan 20% = 20% x (172.200 + 17.220 + 18.942) = Rp
41.672
= Rp 1244
Food cost = 172.200 / 161 = Rp. 1.069
9
13. Tempe Giling
1 porsi tempe = 30 g/ptg ( 1 bks = 6 ptg)

Jumlah konsumen = pasien BBS + cadangan
=3+5
=8 orang
= 8potong= 2 bungkus
Harga BM = Tempe :2 x Rp2.800 = Rp5.600
Telur : 0,05 kg x Rp 19.200 = 960
= Rp 5600 + Rp 960
= Rp 6560
Bumbu 10% = 10% x 6.560 = Rp 656
Overhead 10% = 10% x (6.560 + 656) = Rp 721
Tenaga 10% = 10% x (6.560 + 656 + 721) = Rp 793
Keuntungan 20% = 20% x (6.560 + 656 + 721+ 793) = Rp
1.746
Unit cost per porsi = Rp10.476/8
= Rp 1.309
Food cost = 6.560 / 161 = Rp. 41
MENU MAKAN SORE
Telur puyuh bumbu rujak
Galantine (DJ, Rcho)
Tahu goreng
Tahu cetak (anak+diet)
Sup kembang kol + wortel
Fillet ayam (ED+ WK + MW II + TKTP Kelas I, U, VIP)
10
Pudding strawberry (utama + VIP)
Pisang
BBS : telur puyuh bumbu rujak
tahu cetak
1 Nasi
Jumlah konsumen = (NB + NRG+ NTKTP + NDM ) + Petugas
Masak + Residen + Speling
= (42 + 10 + 18 + 6 ) + 7 + 3 + 12
= 98 orang
= 9800 gr atau 9,8 kg
= 9,8 kg + 0,5
= 10,3 kg
Harga BM = 10,3 kg x 9,500 = 97,850

Overhead 10% = 10% x 97,850 = 9,785
Tenaga 10% = 10 % x (97,850 + 9,785) = 10,763
Keuntungan = 20 % x (97,850 + 9,785 + 10,763) = 23,679
= Rp 1450
Food Cost = 97.850/ 161 = Rp. 607
2. Nasi tim
NTDMRG
= 9 + 10 + 18 + 6 + 3 + 1
11
= 47 orang
= 2350 gr atau 2,3 kg
Harga BM = 2,3 kg x 9500 = 21.850
Overhead 10% = 10 % x 21.850 = 2.185
Tenaga 10% = 10 % x (21.850 + 2.185) = 2.403
Keuntungan = 20 % x (21.850 + 2.185 + 2.403 ) = 5.287
= Rp 675
Food cost = 21.850 / 161 = Rp. 135
3. Bubur
BDH + BRGRPRK
= 23 + 7 + 12 + 9 + 8 + 1 + 3
= 63 orang
Kelapa = 1 butir
Kelapa : Rp 5.500 x 1 btr = Rp 5.500
Total = Rp 29.440
Overhead 10% = 10% x 29.440 = 2.944
Tenaga =10 % x (29.440 + 2.944 ) = 3.238
Keuntungan = 20 % x (29.440 + 2.944 + 3.238 ) = 7.124
= Rp 678
Food cost = 23.940/ 161 = Rp.148
12
4. Bubur Sumsum
=3+3
= 6 orang
= 180 gram = 0,18 kg
= 60 gram = 0,06 kg
Kelapa = ½ butir
Kelapa : Rp 5.500 x ½ btr = 2.750
Gula merah : Rp 17.100 x 0,06 kg = 1.026
Total = Rp 6.026
Overhead = 10 % x 6.026 = 602.6
Tenaga = 10 % x (6.026 + 602.6) = 662.8
Keuntungan = 20 % x (6.026 + 602.6 + 662.8 ) = 265.12
= Rp 1.259
Food cost = 6.026 / 161 = Rp. 37
5. Telur Puyuh Bumbu Rujak

1 porsi = 4 butir
Jumlah konsumen = semua pasien – cair - DJ – RGRPRK +
petugas masak + residen + speling
= (161 – 5 – 11–6 ) + 7 + 3 + 12
= 161 orang
Jumlah keb.BM = 161 x 4 butir
= 644 butir
Kelapa = 1 butir
Harga BM = telur puyuh :644 x 440 = Rp 283.360
13
Kelapa : 1 x 5.500 = 5.500
= Rp. 288.860
Bumbu 10% = 10% x 288.860 = Rp 28.886
Overhead 10% = 10% x (288.860 + 28.886) = Rp 31.774
Tenaga 10% = 10% x (288.860 + 28.886 + 31.774) = Rp
34.952
Keuntungan 20% = 20% x (288.860 + 28.886 + 31.774 +
34.952) = Rp. 76.894
Unit cost per porsi = Rp. 461.366/ 161
= Rp. 2.865
Food cost = 288.860/ 161 = Rp 1.794
6. Galantine
1 porsi = 1 potong → 1 bungkus = 6 potong
Jumlah konsumen = N/NT DJ + BDJ + BRGRPRK + Speling
=3+8+3+5
= 19 orang
Jumlah keb.BM = 19 x 1 Potong
Harga BM =4 bungkus x Rp 13.800
= Rp 55.200
Overhead 10% = 10% x 55.200 = Rp 5.520
Tenaga 10% = 10% x (55.200 + 5.520) = Rp 6.072
Keuntungan 20% = 20% x (55.200 + 5.520 + 6.072) = Rp
13.358
= Rp 4.218
Food cost = 55.200 / 161 = Rp 342
14
7. Tahu Goreng
1 porsi tahu = 1 biji : 50 g
Jumlah konsumen = NB + NRG + NTKTP + NDM + Petugas
masak + Residen + Speling
= 42 + 10 + 18 + 6 + 7+ 3 + 12
= 98 orang
Jumlah keb.BM = 98 x 1 biji
= 98 biji
Harga BM = Tahu : 98 x Rp. 675 = 66.150
= 66.150 + 12.000 = 78.150
Bumbu 10% = 10% x 78.150 = Rp 7.815
Overhead 10% = 10% x (78.150 + 7.815) = Rp 8.596
Tenaga 10% = 10% x (78.150 + 7.815 + 8.596) = Rp
9.456
Keuntungan 20% = 20% x (78.150 + 7.815 + 8.596+ 9.456) =
Rp 20.803
Unit cost per porsi = Rp 124.820/ 98
= Rp 1.273
Food cost = 78.150/ 161 = Rp485
8. Tahu cetak
1 porsi tahu = 50 g
Jumlah konsumen = NT + BS + NTRG + BRG + NTTKTP +
BTKTP + NTDM + NTDJ + BDJ + BDH
+ speling
= 9 + 3 + 10 + 7 + 18 + 12 +6 + 3 +8+ 1+ 3
= 80 orang
Jumlah keb.BM = 80 x 1 potong = 80 potong
Harga BM = 80 x Rp. 675 = 54.000
15
Bumbu 10% = 10% x 54.000 = Rp 5.400
Overhead 10% = 10% x (54.000 + 5.400) = Rp 5.940
Tenaga 10% = 10% x (54.000 + 5.400 + 5.940) = Rp
6.534
Keuntungan 20% = 20% x (54.000 + 5.400 + 5.940 + 6.534) =
Rp 14.374
Unit cost per porsi = Rp 86.248 / 80
= Rp 1.078
Food cost = 54.000 / 161 = Rp 335
9. Sup Kembang Kol + Wortel

BBS) + Petugas Masak + Residen + Speling
= (161 – 3– 5– 3) + 7 + 3 + 12
= 172 orang
a. Kembang kol
1 porsi =40 g
= 6880 g → 6,8 kg
BDD (57%) = 11,92 kg
Harga BM = 11,92 kg x Rp20.600
= Rp 245.552
b. Wortel
1 porsi = 20 g
= 34440 g → 3,4 kg
BDD (80%) = 4.25kg
Harga BM = 4,25 kg x Rp 10.200
= Rp43.350
c. Kapri
1 porsi = 10g
16
= 1720 g → 1,72 kg
= Rp. 63.640
Total BM = Rp 245.552 + Rp 43.350 + 63.640
= Rp 352.542
Bumbu 10% = 10% x 352.542 = Rp 35.254
Overhead 10% = 10% x (352.542 + 35.254) = Rp 38.779
Tenaga 10% = 10% x (352.542 + 35.254 + 38.779) Rp
42.657
Keuntungan 20% = 20% x (352.542 + 35.254 + 38.779 +
42.657) =Rp 93.846
Total harga BM = Rp 563.078
Unit cost per porsi = Rp. 563.078 / 172
= Rp 3.273
Food cost = 352.542 / 161 = Rp2.189
10. Fillet Ayam

1 porsi ayam = 50 g (1 potong)
Jumlah konsumen = ED+ WK + MW II + TKTP + MW I +
Speling
= 2 + 1 +2+ 30+10 +3
= 48 orang
= 2400 gram = 2,4 kg
Tepung roti = ½ kg
Harga BM = ayam :2,4 kg x 35.400 = 84.960
Tepung roti : ½ kg = 10.000
= 84.960+ 10.000 + 12.000 = 106.960
17
Bumbu 10% = 10% x 106.960= Rp 10.696
Overhead 10% = 10% x (106.960 + 10.696) = Rp 11.765
Tenaga 10% = 10% x (106.960 + 10.696 + 11.765) = Rp
12.942
Keuntungan 20% = 20% x (106.960 + 10.696 + 11.765+
12.942)= Rp28.472
= Rp 4.495
Food cost = 106.960/ 161 = Rp664
11. Puding Strawberry

1 porsi pudding = 50 g
Jumlah konsumen = ED+ WK + MW II + MW I + TKTP +
CEMI + RPRGRK) + Speling
= 2 + 1 + 2 + 10 + 30+ 5 + 3 + 3= 56orang
Agar-Agar = 5 bungkus
= 5 x Rp. 3500
= 17.500
Strawberry = 200 gram (2 bungkus)
= 2 x 11.500
= 23.000
Gula pasir = 15 gram x 56 orang
= 840 gram→ 0,840 kg
= 0,840 kg x Rp. 15.000
= 12.600
Harga BM = 17.500 + 23.000 + 12.600
= Rp 53.100
Overhead 10% = 10% x 53.100 = Rp 5.310
Tenaga 10% = 10% x (53.100 + 5.310 ) = Rp 5.841
Keuntungan 20% = 20% x (53.100 + 5.310 + 5.841 ) = Rp
12.850
18
= Rp 1376
Food cost = 53.100 / 161 = Rp 329
12. Pisang
1 porsi pisang = 1 buah (80 gram)

Jumlah konsumen = (ED + WK + MW I + MW II + KELAS I +
KELAS II + PASIEN DM) + Petugas
= (2 + 1 + 10 + 2 + 6 + 28 + 15) + 7 + 3 +
12
= 86 orang
Jumlah keb.BM = 86 x 1buah
= 86 buah
Harga BM = 86 x Rp. 1.150
= Rp 98.900
Tenaga 10% = 10% x (98.900 + 9.890 ) = Rp 10.879
Keuntungan 20% = 20% x (98.900 + 9.890 + 10.879) = Rp
23.933
= Rp 1.554
Food Cost = 98.900 / 161 = Rp 614
19
MENU MAKAN MALAM
Bistik daging
Bola-bola daging cincang (BBS , anak)
Tempe bumbu bali
Asem-asem kacang panjang + tahu pong + wortel + labu siam + daun so
Bihun goreng (TKTP + ED + WK + MW II )
Pir (utama + VIP)
BBS : bola-bola daging cincang
Tempe giling
1. Nasi
Jumlah konsumen = (NB + NRG+ NTKTP + NDM ) + Petugas
= (42 + 10 + 18 + 6 ) + 7 + 3 + 12
= 98 orang
= 9800 gr atau 9,8 kg
= 9,8 kg + 0,5
= 10,3 kg
Harga BM = 10,3 kg x 9,500 = 97,850

Overhead 10% = 10% x 97,850 = 9,785
Tenaga 10% = 10 % x (97,850 + 9,785) = 10,763
Keuntungan = 20 % x (97,850 + 9,785 + 10,763) = 23,679
= Rp 1450
Food Cost = 97.850/ 161 = Rp. 607
20
2. Nasi tim
NTDJ + NTDMDJ
= 9 + 10 + 18 + 6 + 3 + 1
= 47 orang
= 2350 gr atau 2,3 kg
Harga BM = 2,3 kg x 9500 = 21.850
Overhead 10% = 10 % x 21.850 = 2.185
Tenaga 10% = 10 % x (21.850 + 2.185) = 2.403
Keuntungan = 20 % x (21.850 + 2.185 + 2.403 ) = 5.287
= Rp 675
Food cost = 21.850 / 161 = Rp. 135
3. Bubur
BDH + BRGRPRK
= 23 + 7 + 12 + 9 + 8 + 1 + 3
= 63 orang
Kelapa = 1 butir
Kelapa : Rp 5.500 x 1 btr = Rp 5.500
Total = Rp 29.440
Overhead 10% = 10% x 29.440 = 2.944
Tenaga =10 % x (29.440 + 2.944 ) = 3.238
Keuntungan = 20 % x (29.440 + 2.944 + 3.238 ) = 7.124
21
= Rp 678
Food cost = 23.940/ 161 = Rp.148
4. Bubur Sumsum
=3+3
= 6 orang
= 180 gram = 0,18 kg
= 60 gram = 0,06 kg
Kelapa = ½ butir
Kelapa : Rp 5.500 x ½ btr = 2.750
Total = Rp 6.026
Overhead = 10 % x 6.026 = 602.6
Tenaga = 10 % x (6.026 + 602.6) = 662.8
Keuntungan = 20 % x (6.026 + 602.6 + 662.8 ) = 265.12
= Rp 1.259
Food cost = 6.026 / 161 = Rp. 37
5. Bistik Daging
1 porsi = 40 gram
Jumlah konsumen = semua pasien – cair –anak – BBS) +
petugas masak + residen + speling
= (161 – 5– 26 – 3) + 3 + 12
= 142 orang
22
Jumlah keb.BM = 142x 40 gram
Harga BM = 5,68 kg x122.500 = Rp 695.800
Bumbu 10% = 10% x 695.800 = Rp69.580
Overhead 10% = 10% x (695.800 + 69.580) = Rp 76.538
Tenaga 10% = 10% x (695.800 + 69.580 + 76.538) = Rp
84.191
Keuntungan 20% = 20% x (695.800 + 69.580 + 76.538 +
84.191) = Rp 178.021
Total harga = Rp 1.104.130
Unit cost per porsi = Rp1.104.130 / 142
= Rp7.775
Food cost = 695.800 / 161 = Rp 4.321
6. Bola-Bola Daging Cincang

1 porsi = 40 gram
Jumlah konsumen = BBS + Anak + Speling
= 3 + 26 + 5
= 34 orang
Harga BM = 1,3 x Rp. 122.500 = Rp 159.250
Bumbu 10% = 10% x 159.250 = Rp 15.925
Overhead 10% = 10% x (159.250 + 15.925) = Rp 17.517
Tenaga 10% = 10% x (159.250 + 15.925 + 17.517) = Rp
19.269
Keuntungan 20% = 20% x (159.250 + 15.925 + 17.517 +
19.269) = Rp 42.392
Unit cost per porsi = Rp. 254.353 / 34
= Rp. 7.480
23
Food cost = 695.800 / 161 = Rp 4.321
7. Tempe Bumbu Bali
1 porsi tempe = 1 bks = 8 ptg

Jumlah konsumen = (semua pasien – cair –RGRPRK- BBS) +
Petugas Masak + Residen + Speling
= (161 – 5– 3 – 6) + 7 + 3 + 12
= 169 orang
Harga BM = 22 x Rp 2.800 = Rp61.600
Bumbu 10% = 10% x 61.600 = Rp 6.160
Overhead 10% = 10% x (61.600 + 6.160) = Rp 6.776
Tenaga 10% = 10% x (61.600 + 6.160 + 6.776) = Rp
7.453
Keuntungan 20% = 20% x (61.600 + 6.160 + 6.776 + 7.453) =
Rp 16.396
= Rp 582
Food cost = 695.800 / 161 = Rp 4.321
8. Asem-Asem Kacang Panjang + Tahu Pong + Wortel + Labu Siam +

Daun So
BBS) + Petugas Masak + Residen + Speling
= (161 – 3– 5– 3) + 7 + 3 + 12
= 172
a. Kacang panjang
1 porsi = 30 g
= 5160gr → 5,16 kg
24
BDD (92%) = 5,60 kg
= Rp 44.240
b. Tahu pong
1 porsi =3g
= 516gr → 0,516 kg
= Rp 15.376
c. Wortel
1 porsi = 20 g
Jumlah keb. Bahan = 20 g x 172orang
= 3440 gr → 3,4 kg
BDD (80%) = 4,25 kg
= Rp 43.350
d. Labu siam
1 porsi = 30 g
= 5160 gr → 5,16 kg
BDD (83%) = 6,21kg
= Rp 45.333
e. Daun so
1Porsi =2g
= 344 gr → 0,34 kg
BDD (88%) = 0,38 kg
= Rp 4.180
Total BM =Rp 44.240+ Rp15.376 +Rp 43.350 + Rp
45.333+ Rp 4.180
25
= Rp 152.479
Bumbu 10% = 10% x 152.479 = Rp 15.247
Overhead 10% = 10% x (152.479 + 15.247) = Rp 16.772
Tenaga 10% = 10% x (152.479 + 15.247 + 16.772) = Rp
18.449
Keuntungan 20% = 20% x (152.479 + 15.247 + 16.772 +
18.449) = Rp 40.589
= Rp 1.415
Food cost = 152.479 / 161 = Rp 947
9. Bihun Goreng
1 porsi bihun = 50 g
Jumlah konsumen = ED+ WK + MW II + TKTP + Speling
= 2 + 1 + 2 + 30 + 3
= 38 orang
= 1000 gr → 1,9 kg
Harga BM = 1,9 kg x Rp 15000
= Rp 28.500
Bumbu 10% = 10% x 28.500 = Rp 2.850

Overhead 10% = 10% x (28.500 + 2.850) = Rp 3.135
Tenaga 10% = 10% x (28.500 + 2.850 + 3.135) = Rp
3.448
Keuntungan 20% = 20% x (28.500 + 2.850 + 3.135 + 3.448) =
Rp 7.856
= Rp1.204
Food cost = 28.500 / 161 = Rp 177
26
10. Pir
1 porsi = 100 gram

Jumlah konsumen = ED + WK + MW II + MW I + Speling
= 2 + 1 + 2 + 10 + 3
= 1800 gram → 1,8 kg
Harga BM = 1,8 x Rp 23.900
= Rp 43.020
Tenaga 10% = 10% x (43.900 + 4.390) = Rp 4.829
Keuntungan 20% = 20% x (43.900 + 4.390 + 4.829) = Rp
10.623
= Rp 3.248
Food cost = 43.020 / 161 = Rp 267
11. Tempe Giling
1 porsi tempe = 30 g/ptg ( 1 bks = 6 ptg)

Jumlah konsumen = pasien BBS + cadangan
=3+5
= 8 orang
Harga BM = Tempe : 2 x Rp 2.800 = 5600
Telur : 0,05 kg x Rp 19.200 = 960
= Rp 5600 + Rp 960
= Rp 6.560
Bumbu 10% = 10% x 6.560 = Rp 656
Overhead 10% = 10% x (6.560 + 656) = Rp 721
Tenaga 10% = 10% x (6.560 + 656 + 721) = Rp 793
27
Keuntungan 20% = 20% x (6.560 + 656 + 721 + 793) = Rp
1.746
= Rp 1.309
Food cost = 6.560 / 161 = Rp 40
28
MENU SELINGAN
Bubur kacang ijo

Teh
Lapis Surabaya
1. Bubur Kacang Ijo

Jumlah konsumen = (jumlah seluruh pasien – cair - RGRPRK) +
cadangan
= (161 – 5 - 3) + 12
= 165
a. Kacang hijau (1 porsi : 20 g)
Jumlah keb. Bahan = 165 x 20g
= 3300 gram = 3,30 kg
= Rp 79.860
b. Gula pasir (1 porsi : 15 g)
Jumlah keb. Bahan = 165 x 15 g
= 2475 gram = 2,47 kg
Harga BM = 2,47 x Rp12.000
= Rp 29.600
c. Gula jawa (1 porsi : 10 g)
= 1650 gram = 1,65 kg
Harga BM = 1,65 kg x Rp. 21.000
= Rp 34.650
d. Tepung Tapioka = 165 x 5 g
= 825 gram = 0,82 kg
= 0,82 kg x Rp 8000
Harga BM = Rp 6.560
Total BM = Rp 79.860 + Rp 29.600 + Rp. 34.650 + Rp

6.560 = Rp 150.670
Overhead 10% = 10% x 150.670 = Rp 15.067

Tenaga 10% = 10% x (150.670 + 15.067) = Rp 16.573
Keuntungan 20% = 20% x (150.670 + 15.067 + 16.573) = Rp
36.462
Total = Rp 218.772
29
= Rp. 1.325
Food cost = 150.670 / 161 = Rp 935
2. Teh
Porsi = 1 gelas (2x 1 hari)
Jumlah konsumen = (semua pasien – cair) + petugas masak +
cadangan
= 161 – 5 + 7 + 12
= 175 orang x 2
= 350 orang
Kebutuhan Teh = 6 bungkus
Kebutuhan gula = 3 kg x 2 = 6 kg
Harga teh = 6 bungkus x Rp 6000
= Rp. 36000
Harga gula pasir = 6 kg x Rp 15.000
= Rp 90.000
Total = Rp 36.000 + Rp 90.000
= Rp 126.000
Unit cost = 126.000/350
= Rp 360
Food cost = 36.000 / 161 = Rp 234
3. Lapis Surabaya
1 porsi = 1 Potong
Jumlah konsumen = Pasien ED + WK + MWII + MWI + kelas
1 + RGRPRK – Cair – DM + Residen +
Speling
= 2 + 1 + 2 + 10 +15 + 3 – 5 - 17 + 3 + 5
= 19 orang
30
= 19 potong
a. Tepung terigu
Jumlah keb. Bahan = 7,5g x 19 orang
= 140 gr → 0,14 kg
= Rp 1680
b. Maizena
Jumlah keb. Bahan = 1,6 g x 19 orang
= 30,14 gr → 0,0301 kg
Harga BM = 0,0301 kg x Rp 17000
= Rp 511
c. Gula pasir
= 190 gr → 0,19 kg
= Rp 2850
d. Margarin
= 190 gr → 0,19 kg
= Rp 7.600
e. Telur
Jumlah keb. Bahan = 12 butir = 45 potong
= 19 x 13,3 gr → 0,25 kg
= Rp 4.875
Total keb BM = Rp 1680 + Rp 511 + Rp 2850 + Rp 7.600

+ Rp 4.875
= Rp 17.516
Overhead 10% = 10% x 17.516 = Rp1.751

Tenaga 10% = 10% x (17.516 +1.751) = Rp1.926
Keuntungan 20% = 20% x (17.516 +1.751 + 1.926) = Rp4.238
31
= Rp 1.338
Food Cost = 17.516 / 161 = Rp 108
PERHITUNGAN BIAYA MAKAN MAKANAN BIASA

DALAM SEHARIKELAS III
Waktu Makan Menu Makan Harga Makanan
NB 1450
LH 2196
Makan Siang LN 702
SAYUR 1110
BUAH 1244
Total 6702
Air Kacang Ijo 1325

Selingan
Lapis Surabaya 1338
Total 2663
NB 1450
LH 2865
Makan Sore LN 1273
SAYUR 3273
BUAH 1554
32
Total 10415
NB 1450
LH 7775
Makan Malam
LN 582
SAYUR 1415
Total 11222
TOTAL 31.002
Kesimpulan :
Dari hasil perhitungan kelas perawatan makan/minum untuk kelas III

didapatkan harga Rp31.000, dimana standar biaya kelas III untuk
makanan/minuman sehari hanya Rp 15.000 .adanya selisih sebesar Rp 16.000.
33
LAPORAN
Oleh :
34
MAYA NUR AULIA P07131114095
JURUSAN DIII GIZI
2017
PERHITUNGAN KEBUTUHAN BAHAN MAKANAN
Tabel Form Pemesanan Diet
RSUD Panembahan Senopati Bantul
Waktu Makan Menu
Siang  Ayam bumbu sate

 Bola bola ayam (anak)
 Tempe goring
 Tempe terik
 Soto
 Putel bb bistik (TKTP+ED+WK)
 Rollade ikan ( utama+VIP)
 Jeruk
 BS : bola bola ayam, bumbu sate,
perkedel kukus
Snack sore  The
 Snack gurih
 Bolu lapis 1
Makan sore  Galantine

 Tempe goreng
 Tempe bacem (BB+anak+diit)
35
 Daun singkong bb gurih
 Sup jamur (anak)
 Ca bakso(ED,WK+TKTP+MW
2,kelas 1,U,VIP)
 Puding gula jawa
 Pisang
 Bs : galantine, tempe giling
Makan pagi  Telur BB habang
 Tahu bacem
 Buncis + wortel bb gurih
 Rolade ayam (TKTP+ED+WK+MW
II)
 Apel merah (utama,VIP)
Selingan pagi  Bubur kacang ijo
No Jenis Diet Jumlah
1 NB 42
2 NT 9
3 BB 23
4 BS 3
5 CAIR 5
6 N/NT RG 10
7 BRG 7
8 N/NT TKTP 18
9 BTKTP 12
10 N/NT DM 6
11 BDM 9
36
12 N/NT DL 0
13 N/NT DJ 3
14 BDJ 8
15 BDH 1
16 N/NT RS 0
17 BRS 0
18 BRGRPRK 3
19 N/NT DMRG 0
20 BDMRG 0
21 BDMRG RPRK 0
JUMLAH 161
Makan siang
Menu :
 Ayam bumbu sate

 Bola bola ayam (anak)
 Tempe goreng
 Tempe terik
 Soto
 Putel bb bistik (TKTP+ED+WK)
 Rollade ikan ( utama+VIP)
 Jeruk
 BS : bola bola ayam, bumbu sate, perkedel kukus
1. Beras
a. Nasi
1 porsi beras = 100 gr
Pasien diit nasi (NB + NRG + NTKTP + NRS + NRGRPRK ) + penunggu

(ED+WK+MW II) + Petugas masak + residen × 100 gr + cadangan
= (42 + 10 + 18 + 0 + 0 ) + 7 + 7 + 3 x 100 + 500 gram
37
= ( 87 x 100) + 500
= 9.200 gram
= 9,2 kg
Biaya BM 9,2 x 9.500 = Rp 87.400
Tenaga 10% x Rp 87.400 = Rp 8740
Overhard 10% x Rp 87.400 = Rp 8740
Keuntungan 20% x Rp 87.400 = Rp 17.480 +
= Rp 122.360
Food cost = Rp 122.360/92 = Rp 1330 = Rp1350
b. Nasi Tim
= pasien diit nasi tim (NT + NTKTP + NTDM + NTRS + NT
DMRG + NDM) × 50 gr
= (9 + 18 + 6 + 0 +0+6) × 50 gr
= 39 × 50
= 1950 g
= 1,95 kg
Biaya BM 1,95 x 9.500 = Rp 18.525
Tenaga 10% x Rp 18.525 = Rp 1.852,5
Overhard 10% x Rp 18.525 = Rp 1.852,5
= Rp 25.935
Food cost = Rp 25.935/39 = Rp 665 = Rp 700
c. Bubur Nasi (1 porsi = 40 gr)
38
= pasien diit nasi BB (BB + BRG + BTKTP + BDM + BDJ +
BRS + BRGRPRK + B DMRG + BDMDH) × 40 gr
= (23 + 7 + 12 + 9 + 8 + 0 + 3 + 0 + 0) × 40
= 62 × 40
= 2480 g
= 2,48 kg
Biaya BM 2,48 x 9.500 = Rp 23.560
Tenaga 10% x Rp 23.560 = Rp 2.356
Overhard 10% x Rp 23.560 = Rp 2.356
= Rp 32.984
Food cost = Rp 32.984/62 = Rp 532 = Rp 550
Jadi, total kebutuhan beras untuk makan pagi = NB + NT + BB= 9,2 kg +

1,95 kg + 2,48 kg = 13,63 kg
Food cost
Biaya BM beras 13,63 kg × Rp. 9.500,- = Rp. 129.485,-
Tenaga 10 % x Rp. 129.485,- = Rp. 12.948,5
Overhard 10% x Rp. 129.485,- = Rp. 12.948,5
Keuntungan 20% x Rp. 129.485,- = Rp. 25.897 +
Rp. 181.279
Food Cost Rp. 181.279/ 161 = Rp. 1125 ≈ Rp. 1.200
2. Bubur sumsum
Makanan khusus untuk pasien BBS
a. Tepung beras
39
= jumlah pasien BBS x cadangan × 30 gr
= 3 × 3 x 30 gr
= 180 gr = 0,18 kg
b. Santan
= jumlah pasien BBS × 75 cc
= 3 × 75 cc
= 225 cc
c. Gula merah
= jumlah pasien BBS × 10 gram
= 3 × 0,01 kg
= 0,03 kg
Biaya BM T. beras 0,18 kg × Rp. 12.500,- = Rp. 2.250,-≈ Rp. 2.300,-
Biaya BM gula jawa 0,03 kg × Rp. 17.100 = Rp. 513 ≈ Rp. 500,-
Biaya BM santan = 1 butir × Rp. 4.500,-= Rp. 4.500,- +
Rp. 7.250,-
Tenaga 10 % x Rp. 7.250,- = Rp. 725
Overhard 10% x Rp. 7.250,- = Rp.725
Keuntungan 20% x Rp. 7.250,- = Rp.1450 +
Rp. 2.900
Food Cost Rp. 2.900/ 9 = Rp. 322,2 ≈ Rp. 350,-
3. Ayam bumbu sate

1 porsi ayam
= (jumlah pasien – CAIR – BBS –anak) + residen + petugas masak +
penunggu + cadangan
= (161 – 5 – 3 – 25) + 3 + 5 + 7 + 6 x 50 gram
= 149 x 50 gram
= 7450 gram
40
= 7,45 kg
Kebutuhan = 7,45 kg × Rp. 27.500,- = Rp. 204.875,-
Bumbu 10% x Rp. 204.875,- = Rp. 20.487,5
Tenaga 10% x Rp. 204.875,- = Rp. 20.487,5
Overhard 10% x Rp. 204.875,- = Rp. 20.487,5
Keuntungan 20% x Rp. 204.875,- = Rp. 40.975 +
Rp. 307.312,5,-
Food Cost = Rp. 307.312,5,/-149= Rp. 2.062,5,- ≈ Rp. 2.100,-
4. Bola-bola ayam
1 porsi bola bola ayam = 40 gram
= jumlah pasien (anak) + BBS + cadangan x porsi
= 25 + 3 + 6 x 40 gram
= 34 x 40 gram
= 1.360 gram
= 1,36 kg
- Tepung panir
= (Jumlah pasien anak + BBS) + cadangan x berat
= (25 + 3) + 6 x 30 gr
= 34 x 10 gr
= 340 gr
= 0,34 kg
Biaya BM ayam 1,36 kg x Rp.35.400 = Rp.48.144
Biaya BM T. panir 0,34kg x 7.000 = Rp. 2.380
Biaya BM telur 10 butir = Rp. 12.000,-
Rp. 62.524
Bumbu 10% x Rp. 62.524 = Rp.6.252,4

Tenaga 10% x Rp. 62.524 = Rp 6.252,4
Overhard 10% x Rp. 62.524 = Rp 6.252,4
41
Keuntungan 20% x Rp. 62.524 = Rp 12.504,8 +
Rp 31.262
Food cost = Rp 31.262/34 = Rp 919,4,- ≈ Rp 1.000
5. Tempe goreng
-Tempe
= NB + NTETP + NDM + Pemasak + penunggu + residen + cadangan
= 42+5+3+5+ 7+ 3+6
= 71
= 71 : 8
= 9 buah
- Minyak
= NB + NTETP + NDM + Pemasak + penunggu + residen + cadangan x 5
gram
= 42+5+3+5+ 7+ 3+6 x 5 gram
= 71 x5 gram
= 355 gram
= 0,35 L
Biaya BM tempe 9 buah x Rp.2.800 = Rp.25.200
Biaya BM minyak0,35 L x Rp 11.000 = Rp 3.850 +
= Rp29.050
Biaya bumbu 10% x Rp29.050 = Rp.2.905
Kebutuhan tenaga 10% x Rp29.050 = Rp.2.905
Kebutuhan overhard 10% x Rp29.050 = Rp.2.905
Keuntungan 20% x Rp29.050 = Rp 5.810 +
= Rp 43.575
Food cost = Rp 43.575/71 = Rp.613 = Rp. 650
6. Tempe terik
- Tempe
= BB + NT + NRG + BRG + BTP + BDM + BDH + BDJ + BRS + anak
= 42 + 9 + 10 + 7 + 12 + 9 + 1 + 8 + 0 + 26
= 124
= 124 : 8
= 15,5 buah
- Santan
= BB + NT + NRG + BRG + BTP + BDM + BDH + BDJ + BRS + anak
= 42 + 9 + 10 + 7 + 12 + 9 + 1 + 8 + 0 + 26
= 124 x 5 gram
= 620
42
= 0,62 kg (1 butir)
= 5.500 x 1 butir
= Rp 5.500
Biaya BM tempe 15,5 buah x Rp.2.800 = Rp.43.400
Biaya BM santan = Rp 5.500
Biaya bumbu 10% x Rp.43.400 = Rp.4.340
Kebutuhan tenaga 10% x Rp.43.400 = Rp 4.340
Kebutuhan overhard 10% Rp.43.400 = Rp 4.340
Keuntungan 20% x Rp.43.400 = Rp 8.680 +
= Rp 70.600
Food cost = Rp 70.600/124 = Rp.569 = Rp. 700
7. Soto
1 porsi wortel = 30 gr
1 porsi tauge = 10 gr
1 porsi kol = 30 gr
*Wortel = jumlah pasien – diit cair – bbs + pemasak + penunggu +
residen + cadangan
=161– 5 – 3 + 5 + 7 + 3 + 12
= 180
= 180 x porsi (30)
= 5400 gram
= 5,4 kg = 6,75 kg
Tauge = jumlah pasien – diit cair –bbs - RGRPRK + pemasak + penunggu
+ residen + cadangan
= 161- 5 – 3 + 5 + 7 + 3 + 12
= 180
= 180 x porsi (10)
= 1800 gram
= 1,8 kg = 1,8kg
Kol = jumlah pasien – diit cair – bbs + pemasak + penunggu + residen
+ cadangan
= 161- 5 – 3 + 5 + 7 + 3 + 12
= 180
= 180 x porsi (30)
= 5400 gram
= 5,4 kg = 7,2 kg
Kebutuhan BM wortel 6,75 kg x 10.200 = Rp.68.850
Kebutuhan BM Tauge 1,8 kg x 9.800 = Rp.17.640
Kebutuhan BM kol 7,2 kg x 7.500 = Rp.54.000
Kebutuhan BM soun ½ bal x 22.000 = Rp.11.000 +
= Rp151.490
43
Kebutuhan Bumbu 10% x Rp151.490 = Rp 15.149
Kebutuhan tenaga 10% x Rp151.490 = Rp 15.149
Kebutuhan overheard 10% x Rp151.490 = Rp 15.149
= Rp 227.235
Food cost = Rp 227.235/180 = 1.262 = Rp.1.300
8. Putel BB bistik
Jumlah sasaran = pasien TKTP + ED,WK,mawar 2 + cadangan
= 30 + 7 + 3
= 40
1 bungkus putel jadi 2 = 40/2 = 20 bungkus
Biaya BM putel 20 bungkus x Rp.3.500 = Rp.70.000
Kebutuhan Bumbu 10% x Rp.70.000 = 7.000
Kebutuhan tenaga 10% x Rp.70.000 = 7.000
Kebutuhan overheard 10% x Rp.70.000 = 7.000
Keuntungan 20% x Rp.70.000 = 14.000 +
= Rp 105.000
Food cost = Rp. 105.000/40
= 2.625 = Rp.2.650
9. Rolade ikan
Jumlah sasaran = pasien (ED, WK,mawar 2,1) + residen
= 17 + 3
= 20
I lonjong 6 porsi = 20/6 = 5 bungkus
Biaya BM rolade ikan 5 bungkus x Rp.18.700 =Rp.93.500
Kebutuhan overheard 10% x Rp.93.500 = Rp 9.350
= Rp 130.900
Food cost = Rp 130.900/20 = 6.545 = Rp.6.550
10. Jeruk
Jumlah sasaran = semua pasien – diet cair - RGRPRK + penunggu +
residen + cadangan
= 161 – 5 + 7 + 3 + 12
= 178 buah x 100 gram = 17.800 gram =
Kebutuhan BM jeruk 17,8 kg x Rp.21.600 = Rp 384.480
Kebutuhan tenaga 10% x Rp 384.480 = Rp 38.448
Kebutuhan overheard 10% x Rp 384.480 = Rp 38.448
= Rp 538.272
44
Food cost = Rp 538.272/178
=3.024 = Rp.3.100
Makan sore
Menu :
 Galantine
 Tempe goreng
 Tempe bacem (BB+anak+diit)
 Daun singkong bb gurih
 Sup jamur (anak)
 Ca bakso(ED,WK+TKTP+MW 2,kelas 1,U,VIP)
 Puding gula jawa
 Pisang
 Bs : galantine, tempe giling
1. Beras
a. Nasi
Pasien diit nasi (NB + NRG + NTKTP + NRS + NRGRPRK ) + Petugas

masak + residen × 100 gr + cadangan
= (42 + 10 + 18 + 0 + 0 ) + 5 + 3 x 100 + 500 gram
= ( 78 x 100) + 500
= 8300 gram
= 8,3 kg
Biaya BM 8,3 x 9.500 = Rp 78.850
Tenaga 10% x Rp 78.850 = Rp 7.885
Overhard 10% x Rp 78.850 = Rp 7.885
= Rp 110.390
Food cost = Rp 110.390/82 = Rp 1346 = Rp1350
45
b. Nasi Tim
DMRG) × 50 gr
= (9 + 18 + 6 + 0 +0) × 50 gr
= 33 × 50
= 1650 g
= 1,65 kg
Biaya BM 1,65 x 9.500 = Rp 15.675
Tenaga 10% x Rp 15.675 = Rp 1.567,5
Overhard 10% x Rp 15.675 = Rp 1.567,5
= Rp 21.945
Food cost = Rp 21.945/33 = Rp 665 = Rp 700
= pasien diit nasi tim (BB + BRG + BTKTP + BDM + BDJ + BRS
+ BRGRPRK + B DMRG + BDMDH) × 40 gr
= (23 + 7 + 12 + 9 + 8 + 0 + 3 + 0 + 0) × 40
= 62 × 40
= 2480 g
= 2,48 kg
Biaya BM 2,48 x 9.500 = Rp 23.560
Tenaga 10% x Rp 23.560 = Rp 2.356
Overhard 10% x Rp 23.560 = Rp 2.356
46
= Rp 32.984
Food cost = Rp 32.984/62 = Rp 532 = Rp 550

1,65 kg + 2,48 kg = 12,43 kg
Food cost
Tenaga 10 % x Rp. 118.085 = Rp. 11.808,5
Overhard 10% x Rp. 118.085 = Rp. 11.808,5
Keuntungan 20% x Rp. Rp. 118.085 = Rp. 23.617 +
Rp. 165.319
Food Cost Rp 165.319/ 161 = Rp. 1.026 ≈ Rp. 1.100
2. Bubur sumsum
d. Tepung beras
= jumlah pasien BBS + cadangan × 30 gr
= 3 + 3 × 30 gr
= 180 gr
= 0,18 kg
e. Santan
= 3 × 75 cc
= 225 cc
47
f. Gula merah
= 3 × 0,01 kg
= 0,03 kg
Biaya BM santan = 1 butir × Rp. 4.500, -= Rp. 4.500,- +
Rp.7.400,-
Tenaga 10 % x Rp.7.400 = Rp. 740
Overhard 10% x Rp.7.400 = Rp.740
Keuntungan 20% x Rp.7.400 = Rp.1.480 +
Rp. 2.960
Food Cost Rp. 2.960/ 3 = Rp. 986,6- ≈ Rp. 1.000,-
3. Galantine
Galantine 1 rol menjadi 6 potong
Jumlah sasaran = jumlah pasien – diet cair + jumlah pemasak + residen +
cadangan
= 161-5+5+3+12
= 176/6
= 30 gulung
Kebutuhan galantine 30 gulung x Rp.13.800 =Rp.414.000
= Rp 579.600
Food cost = Rp 579.600/181 = 3.202 = Rp.3.300
4. Tempe goreng
-Tempe
= NB + NTETP + NDM + Pemasak + penunggu + residen + cadangan
48
= 42+5+3+5+ 7+ 3+6
= 71
= 71 : 8
= 9 buah
- Minyak
= NB + NTETP + NDM + Pemasak + penunggu + residen + cadangan x 5
gram
= 42+5+3+5+ 7+ 3+6 x 5 gram
= 71 x5 gram
= 355 gram
= 0,35 L
Biaya BM minyak0,35 L x Rp 11.000 = Rp 3.850 +
= Rp29.050
Biaya bumbu 10% x Rp29.050 = Rp.2.905
Kebutuhan tenaga 10% x Rp29.050 = Rp.2.905
Kebutuhan overhard 10% x Rp29.050 = Rp.2.905
= Rp 43.575
Food cost = Rp 43.575/71 = Rp.613 = Rp. 650
5. Tempe bacem
Tempe
= NT + BB + NRG + BRG + BTP + BDM + BDJ + BDH + Pemasak +
penunggu + residen + cadangan
= 9 + 23 + 10 + 7 + 12 + 9 + 8 + 1 + 5 + 3 + 12
= 99
= 99 : 8
= 13 buah
- Gula merah
= NT + BB + NRG + BRG + BTP + BDM + BDJ + BDH + Pemasak
+ penunggu + residen + cadangan
= 9 + 23 + 10 + 7 + 12 + 9 + 8 + 1 + 5 + 3 + 12
= 99
= 99 x 5 gram
= 495 gram = 0,495kg

Biaya BM gula merah 0,495 kg x Rp 17.100 = Rp 8.464,5 +
= Rp 44.864
Biaya bumbu 10% x Rp 44.864 = Rp.4.486,4
49
Kebutuhan tenaga 10% x Rp 44.864 = Rp 4.486,4
Kebutuhan overhard 10% x Rp 44.864 = Rp. 4.486,4
Keuntungan 20% x Rp 44.864 = Rp 8.972,8 +
= Rp 67.296
Food cost = Rp 67.296/99 = Rp.679 = Rp. 700
6. Daun singkong bb gurih

= jumlah pasien – diit cair- BBS – anak – RGRPRK + pemasak + residen +
cadangan
= 161 – 5 – 3 – 25 – 3 + 5 + 3 + 12
= 145 = 5 ikat
Biaya kebutuhan BM daun singkong 5 ikat x Rp.3.700 =Rp.18.500
Biaya kebutuhan BM santan 2 butir x Rp 4.500 = Rp 9.000 +
= Rp 27.500
Biaya kebutuhan bumbu 10% x Rp 27.500 = Rp 2.750
Biaya kebutuhan tenaga 10% x Rp 27.500 = Rp 2.750
Biaya kebutuhan overheard 10% x Rp 27.500 = Rp 2.750
Keuntungan 20% x Rp 27.500 =Rp 5.500 +
= Rp 41.250
Food cost = Rp 41.250/145 = Rp 284 = Rp.300
7. Sup jamur (anak)

Jamur = jumlah pasien + RGRPRK
=26 + 3
= 29 x porsi (10) gr
= 290= 0,29 kg
Wortel = jumlah pasien
=26
= 26 x porsi (10) gr
= 260 = 0,26 kg
Kebutuhan BM jamur 0,29 kg x Rp.193.000 = Rp.55.970
Kebutuhan BM wortel 0,26 kg x Rp.50.180 = Rp.13.046
50
Kebutuhan bumbu 10% x Rp 69.016 = Rp 6.901,6
Kebutuhan overheard 10% x Rp 69.016 = Rp 6.901,6
= Rp 103.524
Food cost = Rp 103.524/29 = Rp 3.569,7 = Rp 3.600
8. Ca Bakso
Jumlah sasaran = pasien TKTP + ED,WK,mawar 2,1+cadangan
= 30 +17 + 3
= 50 x 1 ( 1 pasien ca bakso 1)
= 50 buah
Biaya BM bakso 50 buah x Rp.1.500 = Rp.75.000
Biaya BM sawi ijo ½ kg x Rp 6.500 = Rp 3.250
Biaya BM wortel ¼ kg xRp 10.200 = Rp 2.550
Biaya BM telur 0,15 kg x Rp 19.200 = Rp 2.880 +
= Rp 83.680
Kebutuhan Bumbu 10% x Rp 83.680 = Rp 8.368
Kebutuhan tenaga 10% x Rp 83.680 = Rp 8.368
Kebutuhan overheard 10% x Rp 83.680 = Rp 8.368
= Rp 41.840
Food cost = Rp 41.840/50 = Rp 836 = Rp.850
Makan pagi
Menu :
 Telur BB habang
 Tahu bacem
 Buncis + wortel bb gurih
 Rolade ayam (TKTP+ED+WK+MW II)
 Apel merah (utama,VIP)
 BBS : telur bb habang,tahu bacem
1. Beras
a. Nasi
Pasien diit nasi (NB + NRG + NTKTP + NRS + NRGRPRK ) +

Petugas masak + residen + pramusaji × 100 gr + cadangan
51
= (42 + 10 + 18 + 0 + 0 ) + 5 + 3 + 8 x 100 + 500 gram
= ( 86 x 100) + 500
= 9.100 gram
= 9,1 kg
Biaya BM 9,1 x 9.500 = Rp 86.400
Tenaga 10% x Rp 86.400 = Rp 8.640
Overhard 10% x Rp 86.400 = Rp 8.640
= Rp 120.960
Food cost = Rp 120.960/91 = Rp 1.329 = Rp1350
b. Nasi Tim
= pasien diit nasi tim (NT + NTKTP + NTDM + NDM + NTRS +
NT DMRG) × 50 gr
= (9 + 18 + 6 + 6 + 0 +0) × 50 gr
= 39 × 50
= 1950 g
= 1,95 kg
Biaya BM 1,95 x 9.500 = Rp 18.525
Tenaga 10% x Rp 18.525 = Rp 1.852,5
Overhard 10% x Rp 18.525 = Rp 1.852,5
= Rp 25.935
Food cost = Rp 25.935/39 = Rp 665 = Rp 700
52
= (23 + 7 + 12 + 9 + 8 + 0 + 3 + 0 + 0) × 40
= 62 × 40
= 2480 g
= 2,48 kg
Biaya BM 2,48 x 9.500 = Rp 23.560
Tenaga 10% x Rp 23.560 = Rp 2.356
Overhard 10% x Rp 23.560 = Rp 2.356
= Rp 32.984
Food cost = Rp 32.984/62 = Rp 532 = Rp 550

1,95 kg + 2,48 kg = 13,53 kg
Food cost
Tenaga 10 % x Rp. 128.535 = Rp. 12.853,5
Overhard 10% x Rp. 128.535 = Rp. 12.853,5
Keuntungan 20% x Rp. 128.535 = Rp. 25.707 +
Rp. 179.949
Food cost = Rp. 179.949/ 161 = Rp. 1.117,6 ≈ Rp. 1.200
2. Bubur sumsum
a. Tepung beras
53
= jumlah pasien BBS × 30 gr
= 3 + 3 × 30 gr
= 180 gr
= 0,18 kg
b. Santan
= 3 × 75 cc
= 225 cc
c. Gula merah
= 3 × 0,01 kg
= 0,03 kg
Biaya BM santan = 1 butir × Rp. 4.500,- = Rp. 4.500,- +
Rp.7.400,-
Tenaga 10 % x Rp.7.400 = Rp. 740
Overhard 10% x Rp.7.400 = Rp. 740
Keuntungan 20% x Rp.7.400 = Rp. 1.480 +
Rp. 2.960
Food Cost Rp. 2.960/ 3 = Rp. 986,6- ≈ Rp. 1.000,-
3. Telur BB habang
Jumlah sasaran = jumlah pasien – diet cair + pramusaji + pemasak +
residen + cadangan
= 161-5+8+5+ 3 + 12
= 184 x 50 gram
= 9.200 gram
54
= 9,2 kg
Kebutuhan BM telur ayam 9,2 kg x Rp.19.200 = Rp.176.640
Kebutuhan bumbu 10% x Rp.176.640 = Rp 17.664
= Rp 264.960
Food cost = Rp 264.960/184 =Rp 1440 = Rp.1.500
4. Rolade ayam
Rolade ayam 1 rol 6 potong
= jumlah pasien TKTP + ED,WK,mawar II,I + residen + cadangan
= 30 + 7 + 3 + 3
= 43
= 43/6
= 7 gulung
Kebutuhan BM rolade ayam 7 gulung x Rp.13.500 = Rp.94.500
= Rp 132.300
Food cos = Rp 132.300/43
= 3.076 = Rp.3.100
5. Tahu bacem
- Tahu
= 9 + 23 + 10 + 7 + 12 + 9 + 8 + 1 + 5 + 3 + 12
= 99 gram
- Gula merah
= 9 + 23 + 10 + 7 + 12 + 9 + 8 + 1 + 5 + 3 + 12
= 99
= 99 x 5 gram
= 495 gram = 0,495kg
Kebutuhan BM tahu 99 x Rp.675 = Rp.66.825

Kebutuahn BM gula merah 0,495 kg x Rp 17.100 = Rp 8.464
= Rp 75.289
55
= Rp 112.933
Food cost = Rp 112.933/99 = 1.140,7 = Rp.1.200
6. Buncis + wortel bb gurih

- Wortel
Jumlah sasaran = jumlah pasien – diet cair – bbs + pemasak + pramusaji +
residen + cadangan
= 161- 5 – 3 +5 + 8 + 3 + 12 x 30
= 181 x 30
= 5430 gram
= 6,78 kg
- Buncis
Jumlah sasaran = jumlah pasien – diet cair – bbs + pemasak + pramusaji +
residen + cadangan
= 161- 5 – 3 +5 + 8 + 3 + 12 x 30
= 181 x 30
= 5430 gram
= 6,78 kg
Kebutuhan BM wortel 6,78 kg x 10.200 =Rp.69.156
Kebutuhan BM buncis 6,78 kg x 10.500 =Rp.71.190 +
= Rp 140.346
Keuntungan 20% x Rp 140.346 =Rp 28.069 +
=Rp 210.518,8
Food cost = Rp 210.518,8/161= 1.307,5 = Rp.1.350
7. Apel merah
Jumlah sasaran = pasien VIP VVIP (ED,WK,MW 1,2) + VVIP + residen
= 17 + 3
= 20 buah x 100 gram = 2.000 gram = 2 kg
Kebutuhan BM apel 2 kg x 32.000 = Rp.64.000
Keuntungan 20% x Rp.64.000 =Rp 12.800 +
56
= Rp 83.200
Food cost = Rp 83.200/20 = Rp 4.160 = Rp 4.200
SELINGAN
1. Bubur kacang ijo

Bubur kacang ijo 1 porsi = 250gr
Jumlah sasaran = jumlah pasien – diit cair - RGRPRK + cadangan
= 161 – 5 – 3 + 12
= 165
= 165 x (porsi) 25 gr
= 4.125
= 4,125 kg
Gula pasir = 165 x porsi (10gr)
= 1650
= 1,65 kg
Gula jawa = 165 x porsi (10gr)
= 1650
= 1,65 kg
Kebutuhan BM kacang ijo 4,125 kg x Rp.24.200 = Rp.99.825
Kebutuhan BM Gula pasir 1,65 kg x Rp.12.000 = Rp 19.800
Kebutuhan BM santan 1 butir x Rp 4.500 = Rp 4.500
Kebutuhan BM tepung kanji 1 kg x Rp 12.000 = Rp 12.000
Kebutuhan BM gula jawa 1,65kg x Rp.17.100 = Rp 28.215 +
= Rp 164.340
Kebutuhan tenaga 10% x Rp 164.340 = Rp.16.434
Kebutuhan overheard 10% x Rp 164.340 = Rp.16.434
Kebutuhan tenaga 20% x Rp 164.340 = Rp 32.868 +
= Rp 65.736
Food cost = Rp 65.736/165 = Rp 398,4 = Rp.400
2. Puding gula jawa

Jumlah sasaran = pasien (ED,WK,mw 1,2)+kelas 1+ RGRPRK
= 18 + 38 +3
= 59 orang
Agar – agar = 6 bungkus
Gula jawa = 59 x 10 gr (porsi)
= 590 gr = 0,59 kg
Harga BM agar agar 6 bungkus x Rp.1.500 = 9.000
57
Harga BM gula jawa 0,59 kg x Rp.17.100 = 10.089
Harga BM santan ½ kg x Rp 4.500 = 2.250 +
= Rp 21.339
= Rp 29.874,6
Food cost = Rp 29.874,6/59 = Rp 506,3 = Rp.550
3. Bolu lapis
1 resep bolu lapis menjadi 30 ptng
Jumlah sasaran = pasien (ED,WK,mw 1,2) + kls 1 + kls 2 + kls 3
(bds,dj,dh,rprk) + RPRGRK + BBS + residen
= 17 + 6 + 24 + 72 +
= 69 orang = 3 resep
Tepung Terigu = 1 resep = 300 gr x 3
= 900 gr
= 0,9kg
Gula pasir = 1 resep = 300 gr x 3
= 900 gr
= 0,9kg
Ovalet = 2 ovalet
Telur = 1,5kg = 21 butir
Margarin = 600 gr
Santan = 600 cc
Harga BM tepung terigu 0,9kg x Rp.9.000 = Rp.8.100
Harga BM gula pasir 0,9kg x Rp.14.000 = Rp.12.600
Harga BM ovalet 2 ovalet x Rp.3.500 = Rp.7.000
Harga BM telur 1,5kg x Rp.19.200 = Rp.28.800
Harga BM margarin 600 gr x 5.000 = Rp.30.000
Harga BM santan 600 cc x 4.000 = Rp.24.000
Kebutuhan tenaga 10% x 110500 = 11050
Kebutuhan overheard 10% x 120950 = 12095
Keuntungan 20% x 133645 = 26279
Food cost = Rp.8.100+12.600+7.000+28.800+30.000+24.000+11050
+12095+26279
= 159924/69
= 2317,73 = Rp.2.400
4. Pisang
Jumlah sasaran =jumlah pasien – pasien kelas 3 (bds,dj,dh,rprk)-diit cair+dok
58
= 163-27-10+3
= 129 buah
Kebutuhan BM pisang 12,9 kg x Rp.1.150 = Rp.148.350
= Rp 192.855
Food cost = Rp 192.855/129 = 1.495 = Rp.1.500
PERHITUNGAN HARGA MAKANAN PERKELAS PERAWATAN
1. KELAS SUPER VVIP (EDELWEIS)

a. SIANG
- Nasi 2 x Rp.1.350 = Rp.2.700
- Ayam bb sate 2 x Rp.2.100 = Rp.4.200
- Bola – bola ayam = Rp 1.000
- Tempe goreng = Rp.650
- Tempe terik = Rp 700
- Soto 2 x Rp.1.300 = Rp.2.600
- Putel bb bistik 1 x Rp.2.700 = Rp.2.700
- Rolade ikan 1 x Rp.6.550 = Rp.6.550
- Jeruk 2 x Rp.3.100 = Rp.3.100
b. SNACK PAGI
- Bubur kacang ijo 1 x Rp.400 = Rp.400
c. SORE
- Nasi 1 x Rp.1.350 = Rp.1.350
- Galantine 1 x Rp.3.300 = Rp.3.300
- Tempe goreng 1 x Rp.650 = Rp.650
- Daun singkong 1 x Rp.300 = Rp.300
- Sup jamur (anak) 1 x Rp.3.600 = Rp.3.600
- Ca bakso 1 x Rp.850 = Rp.850
- Puding gula jawa 1 x Rp.550 = Rp.550
- Pisang 1 x Rp.1.500 = Rp.1.500
d. SNACK SORE
59
- Snack gurih = Rp 1.500
- Bolu lapis 1 x Rp.2.400 = Rp.2.400
e. Malam
- Nasi 1 x Rp.1.350 = Rp.1.350
- Telur bb habang 1 x Rp.1.500 = Rp.1.500
- Tahu bacem 1 x Rp.1200 = Rp.1.200
- Buncis + wortel bb gurih = Rp.1.350
- Rolade ayam 1 x Rp.3.100 = Rp.3.100
- Apel merah 1 x Rp.4.200 = Rp.4.200
Paket minuman Rp.20.850
Jadi harga makanan sehari di kelas VVIP seharga Rp. 74.150
Food cost standar RSUD Panembahan Senopati Bantul dengan food cost
hasil perhitungan
No Kelas perawatan Food cost standar Food cost hasil

RSUD Panembahan perhitungan
Senopati Bantul
1. SPIV (ED) Rp.75.000,00 Rp.74.150
2. VVIP (WK&MW II) Rp.60.000,00 Rp.68.830
3. VIP (MW I) Rp.45.000,00 Rp.42.930
4. Kelas I Rp.25.000,00 Rp. 29.450
5. Kelas II Rp.20.000,00 Rp.27.750
6. Kelas III Rp.15.000,00 Rp.26.650
60
LAPORAN
Oleh :
MEI DEDY PURWANTO P07131114096
JURUSAN DIII GIZI
2017
61
PERHITUNGAN KEBUTUHAN BAHAN MAKANAN, FOOD COST,
UNIT COST DAN HARGA MAKAN PER KELAS PERAWATAN
TANGGAL 28Februari 2017
SIKLUS KE VIII
Jumlah Pasien Per Waktu Makan
No Jenis Diit Jumlah Pasien
1. NB 50
2. NT 9
3. BB 15
4. BS 13
5. CAIR 4
6. N/NT RG 9
7. BRG 11
8. N/NT TKTP 18
9. BTKTP 10
10. N/NT DM 4
11. BDM 11
12. N/NT DL -
13. BDL -
14. N/NT DJ 2
15. BDJ 6
16. N/NT DH -
17. BDH 1
62
18. N/NT RS -
19. BRS -
20. N/NT RGRPRK -
21. BRGRPRK 1
22. N/NT R Chol -
23. B R Chol -
24. N/NT DMRG 1
25. BDMRG -
26. N/NT DMDL -
27. BDMDL -
28. N/NT DMDJ 1
29. BDMDJ -
30. N/NT DMRGRPRK -
31. BDMRGRPRK -
32. N/NT DMDH -
33. BDMDH -
34. N/NT DM R Chol -
35. BDM R Chol -
36. AGAR-AGAR -
37. N/NT TINGGI SERAT -
38. B TINGGI SERAT -
39. BB KECAP -
Total 166
63
MENU MAKAN SIANG
Nasi/ nasi tim/ bubur
Galantine
Tahu bb kuning
Bening bayam + wortel
Putel bb rujak ( TKTP + ED + WK )
Ca Ayam ( Utama+VIP)
Pepaya
BBS : Galantine
Tahu bb kuning
14. Nasi
Jumlah konsumen = (pasien+penunggu (ED, WK, Mawar 2 ) +dokter
(3)+petugas masak x100 gr +cadangan (0,5)
= 85+11+3+7
= 106 orang
= 10.600 gr atau 10.6 kg
= 10.6 kg + 0.5
= 11.1 kg
Harga BM = 11.1 kg x 9,500 = 105.450

Overhead 10% = 10% x 105.450 = 10.545
Tenaga 10% = 10 % x (105.450 + 10.545 ) = 11.599
Keuntungan = 20 % x (105.450 + 10.545 + 11.599 =
25.518
64
= Rp 1444
Food Cost = 105.540 / 166 = Rp. 635
15. Nasi tim

Jumlah sasaran = NT + NTRG + NTTKTP + NTDM +
NTDJ+ NTDMRG + NTDMDJ +
= 44 orang
= 2200 gr atau 2,2 kg
Harga BM = 2,2 kg x 9500 = 20.900
Overhead 10% = 10 % x 20.900 = 2.090
Tenaga 10% = 10 % x ( 20,900 + 2,090 ) = 2,299
Keuntungan = 20 % x ( 20,900 + 2,090 + 2,299 ) = 5,057
= Rp 689
Food cost = 20.900 / 166 = Rp.125
16. Bubur
Jumlah sasaran = BB + BRG + BTKTP + BDM + BDJ +
BDH + BRGRPRK +
= 55 orang
Kelapa = 1 butir
Kelapa : Rp 5.500 x 1 btr = Rp 5.500
Total = Rp 21.400
65
Overhead 10% = 10% x 21.400 = 2.140
Tenaga = 10 % x ( 21.400 + 2.140 ) = 2.354
Keuntungan = 20 % x ( 21.400 + 2.140 + 2.354 ) = 5.178
Unit cost per porsi = Rp 31,072/55
= Rp 564
Food cost = 20.900 / 166 = Rp.125
17. Bubur Sumsum

Jumlah sasaran = BS + cadangan
= 13 + 3
= 16 orang
= 480 gram = 0,48 kg
= 130 gram = 0,13 kg
Kelapa = 1 butir
Harga BM = T. Beras : Rp 12.500 x 0,48 kg = Rp 6.000
Kelapa : Rp 5.500 x 1 btr =Rp.5.500
Gula merah : Rp 17.100 x 0,13 kg
=Rp.2.223
Total = Rp 13.723
Overhead = 10 % x 13.723 = 1.372
Tenaga = 10 % x ( 13.723 + 1.372 ) = 1.509
Keuntungan = 20 % x ( 13.723 + 1.372 + 1.509 ) = 3.320
= Rp 1.245
Food cost = 13.723 / 166 = Rp. 83
66
18. Galantine
1 porsi = 1 potong → 1 bungkus = 6 potong
Jumlah sasaran = total pasien – cair + penunggu (
ED,WK,MW2) + dr + petugas masak +
cadangan
= 166 – 4 + 11 + 3 + 7+12
= 195 orang
Jumlah keb.BM = 195 x 1 Potong
Harga BM = 33 bungkus x Rp 13.800
= Rp 455.400
Overhead 10% = Rp 45.540
Tenaga = Rp 50.094
Keuntungan = Rp 110.206
= Rp 3.390
Food cost = 455.400 / 166 = Rp.2.743
19. Tahu bb kuning

Jumlah sasaran = Total pasien- cair -pasien RGRPRK +
penunggu pasien + dr+petugas
masak+cadangan)
= 166-4-1+11+3+7+5 =
= 187 potong
Harga BM = 187 x Rp. 675
= Rp. 126.225
Overhead = 10 % x 126.225 = 12.622
Tenaga = 10 % x ( 126.225 + 12.622 ) = 13.884
Keuntungan = 20%x (126.225+12.622 + 13.884 ) =30.546
Total harga = Rp.183.277
67
= Rp 980
Food cost = 126.225 / 166 = Rp 760
20. Sayur bening bayam

Jumlah sasaran = (semua pasien – pasien RGRPRK - cair -
BBS) + Petugas Masak + Penunggu + dr +
cadangan
= (166 – 4 – 1 - 13) + 7 + 11 + 3 + 12
= 191
f. Bayam
1 porsi = 25 g
= 4.775 gr → 4.77 kg
Berat kotor (90) = 100/90 x 4.77 = 5.30 kg
Harga BM = 5.30 kg x Rp 2.500
= Rp. 13.250
g. Labu siam
1 porsi = 25 g
= 4.775 gr → 4.77 kg
Berat kotor (75%) = 100/75 x 4.77 = 6.35
= Rp. 46.355
Total BM = Rp 13.250 + Rp 46.355
= Rp 59.605
Bumbu 10% = Rp 5.960
Tenaga 10% = Rp 7.212
Keuntungan 20% = Rp 15.866
68
= Rp 498
Food cost = 59.605 / 166 = Rp. 359
21. Putel bumbu rujak
1 porsi = 40 gram/ptg atau 1 bks = 2 ptg
Jumlah sasaran = (pasien TKTP + ED + WK+MW2) +
dokter + cadangan
= 18 +11 +3+3
= 35 orang
Harga BM = 18 x Rp. 3.500 = 63.000
Bumbu 10% = Rp 6.300
Overhead10% = Rp 6.930
Tenaga10% = Rp 7.623
Keuntungan20% = Rp 16.770
= Rp 2.795
Food cost = 63.000/ 166 = Rp.379
22. Cah ayam

Jumlah sasaran = total pasien vip (ED,WK,MW2)
+cadangan
= 11 + 3
= 14 0rang
a. Ayam tnp tlng
1 porsi = 30 g
= 420 gr → 0,42 kg
Berat kotor (100%) = 0,42 kg
69
= Rp. 14.868
b. Telur ayam
1 porsi = 10 g
= 140 gr → 0,14 kg
Berat kotor (85%) = 100/85 x 0.14 = 0.16 kg
= Rp 3.072
c. Wortel
1 porsi = 15 gr
Jumlah keb.bahan = 15 g x 14 orang
= 210 gr → 0,21 kg
Berat kotor ( 95%) = 100/95 x 0.21 = 0.22 kg
Harga BM = 0,22 kg x Rp. 10.200
=Rp. 2.244
d. Sawi hijau
1 porsi = 10 g
= 140 gr → 0,14 kg
Berat kotor (90%) = 100/90x0.14 = 0.15 kg
= Rp 975
Total BM = Rp 14.868+3.072+2.244+975
= Rp 21.159
Bumbu 10% = Rp 2.115
Tenaga 10% = Rp 2.560
= Rp 2.413
Food cost = 21.159 / 166 = Rp. 127
70
23. Pepaya
1 porsi pepaya = 100 gram

Jumlah sasaran = (semua pasien – cair ) + Penunggu + dr +
cadangan
= (166-4) + 2+ 3 + 12
= 179 orang
= 17900 → 17,9 kg
Berat kotor (90%) = 100/90x17.9= 19.9 kg
Harga BM = 19.9 x Rp. 8.000
= Rp 159.200
Tenaga 10% = Rp 15.920
= Rp 1.173
Foodcost = 159.200/ 166 =Rp. 959
71
MENU MAKAN SORE
Ayam goreng tepung
Ayam ungkep
Bola-bola ayam
Tempe bb bali
Brongkos labu siam + kc merah + t.pong
Sup makaroni
Otak-otak bandeng ( ED + WK + TKTP + klas I,U,VIP)
Puding coklat
Pisang
BBS :bola-bola ayam
Tempe giling
25. Nasi
Jumlah konsumen = (pasien diet nb + +dokter (3)+petugas masak
x100 gr +cadangan (0,5)
= 85+3+5
= 93 orang
= 9.300 gr atau 9.3 kg
= 9.3 kg + 0,5
= 9.8 kg
72
Harga BM = 9.8 kg x 9,500 = 93.100
Overhead 10% = 10% x 93.100 = 9.310
Tenaga 10% = 10 % x (93.100 + 9.310) = 9.403
Keuntungan = 20% x ( 93.100+9.310+9.403) = 10.259
= Rp 1.119
Food Cost = 93.100 / 166 = Rp. 560
26. Nasi tim

NTDJ+ NTDMRG + NTDMDJ +
= 44 orang
= 2200 gr atau 2,2 kg
Harga BM = 2,2 kg x 9500 = 20.900
Overhead 10% = 10 % x 20.900 = 2.090
Tenaga 10% = 10 % x ( 20,900 + 2,090 ) = 2,299
Keuntungan = 20 % x ( 20,900 + 2,090 + 2,299 ) = 5,057
= Rp 689
Food cost = 20.900 / 166 = Rp.125
27. Bubur
BDH+ BRGRPRK +
= 55 orang
73
Kelapa = 1 butir
Kelapa : Rp 5.500 x 1 btr = Rp 5.500
Total = Rp 21.400
Overhead 10% = 10% x 21.400 = 2.140
Tenaga = 10 % x ( 21.400 + 2.140 ) = 2.354
Keuntungan = 20 % x ( 21.400 + 2.140 + 2.354 ) = 5.178
= Rp 564
Food cost = 20.900 / 166 = Rp.125
28. Bubur Sumsum

= 13 + 3
= 16 orang
= 480 gram = 0,48 kg
= 130 gram = 0,13 kg
Kelapa = 1 butir
=Rp.2.223
Total = Rp 13.723
Overhead = 10 % x 13.723 = 1.372
Tenaga = 10 % x ( 13.723 + 1.372 ) = 1.509
Keuntungan = 20 % x ( 13.723 + 1.372 + 1.509 ) = 3.320
74
= Rp 1.245
Food cost = 13.723 / 166 = Rp. 83
29. Ayam goreng tepung

Jumlah sasaran = pasien diet NB+ petugas masak + dr +
cadangan
= 50 + 5 + 3 + 6
= 64 orang
a. Ayam
1 porsi = 50 gr
Jumlah keb.BM = 64 x 50gr
= 3200 gratau 3.2 kg
Berat kotor = 100/75 x 3.2= 4.26 kg
=Rp.117.150
b. Tepung
1 porsi = 10 gr
Jumlah keb. BM = 64 x 10 gr
= 640 gr atau 0.64 kg
Harga BM = 0,64 kg x 12.500
= 8000
c. Minyak
1 porsi = 10 gr
Jumlah keb.BM = 64 x 10 gr
= 640 gr atau 0.64 kg
Harga Bm = 0,64 kg x 12.000
= Rp.7.680
Total Harga BM = Ayam+tepung+minyak
= Rp. 132.830
Bumbu 10% = Rp 13.283
Tenaga = Rp 16.072
75
= Rp. 3.314
Food cost = 132.830 / 166 = Rp. 800
30. Ayam ungkep

1 porsi = 50 gr
Jumlah sasaran = pasien NT+BB+Cadangan (6)
= 44 + 15 + 6
= 65 orang
= 3.250gr =3.25 kg
Berat kotor = 100/75x3.25= 4.33 kg
Harga BM = 4.33kg x Rp 27.500
= Rp 119.075
Bumbu 10 % = Rp.11.907
Tenaga = Rp 14.408
= Rp 2.925
Food cost = 119.075/ 166 =Rp. 717
31. Bola-bola ayam

Jumlah sasaran = pasien anak + bbs + cadangan
= 11 +13+3
= 27 orang
a. Ayam = 40 gr
76
= 1.080 gr = 1.08 kg
Berat kotor = 100/75x1.08 = 1.43 kg
Harga Bm = 1,08 kg x Rp.27.500
= Rp.39.325
b. Terigu = 5 gr
Jumlah keb. Bm = 27 x 5 gr
= 135 gr = 0,135 kg
Harga Bm = 0,235 kg x Rp. 12.500
= 2.937
c. Telur = 5 gr
Jumlah keb. Bm = 47 x 5 gr
= 235 gr = 0,235 kg
Harga Bm = 0,235 kg x Rp. 19.200
= 4.512
Total harga = 39.325 + 2.937+4.512
= Rp.46.774
Bumbu 10% = Rp 4.677
Tenaga 10% = Rp 5.659
= Rp 2.766
Food cost = 46.774/166 = Rp. 281
32. Tempe bb bali

1 porsi tempe = 50 gr = 1 papan = 8 potong
Jumlah sasaran = total pasien – BBS – cair – rgrprk + ptgs
msak + dokter + cadangan
= 166 – 13 – 5 – 1 + 5 + 3 + 12
= 167 orang
77
Jumlah keb.BM = 1 papan = 8 porsi
= 167 / 8 = 21 papan
Harga BM = 21 x Rp. 2.800 = 58.800
Bumbu 10% = Rp 5.880
Tenaga 10% = Rp 7.114
= Rp 562
Food cost = Rp 354
33. Tempe Giling

Jumlah sasaran = pasien BBS + cadangan
= 13 + 3
= 16 orang
1 papan = 5porsi
Jumlah keb. Bahan = 16/5 = 3.2 papan = 3.5 papan
Harga BM = 3.5 papan x Rp 2.800
= Rp 9.800
Bumbu 10% = Rp 980

Tenaga 10% = Rp 1.185
= Rp 978
Food cost = 9800 / 166 = Rp.59
34. Otak – otak bandeng
1 ekor = 5 potong
Jumlah sasaran = TKTP (ED + WK + MW II ) + dr +
cadangan
78
= 28 +11 + 3 + 3
= 45 orang
= 1.125 gram = 0.01125 kg
Harga Bm = 0.01125 kg x 15.900
= 17.887
Tenaga 10% = Rp 1.967
= Rp 577
Food cost = 17.887 / 166 = Rp 107
35. Pisang
1 porsi pisang = 1 buah (80 gram)

Jumlah sasaran = (ED + WK + MW I + MW II + KELAS I +
KELAS II + PASIEN DM) + dr +
cadangan
= 91 orang
= 91 buah
Harga BM = 91 x Rp. 1100
= Rp 100.100
Tenaga 10% = Rp 10.010
= Rp 1.452
Food cost = Rp. 603
79
MENU MAKAN PAGI
Rolade ikan
Tahu bacem
Sawi putih + wortel bb gurih
Sup brokoli + wortel ( anak )
Ca Bakso
TKTP + ED + WK + MWII)
BBS :Rolade ikan
Tahu bacem
36. Nasi biasa

Jumlah sasaran = pasien diet NB +dokter (3)+petugas
masak+cadangan (0,5) + pramusaji+petugas
sampah
= 85 + 3 + 5 + 7 + 3
= 103 orang
= 10.300 gr atau 10.3 kg
= 10.3+ 0.5 = 10.8
Harga BM = 10.8 kg x 9.500 = 102.600

Overhead 10% = 10% x 102.600 = 10.260
Tenaga 10% = 10 % x (102.600+10.260) = 11.286
Keuntungan = 20 % x ( 102.600+10.260 + 11.286) =
24.829
Unit cost per porsi = 148.975/ 103
= Rp 1.446
Food Cost = 102.600 / 166 = Rp. 618
80
37. Nasi tim
NTDJ + NTDMRG + NTDMDJ
= 44 orang
= 2200 gr atau 2,2 kg
Harga BM = 2,2 kg x 9500 = 20.900
Overhead 10% = 10 % x 20.900 = 2.090
Tenaga 10% = 10 % x ( 20,900 + 2,090 ) = 2,299
Keuntungan = 20 % x ( 20,900 + 2,090 + 2,299 ) = 5,057
= Rp 689
Food cost = 20.900 / 166 = Rp.125
38. Bubur
BDH + BRGRPRK
= 55 orang
Kelapa = 1 butir
Kelapa : Rp 5.500 x 1 btr = Rp 5.500
Total = Rp 21.400
Overhead 10% = 10% x 21.400 = 2.140
Tenaga = 10 % x ( 21.400 + 2.140 ) = 2.354
Keuntungan = 20 % x ( 21.400 + 2.140 + 2.354 ) = 5.178
81
= Rp 564
Food cost = 20.900 / 166 = Rp.125
39. Bubur Sumsum

= 13 + 3
= 16 orang
= 480 gram = 0,48 kg
= 130 gram = 0,13 kg
Kelapa = 1 butir
=Rp.2.223
Total = Rp 13.723
Overhead = 10 % x 13.723 = 1.372
Tenaga = 10 % x ( 13.723 + 1.372 ) = 1.509
Keuntungan = 20 % x ( 13.723 + 1.372 + 1.509 ) = 3.320
= Rp 1.245
Food cost = 13.723 / 166 = Rp. 83
40. Rolade Ikan

1 porsi = 40 gram = 1gulung = 6 potong
Jumlah sasaran = semua pasien – cair + dokter+ petugas
masak + pramusaji + ptgs sampah +
cadangan
= 166 – 4 + 3 + 5 + 7 + 3 +12
82
= 192 orang
Jumlah keb.BM = 192/6 = 32
= 32 gulung
Harga BM = 32 gulung x Rp 18.700
= Rp 598.400
Tenaga 10% = Rp 65.824
= Rp 4.525
Food cost = 598.400 / 166 = Rp.3.604
41. Tahu bacem

a. Tahu
1 porsi = 40 gram
Jumlah sasaran = total pasien – cair – rgrprk + dokter + ptgs
masak + pramusaji+ptgs
sampah+cadangan
= 166 – 13 – 1 + 3 + 5 + 7 + 3 + 12
= 182 orang
Jumlah keb.BM = 182x 1 potong
= 182 potong
Harga BM = 182 x Rp. 675 = 122.850
b. Gula jawa = 10 gr
Jumlah keb.BM = 182 x 1potong
= 1.820 gr = 1.82 kg
Harga BM = 1.82 x Rp.17.100
=Rp.31.122
Total harga = 122.850 + 31.122 = Rp.153.972
Bumbu 10% = Rp 15.397
83
Tenaga 10% = Rp 18.630
= Rp. 1.351
Food cost = Rp. 153.972 / 166 = Rp.927
42. Sawi + wortel bb gurih
Jumlah sasaran (semua pasien – pasien RGRPRK - cair -

BBS) + Petugas Masak + dr + cadngan +
pramusaji + sampah
= 166 – 1 – 4 – 13 + 5 +3 + 3+7+3
= 169 orang
a. Sawi = 25 gr
= 4.225 gr = 4.22 kg
Berat bersih = 100/90x4.22 = 4.68
Harga BM = 4.68 kg x Rp.6.500 = Rp.30.420
b. Wortel = 25 gr
= 4.225 gr = 4.22 kg
Berat bersih = 100/90x4.22 = 4.68
Harga BM = 4.68 kg x Rp.10.200 = Rp.47.736
Bumbu 10% = Rp 4.773
Tenaga = Rp 5.775
= Rp 451
Food cost = / 166 = Rp.287
43. Sup brokoli + wortel
84
Jumlah sasaran = pasien anak+ cadangan
= 11+3
= 14
d. brokoli
1 porsi = 25 g
= 350 gr → 0.35 kg
BDD (92%) = 100/92x0.35 = 0.38 kg
= Rp 8.398
e. Wortel
1 porsi = 25 g
= 350 gr → 0.35 kg
BDD (80%) = 100/80x0.35= 0.43 kg
= Rp 4.386
Total BM = Rp 8.398 + Rp 4.386
= Rp 12.784
Bumbu 10% = Rp 1.278
Tenaga 10% = Rp 1.546
= Rp 1.458
Food cost = 12784 / 166 = Rp.77
44. Ca bakso
a. Bakso
1 porsi bakso = 1 buah
85
Jumlah sasaran = pasien TKTP +( ED + WK + MW 2) +dr
+cadangan
= 28 + 2 + 3+ 3
= 36orang
Jumlah keb. Bahan = 1 buah x 36 orang
= 36 buah
Harga BM = 36 x Rp 1.500
= Rp 54.000
b. Telur
1 porsi = 10 gr
Jumlah keb. Bahan = 10 gr x 36 orang
= 360 gr = 0,36 kg
Berat kotor = 100/75x0.36 = 0.47 kg
Harga BM = 0,47 x Rp 19.200
= Rp 9.024
c. Sawi hijau
1 porsi = 10 gr
Jumlah keb. Bahan = 10 gr x 36 orang
= 360 gr = 0,36 kg
Berat kotor = 100/90x0.36 = 0.40
Harga BM = 0,40 x Rp 6.500
= Rp 2.600
d. Wortel
1 porsi = 15 g
= 540 gr → 0.54 kg
BDD (80%) = 100/80x0.54 = 0.675 kg
Harga BM = 0.675 kg x Rp 10.200
= Rp 6.885
Total harga = 54.000 + 9.024 + 2.600 + 6.885
= 72.509
Bumbu 10% = Rp 7.250
86
Tenaga 10% = Rp 8.773
= Rp. 3.216
Food cost = 72.509 / 166 = Rp. 436
45. Apel fuji
1 porsi = 120 gram = buah

Jumlah sasaran = ED + WK + MW II + dokter + cadangan
= 11 + 3 + 3
= 1kg = 8 buah
=2 kg
BDD % (97) = 100/97x2 = 2.06 kg
Harga BM = 2.06 x Rp. 24.300
= Rp 50.058
Tenaga 10% = Rp 5.506
= Rp 3.919
Food cost = 50.058 / 166 = Rp.301
MENU SELINGAN
Bubur kacang ijo

Marmer kukus
87
4. Bubur Kacang Ijo

Jumlah sasaran = (jumlah seluruh pasien – cair - rgrprk) + cadangan
= (166-4-1) + 3
= 165
e. Kacang hijau (1 porsi : 20 g)
Jumlah keb. Bahan= 165 x 20g
= 3.300 gram = 3,3 kg
= Rp 79.860
f. Gula pasir (1 porsi : 15 g)
= 2.475gram = 2,47 kg
Harga BM = 2,47 x Rp15.000
= Rp 37.050
g. Gula jawa (1 porsi : 10 g)
= 1650 gram = 1,65 kg
Harga BM = 1,65 kg x Rp. 17.100
= Rp 28.215
h. Tepung Tapioka = 165 x 5 g
= 825 gram = 0,82 kg
= 0,82 kg x Rp 8000
Harga BM = Rp 6.560
Total BM = Rp 79.860 + Rp 37.050 + Rp. 28.215 + Rp

6.560
= Rp 71.904
Tenaga 10% = Rp 7.909
Unit cost per porsi = Rp. 104.403/165 = 632
Food cost = Rp. 37.050 / 166
= Rp. 223
5. Kue marmer kukus
88
30 porsi = 30 Potong
Jumlah sasaran = Pasien ED + WK + MWII + MWI + kelas
1 +kelas II+ RGRPRK +DJ+ DH + dr +
cadangan
= 68orang
= 2.040potong
f. Tepung terigu
Jumlah keb. Bahan = 250 gram x 4 = 1000 gr
= 1000 gr = 1kg
Harga BM = 1 kg x Rp 12.000
= Rp 12.000
g. Telur = 6 butir
Jumlah keb. Bahan =6x4
= 24 butir = 1.2
= Rp.23.040
h. Gula pasir
Jumlah keb. Bahan = 300 gr x 4 =1.200 gr
= 1.200 gr → 1.2 kg
Harga BM = 1.2 kg x Rp 15000
= Rp 18.000
i. Ovalet
Jumlah keb. Bahan = 10 g x 4
= 40 gr → 0,04 kg
= Rp 580
j. Santan = 6sdm
= 1 sdm = 10 gr = 60 gr
Jumlah keb. Bahan = 60 gr x 4
= 240 gr → 0.24 kg
89
= Rp 1.320
Total keb BM = Rp 12.000 + Rp 23.040 + Rp 18.000 + Rp

580 + Rp.1.320
= Rp 54.940

Tenaga 10% = Rp 6.043
= Rp 1.173
Food cost = 54.940 / 166 = 330
6. Teh
Porsi = 1 gelas (2x1 hari)
Jumlah konsumen = ( semua pasien – cair ) + petugas masak +
cadangan
= 166 -4 + 7+12
= 181 x 2 = 362
Kebutuhan teh = 6 bungkus
Kebutuhan gula = 3kg x 2 = 6 kg
Harga teh = 6 bungkus x 1000
= 6000
Harga gula pasir = 6kg x 15.000
= 90.000
Total = 6.000 + 90.000 = 96.000

Tenaga 10% = Rp 10.560
= Rp 770
Food cost = 96.000 / 166 = 578
90
DALAM SEHARI KELAS II
Waktu Makan Menu Makan Harga Makana
Makan siang NB 1.444
LH 2.743
LN 980
SAYUR 498
BUAH 1.173
Total 6.838
Makan sore NB 1.119
LH 3.314
LN 962
SAYUR 9
BUAH 1452
Total 6.856
Makan pagi Nb 1.146
LH 4.525
LN 1.351
Sayur 451
Teh 770
Total 8.243
selingan Air kacang ijo 632
Marmer kukus 1.173
teh 770
Total 2.575
TOTAL 24.512
91
Kesimpulan :
Dari hasil perhitungan kelas perawatan makan/minum untuk kelas

II didapatkan harga Rp24.512, dimana standar biaya kelas II untuk
makanan/minuman sehari hanya Rp 20.000 .adanya selisih sebesar
Rp 4.512.
92
LAPORAN
Oleh :
NITA RAHAYU P07131114101
JURUSAN DIII GIZI
2017
93
PERHITUNGAN BAHAN MAKANAN
Hari/tanggal : Februari 2017
Siklus Menu : VIII (Delapan)
Waktu Makan Menu
Siang Galantine
Tahu Bumbu Kuning
Bening Bayam = Wortel
Putel Bb rujak (TKTP + ED + WK)
Ca Ayam (Utama + VIP)
Papaya
Bbs : Galantine
Snack Air Kacang Ijo
Sore Ayam Goreng Tepnung
Ayam Ungkep (BB + Diit)
Bola – Bola Ayam (anak)
Tempe BB bali
Brongkos Labu Siam = kc merah = tahu
94
pong
Sup Makaroni (ANAK)
Otak – otak Udang (ED+WK+MW
II+TKTP Kelas I,U,VIP)
Puding Coklat (Utama+VIP)
Pisang
Bbs : Bola – Bola Ayam
Tempe giling
Malam Rolade Ikan
Tahu Bacem
Sawi Putih + Wortel BB gurih
Sup Brokoli + Wortel (Anak)
Ca Bakso (TKTP+ED+WK+MW II)
Apel Fuji (Utama+VIP)
BBS : Rolade Ikan
Tahu Bacem
95
Jenis Diet Jumlah Pasien
NB 53
NT 10
BB 15
BS 13
CAIR 4
N/NT RG 12
BRG 11
N/NT TKTP 9
BTKTP 15
N/NT DM 4
BDM 2
N/NT DL 8
N/NT DJ 1
BDJ 5
N/NT DH 1
BDH 1
BRGRPRK 1
N/NT DMRG 1
N/NT DMDJ 1
Total Pasien 167
96
97
A. Makan Siang
1. Kebutuhan beras
a. Nasi (1 porsi = 100 g)
= Pasien diit nasi (NB + NRG + NTKTP + NRS + NRGRPRK ) +
penunggu (ED+WK+MW II) + cadangan + Petugas masak × 100
gr
= (53 + 12 + 9 + 0 + 0)+ 11 + 7 × 100 + 500 gr
= (92 × 100) + 500 gr
= 9700 gr
= 9,7 kg
b. Nasi Tim ( 1 porsi = 50 gr)
DMRG) × 50 gr
= (10 + 9 + 4 + 0 + 1) × 50 gr
= 23 × 50
= 1150 g
= 1,1 kg
= (15 + 11 + 15 + 2 + 5 + 0 + 1 + 0 + 0) × 40
= 49 × 40
= 1960 g
= 1,9 kg
98
Jadi, total kebutuhan beras untuk makan pagi = NB + NT + BB
= 9,7 kg + 1,1 kg + 1,9 kg = 12,7 kg
Food cost
Tenaga 10 % x Rp. 120.650,- = Rp.12.065
Overhard 10% x 132.715 = Rp.13.271
Keuntungan 20% x 145.986 = Rp.29.197 +
Rp. 175.183
Food Cost Rp. 175.183,- / 167 = Rp. 1.049- ≈ Rp. 1.500
2. Bubur sumsum
a. Tepung beras
= 13 × 30 gr
= 390 gr ≈ 400 gram
b. Santan
= 13 × 75 cc
= 975 cc
c. Gula merah
= jumlah pasien BBS × 0,027 kg
= 13 × 0,027 kg
= 0,351 kg
99
Biaya BM T. beras 0,40 kg × Rp. 12.500,- = Rp. 5.000,- ≈ Rp. 5.000,-
Biaya BM gula jawa 0,351 kg × Rp. 17.100 = Rp. 6.002 ≈ Rp. 6.002,-
Biaya BM santan = 1/2 butir × Rp.2.750,- = Rp. 2.750,- +
Rp.13.752,-
Tenaga 10 % x Rp.13.752,- = Rp.1.375
Overhard 10% x 15.127 = Rp.1.512
Keuntungan 20% x 16.639 = Rp.3.327 +
Rp. 19.966
Food Cost Rp. 16.966,- / 13 = Rp. 1.535- ≈ Rp. 1.600,-
3. Galantine
1 gulung = 6 potong
= Jumlah pasien – Cair + Penunggu + Petugas Masak + cadangn x 1
potong
= (167 – 4 + 11+ 7 + 12 × 1 potong
= 193 × 1 potong
=1 93 potog
= 33 gulung
Kebutuhan = 33 gulung × Rp. 13.800,- = Rp. 455.400,-
Bumbu 10% x Rp. 455.400 - = Rp. 45.540
Tenaga 10% x Rp.500.940,- = Rp. 50.094
Overhard 10% x Rp. 551.034 = Rp. 55.103
Rp. 727.364,-
100
Food Cost = Rp. 727.364,-/193 = Rp.3.768,- ≈ Rp. 3.800,-
4. Tahu bb kuning
= (Jumlah seluruh pasien – Cair - RPRK) + petugas masak + cadangan
= (167 – 4 – 1 ) + 7 + 12
= 181potong
Jumlah kebutuhan BM = 181 buah × Rp. 675,- = 122.175
Kebutuhan 10 % x Rp 122.175,- = 12.217,-
Bumbu 10% x Rp. 134.392,- = 12.439
Tenaga 10%x Rp.146.831,- = 14.683
Overhard 10% x Rp.161.514 = 16.151
Keuntungan 20 x Rp.177.665 = 17.888 +
Rp. 195.553
Food Cost = Rp. 195.553,-/181 = Rp. 1.080,- ≈ Rp. 1.100,-
5. Bening Bayam + Wortel
- Bayam
= (Jumlah pasien – Cair) + penunggu (ED, WK, MW 2) + petugas
masak + cadangan
= (163) + 11 + 7+ 12 × 30 gr
= (193) × 30 gr
= 5790 gr
= 5,79 kg
101
- Wortel
= (193) × 50 gr
= 9650 gr
= 9,65 kg ≈ 6,65 kg
Biaya BM bayam 5.79 kg × Rp. 2.500,- = Rp. 14.475,-
Biaya BM wortel 9.65 kg × Rp. 10.200,- = Rp. 98.430,- +
Rp. 112.905,-
Bumbu 10% x Rp. 112.905,- = 11.290
Tenaga 10%x Rp.124.195,- = 12.419
Overhard 10% x Rp.136.614 = 13.661
Keuntungan 20% x Rp.150.275 = 30.055 +
Rp. 180.33,-
Food Cost = Rp. 180.33,- / 193 = Rp. 934.35,- ≈ Rp. 940,-
6. Putel bb rujak
Putel
1 bungkus untuk 2 orang
= (pasien TKTP + ED + WK + MW 2) + cadangan
= (24 + 1 + 2 + 7 ) + 3
= (37) : 2
= 18,5 ≈ 19 bungkus
Kebutuhan = 19 kg × Rp. 3.500,- = Rp. 66.500,-
Bumbu 10% x Rp. 66.500,- = 6.650
Tenaga 10%x Rp. 73.150,- = 7.315
102
Overhard 10% x Rp. 80.465 = 8.046
Keuntungan 20% x Rp. 88.511 = 17.702 +
Rp. 106.213,-
Food Cost = Rp. 106.213,-/37 = Rp. 2.870,- = 3000
7. Ca Ayam
Ayam
= (Pasien kelas VIP) + cadangan x 50 gr
= 8+ 3 x 50
= 11 x 50
= 550 gr
= 0.5 kg
Wortel
= 11 x 30 gr
= 330 gr
= 0.33 kg
Sawi
= 11 x 50 gr
= 5500
= 0.55 kg
Telur
= 11 x 70 gr
= 770 gr
= 0,77 kg ̴ 1 kg
103
Biaya BM ayam 0.5 kg x 27.500 = 13.750
Biaya BM wortel 0.33 kg x 10.200 = 3.366
Biaya BM sawi 0.55 kg x 6.500 = 3.575
Biaya BM telur 1 kg x 19.200 = 19.200 +
39.891.
Bumbu 10% Rp.39.891,- = 3.989
Tenaga 10% x Rp.43.880,- = 4.388
Overhard 10% x Rp.48.268 = 4.826
Keuntungan 20% x Rp. 53.094 = 5.309 +
Rp.58.403,-
Food Cost = Rp. 58.403,-/11 = Rp. 5.309,- = 5.500
8. Buah Pepaya
Papaya
= (Jumlah seluruh pasien – RPRK - Cair ) + penunggu (ED, WK, MW
2) + cadangan x berat
= (167– 1 – 4) +11 + 12 x 100 gr
= 185 x 100 gr
= 18.500 gr
= 18,5 kg
Tenaga 10%x Rp. 148.800,- = 14.880
Overhard 10% x Rp.163.68 = 16.368
104
Keuntungan 20% x Rp. 180.048 = 36.009 +
Rp. 216.057
Food Cost = Rp. 212.995,-/185 = Rp. 1.167,- ≈ Rp. 1.200,-
B. Makan Sore
1. Kebutuhan beras
= Pasien diit nasi (NB + NRG + NTKTP + NRGRPRK) + Petugas
masak × 100 gr + 500 gr
= (53 + 12 + 9 + 0) + 5 x 100 + 500 gr
= (79 × 100) + 500 gr
= 7900 + 500 gr
= 8,4 kg ̴ 8,5 kg
DMRG) × 50 gr
= (10 + 9 + 4 + 0 + 1) × 50
= 24 × 50
= 1200 g
= 1,2 kg
= pasien diit bubur nasi (BB + BRG + BTKTP + BDM + BDJ +
105
= (15 + 11 + 15 + 2 + 5 + 0 + 1 + 0 + 0) × 40
= 49 × 40
= 1960 g
= 1,9 kg
Jadi, total kebutuhan beras untuk makan sore = NB + NT + BB
= 8,5 kg + 1,2 kg + 1,9 kg = 11,6 kg ≈ 12 kg
Food cost
Biaya BM beras 12 kg × Rp. 9.500,- = Rp. 114.000,-
Tenaga 10%x Rp. 114.000,- = 11.4
Overhard 10% x Rp.125.4 = 12.54
Keuntungan 20% x Rp. 137.94 = 27.588 +
Rp. 165.528
Food Cost = Rp. 165.528,-/ 167 = Rp. 991,- = 1.000
2. Bubur sumsum
- Tepung beras
= 13 × 30 gr
= 390 gr ≈ 400 gram
- Santan
= 13 × 75 cc
= 975 cc
106
- Gula merah
= 13 × 0,027 kg
= 0,351 kg
Biaya BM T. beras 0,40 kg × Rp. 12.500,- = Rp. 5.000,- ≈ Rp. 5.000,
Biaya BM santan = ½ butir × Rp. 4.500,- = Rp. 2.250,- +
Rp.13.252,-
Tenaga 10%x Rp. 13.252,- = 1.325
Overhard 10% x Rp.14.577 = 1.457
Keuntungan 20% x Rp.16.034 = 3.206 +
Rp. 19.24
Food Cost = Rp. 19.24,-/ 13 = Rp. 1.480,- ≈ Rp. 1.500,-
3. Ayam Goreng Tepung
- Ayam
= (Jumlah pasien - Cair – BBS- Anak) + petugas masak + cadangan x
50 gr
= (167 – 4 - 13 - 24) + 7 + 12 x 50 gr
= 126 x 50 gr
=6300 gr
= 6.3 kg ≈ 6.5 Kg
107
- Tepung Terigu
= 126 × 5 gr
=630 gr
= 0.63 kg
- Minyak
= 126 × 5 gr
=630 gr
= 0.63 L
Biaya BM Ayam 6.5 × Rp. 27.500,- = Rp. 178.75,-
Biaya BM tepung terigu 0.75 x 12.500 = 7. 875
Biaya BM minyak 0.63 L × Rp. 11.000,- = Rp. 6.93,- +
Rp. 193.555
Bumbu 10% x Rp. 193.555,- = 19.355
Tenaga 10%x Rp. 212.910,- = 21.291
Overhard 10% x Rp. 234.201 = 23.420
Keuntungan 20% x Rp.257.621 = 51.524 +
Rp. 309.145
Food Cost = Rp. 309.145,-/126 = Rp. 2.453,- ≈ Rp. 2.500,-
4. Bola – bola Ayam
Ayam
= (Jumlah pasien anak + BBS + cadangan) x 50 gr
= (31 + 13 + 3) x 50 gr
108
= 47 x 50 gr
= 2350 gr
=2,35 kg ̴ 2,5 kg
Tepung
= 47 x 5 gr
=235 gr
=0,235 kg ̴ 0,25 kg
Biaya BM ayam 2,5 kg x Rp 27.500 = 68750
Biaya BM tepung 0,25 x Rp 12.500 = 31250 +
100.000
Bumbu 10% x Rp. 100.000 = Rp.10.000
Tenaga 10%x Rp.110.000 = Rp.11000
Overhard 10% x Rp.121000 = Rp.12100
Keuntungan 20% x Rp.133100 = Rp.26620 +
Rp.159720 ̴ Rp 160.000
Food Cost = Rp. 160.000,-/ 47 = Rp. 3.404,- ≈ Rp. 3.500,-
5. Tempe Bb bali
= (Jumlah seluruh pasien – BS - Cair - RPRK) + petugas masak +
cadangan
= (167 – 13 – 4 - 1) + 7 + 12
= 168 x 1 potong
= 168 potong = 21 papan tempe
Jumlah kebutuhan BM = 21 papan × Rp. 2.800,- = 58.800
109
Kebutuhan 10 % x Rp 58.800,- = 5880
Bumbu 10% x Rp. 64680,- = 6468
Tenaga 10%x Rp.71148,- = 7114
Overhard 10% x Rp.78262 = 7826
Keuntungan 20% x Rp.86088 = 17217 +
Rp. 103305
Food Cost = Rp. 103.305,-/168 = Rp 614,- ≈ Rp. .700,-
6. Brongkos Labu siam + kc merah + tahu pong
= (Jumlah pasien – BS – Cair – RPRK - anak) + petugas masak +
cadangan
= (167 – 13 – 4 – 1 - 31 ) + 7 + 12
= 137 org
Labu siam
= 137 x 35 gr
= 4795 gr ≈ 4,800 kg
Kacang merah
= 137 x 15 gr
= 2055 gr ≈ 2,055 kg
Tahu pong
= 137 x 10 gr
= 1370 gr ≈ 1,37 kg
Biaya BM labu siam 4,800 kg × Rp.7.300 = Rp. 35.040,-
Biaya BM kacang merah 2,055 kg × Rp. 21.600 = Rp. 44.388,-
110
Biaya BM tahu pong 1,37 kg × Rp. 29.800,- = Rp. 38740,- +
Rp. 118.816,-
Bumbu 10% x Rp. 118.816,- = Rp.11.881
Tenaga 10%x Rp. 130.697,- = 13.069
Overhard 10% x Rp. 143.766 = 14.376
Keuntungan 20% x Rp. 158.142 = 31.638 +
Rp. 189.786
Food Cost = Rp. 189.786,-/ 137 = Rp. 1.379,- ≈ Rp. 1500
7. Sup makaroni
= (pasien anak + RPRK ) + cad + petugas masak
= (31 + 1 )+ 3 + 7
=42 orang
Wortel
= 42 x 30 gr
=1260 gr ≈ 1,26 kg
Telur
= 42 x 5 gr
= 210 gr ≈ 0,21 kg
Makaroni
= 42 x 15 gr
= 630 gr ≈ 0,63 kg
111
Biaya BM wortel 1,26 kg x Rp. 10.200 = 12.852
Biaya BM Telur 0,21 kg x Rp. 19.200 = 4.032
Biata BM makaroni 0,63 x Rp. 9.500 = 3.420 +
Rp. 20.302 ≈ 21.000
Bumbu 10% x Rp. 21.000,- = Rp.2.100
Tenaga 10%x Rp. 23.100,- = 2.310
Overhard 10% x Rp.25.410 = 2.541
Keuntungan 20% x Rp. 27.951 = 5.590 +
Rp. 33.541 ≈ 35.000
Food Cost = Rp. 35.000,-/42 = Rp. 833,- ≈ Rp. 1000
8. Otak – otak bandeng
= (Pasien ED + WK + MW II + TKTP Kelas I, U, VIP) + cadangan x
berat
=(1 + 2 + 8 + 1 + 9 + 15) + 3 x 50 gr
=36 x 50 gr
= 1800 gr
=1,8 kg ̴ 6 gulung
Kebutuhan = 6 x Rp. 15.900,- = Rp. 95.400,-
Tenaga 10%x Rp. 95.400,- = 9500
Overhard 10% x Rp. 104900 = 10.490
Keuntungan 20% x Rp. 115390 = 23078 +
Rp. 138.468
112
Food Cost = Rp138.468.,-/ 36 = Rp. 3.833,- = 4.000
6. Pudding buah
(1 bks = 9 cup)
- Agar-agar
= (Pasien kelas I + VIP + RPRK) + Cadangan 3 x berat
= (9 + 12) + 3
= 24 orang / 9
Kebutuhan 2,66 bungkus ̴ 3 bks
- Gula
= (Pasien kelas I + VIP) + cadangan × berat
= (9 + 12) + 3 × 20 gr
= (24) × 20 gr
= 480 gr
= 0,48 kg
- Strowbery
= (Pasien kelas I + VIP) + cadangan × berat
= (9 + 12) + 3 × 30 gr
= (24) × 30 gr
= 720 gr
= 0,72 kg
Biaya BM agar 3 bungkus @Rp. 3.000,- = Rp. 9.000,-
Biaya BM gula pasir 0,48 kg × Rp. 15.000,- = Rp. 7.200,-
- Biaya BM Strowbery 0,72 kg × Rp. 13.200,- = Rp. 9.504,- +
113
Rp. 25.704
Tenaga 10%x Rp. 25.704,- = 2.570,4
Overhard 10% x Rp. 28.274 = 2.827
Keuntungan 20% x Rp. 31,101 = 3.220 +
Rp. 34.321
Food Cost = Rp. 34.321 ,-/24 = Rp. 1.4300,- = 1.500
7. Buah Pisang
Pisang
= (Jumlah seluruh pasien – Kelas III – Cair - RPRK ) + cadangan
= (180 – 87 – 6 – 4) + 12
= 95 buah
Kebutuhan = 95 buah × Rp. 1.150,- = Rp. 109.250,-
Tenaga 10%x Rp. 109.250,- = 10.925
Overhard 10% x Rp. 120.175 = 12.017,5
Keuntungan 20% x Rp. 132.189 = 26.438 +
Rp. 158.630
Food Cost = Rp. 158.630,-/ 95 = Rp. 1.669,- ≈ Rp. 1.700,-
C. Makan Malam
1. Kebutuhan beras
d. Nasi (1 porsi = 100 g)
masak × 100 gr + 500 gr
= (53 + 12 + 9 + 0) + 5 x 100 + 500 gr
114
= (79 × 100) + 500 gr
= 7900 + 500 gr
= 8,4 kg ̴ 8,5 kg
e. Nasi Tim ( 1 porsi = 50 gr)
DMRG) × 50 gr
= (10 + 9 + 4 + 0 + 1) × 50
= 24 × 50
= 1200 g
= 1,2 kg
f. Bubur Nasi (1 porsi = 40 gr)
= pasien diit bubur nasi (BB + BRG + BTKTP + BDM + BDJ +
= (15 + 11 + 15 + 2 + 5 + 0 + 1 + 0 + 0) × 40
= 49 × 40
= 1960 g
= 1,9 kg
Jadi, total kebutuhan beras untuk makan sore = NB + NT + BB
= 8,5 kg + 1,2 kg + 1,9 kg = 11,6 kg ≈ 12 kg
Food cost
Biaya BM beras 12 kg × Rp. 9.500,- = Rp. 114.000,-
Tenaga 10%x Rp. 114.000,- = 11.4
Overhard 10% x Rp.125.4 = 12.54
Keuntungan 20% x Rp. 137.94 = 27.588 +
115
Rp. 165.528
Food Cost = Rp. 165.378,-/ 167 = Rp. 991,- = 1.000
2. Bubur sumsum
- Tepung beras
= 13 × 30 gr
= 390 gr ≈ 400 gram
- Santan
= 13 × 75 cc
= 975 cc
- Gula merah
= 13 × 0,027 kg
= 0,351 kg
Biaya BM T. beras 0,40 kg × Rp. 12.500,- = Rp. 5.000,- ≈ Rp. 5.000,
Biaya BM santan = ½ butir × Rp. 4.500,- = Rp. 2.250,- +
Rp.13.252,-
Tenaga 10%x Rp. 13.252,- = 1.325
Overhard 10% x Rp.14.577 = 1.457
Keuntungan 20% x Rp.16.034 = 3.206 +
116
Rp. 19.24
Food Cost = Rp. 19.24,-/ 13 = Rp. 1.480,- ≈ Rp. 1.500,-
3. Rolade ikan
1 gulung 6 potong
= (Jumlah pasien – Cair + petugas masak + pramusaji + cadangan)
= (167 – 4 + 5 + 7 + 12 )
= 187 orang
= 32 gulung
Kebutuhan = 32 gulung × Rp. 18.700,- = Rp. 598.400,-
Bumbu 10% x 598.400 = Rp. 59840
Tenaga 10%x Rp.658.240 = 65.824
Overhard 10% x Rp.724.064 = 72.406.4
Keuntungan 20% x Rp.796.470.4 = 159.294.08 +
Rp. 955.764.48
Food Cost = Rp. 955.764.48,-/ 187 = Rp. 5.111,- ≈ Rp. 5.200,-
4. Tahu Bacem
= (Jumlah pasien – Cair – RPRK + petugas masak + Pramusaji +
Cadangan )
= (167 – 4 + 5 + 7 + 12)
= 187 orang
Tahu
117
= 187 x 50 gr
=9350 gr
=9,35 kg
Gula Jawa
= 187 x 15 gr
=2805 gr
=2.805 kg
Biaya BM Tahu 187 potong × Rp. 675,- = Rp. 126.225,-
Biaya BM Gula jawa 2,80 x Rp. 17.100 = Rp. 47.880,- +
Rp. 174.105
Bumbu 10% x 174.105 = Rp. 17.4105
Tenaga 10%x Rp. 191.515 = 19.151.5
Overhard 10% x Rp. 210.666.5 = 21.066.65
Keuntungan 20% x Rp. 231.733.15=46.346.63 +
Rp. 278.080.28
Food Cost = Rp. 278.080.28,-/ 187= Rp. 1.486,- ̴ Rp. 1.500
5. Sawi Putih + Wortel BB gurih
= (Jumlah pasien – BBS - Cair – Anak - RPRK) + petugas masak
+ cadangan
= (167 – 13 – 4 – 31 – 1 ) + 5 + 12
= 135 orang
Sawi putih
= 135 x 50 gr
118
= 6750 gr
=6.75 kg
Wortel
=135 x 25 gr
= 3375 gr
=3.375 kg
Santan
= 135 x 25
= 3375 gr
= 3.375 kg
Biaya BM Sawi putih 6,75 kg × Rp. 7.300,- = Rp. 49.275,-
Biaya BM Wortel 3.375 kg × Rp. 10.200,- = Rp. 34.425,-
Biaya BM Santan 1 ½ butir × Rp.4.500,- = Rp. 6.750,- +
Rp. 90.45,-
Bumbu = 10% x Rp. 90.45 = 9.045
Tenaga 10%x Rp. 99.495 = 9.949.5
Overhard 10% x Rp. 109.444.5 = 10.944.45
Keuntungan 20% x Rp. 120.388.95 = 24.077.79 +
Rp. 144.466
Food Cost = Rp. 144.466,-/ 135 = Rp. 1.070.124,- ̴ 1.500
6. Sup brokoli + wortel
= (pasien anak + RPRK ) + cad + petugas masak
= 31 + 1 + 12 + 5
119
= 49 orang
Brokoli
= 49 x 50 gr
= 2450 gr
= 2.45 kg
Wortel
= 49 x 25 gr
= 1225 gr
= 1.22 kg
Telur
= 49 x 5 gr
= 245 gr
= 0,245 kg
Biaya BM Brokoli 2,45 kg × Rp. 22.100,- = Rp. 54.145,-
Biaya BM Wortel 1.22kg × Rp. 10.200,- = Rp. 12.444,-
Biaya BM Telur 0,245 kg × Rp.11.500,- = Rp. 2.760,- +
Rp.69.349,-
Bumbu = 10% x Rp. 69.349 = 6.934
Tenaga 10%x Rp. 76.283 = 7.628
Overhard 10% x Rp. 83.9113 = 8.391.13
Keuntungan 20% x Rp. 92.302 = 5.860.4 +
Rp. 98.162.53
Food Cost = Rp. 98.162,-/ 49 = Rp. 2.003,- ̴ Rp 2.500
7. Ca bakso
120
= (Pasien TKTP + ED + WK + MW II ) + cadangan
= (24 + 1 + 2 + 8) + 3
= 38 orang
Bakso
=38 x 30 gr
=1140 gr
= 1,14 kg
Telur
= 38 x 5 gr
= 190 gr
= 0.19 kg
Sawi ijo
= 38 x 15 gr
= 570 gr
= 0.57 kg
Biaya BM bakso = 38 buah × Rp. 1.500,- = Rp. 57.000,-
Biaya BM telur = 0,19 kg × Rp. 11.500,- = Rp. 21.850,-
Biaya BM sawi hijau = 0,57 kg × Rp. 6.500,- = Rp. 16.705,- +
Rp. 95.555,-
Bumbu = 10% x Rp. 95.555 = 9.555
Tenaga 10%x Rp. 105.110 = 10.511
Overhard 10% x Rp 115.621 = 11.562
Keuntungan 20% x Rp 127.183 = 25.436 +
Rp. 152.619
121
Food Cost = Rp. 152.619,-/ 38 = Rp. 4.016,- ̴Rp . 4.200
1. Buah apel fuji
1 buah = 100 gr
Apel
= (Pasien Kelas VIP (BG,ED,WK,MW I, MW II) + cadangan x
berat
= (37) + 3× 1 bh
= 40 x 100 gr
= 4000 gr
=4 kg
Bumbu = 10% x Rp. 97.200 = 9.72
Tenaga 10%x Rp. 106.92 = 10.692
Overhard 10% x Rp. 117.612 = 11.761
Keuntungan 20% x Rp. 129.373 = 25.874 +
Rp. 155.247
Food Cost = Rp. 155.247,-/ 40 = Rp. 3.881,- = 4.000
D. Selingan
1. Bubur kacang ijo
- Kacang ijo
= (Jumlah pasien – RGRPRK - cair ) + Cadangan × berat
= (180 – 4 - 6) + 12 × 25 gr
= 182 × 25 gr
122
= 4550 gr
= 4,5 kg
- Gula
= (Jumlah pasien – RGRPRK - DM + Cadangan) × berat
= (180 – 4 + 21 + 12) × 10 gr
= 209 × 10 gr
= 2090 gr
= 2,09 kg
- Gula aren
= (180 – 4 + 21 + 12) × 10 gr
= 209 × 10 gr
= 2090 gr = 2,09 kg
- Santan
= (Jumlah pasien - RGRPRK + Cadangan) × berat
= (180 – 4 + 12) × 10 gr
= 188 × 25 gr
= 4700 gr = 4.7 kg
Biaya BM kcg ijo = 4,5 kg × Rp. 20.200,- = Rp. 90.900,
Biaya BM gula pasir = 2,09 kg × Rp. 4315.000,- = Rp. 31.350,
Biaya BM gula aren = 2,09 kg × Rp. 17.100,- = Rp. 35.739,
Biaya BM santan = 4,7 kg × Rp. 4.200,- = Rp. 19.740,- +
Rp. 177.729,-
Tenaga 10%x Rp. 177.729 = 17.772,9
123
Overhard 10% x Rp. 195.502 = 19.550,2
Keuntungan 20% x Rp. 215.052 = 43.010 +
Rp. 258.062
Food Cost = Rp. 258.062,-/188 = Rp. 1.373,- = 1.500
2. Marmer kukus
Untuk 18 buah
= Semua pasien VIP + Kelas I + kelas II + kelas III (diet BBS + Dj + diet
RPRK + DH) + Cadangan
=37 + 13 + 13 + 3
=66 orang
- Tepung Terigu
= jumlah pasien / 18 x gram tepung di resep
= 66 / 18 x 250 gr
= 916.666 gr ̴ 917 gr
= 0,917 kg
- Gula Pasir
= 66 / 18 x 300
= 1100 ̴ 1.1 kg
- Telur
=66 xbtr telur dalam resep
= 66 / 18 x 3 btir
124
=11 butir x 60 gr
= 660 gr = 0,66 kg
- Kelapa
= 66 / 18 x 175 cc
=641,666 cc ̴ 0,64 liter
= 1 btir kelapa
- Ovalet
= 66 pasien ̴ 20 gr
Biaya BM Tepung terigu`= 0.917 kg x Rp 12.500 = 11.462
Biaya BM Gula pasir = 1.1 kg x Rp 15.000 = 16.500
Biaya BM telur= 0,66 kg x Rp 19.200 = 12.672
Biaya BM kelapa= 1 btir x Rp 5.500 = 5.500
Biaya BM ovalet= ½ bks x Rp 3.500 =1.750 +
47.884
Food Cost = Rp. 47.884,- / 66 = Rp. 725- ≈ Rp. ,-750
PERHITUNGAN HARGA MAKANAN PERKELAS PERAWATAN
1. KELAS (MAWAR I)
A. SIANG
- Nasi 1 x Rp. 1.100 = Rp.1.100
- Galantine1 x Rp. 3.800 = Rp.3.800
125
- Tahu bb kuning 1 x Rp. 1.100 = Rp.1.100
- Bening bayam 1 x Rp. 940 = Rp.940
- Putel bb rujak 1 x Rp. 3000 = Rp.3.000
- Ca ayam 1 x Rp. 5.500 = Rp.5.500
- Pepaya 1 x Rp. 1.200 = Rp.1.200
a. SNACK PAGI
- Bubur kacang ijo 1 x Rp. 1.500 = Rp.1.500
- Teh 1 x Rp.700 = Rp.700
b. SORE
- Nasi 1 x Rp. 1.000 = Rp.1.000
- Ayam goreng 1 x Rp. 2.500 = Rp.2.500
- Bola – bola ayam 1 x Rp. 3.500 = Rp.3.500
- Tempe bb bali 1 x Rp. 700 = Rp.700
- Brongkos labu siam 1 x Rp.1.500 = Rp.1.500
- Sup makaroni 1 x Rp. 1000 = Rp.1.000
- Otak – otak bandeng 1 x 4.000 = Rp. 4.000
- Puding buah1 x Rp. 1.500 = Rp.1.500
- Pisang 1 x Rp. 1.700 = Rp.1.700
c. SNACK SORE
- Teh 1 x Rp.700 = Rp.700
- Marmer kukus 1 x Rp. 750 = Rp.750
d. Malam
- Nasi 1 x 1.000 = Rp. 1.000
- Rolade ikan x Rp. 5.200 = Rp.5.200
- Tahu bacem 1 x Rp. 1.500 = Rp.1.500
- Sawi putih bb gurih 1 x Rp.1.500 = Rp.1.500
- Sup brokoli 1 x Rp.2.500 = Rp.2.500
- Ca bakso 1 x Rp. 4.500 = Rp. 4.200
- Apel Fuji 1 x Rp. 4.000 = Rp. 4.000
Paket minuman Rp.9.350
Jadi harga makanan sehari di kelas VIP seharga Rp.49090
126
LAPORAN
Oleh :
SITI RADHA SAFITRI P07131114112
JURUSAN DIII GIZI
2017
127
PERHITUNGAN KEBUTUHAN BAHAN MAKANAN SIKLUS MENU KE III
TANGGAL 24 Februari 2017
Siklu
s Siang Snack Sore Malam
menu
III Relade ikan Air Loaf ayam Daging sapi bb Rawon
Tahu goreng kacang Tempe Mendoan Bola2 daging bb Rawon (
Tahu cetak (anak+ hijau/susu Tempe Bacem ( BBS,Anak)
diet+ BB ) BB+anak+diet) Tahu terik
Bobor bayam + Sup janggel + tahu Asem-asem kacang
labu siam pong Panjang + t,pong + wortel
Sup jamur (anak) Telur bb semur + lb +siam + D.so
Putel bb kuning Marmer (ED+WK+MWII+TKT Ayam bb kuning
(TKTP+ED+WK) oven P kelas I,U,VIP) (TKTP+ED+WK+MW II
Mie goreng (utama Puding coklat (utama + )
+VIP ) VIP ) Pir ( utama +VIP )
Melon Pisang BBS : Bola-bola daging
BBS : Rolade ikan BBS : Loaf ayam cincang tahu
Tahu cetak Tempe giling bb terik
Tabel Forrm Pemesanan Diet RSUD Panembahan Senopati Bantul

NB 58
NT 9
BB 30
BS 8
CAIR 6
N RG 3
NT RG 2
BRG 4
N TKTP 13
NT TKTP 2
BTKTP 13
N DM 6
NT DM 2
BDM 13
BDJ 5
N/NT RS -
BRS -
N RGRPRK 1
BRGRPRK 3
128
N/NT DMRG -
B DMRG 2
BDMDH -
Total Pasien 180
PERHITUNGAN BAHAN MAKANAN SIKLUS MENU KE TIGA
Menu siang
A. Kebutuhan Bahan Makanan Siang

1. Nasi
a. Nasi Biasa (NB)
1 porsi = 100 gram
Jumlah = Ʃ pasien diet nasi (NB + NRG + NTKTP +
NRGRPRK +) Penunggu (ED, WK, MW II)
+ Petugas masak + Residen (3) Cadangan
(500gr)
= [(58+3+13+1)+12+7+3] x100 gr+ 500gr
= [97 x 100] + 500
= 9.700 + 500
= 10.200 gr
= 10,2 kg
Keb Bahan Makanan = 10,2 kg x 9.500
= Rp 96.900
b. Nasi Tim (NT)

Jumlah = pasien (NT + NT RG + NT TKTP + NT
DM + N DM) x 50 gram
= ( 9+2+2+2+6) x 50 g
= 21 x 50 gr
129
= 1.050 g
= 1,05 kg
= 1,05 kg x harga beras
= 1,05 kg x 9.500
= Rp 9.975
Food cost = Harga NB + Harga NT
= Rp 96.900 + 9.975
= Rp 106.875
Overhead 10% = Rp 10.687,5
Biaya tenaga 10% = Rp 10.687,5
Keuntungan 20% = Rp 21.375 +
Rp 149.625
𝑡𝑜𝑡𝑎𝑙 𝑅𝑝 149.625
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 1.216,5
123
/porsi = Rp 1.250,00
c. Bubur nasi
Jumlah =(Pasien (BB + BRG + BT KTP + BDM +
BDJ + BRGRPK + BDMRGx 40 gram
= (30 + 4 +13 + 13 + 5 + 3 + 2 ) x 40 gr
= 70 x 40 g
= 2.800 g
= 2,8 kg
- Beras
Harga = 2,8 kg x harga beras
= 2,8 kg x 9.500
= Rp 26.600
- Santan
- Jumlah =1/4 butir kelapa
=1/4 x harga kelapa
= ¼ x 5.500
Harga = Rp. 1,375
130
- Food cost = harga beras + harga santan
= Rp 26.600 + Rp 1.375
- = Rp 27.975
- Overhead 10% = Rp 2.797,5
- Biaya tenaga 10% = Rp 2.797,5
- Keuntungan 20% = Rp 5.595,0 +
- = Rp 39.165
𝑅𝑝 39.165 𝑅𝑝 39.165
- Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = 70
= Rp 559,5/porsi
= Rp 600/porsi
d. Bubur sumsum
BBS =8
- Tepung beras
Jumlah keb = 8 x 30 = 240 gram
= 0,24 kg
Harga = 0,24 kg x harga tepung beras
= 0,24 kg x 12.500
= Rp 3000
- Santan (¼ butir)
Jumlah keb = ¼ butir kelapa
= ¼ x harga kelapa
= ¼ x Rp 5.500
- Harga = Rp 1.375
- Gula pasir
Jumlah keb = 8 x 5 gram
= 40 gram
= 0,04 kg
Harga = 0,04 x harga gula pasir
= 0,04 x 12.000
= Rp.480
- Gula merah
Kebutuhan = 8 x 10 = 80 gr
131
= 0,08 kg
Harga = 0,08 x 17.100
= Rp.1.368
Food cost bubur sumsum = tepung beras+santan+gula

pasir+gula merah
= Rp 3.000+Rp 1.375+Rp 480+Rp

1.368
= Rp 6.223
Overhead 10% = Rp 622,3
Biaya tenaga 10% = Rp 622,3
Keuntungan 20% = Rp 1.244,6 +
= Rp 8.712
𝑅𝑝 8.712 𝑅𝑝 8.712
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = 8
= Rp 1.089,025 /porsi
= Rp 1.100/porsi
2. Rollade Ikan
Jumlah = Ʃ Pasien – Sonde + Penunggu (ED,
WK, MW II) + Cadangan 12 +
Residen (3) + Petugas Masak (7) x
berat
= (180 – 6 + 12 + 12 + 3+ 7)
= 208
1 lonjor Rol untuk 6 pasien = 208 / 6
= 34,67
Keb bahan makanan = 35 lonjor
Harga BM = 35 x harga rollade ikan

= 35 x Rp18.700
Food cost = Rp 654.500
132
Biaya tenaga 10% = Rp 65.450
= Rp 916.300
Rp 916.300 Rp 916.300
= 4.405 /porsi
= 4.450 /porsi
3. Tahu Goreng
Jumlah = Ʃ Pasien diet NB + Pasien diet
NTKTP + N DM + Residen (3) +
Petugas Masak (7) + Penunggu (ED,
WK, MW II) + Cadangan
= 58 + 13+ 6 + 3 + 7 + 12 + 12
= 111 biji tahu
Kebutuhan Bahan Makanan Tahu = 111 x harga tahu
= 111 x Rp 675
= Rp 74.925
Kebutuhan minyak = 111 x 5 gr = 555 gr  0,555 kg
= 0,555 kg x harga minyak
= 0,555 kg x 12.000 = Rp 6.660
Food cost = Harga Tahu + harga Minyak
= Rp 74.925 + Rp 6.660
= Rp 81.585
Overhead 10% = Rp 8.158,5
Biaya tenaga10% = Rp 8.158,5
Bumbu 10% = Rp 8.158,5
=Rp 122.378
Rp 122.378 Rp 122.378
Unit cost = = = Rp
𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 111
1.103
= Rp 1.150/porsi
133
4. Tahu Cetak
Jumlah = Diet NT + BB + BS + RGRPRK +
BDJ + Anak + Cadangan
= 9 + 30 + 8 + 1 + 5 + 20 + 3
= 76
Keb Bahan Makanan Tahu cetak = 76 x harga tahu
= 76 x Rp 675
= Rp 51.300
Kebutuhan telur = 15 butir ( 750 gram = 0,75 kg)
= 0,75 kg x harga telur
= 0,75 kg x Rp 19.200
= Rp 14.400
Food cost = Harga tahu + harga telur
= Rp 51.300 + Rp 14.400
= Rp 65.700
Bumbu 10% = Rp 6.570
= Rp 98.550
Rp 98.550 Rp 98.550
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛= =Rp1.297/porsi
76
= Rp 1.300 /porsi
5. Bobor Bayam
Jumlah = Ʃ Pasien – Sonde – BBS – RGRPK
+ Penunggu (ED, WK, MW II) +
Petugas Masak + Residen (3) +
Cadangan
134
=180 – 6 – 8 – 4+ 12 + 7 + 3 + 12
= 196
Berat Bersih Bayam = 20 gram
100
Berat kotor Bayam = x 20 gram = 28,16 gram
71
Kebutuhan bayam = 28,16 gram x 196 = 5.519,36 gram
= 5,51936 kg
= 5,51936 x harga bayam
= 5,51936 x 2.500
= Rp.13.798,4
Berat Kotor Labu = 80 gram
100
Berat Bersih Labu = x 80 gram = 96,39 gram
83
Kebutuhan Labu = 96,39 gram x 196 = 18.892,44

gram = 18,89244 kg
= 18,89244 x harga labu siam
= 18,89244 x 7.300
= Rp 137.914,812
Kebutuhan Santan = 2 butir kelapa x harga kelapa
= 2 butir kelapa x 5.500
= Rp. 11.000
Food cost = Harga Bayam + harga labu siam +

harga santan
135
= Rp.13.798,4 + Rp Rp 137.914,812
+ Rp 11.000
= Rp 148.914,812
Overhead 10% = Rp 14.891,4812

Bumbu 10% = Rp 14.891,4812
Keuntungan 20% = Rp 29.782,96 +
= Rp 223.372,22
Unit cost
Rp 223.372,22 Rp 223.372,22
= 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = =Rp1.139,65/porsi
196
=Rp 1.150/porsi
6. Sup jamur (anak)

- Jamur putih
=(jumlah pasien anak+TKTP)+cadanganx berat
= (20 + 15 ) + 3 x berat
= 38 x 25 gr
= 950 gr = 0,95 kg
= 0.95 x Rp 12.000
= Rp 11.400
- Wortel
Berat kotor wortel = 50 gram
100
Berat bersih wortel = x 50 gram = 62,5 x 38 = 2.375 gram
80
= 2,375 kg
= 2,375 kg x harga wortel
136
= 2,375 kg x Rp.10.200
= Rp. 24.225
Food cost = Harga Jamur putih + Harga wortel
= Rp 11.400 + Rp. 24.225

= Rp 35.625

Bumbu 10% = Rp 3.562,5
= Rp 53.437,5
𝑅𝑝 53.437,5 𝑅𝑝 53.437,5
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛= = Rp 587.54 /porsi
38
= Rp 1.406,25/porsi
= Rp 1.450/porsi
7. Putel Bumbu Kuning

1 bungkus putel untuk 2 orang pasien
Jumlah = ∑pasien TKTP + ED +WK - DM –
RGRPRK + cadangan
= 15+ 2+ 2-8-1+3
=13
1 bungkus untuk 2 porsi = 13 / 2 = 8 bungkus
= 6,5 ≈ 7 bungkus
Food Cost = 7 bungkus x harga Putel
= 7 x Rp 3.500
= Rp 24.500
137
Biaya tenaga 10% = Rp2.450
Bumbu 10% = Rp2.450

= Rp 36.750
Rp 36.750 Rp 36.750
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 2.827 /porsi
13
= Rp2.850 /porsi
8. Bihun Goreng
Jumlah = VIP + Cadangan (3)
= 19 +3
= 22
Kebutuhan Bihun = 1 bungkus x harga bihun
= 1 bungkus x Rp. 3000
= Rp. 3000
Kebutuhan Sawi Ijo
100
Berat bersih sawi ijo = 90
x 20 gram = 22,2 x 22 = 488,8 gram
= 0.4888 kg
= 0.4888 kg x harga sawi ijo
= 0.4888 kg x Rp.6.500
= Rp. 3.177,2
Kebutuhan Telur = 5 butir (300 gram = 0,3 kg) x harga telur
= 0,3 kg x Rp.19.200
= Rp. 5.760
Food cost = harga bihun + harga sawi ijo + harga telur
138
= Rp 3.000 + R 3.177,2 + Rp 5.760
= Rp 11.937
Bumbu 10% = Rp 1.193,7
= Rp 17.906
𝑅𝑝 17.906 𝑅𝑝 17.906
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 813,89 /porsi
22
= Rp 850/porsi
9. Melon
1 pasien = 100 gram
Jumlah = ∑ pasien – Cair – RGRPRK + Penunggu

(ED,WK, MW2 ) + residen + Cadangan x
berat
= 180 – 1- 6 + 12 + 12
Berat bersih = 209 x 100 gram
= 20.900 gram
= 20.9 kg
100
Kebutuhan BM = x 20,9 kg = 24,02 kg
87
Food cost = Jumlah kebutuhan x harga buah melon

= 24,02 kg x Rp 12.300
= Rp. 295.446
Biaya tenaga 10% = Rp. 29.544,6
Rp 384.080
Rp 384.080 Rp 384.080
209
= Rp 1.850 /porsi
139
B. Perhitungan Kebutuhan Makan Sore
1. Beras
a. Nasi Biasa (NB)
1 porsi = 100 gram
Jumlah = Ʃ Nasi (NB + NRG + NTKTP +
NRGRPRK) + petugas masak + Residen (3)
x 100 + (500gr)
= (58 + 3+ 13+1)+7+3+ x 100 g + 500 gram
= 85 x 100 + 500 gram
= 8.500 + 500
= 9.000 g
= 9,0 kg
Kebutuhan bahan makanan = 9,0 kg x 9.500
= Rp 85.500
b. Nasi Tim (NT)

= ( 9+2+2+2+6) x 50 g
= 21 x 50 gr
= 1.050 g
= 1,05 kg
= 1,05 kg x 9.500
= Rp 9.975

= Rp 85.500 + Rp 9.975
= Rp 95.475
140
Rp 133.665
𝑡𝑜𝑡𝑎𝑙 𝑅𝑝133.665
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 1.204,2 porsi
111
=Rp 1.250 /porsi
c. Bubur nasi
= (30 + 4 +13 + 13 + 5 + 3 + 2 ) x 40 gr
= 70 x 40 g
= 2.800 g
= 2,8 kg
- Beras
= 2,8 kg x 9.500
= Rp 26.600
- Santan
=1/4 x harga kelapa
= ¼ x 5.500
Harga = Rp. 1,375

= Rp 26.600 + Rp 1.375
- = Rp 27.975
- Overhead 10% = Rp 2.797,5
- Keuntungan 20% = Rp 5.595,0 +
- = Rp 39.165
𝑅𝑝 39.165 𝑅𝑝 39.165
141
= Rp 559,5/porsi
= Rp 600/porsi
d. Bubur sumsum
BBS =8
- Tepung beras
= 0,24 kg
= 0,24 kg x 12.500
= Rp 3000
- Santan (¼ butir)
= ¼ x harga kelapa
= ¼ x Rp 5.500
- Harga = Rp 1.375
- Gula pasir
= 40 gram
= 0,04 kg
= 0,04 x 12.000
= Rp.480
- Gula merah
= 0,08 kg
Harga = 0,08 x 17.100
= Rp.1.368

pasir+gula merah
142
= Rp 3.000+Rp 1.375+Rp 480+Rp
1.368
= Rp 6.223
= Rp 8.712
𝑅𝑝 8.712 𝑅𝑝 8.712
= Rp 1.089,025 /porsi
= Rp 1.100/porsi
2. Loaf Ayam
1 Porsi = 50 gram
Jumlah = ∑pasien – Cair + penunggu ( ED,WK,MW
2) Petugas masak (5 )+ residen+ Cadangan
(12)
= 180 – 6 +12 + 5 + 3 + 12
= 206 x 50
= 10,3 kg
Keb Ayam tanpa Tulang = 10,3 kg x harga ayam tanpa tulang
= 10,3 kg x Rp 35.400
= Rp 364.620
Keb Roti Tawar = 1 bks x harga roti tawar
= 1 bks x harga roti tawar
= 1 bks x Rp. 9000
=Rp. 9.000
Kebutuhan Telur = 30 butir (30 x 50 gram )= 1.500 gram =

1,5 kg x harga telur
143
= 1,5 Kg x 19.200
= Rp. 28,800
Food cost = harga ayam tanpa tulang + harga roti

tawar + harga telur
= Rp 364.620 + Rp 9.000+ Rp 28.800
= Rp 402.420
Bumbu 10% = Rp 40.242
= Rp 603.630
Rp 603.630 Rp 603.630
= Rp 2.930 / porsi ≈ Rp 2.950/ porsi

3. Tempe Bacem (BB, Anak, Diet)
1 lonjor tempe untuk 6 orang pasien
Jumlah = (semua pasien anak + diet + BB ) +
cadangan
= (22+20+ 30)+5+3
= 75
Tempe = 75 : 6
= 12,5 = 13 lonjor
Kebutuhan tempe = 13 lonjor x harga tempe
= 13 lonjor x Rp 2.800
= Rp 36.400
Gula Merah = 10 gram x 75
= 750 gram  ¾ kg
Kebutuhan gula Merah = ¾ kg x harga gula merah
= ¾ kg x Rp 17.100
144
= Rp 12.825
Food cost = harga tempe + harga gula merah
= Rp 36.400+ Rp 12.825
= Rp 49.225
Keuntungan 10% = Rp 4.922,5
Bumbu 20% = Rp 9.845 +
= Rp 73.838
Rp 73.838 Rp 73.838
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 985/ porsi
75
= 1.000/porsi
 Tempe DM = 21 pasien : 6
= 3,5 lonjor = 4 lonjor
Food cors = 4 lonjor x harga tempe
= 4 lonjor x Rp 2.800
= Rp 11.200
Overhead 10% = Rp1.120
Biaya tenaga 10% = Rp1.120
Bumbu 10% = Rp1.120
Keuntungan 20% = Rp2.240 +
= Rp 16.800
𝑅𝑝 16.800 𝑅𝑝 16.800
=Rp 800 /porsi
145
5. Tempe Mendoan
1 lonjor tempe untuk 6 orang pasien
Jumlah = Pasien NB + Pasien diet TKTP + Petugas

masak + residen + Cadangan (12)
= 58 + 15 + 5 + 3 + 12 = 93
Kebutuhan Tempe = 93 : 6
= 15,5
= 16 lonjor
=16 lonjor x harga tempe
= 16 lonjor x Rp.2.800
= Rp 44.800
Kebutuhan tepung terigu = 93 pasien ≈ ½ kg = 0,5 kg
= 0,5 kg x harga tepung terigu

= 0,5 kg x 7000
= Rp 3.500
Kebutuhan minyak goreng = 93 x 5 gram = 465 gram = 0.465 kg
= ½ liter x Rp. 12.000

= Rp. 6000
Food cost = harga tempe + harga tepung terigu +

minyak goreng
= Rp 44.800 + Rp 3.500 + Rp 6000

= Rp 54.300
146
Bumbu 10% = Rp 5.430
= Rp 81.450
Rp 81.450 Rp 81.450
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 876/ porsi
93
= Rp 900/porsi
4. Tempe Giling
Jumlah = Semua Pasien BBS + Cadangan (3)
=8+3
= 11 : 6
= 1,83
= 2 lonjor
Keb tempe = tempe x harga tempe
= 2 lonjor x Rp. 2.800
= 5.600 gr
Telur = 1 butir ≈ 50 g ≈0,05 kg

Kebutuhan telur 3 butir = 0,05 x harga telur
= 0,05 x Rp 19.200 = Rp 960
Food cost = Harga tempe + harga telur
= 5.600 + Rp 960
= Rp 6.560
Overhead 10% = Rp 656
Biaya tenaga 10% = Rp 656
Bumbu 10% = Rp 656
= Rp 9.840
Rp 9.840 Rp 9.840
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp895/porsi
11
147
= Rp 900/porsi
6. Sup Janggel + Tahu Pong

Jumlah = ∑pasien – Sonde – BS – RGRPK +
Petugas Masak+ residen + Cadangan (12)
= 180 – 6 – 8 – 1 + 5 + 3 + 12
= 185
- Berat kotor janggel = 50 gram
Berat bersih janggel = 50 gram x 185 = 9.250 gram  9,25 kg
= 9,25 kg x harga janggel
= 9,25 x 8.500
= Rp. 78.625
- Keb Tahu pong = 5 x 185 = 925 gram  0,925 kg
= 0,925 kg x harga tahu pong
= 0,925 x 29.800
=Rp 27.565
- Berat kotor wortel = 20 gram
100
Berat bersih wortel = x 20 gram = 25 x 185 = 4.625 gram
80
= 2,625 kg
= 2,625 kg x harga wortel
= 2,625 kg x Rp.10.200
= Rp. 47.175
Food cost = Harga Janggel + Harga Tahu pong +
Harga wortel
= Rp. 78.625+ Rp 27.565+ Rp 47.175
= Rp 153.365
Overhead 10% = Rp 15.336,5
Bumbu 10% = Rp 15.336,5
148
= Rp 230.048
Rp 230.048 Rp 230.048
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛= = Rp 1.244/porsi
185
= Rp. 1.250/porsi
Telur Bumbu Semur
Jumlah = Pasien TKTP + (ED + WK + MW II ) +

Cadangan (3)
= 15 + 12 + 3
= 30 x 45 gram
Kebutuhan Telur = 1.350 gram 90 butir
= 90 butir x harga telur
= 90 butir x Rp 440
= Rp 39.600
Kebutuhan kecap = 350 ml
= Rp. 5.500
Food cost = harga telur + harga kecap
= Rp 39.600+ Rp 5.500
= Rp 45.100
Bumbu 20% = Rp 9.020 +
= Rp 67.650
Rp 67.650 Rp 67.650
30
= Rp 2.300/porsi
8. Puding Coklat
a. Agar-agar coklat (1 bungkus = 9 cup)
Jumlah = VIP ( MW I + MW II + ED + WK) +
kelas I + cadangan
= (7+ 8 + 2+ 2) + 26 + 3
149
= 48 pasien
Kebutuhan bungkus = 5,3 bungkus = 6 bks
= 6 bungkus x Rp.2.700
= Rp 16.200
b. Gula pasir = 48 pasien ≈ ¼ kg

Kebutuhan Gula Pasir = ¼ kg x harga gula pasir
= ¼ kg x Rp 12.000
= Rp 3.000
Foo dcost = Harga Agar-agar + harga gula pasir
= Rp 16.200 + Rp 3.000
= Rp 19.200
= Rp 26.880
Rp 26.880 Rp 26.880
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛= = Rp560/porsi
48
= Rp 600/porsi
9. Pisang koja
1 pasien = 1 buah pisang
Jumlah = jumlah semua pasien – (kelas 3 + cair +
diet RGRPRK)
= 180 – (55 + 6 + 1)
Kebuthuhan Pisang = 118
Food cost = 118 biji x harga pisang
= 118 x Rp 1.150
= Rp 135.700
150
= Rp 162.840
𝑅𝑝 142.200 𝑅𝑝 142.200
118
=Rp.1.400 /porsi
Perhitungan Kebutuhan Makan Malam (Pagi)
1. Beras
a. Nasi Biasa (NB)
1 porsi = 100 gram
Jumlah = Ʃ Nasi (NB + NRG + NTKTP + NRGRPRK) +
petugas masak + pramusaji + petugas sampah x
100 + (500gr)
= (58 + 3+ 13+1)+5+8+2 x 100 g + 500 gram
= 90 x 100 + 500 gram
= 9.000 + 500
= 9.500 g
= 9,5 kg
Kebutuhan bahan makanan = 9,5 kg x 9.500
= Rp 90.250
b. Nasi Tim (NT)

= ( 9+2+2+2+6) x 50 g
= 21 x 50 gr
= 1.050 g
151
= 1,05 kg
= 1,05 kg x 9.500
= Rp 9.975

= Rp 90.250 + Rp 9.975
= Rp 100.225
Overhead 10% = Rp 10.022,5
Rp 140.315
𝑡𝑜𝑡𝑎𝑙 Rp 140.315
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 1.210/ porsi
116
=Rp 1.250 /porsi
c. Bubur nasi
= (30 + 4 +13 + 13 + 5 + 3 + 2 ) x 40 gr
= 70 x 40 g
= 2.800 g
= 2,8 kg
- Beras
= 2,8 kg x 9.500
= Rp 26.600
- Santan
=1/4 x harga kelapa
= ¼ x 5.500
Harga = Rp. 1,375
152
= Rp 26.600 + Rp 1.375
- = Rp 27.975
- Overhead 10% = Rp 2.797,5
- Keuntungan 20% = Rp 5.595,0 +
- = Rp 39.165
𝑅𝑝 39.165 𝑅𝑝 39.165
= Rp 559,5/porsi
= Rp 600/porsi
d. Bubur sumsum
BBS =8
- Tepung beras
= 0,24 kg
= 0,24 kg x 12.500
= Rp 3000
- Santan (¼ butir)
= ¼ x harga kelapa
= ¼ x Rp 5.500
- Harga = Rp 1.375
- Gula pasir
= 40 gram
= 0,04 kg
= 0,04 x 12.000
= Rp.480
- Gula merah
153
= 0,08 kg
Harga = 0,08 x 17.100
= Rp.1.368

pasir+gula merah
= Rp 3.000+Rp 1.375+Rp 480+Rp

1.368
= Rp 6.223
= Rp 8.712
𝑅𝑝 8.712 𝑅𝑝 8.712
= Rp 1.089,025 /porsi
= Rp 1.100/porsi
2. Daging Sapi Bb Rawon

Jumlah =∑pasien – (Cair + BBS + Pasien anak )
+ petugas masak + pramusaji + petugas
sampah + cadangan
= 180 – (6 + 8 + 20) + 5 + 8 + 2 + 12
= 173 x 50
Kebutuhan Bahan makanan = 8.650 gram = 8,65 kg
Foodcost = kebutuhan x harga daging sapi
= 8,65 kg x Rp 122.500
= Rp 1.059.625
Overhead 10% = Rp 105.962,5
Bumbu 10% = Rp 105.962,5
154
= Rp 1.589.438
Rp 1.589.438 Rp 1.589.438
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛= = Rp
173
9.188/porsi
= Rp 9.200 /porsi
3. Bola-bola daging bb rawon

Jumlah = BBS + Pasien anak + cadangan (3)
= 8 + 20 + 3
= 31
Kebutuhan Daging Cincang = 31 x 30
= 930 gram = 0.93 kg

= 0,93 kg x Rp. 123.500
= Rp 114.855
Kebutuhan Telur = 31 x 5 gram
= 155 gram = 0,155 kg
= 0.155 x Rp.19.200
= Rp 2.976
Kebutuhan Tepung Roti = 31 x 5 gram
= 155 gram = 0,155 kg
= 0,155 x Rp. 13.000
= Rp. 2.015
Food Cost Bola-bola Daging bb Rawon = harga daging cincang + harga
telur + harga tepung roti
= Rp 114.855 + Rp 2.976 + Rp 2.015
= Rp 119.846
Bumbu 10% = Rp 11.9846
155
= Rp 179.769
𝑅𝑝179.769 𝑅𝑝 179.769
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛= = Rp
31
5.799/porsi
= Rp 5.800/porsi
4. Tahu terik
Jumlah =∑pasien– cair – RPRGPK +
petugas masak + pramusaji + petugas
sampah + cadangan
= 180 – 6 – 1 + 5 + 8 + 2 + 12
= 200 x 50
Kebutuhan Tahu = 10.000 gram = 200 buah
= 200 x Rp.675
= Rp.135.000
Keb. santan = jumlah klien x 5 gr
= 200 x 5 gr
= 1.000 gr  1 kg (1 butir)
= 5.500 x 1 butir
= 1 butir x harga santan
= 1 butir x Rp. 5.500
= Rp 5.500
Food cost = harga tahu x harga santan
= Rp.135.000 + Rp 5.500
= Rp 140.500
Bumbu 10% = Rp 14.050
= Rp 210.750
Rp 210.750 Rp 210.750
Unit cost =𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = 200
= Rp 1.054 /porsiRp1.050/porsi
156
5. Asem-asem kacang panjang
Jumlah =∑pasien – sonde – BBS – RPRGPK
+ petugas masak + pramusaji +
petugas sampah + cadangan
= 180 – 6 – 8 – 1 + 5 + 8 + 2 + 12
= 192
 Berat Kotor Kacang panjang = 20 gram
100
Berat bersih kcang kotor = x 20 = 21,73gram
92
Kebutuhan kacang panjang = 21,73 gr x192= 4.172,16 gr

= 4,17216 kg
= 4,17216 kg x harga kacang panjang
= 4,17216 kg x 7.900
= Rp 32.960,064
 Keb. Tahu pong = 0,5 kg x harga Tahu pong
= 0,5 kg x 29.800
= Rp 14.900
 Berat kotor wortel = 20 gram
100
Berat bersih wortel = x 10 = 25
80
Kebutuhan wortel = 25 gram x 192 = 4.800 gram

= 4,8 kg
= 4,8 kg x Rp. 10.200
= Rp 48.960
 Berat kotor Labu Siam = 30 gram
100
Berat bersih Labu Siam = x 30 gr = 36,14 x 192
83
= 6.938,88 gram
= 6,93888 kg
= 6,93888 kg x harga labu siam
= 6,93888 kg x 7.300
= Rp 50.653,824
157
Food cost = Harga Kacang Panjang + Harga
Tahu Pong + Harga Wortel + harga
labu siam
= Rp 32.960,064 + Rp 14.900+ Rp
48.960 + Rp 50.653,824
= Rp 147.473,89
Overhead 10% = Rp 14.747,389
Bumbu 10% = Rp 14.747,389
Keuntungan 20% = Rp 29.494,78 +
= Rp 221.210,84
Rp 221.210,84 Rp 221.210,84
= Rp 1.152,14/porsi
= Rp 1.200/ porsi
6. Ayam bb Kuning
Jumlah = Pasien TKTP + ED + WK + MW II + Cadangan
= 15 + 12 + 3
= 30 x 50
Kebutuhan Ayam = 1.500 gram = 1,5 kg
Food cost = kebutuhan ayam x harga ayam
= 1,5 kg x Rp 27.500
= Rp 41.250
Bumbu 10% = Rp 4.125
= Rp 61.875
Rp 61.875 Rp 61.875
30
= Rp 2.100 /porsi
7. Buah piir
158
Jumlah = ( VIP ) + cadangan (3) x berat
= 19 + 3 x 100
= 22 x 100 gram
Kebutuhan Piir = 2.200 gram = 2,2 kg
Food cost = 2,2 kg x harga buah piir
= 2,2 kg x Rp 23.900
= Rp 52.580
= Rp 68.354
Rp 68.354 Rp 68.354
Unit cost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 3.107 porsi
22
= Rp 3.150/porsi
SELINGAN
1. Bubur Kacang Ijo
a. Kacang Ijo
Jumlah = (∑pasien + cadangan – cair – RGRPRK)
= (180 + 12 – 6 – 1) x 20
= 185 x 20
= 3.700 g
= 3,7 kg x harga kacang ijo
= 3,7 kg x Rp 24.200
= Rp 89.540
b. Keb. gula pasir = jumlah klien x 10

= 185 x 10
= 1850 gr  1,85 kg
= 1,85 kg x harga gula pasir
= 1,85 Kg x 12.000
= Rp.22.200
159
c. Keb. gula aren = jumlah klien x 10
= 185 x 10 = 1850 gr  1,85 kg
= 1,85 kg x harga gula jawa
= 1,85 kg x 17.100
= Rp. 31.635
d. Keb. tepung kanji = jumlah klien x 5
= 185 x 5
= 925 gr
= 0,925 kg
= 0,925 kg x harga tepung kanji
= 0.925 x Rp.12000
=Rp.11.100
e. Kebutuhan santan = 185 orang ≈ 2 kg
= 2 kg x harga kelapa
= 2 x Rp 5.500
= Rp 11.000
Food cost = Harga kac.ijo + harga gula pasir + harga gula jawa +
haraga tepung kanji + santan
= Rp 89.540+Rp.22.200+ Rp. 31.635+Rp 11.100 + Rp

11.000
= Rp 111.640
= Rp 156.296
Rp 156.296 Rp 156.296
Unitcost = 𝑗𝑢𝑚𝑙𝑎ℎ 𝑘𝑙𝑖𝑒𝑛 = = Rp 845
185
=Rp 850/porsi
2. Kue marmer oven
1 resep = 30 porsi
160
Jumlah sasaran = Pasien ED + WK + MWII + MWI + kelas
1 + kelas II+ RGRPRK +DJ+ DH +
cadangan
= 74 orang
k. Tepung terigu = 250 gram x 3
= 750 gr = 0,75
Harga BM = 0,75 x Rp 12.000
= Rp 9.000
l. Telur = 6 butir x 3 = 900 gr
= 18 butir = 0,9 kg
= Rp.17.280
m. Gula pasir = 300 gram x 3 =900 gr
=900 gr = 0,9 kg
= Rp 13.500
n. Ovalet
Jumlah keb. Bahan = 10 g x 3
= 30 gr = 0,03 kg
= Rp 435
o. Santan = 6sdm
= 1 sdm = 10 gr = 60 gr
Jumlah keb. Bahan = 60 x 3
= 180 gr = 0,18 kg  ¼ kg
= Rp 1.375
Total keb BM = Rp 9.000 + Rp.17.280 + Rp 13.500+ Rp
435 + Rp 1.375
Food cost = Rp 24.310

Tenaga 10% = Rp 2.431
161
= Rp.34.034
Rp.34.034 Rp.34.034
74
=Rp 500/porsi
3. Teh
Porsi = 1 gelas (2x1 hari)
Jumlah konsumen = ( semua pasien – cair ) + petugas masak +
cadangan
= 180 - 6 + 7 +12
= 193 x 2 = 386
Kebutuhan gula = 386 orang ≈ 6 kg
Harga teh = 6 bungkus x 3.000
= 18.000
Harga gula pasir = 6 kg x 15.000
= 90.000
Food cost = 18.000 + 90.000
= Rp 108.000
Tenaga 10% = Rp 10.800
= Rp 151.200
Rp 151.200 Rp 151.200
386
=Rp 400 /porsi

DALAM SEHARI KELAS 1
2. KELAS 1
Perhitungan Harga Food Cost (Rupiah)
No. Menu
Makan Pagi Makan Siang Makan Malam
1. Makanan Pokok Rp1.250,00 Rp1.250,00 Rp1.250,00
2. Lauk Hewani Rp9.200,00 Rp4.450,00 Rp2.950,00
3. Lauk Nabati Rp1.050,00 Rp1.150,00 Rp900,00
4. Sayur Rp1.200,00 Rp1.150,00 Rp1.250,00
5. Lauk TP - - -
6. Buah - Rp1.850,00 Rp1.400,00
7. Susu - - -
8. Teh manis Rp400,00 Rp400,00 -
9. Puding jagung - - Rp600,00
162
manis
10. Roti manis - Rp500,00 -
11. Snack gurih - - -
12. Bubur kacang hijau Rp850,00 - -
Total Rp13.950,00 Rp10.750,00 Rp8.350,00
Total = Rp13.950,00 + Rp10.750,00 + Rp8.350,00 = Rp33.050
Jadi harga makanan sehari di kelas 1 seharga Rp33.050
Kesimpulan :
Dari hasil perhitungan kelas perawatan makan/minum untuk kelas 1
didapatkan harga sebesar Rp 28.400,- dimana standar biaya untuk kelas 1 untuk
makanan/minuman sehari hanya Rp 25.000, adanya selisih sebesar Rp. 3.400.
Untuk minuman tambahan yang disediakan ternayata terlalu mempengaruhi
anggaran yang telah disususun Rumah Sakit.
Food cost standar RSUD Panembahan Senopati Bantul
No Kelas perawatan Food cost standar RSUD
Panembahan Senopati Bantul
1. SPIV (ED) Rp.75.000,00
2. VVIP (WK&MW II) Rp.60.000,00
3. VIP (MW I) Rp.45.000,00
4. Kelas I Rp.25.000,00
5. Kelas II Rp.20.000,00
6. Kelas III Rp.15.000,00
163
LAPORAN
Oleh :
SUMIYATI P07131114116
JURUSAN DIII GIZI
2017
164
PERHITUNGAN BAHAN MAKANAN
Hari/tanggal : Jum’at, 24 Februari 2017
Siklus Menu : IV (Empat)
Waktu Makan Menu
Siang Ikan Tuna Bb Pesmol
Tempe Bb Rujak
Sup Jagung Manis + Sawi Ijo
Putel Semur (TKTP+ED+WK)
Rollade Ayam (Utama+VIP)
Papaya
Bbs : Ikan Tuna Bb Pesmol
Tempe Giling
Snack Air Kacang Ijo
Sponge Cake
Sore Telur Cetak Isi Sayur
Tahu Bacem
Sayur Loncom
Rollade Ikan (ED+WK+MW II+TKTP
Kelas I,U,VIP)
Puding Buah (Utama+VIP)
165
Pisang
Bbs : Telur Cetak Isi Sayur
Tahu Bacem
Malam Semur Ayam
Bola2 Ayam Bb Semur
Tempe Goreng
Tempe Bb Bali (Anak+Diet+BB)
Labu Kuning + Kcg Panjang +Daun So Bb
Gurih
Ca Bakso (TKTP+ED+WK+MW II)
Apel Fuji (Utama+VIP)
BBS : Bola2 Ayam Bb Semur
Tempe Giling
166
NB 58
NT 9
BB 30
BS 8
CAIR 6
N/NT RG 5
BRG 4
N/NT TKTP 15
BTKTP 13
N/NT DM 8
BDM 13
BDJ 5
N/NT RS -
BRS -
N/NT RGRPRK 1
BRGRPRK 3
N/NT DMRG -
B DMRG 2
BDMDH -
Total Pasien 180
167
Tabel Form Pemesanan Diet Kelas II
No Cempaka AL 3 Anggrek ICU Melati Jumlah
1 NB 11 12 5 28
2 NT 2 6 8
3 BB 5 1 3 2 11
4 BRG 1 1
5 NDM 2 2
6 BDM 2 2
7 BDS
8 NRPRK
Jumlah Pasien 52
168
E. Makan Siang
9. Kebutuhan beras
d. Nasi (1 porsi = 100 g)
= Pasien diit nasi (NB + NRG + NTKTP + NRS + NRGRPRK ) +
penunggu (ED+WK+MW II) + Petugas masak + Residen× 100
gr + cadangan
= (58 + 5 + 15 + 0 + 1)+ 12 + 7 + 3 × 100+ 500 gr
= (101× 100) + 500 gr
= 10600gr
= 10,6 kg
e. Nasi Tim ( 1 porsi = 50 gr)
DMRG) × 50 gr
= (9 + 15 + 8 + 0 +2) × 50 gr
= 34 × 50
= 1700 g
= 1,7 kg
f. Bubur Nasi (1 porsi = 40 gr)
= (30 + 4 + 13 + 13 + 5 + 0 + 3 + 2 + 0) × 40
= 70× 40
= 2800 g
= 2,8 kg
169
Jadi, total kebutuhan beras untuk makan pagi = NB + NT + BB=
10,6kg + 1,7 kg + 2,8 kg = 15,1kg
Food cost
Biaya BM beras 15,1kg × Rp. 9.500,- = Rp. 143.450,-
Tenaga 10 % x Rp. 143.450,- = Rp.14.345
Overhard 10% x 157.795 = Rp.15.779,5
Keuntungan 20% x 17 3.574 = Rp.34.715 +
Rp. 208.289
Food Cost Rp. 208.289,- / 180 = Rp. 1.157,-
10. Bubur sumsum
- Tepung beras
= 8 × 30 gr
= 240 gr
- Santan
= 8 × 75 cc
= 600 cc
- Gula merah
= 8 × 0,027 kg
= 0,216 kg
170
Biaya BM T. beras 0,24 kg × Rp. 12.500,- = Rp. 3.000,-
Biaya BM gula jawa 0,216 kg × Rp. 17.100 = Rp. 3.694 ≈ Rp. 3.700,
Rp. 11.200,-
Tenaga 10%x Rp. 11.200,- = 1.120
Overhard 10% x Rp. 12.320 = 1.232
Keuntungan 20% x Rp. 13.552 = 2.710 +
Rp. 16.262
Food Cost = Rp. 16.262,-/ 8 = Rp. 2.033,- ≈ Rp. 2.100,-
11. Ikan Tuna bb Pesmol
Ikan
= (Jumlah seluruh pasien – Cair)+ penunggu (ED, WK, MW 2) +
petugas masak + Residen + cadangan × berat
= (180– 6) + 12 + 7 + 3+ 12 × 50 gr
= (208) × 50 gr
=10400 gr
= 10,4 kg
Bumbu 10% x Rp. 676.000,- = Rp. 67.600
Tenaga 10% x Rp. 743.600,- = Rp. 74.360
Overhard 10% x Rp. 817.960 = Rp.81.796
Keuntungan 20% x Rp. 865.150 = Rp. 173.030 +
Rp. 1.072,786,-
171
Food Cost = Rp. 1.072,786,-/208 = Rp. 5.157,- ≈ Rp. 5.200,-
12. Tempe bb rujak
Tempe
1 porsi tempe = 1 bungkus = 8 ptg
= (Jumlah seluruh pasien– Cair - RGRPRK) + penunggu (ED, WK,
MW 2) + petugas masak + Residen +cadangan
= (180 – 6 –4 ) + 12 + 7 + 3 + 12
= 204 orang
Jumlah kebutuhan BM = 204 × 1 potong
Kebutuhan = 26 bungkus × Rp 2.800,- = Rp. 151.273,-
Bumbu 10% x Rp. 151.273,- = 15.127,3
Tenaga 10%x Rp. 166.400,- = 16.640
Overhard 10% x Rp. 183.040,- = 18.304,-
Keuntungan 20% x Rp. 201.344,- = 40.269 +
Rp. 241.613
Food Cost = Rp. 241.613,-/204 = Rp. 1.184,-
13. Sup jagung manis + sawi ijo
- Jagung manis
= (Jumlah pasien– Cair) + penunggu (ED, WK, MW 2) + petugas
masak + Residen + cadangan× berat
= (180 - 6) + 12 + 7+ 3 + 12 × 30 gr
172
= (208) × 30 gr
=6240gr
= 6,24kg
- Sawi hijau
= (Jumlah pasien – Cair) + penunggu (ED, WK, MW 2) + petugas
masak + Residen + cadangan× berat
= (180 - 6) + 12 + 7 + 3 + 12 × 20 gr
= (208) × 20 gr
=4160 gr
= 4,16kg
Biaya BM jagung 6,24 kg × Rp. 7.800,- = Rp. 48.672,-
Biaya BM jagung4,16 kg × Rp. 6.500,- = Rp. 27.040,- +
Rp. 75.712,-
Bumbu 10% x Rp. 75.712,- = 7.571,2
Tenaga 10%x Rp. 83.283,- = 8.328,3
Overhard 10% x Rp. 91.611 = 9.161,1
Keuntungan 20% x Rp. 100.772 = 20.154 +
Rp. 120.927,-
Food Cost = Rp.120.927,- /208 = Rp. 581.37,-
14. Putel semur
Putel
1 bungkus untuk 2 orang
= (pasien TKTP + ED + WK) + Residen + cadangan
173
= (28 + 2 + 2) + 3 + 3
= (38) : 2
=19 bungkus
Kebutuhan = 19 kg × Rp. 3.500,- = Rp. 66.500,-
Bumbu 10% x Rp. 66.500,- = 6.650
Tenaga 10%xRp. 73.150,- = 7.315
Overhard 10% x Rp. 80.465 = 8.046,5
Keuntungan 20% x Rp. 88.511,5 = 17.702,3 +
Rp. 106.214,-
Food Cost = Rp. 106.214,-/38 = Rp. 2.795,-≈ Rp. 2.800,-
15. Rollade Ayam
Ayam
= (Pasien VIP) + cadangan
= (19) + 3
= (22): 6
=3,6 ≈ 4 lonjor
Kebutuhan 4 lonjor x Rp.13.500,- = Rp. 54.000,-
Tenaga 10%x Rp. 54.000,- = 5.400
Overhard 10% x Rp. 59.400 = 5.940
Keuntungan 20% x Rp. 65.340 = 13.068 +
Rp. 78.408,-
Food Cost = Rp. 78.408,-/22 = Rp. 3.564,-
174
16. Buah Pepaya
Papaya
= (Jumlah seluruh pasien – RPRK - Cair ) + penunggu (ED, WK, MW
2) + Residen +cadangan x berat
= (180 – 4 – 6) + 12 + 3 + 12 x 100 gr
= 197 x 100 gr
=19.700 gr
= 19,7 kg
Tenaga 10%x Rp. 157.600,- = 15.760
Overhard 10% x Rp. 173.360 = 17.336
Keuntungan 20% x Rp. 190.696 = 38.139 +
Rp. 228.835
Food Cost = Rp.228.835,-/197= Rp. 1.161,-
F. Makan Sore
8. Kebutuhan beras
g. Nasi (1 porsi = 100 g)
masak + Residen +cadangan × 100 gr
= (58 + 5 + 15 + 1) + 7+ 3 + 12× 100+ 500 gr
= (101 × 100) + 500 gr
= 10.100 + 500 gr
=10600 gr
175
= 10,6kg
h. Nasi Tim ( 1 porsi = 50 gr)
DMRG) × 50 gr
= (9 + 15 + 8 + 0 +2) × 50
= 34 × 50
= 1700 g
= 1,7 kg
i. Bubur Nasi (1 porsi = 40 gr)
= (30 + 4 + 13 + 13 + 5 + 0 + 3 + 2 + 0) × 40
= 70 × 40
= 2800 g
= 2,8 kg
10,6kg + 1,7 kg + 2,8 kg = 15,1kg
Food cost
Tenaga 10%x Rp. 143.450,- = 14.345
Overhard 10% x Rp. 157.795 = 15.779,5
Keuntungan 20% x Rp. 173.574,5 = 34.715 +
Rp. 208.289
Food Cost = Rp. 208.289,-/180 = Rp. 1.157,-
176
9. Bubur sumsum
- Tepung beras
= 8 × 30 gr
= 240 gr
- Santan
= 8 × 75 cc
= 600 cc
- Gula merah
= 8 × 0,027 kg
= 0,216 kg
Rp. 11.200,-
Tenaga 10%x Rp. 11.200,- = 1.120
Overhard 10% x Rp. 12.320 = 1.232
Keuntungan 20% x Rp. 13.552 = 2.710 +
Rp. 16.262
Food Cost = Rp. 16.262,-/ 8 = Rp. 2.033,- ≈ Rp. 2.100,-
177
10. Telur cetak isi sayur
1 porsi = 1 pasien
- Telur
= (Jumlah pasien - Cair ) + penunggu (ED, WK, MW 2) + petugas
masak + Residen+ cadangan
= (180 - 6) + 12 + 7 + 3+ 12
= 208 : 16
= 13 kg
- Wortel
masak + Residen+ cadangan
= (180 - 6) + 12 + 7 + 3 + 12
= (208) × 15 gr
=3120 gr
=3,12 kg
Biaya BM telur 13 × Rp. 19.200,- = Rp. 249.600,-
Biaya BM wortel 3,12 kg × Rp. 10.200,- = Rp. 31.824,- +
Rp. 281.424
Bumbu 10% x Rp.281.424,- = Rp. 28.142,4
Tenaga 10%x Rp. 309.566,- = 30.956,6
Overhard 10% x Rp. 340.523,- = 34.052,3
Keuntungan 20% x Rp. 374.575,3 = 74.915 +
Rp. 449.490
178
Food Cost = Rp. 449.490,-/208 = Rp. 2.161,-
11. Tahu bacem
Tahu
= (Jumlah pasien - Cair – RPRK) + petugas masak + Residen +
cadangan
= (180 – 6 – 4) + 7 + 3 + 12
= 192 buah tahu
Kebutuhan = 192 buah × Rp. 675,- = Rp. 129.600,-
Bumbu 10% x Rp. 129.600,- = Rp. 12.960
Tenaga 10%x Rp. 142.560,- = 14.256
Overhard 10% x Rp. 156.816 = 15.681,6
Keuntungan 20% x Rp. 172.497.6 = 34.499 +
Rp. 206.997
Food Cost = Rp. 206.997,-/192 = Rp. 1.078,- ≈ Rp. 1.100,-
12. Sayur loncom
- Kubis
masak + Residen + cadangan × berat
= (180 – 6) + 12 + 7 + 3 + 12× 30 gr
= (208) × 30 gr
= 6240 gr
=6,24 kg
179
- Wortel
masak + cadangan × berat
= (180 – 6) + 12 + 7 + 3 + 12 × 20 gr
= (208) × 20 gr
= 4160 gr
= 4,16 kg
- Tauge
masak + cadangan × berat
= (180 – 6) + 12 + 7 + 3 + 12 × 10 gr
= (208) × 10 gr
= 2080gr
= 2,08kg
Biaya BM kubis 6,24 kg × Rp. 7.500 = Rp. 46.800,-
Biaya BM wortel 4,16 kg × Rp. 10.200,- = Rp. 42.432,-
Biaya BM tauge 2,08 kg × Rp. 9.800,- = Rp. 20.384,- +
Rp. 109.616,-
Bumbu 10% x Rp. 109.616,- = Rp. 10.961,6
Tenaga 10%x Rp. 120.578,- = 12.057,8
Overhard 10% x Rp. 132.636 = 13.263,6
Keuntungan 20% x Rp. 145.899,6 = 29.179,92 +
Rp. 175.079,22
Food Cost = Rp. 175.079,22,-/ 208 = Rp. 842,-
180
13. Rollade Ikan
Ikan
Rollade ikan 1 lonjor 6 potong
= (Pasien ED + WK + MW II + TKTP ) + Residen +cadangan
= (2 + 2 + 8 + 28) + 3+ 3
= (46): 6
=7,6 ≈ 8 lonjor
Kebutuhan = 8 lonjor x Rp. 18.700,-= Rp. 149.600,-
Tenaga 10%x Rp. 149.600,- = 14.860
Overhard 10% x Rp. 164.560 = 16.456
Keuntungan 20% x Rp. 181.016 = 36.203 +
Rp. 217.119
Food Cost = Rp. 217.119,-/ 46 = Rp. 4.719,-
14. Pudding buah
- Agar-agar
= (Pasien VIP) + cadangan
= (19) + 3
= 22 orang
Kebutuhan 2 bungkus
- Gula
= (Pasien VIP) + cadangan × berat
= (19) + 3 × 20 gr
181
= (22)× 20 gr
= 880 gr
= 0,88 kg
- Pir
= (Pasien VIP) + cadangan × berat
= (19) + 3 × 50 gr
= (22) × 50 gr
= 1100 gr
= 1,1 kg
Biaya BM agar 1 bungkus @Rp. 3.500,- = Rp. 7.000,-
Biaya BM gula pasir 0,88 kg × Rp. 15.000,- = Rp. 13.200,-
- Biaya BM Strowbery1,1 kg × Rp. 23.900,- = Rp. 26.290,- +
Rp. 65.780
Tenaga 10%x Rp.65.780,- = 6.578
Overhard 10% x Rp. 72.358 = 7.235,8
Keuntungan 20% x Rp. 79.593,8= 15.918,76 +
Rp. 95.512,56
Food Cost = Rp. 95.512,56,-/22 = Rp. 4.341,-
15. Buah Pisang
Pisang
= (Jumlah seluruh pasien – Kelas III – Cair) + Residen + cadangan
= (180 – 87 – 6) + 3 + 12
= 102buah
182
Kebutuhan = 102buah × Rp. 1.150,- = Rp. 117.300,-
Tenaga 10%x Rp. 117.300,- = 11.730
Overhard 10% x Rp. 129.030 = 12.903
Keuntungan 20% x Rp. 141.933 = 28.386,6 +
Rp. 168.320
Food Cost = Rp. 168.320,-/ 102 = Rp. 1.403,-
G. Makan Malam
1. Kebutuhan beras
= Pasien diit nasi (NB + NRG + NTKTP + NRS + NRGRPRK) +
tenaga sampah + residen + pramusaji + Petugas masak× 100 gr
+ cadangan
= (58 + 5 + 15 + 5 + 1) + 2 + 3 +7 + 7 × 100 gr + 500 gr
= (103 × 100 gr) + 500 gr
= 10800 gr
= 10,8 kg
DMRG) × 50 gr
= (9 + 15 + 8 + 0 +2) × 50 gr
= 34 × 50 gr
= 1700 gr
= 1,7 kg
183
= (30 + 4 + 13 + 13 + 5 + 0 + 3 + 2 + 0) × 40
= 70 × 40
= 2800 g
= 2,8 kg
10,8kg + 1,7 kg + 2,8 kg = 15,3kg
Food cost
Biaya BM beras 15,3kg × Rp. 9.500,- = Rp. 145.350,-
Tenaga 10%x Rp. 145.350,- = 14.535
Overhard 10% x Rp. 159.885 = 15.988,5
Keuntungan 20% x Rp. 175.784 = 35.156 +
Rp. 211.029
Food Cost = Rp. 211.029,-/ 180 = Rp. 1.172,-
2. Bubur sumsum
- Tepung beras
= 8 × 30 gr
= 240 gr
- Santan
184
= 8 × 75 cc
= 600 cc
- Gula merah
= 8 × 0,027 kg
= 0,216 kg
Rp. 11.200,-
Tenaga 10%x Rp. 11.200,- = 1.120
Overhard 10% x Rp. 12.320 = 1.232
Keuntungan 20% x Rp. 13.552 = 2.710 +
Rp. 16.262
Food Cost = Rp. 16.262,-/ 8 = Rp. 2.033,- ≈ Rp. 2.100,-
3. Bola2 ayam bb semur
1 porsi = 40 gram
Ayam
= (Jumlah pasien anak + BBS) + cadangan
= (22 + 8) + 3
= 33 orang
= 33 x 40 gram
= 1320 gram
185
= 1,32 kg
Kebutuhan 1,32 × Rp. 35.400,- = Rp. 46.728,-
Bumbu 10% x 46.728,- = 4.672,8
Tenaga 10%x Rp. 51.401 = 5.141
Overhard 10% x Rp. 56.542 = 5.654,2
Keuntungan 20% x Rp. 62.196,2 = 12.439,24 +
Rp. 68.981
Food Cost = Rp. 68.981,-/ 33 = Rp. 2.090,-
4. Tempe goreng
Tempe
1 lonjor 8 ptg
= (Jumlah pasien – BB - BS - Cair - Anak ) + penunggu (ED, WK,
MW 2) + petugas masak + Residen + cadangan
= (180 – 30 – 8 – 6 – 22) + 12 + 7 + 3 + 12
= (148) : 8
=18,5 ≈ 18 lonjor
Biaya BM tempe 18 lonjor × Rp. 2.800,- = Rp. 50.400,-
Biaya BM minyak 0,5 lt x Rp. 12.000 = Rp. 6.000,- +
Rp. 56.400
Bumbu 10% x 56.400 = Rp. 5.640
Tenaga 10%x Rp. 62.040 = 6.204
Overhard 10% x Rp. 68.244 = 6.824,4
186
Keuntungan 20% x Rp. 75.068 = 15.014 +
Rp. 90.082
Food Cost = Rp. 90.082,-/ 145 = Rp. 621.25,-
5. Tempe bb bali
Tempe
= (1 porsi tempe = 1 bks = 8 ptg
= (semua pasien anak + Diet + BB) + Petugas Masak + Residen +
cadangan
= (22 + 20 + 30) + 5 + 7 + 3
= 87 orang
Harga BM = 11 x Rp. 2.800,- = Rp. 30.800,-
Bumbu 10% x Rp. 30.800,- = Rp. 3.080
Tenaga 10%x Rp. 33.880,- = 3.388
Overhard 10% x Rp. 37.188,- = 3.719
Keuntungan 20% x Rp. 40.907 = 8.181.4 +
Rp. 46.088
Food Cost = Rp. 46.088,-/ 87 = Rp. 528,- ≈ Rp. 530,-
6. Labu kuning + kcg Panjang + daun so bb gurih
- Labu kuning
187
= (180– 6) + 12 + 7 + 3 + 12 × 35 gr
= (208) × 35 gr
= 7280 gr
= 7,28 kg
- Kcg panjang
= (180– 6) + 12 + 7 + 12 × 25 gr
= (208) × 25 gr
= 5200 gr
= 5,2 kg
- Daun so
= (180– 6) + 12 + 7 + 12 × 10 gr
= (208) × 10 gr
= 2080 gr
= 2,08 kg
Biaya BM labu kuning 7,28 kg × Rp. 4.100,- = Rp. 29.848,-
Biaya BM kcg panjang 5,2 kg × Rp. 7.900,- = Rp. 41.080,-
Biaya BM daun so 2,08kg × Rp. 11.000,- = Rp. 22.880,- +
Rp. 93.808,-
188
Bumbu = 10% x Rp. 93.808 = 9.380,8
Tenaga 10%x Rp. 103.189 = 10.318,9
Overhard 10% x Rp. 113.508 = 11.350,8
Keuntungan 20% x Rp. 124.858,8 = 24.971 +
Rp. 149.829
Food Cost = Rp. 149.829,-/ 205 = Rp. 720,-
7. Ca bakso
- Bakso
= (Pasien TKTP + ED + WK + MW II ) + cadangan
= (28 + 2 + 2 + 7) + 3
= 42 buah bakso
- Telur
1 telur = 60 gram
1 pasien = 18 gram
= (Pasien TKTP + ED + WK + MW II + BBS ) + cadangan ×
berat
= (28 + 2 + 2 + 7 +8) + 3 × 18 gr
= (50) × 18 gr
= 900: 60
= 15 butir telur ≈ 1 kg
- Sawi ijo
= (Pasien TKTP + ED + WK + MW II + BBS ) + cadangan ×
berat
189
= (28 + 2 + 2 + 7 +8) + 3 × 25 gr
= (50) × 25 gr
= 1250 gr
= 1,25 kg
- Wortel
= (Pasien TKTP + ED + WK + MW II ) + cadangan × berat
= (28 + 2 + 2 + 7) + 12 × 25 gr
= (50) × 25 gr
= 1250 gr
= 1,25 kg
 Biaya BM bakso = 42 buah × Rp. 1.500,- = Rp. 63.000,-
Biaya BM telur = 15 butir × Rp. 1.200,- = Rp. 18.000,-
Biaya BM sawi hijau = 1,25 kg × Rp. 6.500,- = Rp. 8.125,-
Biaya BM wortel = 1,25 kg × Rp. 10.200,- = Rp. 12.750,- +
Rp. 101.875,-
Bumbu = 10% x Rp. 101.875 = 10.187,5
Tenaga 10%x Rp. 112.062 = 11.206,2
Overhard 10% x Rp. 123.268 = 12.326,8
Keuntungan 20% x Rp. 135.595 = 27.119 +
Rp. 162.714
Food Cost = Rp. 162.714,-/ 50 = Rp. 3.254,-
190
8. Buah apel fuji
Apel
= (Pasien VIP) + Residen + cadangan × berat
= (19) + 3 + 12 × 100 gr
= 34 × 100 gr
= 3400 gr
=3,4 kg
Tenaga10% x Rp. 70.470,- = 7.047
Overhard 10%x Rp. 77.517,- = 7.751,7
Keuntungan 20% x Rp. 85.269 = 17.054 +
Rp. 102.323
Food Cost = Rp. 102.323,-/ 29 = Rp. 3.528,- ≈ Rp. 3.300,-
H. Selingan
3. Bubur kacang ijo
- Kacang ijo
= (Jumlah pasien – RGRPRK - cair) + Cadangan × berat
= (180 – 4 - 6) + 12 × 25 gr
= 182 × 25 gr
= 4550 gr
= 4,5 kg
- Gula
191
= (180 – 4 + 21 + 12) × 10 gr
= 209 × 10 gr
= 2090 gr
= 2,09 kg
- Gula aren
= (180 – 4 + 21 + 12) × 10 gr
= 209 × 10 gr
= 2090 gr
= 2,09 kg
- Santan
= (Jumlah pasien - RGRPRK + Cadangan) × berat
= (180 – 4 + 12) × 10 gr
= 188 × 25 gr
= 4700 gr
= 4,7 kg
Biaya BM kcg ijo = 4,5 kg × Rp. 20.200,- = Rp. 90.900,
Biaya BM gula pasir = 2,09 kg × Rp. 4315.000,- = Rp. 31.350,
Biaya BM gula aren = 2,09 kg × Rp. 17.100,- = Rp. 35.739,
Biaya BM santan = 4,7 kg × Rp. 4.200,- = Rp. 19.740,- +
Rp. 177.729,-
Tenaga 10%x Rp. 177.729 = 17.772,9
Overhard 10% x Rp. 195.502 = 19.550,2
Keuntungan 20% x Rp. 215.052 = 43.010 +
192
Rp. 258.062
Food Cost = Rp. 258.062,-/188 = Rp. 1.373,-
4. Teh
Porsi = 1 gelas (2x 1 hari)
= (semua pasien – cair) + petugas masak + cadangan
= 180 – 6 + 7 + 12
= 193 orang x 2
= 386 orang
Kebutuhan Teh= 6 bungkus
Kebutuhan gula = 386 orang x 10 gram = 3860 gram ≈ 3,86 kg
Harga teh 6 bungkus x Rp 6000 = Rp. 36.000
Harga gula pasir 3,86 kg x Rp 12.000 = Rp 46.320 +
Rp 82.320
Food Cost Rp 82.320 ,-/386 = Rp. 213,-
5. Sponge cake
1 porsi = 1 Potong
= Pasien ED + WK + MWII + MWI + utama + kelas 1 + RGRPRK – Cair
– DM + Residen + cadangan
= 2 + 2 + 8 + 8 + 0 + 18 + 4 – 6 - 21 + 3 + 3
= 21 orang
193
= 21 potong
p. Tepung terigu
Jumlah keb. Bahan = 8,3g x 21 orang
= 174,3 gr → 0,1743 kg
Harga BM = 0,1743kg x Rp 12.000
= Rp 2.091,-
q. Gula pasir
= 298,2 gr → 0,298 kg
= Rp 3.576,-
r. Maizena
= 75,6 gr → 0,0756 kg
Harga BM = 0,0756 kg x Rp 12.000
= Rp 907,2,-
s. Telur
Jumlah keb. Bahan = 8 butir = 30porsi
Harga BM = 8/30/16 x 21 Rp 19.200
= Rp 6.720,-
Biaya BM tepung terigu = 0,1743 kg x Rp 12.000= Rp 2.091,-
Biaya BM gula pasir = 0,298 kg x Rp 12.000 = Rp 3.576,-
Biaya BM maizena = 0,0756 kg x Rp 12.000= Rp 907,2,-
Biaya BM telur = 8/30/16 x 21 Rp 19.200= Rp 6.720,-
Rp.13.294 ,-
194
Tenaga 10%x Rp. 13.294,- = 1.329,4
Overhard 10% x Rp. 14.623 = 1.462,3
Keuntungan 20% x Rp. 16.085,3 = 3.217 +
Rp. 19.302
Food Cost = Rp.19.302,-/21 = Rp. 919,-
195
DALAM SEHARI KELAS VVIP ( MAWAR II, WK)
3. KELAS VVIP (MAWAR II + WK)
a. SIANG
- Nasi 2 x Rp. 1.157,- = Rp. 2.314,-
- Ikan tuna bb pesmol 2 x Rp. 5.200,- = Rp. 10.400,-
- Tempe bb rujak 2 x Rp. 1.184,- = Rp. 2.368,-
- Sup jagung manis + sawi ijo 2 x Rp. . 581.37,-= Rp. 1.162,-
- Putel semur 2 x Rp. 2.800,- = Rp. 5.600,-
- Rollade ayam 2 x Rp. . 3.564,- = Rp. 7.128
- Pepaya 2 x Rp. 1.161,- = Rp. 2.322,-
b. SNACK PAGI
- Bubur kacang ijo 1 x Rp. 1.373,- = Rp.1.373,-
- Teh 1 x Rp. 213,- = Rp. 213,-
c. SORE
- Nasi 1 x Rp. 1.157,- = Rp. 1.157,-
- Telur cetak isi sayur 1 x Rp. 2.161,- = Rp. 2.161,-
- Tahu bacem 1 x Rp. 1.100,- = Rp. 1.100,-
- Sayur loncom 1 x Rp.842,- = Rp. 842,-
- Rollade ikan 1 x Rp. 4.719,- = Rp. 4.719,-
- Puding buah 1 x Rp. 4.341,- = Rp. 4.341,-
- Pisang 1 x Rp. 1.403,- = Rp. 1.403,-
d. SNACK SORE
- Teh 1 x Rp. 213,- = Rp. 213,-
196
- Sponge cake 1 x Rp. 919,- = Rp. 919,-
e. Malam
- Nasi 1 x Rp. 1.172,- = Rp. 1.172,-
- Bola2 ayam bb seur 1 x Rp. 2.090,- = Rp. 2.090,-
- Tempe goreng 1 x Rp. 621.25,- = Rp.621.25,-
- Tempe bb bali 1 x Rp. 530,- = Rp. 530,-
- Labu kuning+kcg panjang+
daun so bb gurih 1 x Rp. Rp. 720,- = Rp.874.17,-
- Ca baksso 1 x Rp. 3.254,- = Rp. 3.254,-
- Apel Fuji 1 x Rp. 3.300,- = Rp. 3.300,- +
Rp. 61.576,-
Jadi harga makanan sehari di kelas VVIP seharga Rp. 61.576,-
Kesimpulan :
Dari hasil perhitungan kelas perawatan makan/minum untuk kelas VVIP

Wiajaya Kusuma dan Mawar II didapatkan harga Rp 61.576, dimana standar
biaya kelas VVIP untuk makanan/minuman sehari hanya Rp 60.000, adanya
selisih sebesar Rp 1.576.
197
Food cost standar RSUD Panembahan Senopati Bantul
No Kelas perawatan Food cost standar RSUD
Panembahan Senopati Bantul
1. SPIV (ED) Rp.75.000,00
2. VVIP (WK&MW II) Rp.60.000,00
3. VIP (MW I) Rp.45.000,00
4. Kelas I Rp.25.000,00
5. Kelas II Rp.20.000,00
6. Kelas III Rp.15.000,00
198

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AULIA ULFAH P07131114085

KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

POLITEKNIK KESEHATAN BANJARMASIN

JURUSAN DIII GIZI

No Jenis Diit Jumlah Pasien

20. N/NT RGRPRK -

22. N/NT R Chol -

26. N/NT DMDL -

28. N/NT DMDJ 1

30. N/NT DMRGRPRK -

32. N/NT DMDH -

34. N/NT DM R Chol -

35. BDM R Chol -

37. N/NT TINGGI -

38. B TINGGI SERAT -

Nasi/ nasi tim/ bubur

Hati bumbu sate

Rolade Ayam (diet)

Tempe terik (anak + diet)

Putel bumbu kuning (TKTP + ED + WK)

Bola-bola daging (utama + VIP)

BBS : Hati bumbu sate

Perhitungan Kebutuhan Bahan Makanan

Harga BM = 10,3 kg x 9,500 = 97,850

5. Hati Bumbu Sate

10. Putel bumbu kuning

11. Bola-bola daging

1 porsi melon = 100 gram

1 porsi tempe = 30 g/ptg ( 1 bks = 6 ptg)

MENU MAKAN SORE

Telur puyuh bumbu rujak

Galantine (DJ, Rcho)

Tahu cetak (anak+diet)

Sup kembang kol + wortel

Fillet ayam (ED+ WK + MW II + TKTP Kelas I, U, VIP)

BBS : telur puyuh bumbu rujak

Perhitungan Kebutuhan Bahan Makanan

Harga BM = 10,3 kg x 9,500 = 97,850

5. Telur Puyuh Bumbu Rujak

9. Sup Kembang Kol + Wortel

Harga BM = 1,72 kg x Rp 37.000

Total BM = Rp 245.552 + Rp 43.350 + 63.640

10. Fillet Ayam

11. Puding Strawberry

Food cost = 53.100 / 161 = Rp 329

1 porsi pisang = 1 buah (80 gram)

Perhitungan Kebutuhan Bahan Makanan

Harga BM = 10,3 kg x 9,500 = 97,850

Food cost = 695.800 / 161 = Rp 4.321

6. Bola-Bola Daging Cincang

7. Tempe Bumbu Bali

1 porsi tempe = 1 bks = 8 ptg

8. Asem-Asem Kacang Panjang + Tahu Pong + Wortel + Labu Siam +

Bumbu 10% = 10% x 28.500 = Rp 2.850

1 porsi = 100 gram

11. Tempe Giling

1 porsi tempe = 30 g/ptg ( 1 bks = 6 ptg)

Bubur kacang ijo

Perhitungan Kebutuhan Bahan Makanan

1. Bubur Kacang Ijo

Total BM = Rp 79.860 + Rp 29.600 + Rp. 34.650 + Rp

Overhead 10% = 10% x 150.670 = Rp 15.067