DAFTAR ISI

Halaman
HALAMAN JUDUL.................................................................................. i
HALAMAN PENGESAHAN.................................................................... ii
PRAKATA.................................................................................................. iii
DAFTAR ISI............................................................................................... v
DAFTAR TABEL....................................................................................... viii
DAFTAR GAMBAR.................................................................................. ix
BAB 1. PENDAHULUAN......................................................................... 1
1.1 Latar Belakang....................................................................................... 1
1.2 Tujuan..................................................................................................... 2
1.2.1 Tujuan Umum.............................................................................. 2
1.2.2 Tujuan Khusus............................................................................. 2

BAB 2. KEADAAN UMUM LOKASI..................................................... 4

2.1 Gambaran Umum RSUD Dr. Saiful Anwar Malang ............................. 4
2.1.1 Sejarah.......................................................................................... 4
2.1.2 Lokasi........................................................................................... 5
2.1.3 Status Kepemilikan...................................................................... 5
2.1.4 Visi, Misi, Motto dan Nilai Dasar ............................................... 6
2.1.5 Landasan Hukum ........................................................................ 7
2.1.6 Tujuan ......................................................................................... 7
2.1.7 Layanan Unggulan Rumah Sakit ................................................ 8
2.1.8 Standar Kualitas Pelayanan Rumah Sakit ................................... 9
2.2 Gambaran Umum Instalasi Gizi RSUD Dr. Saiful Anwar Malang........ 9
2.2.1 Pengertian Instalasi Gizi ............................................................. 9
2.2.2 Tugas dan Fungsi ........................................................................ 10
2.2.3 Visi, Misi dan Nilai Dasar Instalasi Gizi ..................................... 10
2.2.4 Tujuan Instalasi Gizi ................................................................... 11
2.2.5 Tujuan Kegiatan Instalasi Gizi..................................................... 12
 2.2.6 Organisasi dan Tata Kerja ........................................................... 12
2.2.7 Tenaga Kerja............................................................................... 13
2.2.8 Struktur Organisasi .................................................................... 16
2.2.9 Uraian Tugas .............................................................................. 17

BAB 3. HASIL DAN PEMBAHASAN..................................................... 30

3.1 Manajemen Sumber Daya Manusia RSUD Dr. Saiful Anwar Malang 30
3.2 Kebutuhan Sarana dan Prasrana Penyelenggaraan Makanan Institusi .. 37
3.2.1 Sarana dan Prasrana Penyelenggaraan Makanan Institusi........... 37
3.2.2 Pencahayaan ................................................................................ 42
3.2.3 Manajemen Dapur........................................................................ 44
3.2.4 Fasilitas Sanitasi........................................................................... 46
3.2.5 Air Bersih .................................................................................... 46
3.2.6 Fisika Udara................................................................................. 47
3.2.7 Mikrobiologi Lingkungan ........................................................... 47
3.2.8 Jamban dan Perturasan (Urinoir) ................................................ 47
3.2.9 Kamar Mandi .............................................................................. 48
3.2.10 Tempat Sampah.......................................................................... 48
3.2.11 Ruang Pencucian ....................................................................... 48
3.2.12 Ruang Penyimpanan Bahan Makanan ...................................... 49
3.2.13 Pembuangan Sampah dan Limbah ............................................ 49
3.3 Sistem Penyelenggaraan Makanan......................................................... 32
3.3.1 Pengertian Sistem Penyelenggaraan Makanan............................ 32
3.3.2 Tujuan Sistem Penyelenggaraan Makanan.................................. 33
3.3.3 Sasaran Sistem Penyelenggaraan Makanan................................. 34
3.3.4 Bentuk Penyelenggaraan Makanan di Rumah Sakit.................... 35
3.4 Analisis Kegiatan Sistem Penyelenggaraan Makanan di Rumah Sakit.
...........................................................................................................38
3.4.1 Penetapan Peraturan Pemberian Makanan Rumah Sakit............. 39
3.4.2 Penyususnan Standar Makanan Rumah Sakit.............................. 39
3.4.3 Perencanaan Menu....................................................................... 39
 3.4.4 Perhitungan Kebutuhan Bahan Makanan..................................... 47
3.4.5 Perencanaan Anggaran Belanja.................................................... 50
3.4.6 Pengadaan / Pemesanan Bahan Makanan.................................... 51
3.4.7 Pembagian Zona dan Alat Pelindung Diri................................... 54
3.4.8 Penerimaan Bahan Makanan........................................................ 55
3.4.9 Penyimpanan Bahan Makanan..................................................... 59
3.4.10 Penyaluran Bahan Makanan...................................................... 67
3.4.11 Persiapan Bahan Makanan......................................................... 68
3.4.12 Pengolahan................................................................................. 74
3.4.13 Pendistribusian........................................................................... 89
3.4.14 Pencatatan dan Pelaporan.......................................................... 98
3.5............................................Sarana dan Prasarana di Unit Pelayanan Gizi
..................................................................................................................103
3.5.1..............Perencanaan Alat dan Sarana Alat yang di Butuhkan
....................................................................................................103
3.5.2......Sarana Fisik (Bangunan) Berdasarkan Permenkes Nomor
1096/MENKES/PER/2011................................................................ 110
3.5.3Fasilitas Sanitasi di Instalasi Gizi RSUD Dr. Saiful Anwar
.............................................................................................115
3.5.4...............................................Pemeliharaan Alat oleh IPS
.............................................................................................120
3.5.5..............................................Penanganan Hama oleh IPL
.............................................................................................120
3.6 Alur Kerja.............................................................................................. 121
BAB 4. PENUTUP...................................................................................... 127
4.1 Kesimpulan............................................................................................ 127
4.2 Saran....................................................................................................... 128
DAFTAR PUSTAKA.................................................................................
LAMPIRAN................................................................................................
 DAFTAR TABEL

Halaman
1.1 Jadwal Kegiatan Praktek Kerja Lapang ............................................... 4
2.1 Kapasitas Tempat Tidur RSSA .............................................................. 10
2.2 Jumlah Karyawan Beserta Jabatan di Instalasi Gizi
RSUD Dr. Saiful Anwar.......................................................................... 13
3.1 Kebutuhan RD dan TRD Berdasarkan Tipe Rumah Sakit..................... 16
3.2 Jumlah Karyawan Beserta Jabatan di Instalasi Gizi
RSUD Dr. Saiful Anwar Bulan Januari 2017.......................................... 17
3.3 Prasyarat Zona dan Alat Pelindung Diri................................................ 54
3.4 Persyaratan Penerimaan Bahana Makanan............................................ 56
3.5 Langkah-langkah Penerimaan Bahan Makanan..................................... 57
3.6 SPO Penerimaan Bahan Makanan Basah............................................... 58
3.7 SPO Penerimaan Bahan Makanan Kering............................................. 60
3.8 Tempat Penyimpanan Bahan Makanan Basah....................................... 61
3.9 Syarat Ruang Penyimpanan dan hasil Pengamatan............................... 63
3.10 Prasyarat persiapan bahan makanan menurut buku PGRS (2013) dan hasil
pengamatan di RSUD Dr. Saiful Anwar Malang.................................. 69
3.11 Peralatan Persiapan Bahan Makanan................................................... 70
3.12SPO Persiapan Sayur dan Buah............................................................ 71
3.13 SPO Persiapan Bumbu......................................................................... 72
3.14 SPO Persiapan Lauk............................................................................. 73
3.15 Persyaratan Pengolahan Bahan Makanan dan Hasil Pengamatan....... 76
3.16 SPO Berdasarkan Waktu dan Suhu Pengolahan.................................. 77
3.17 Prosedur Pembuatan Formulasi Makanan Enteral............................... 87
3.18 Prosedur Pembuatan Formula Makanan Saring................................... 89
3.19 SPO Distribusi Makanan...................................................................... 91
3.20 Persyaratan PenyelenggaraanDistribusi Makanan............................... 92
 DAFTAR GAMBAR

Halaman
3.1 Rangkaian Kegiatan Sistem Penyelenggaraan Makanan
Di Rumah Sakit.............................................................................. 38
3.2 Alur Bahan Makanan Instalasi RSUD Dr. Saiful Anwar................ 121
3.3 Alur Kerja Penjamah Instalasi RSUD Dr. Saiful Anwar................. 122
3.4 Alur Alat Makan Instalasi RSUD Dr. Saiful Anwar....................... 123