The Effect of Modifying Mendoan Tempeh Recipe into Tempeh Perkedel on the Acceptability of Non-Diet Patients in the Inpatient Room of Lotim Medical Center Hospital
Year: 2024
Type: article
Study design: Clinical Trial
Abstract: Background: Acceptability indicates the success of food preparation, which can be seen in food waste. Food is said to be leftover if the remaining food is >20%. The recipe modification is hoped to reduce the patient's food waste to ≤ 20%.Research Methods: This research is quasi-experimental, using a one-group pretest-posttest design. Sampling in this study used a saturated sampling technique, with a sample size of 24 people in the group before modification and 27 people in the group after modification. Data were analyzed using the Independent T-test.Research Result: Modifying the tempeh mendoan recipe to make tempeh patties significantly influences the average remaining tempeh before and after modification, thus affecting patient acceptance.Conclusion: Modifying the tempe mendoan recipe into tempe patties can reduce the patient's food waste and increase receptivity to the tempe menu.
Authors: Fania Ayu Lestari, AASP Chandradewi, I Gde Narda Widiada, Luh Suranadi
Institution: Kementerian Kesehatan Republik Indonesia
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409772436