DAFTAR ISI

Halaman
HALAMAN JUDUL ...................................................................................... i
HALAMAN PENGESAHAN ....................................................................... ii
HALAMAN PRAKATA ............................................................................... iii
HALAMAN RINGKASAN ........................................................................... iv
DAFTAR ISI .................................................................................................. vi
DAFTAR TABEL........................................................................................... x
DAFTAR GAMBAR ..................................................................................... xii
DAFTAR LAMPIRAN .................................................................................. xiii

BAB 1. PENDAHULUAN ............................................................................. 1

1.1LatarBelakang............................................................................ 1
1.2 Tujuan dan Manfaat ................................................................ 3
1.2.1 Tujuan Umum PKL ............................................................ 3
1.2.2 Tujuan Khusus PKL ........................................................... 3
1.2.2 Manfaat PKL....................................................................... 3
1.3 Lokasi dan Jadwal PKL........................................................... 4
1.3.1 Lokasi ................................................................................. 4
1.3.2 Jadwal Kegiatan .................................................................. 4
1.4 Metode Pelaksanaan................................................................. 5
1.4.1 Sumber Data ....................................................................... 5
1.4.2 Metode Pengamatan ........................................................... 5
1.4.3 Instrumen Kegiatan ............................................................. 6
1.4.4 Pelaksanaan Kegiatan ......................................................... 6
BAB 2. KEADAAN UMUM LOKASI ........................................................ 8
2.1 Sejarah RSUD Kabupaten Jombang ...................................... 8
2.1.1 Gambaran Umum RSUD Kabupaten Jombang .................. 8
2.1.2 Visi dan Misi RSUD Kabupaten Jombang ......................... 9
2.2 Sejarah Instalasi Gizi RSUD Kabupaten Jombang .............. 10
2.2.1 Gambaran Umum Instalasi RSUD Kabupaten Jombang..... 10

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 2.2.2 Visi dan Misi Instalasi Gizi RSUD Kabupaten Jombang ... 11
2.2.3 Tujuan Instalasi Gizi RSUD Kabupaten Jombang ............. 11
2.2.4 Tugas Instalasi Gizi RSUD Kabupaten Jombang ............... 12
2.2.5 Fungsi Instalasi Gizi RSUD Kabupaten Jombang .............. 12
2.2.6 Kegiatan Instalasi Gizi RSUD Kabupaten Jombang .......... 12
2.2.7 Struktur Organisasi Instalasi Gizi RSUD Jombang ............ 13
2.2.8 Jumlah SDM Instalasi Gizi RSUD Kabupaten Jombang ... 15
2.2.9 Pelayanan Instalasi Gizi RSUD Kabupaten Jombang ........ 16
BAB 3. MANAJEMEN SISTEM PENYELENGGARAAN
MAKANAN......................................................................................
18
3.1 Pengadaan Makanan................................................................. 18
3.2 Pemesanan dan pembelian bahan makanan........................... 18
3.2.1 Pemesanan Bahan Makanan ............................................... 18
3.2.2 Pembelian Bahan Makanan ................................................ 19
3.3 Penerimaan Bahan Makanan .................................................. 19
3.4 Penyimpanan dan Penyaluran Bahan Makanan ................... 21
3.4.1 Penyimpanan Bahan Makanan ........................................... 21
3.4.2 Penyaluran Bahan Makanan ............................................... 22
3.5 Persiapan Bahan Makanan...................................................... 22
3.6 Pengolahan Bahan Makanan .................................................. 22
3.6.1 Pemasakan dengan Medium Udara..................................... 23
3.6.2 Pemasakan dengan Menggunakan Medium Air.................. 23
3.6.3 Pemasakan dengan Menggunakan Lemak........................... 24
3.6.4 Pemasakan Langsung Melalui Dinding Panci..................... 24
3.6.5 Pemanasakan dengan Menggunakan Kombinasi................ 24
3.6.6 Pemanasakan dengan Elektromagnetik............................... 24
3.7 Distribusi Makanan .................................................................. 24
3.7.1 Distribusi Makanan yang dipusatkan.................................. 25
3.7.2 Distribusi Makanan yang Tidak dipusatkan........................ 25
3.7.3 Distribusi Makanan Kombinasi........................................... 26

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BAB 4. MANAJEMEN ASUHAN GIZI KLINIK ..................................... 27
4.1 Kanker Rektum ........................................................................ 27
4.1.1 Pengertian Kanker Rektum ................................................. 27
4.1.2 Penyebab Kanker Rektum .................................................. 27
4.1.3 Patofisiologi Kanker Rektum ............................................. 29
4.1.4 Tanda dan Gejala Kanker Rektum ...................................... 29
4.1.5 Pencegahan ......................................................................... 30
4.1.6 Pemeriksaan......................................................................... 31
4.2 Anemia ....................................................................................... 34
4.2.1 Pengertian Anemia.............................................................. 34
4.2.2 Etiologi Anemia................................................................... 35
4.2.3 Patofisiologi Anemia .......................................................... 35
4.2.4 Tanda dan Gejala Anemia .................................................. 37
4.2.5 Pencegahan Anemia ........................................................... 37
4.2.6 Diagnosis Anemia............................................................... 39
BAB 5. PEMBAHASAN............................................................................... 42
5.1 Manajemen Sistem Penyelenggaraan Makanan RSUD
Kabupaten Jombang....................................................................... 42
5.1.1 Kegiatan Pengadaan Bahan Makanan ................................ 42
5.1.2 Penerimaan Bahan Makanan .............................................. 44
5.1.3 Penyimpanan Bahan Makanan ........................................... 46
5.1.4 Penyaluran Bahan Makanan ............................................... 49
5.1.5 Persiapan Bahan Makanan .................................................. 49
5.1.6 Pengolahan Bahan Makanan .............................................. 52
5.1.7 Kegiatan Distribusi Bahan Makanan .................................. 55
5.2 Manajemen Asuhan Gizi Klinik Pada PasienKanker Rektum dan
Anemia.............................................................................................. 58
5.2.1 Gambaran Umum Pasien..................................................... 58
5.2.2 Pengkajian Gizi Pasien........................................................ 58
5.2.3 Diagnosa Gizi ..................................................................... 68

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 5.2.4 Intervensi Gizi Pasien.......................................................... 69
5.2.5 Monitoring dan Evaluasi..................................................... 70
5.2.6 Pembahasan ........................................................................ 82
BAB 6. PENUTUP......................................................................................... 88
6.1 Kesimpulan ............................................................................... 88
6.2 Saran .......................................................................................... 90
DAFTAR PUSTAKA ................................................................................... 91
LAMPIRAN .................................................................................................. 96

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