Overview of Dry and Wet Food Storage Using the FIFO and FEFO Methods at the Nutrition Installation of Datu Beru Regional Hospital, Central Aceh

Hanif Muchdatul Ayunda, Syahriza Irtantri, Safrida Safrida, Muhammad Irfan Febriansyah

Abstract


Hospitals as food providers for patients and staff require standardized food storage systems to maintain quality and safety. This study aims to evaluate the compliance of dry and wet food storage using FIFO (First In First Out) and FEFO (First Expired First Out) methods at the Nutrition Installation of Datu Beru Hospital, Aceh Tengah, based on the Pelayanan Gizi Rumah Sakit Kementerian Kesehatan (PGRS KEMENKES) 2013 guidelines. Quantitative descriptive research with a cross-sectional design was conducted through direct observation and assessment sheets using the Guttman Scale on 5 storage staff. Results showed dry food storage scored 9 out of 12 (meeting requirements), but inconsistencies were found in unscheduled warehouse opening, daily room cleaning (twice a day instead of twice a week), and absence of insecticide spraying. Wet food storage scored 7 out of 7 (meeting requirements), though improvements in storage time management are needed. The conclusion states that FIFO and FEFO methods have been implemented with proper stock recording, but improvements in warehouse schedules, cleaning frequency, and pest control are required. Further research should explore causes of non-compliance and develop localized strategies for enhancing adherence.

Full Text:

PDF

References


Amran, R. (2023). Implementasi Food Safety di Lingkungan Rumah Sakit: Tinjauan Literatur. Scientific Journal, 2(6), 238–246. https://doi.org/10.56260/sciena.v2i6.114

Alakel, W., Ahmad, I., & Santoso, E. B. (2019). Sistem Informasi Akuntansi Persediaan Obat Metode First In First Out (Studi Kasus: Rumah Sakit Bhayangkara Polda Lampung). Jurnal Tekno Kompak, 13(1), 36. https://doi.org/10.33365/jtk.v13i1.269.

Ariani, A. P., (2014). Aplikasi Metodologi Penelitian Kebidanan Kesehatan Reproduksi. Yogyakarta: Nuha Medika.

Azla, A., & Pratiwi, C. (2023). Gambaran Penerapan Higiene Dan Sanitasi Pada Penyelenggaraan Makanan Di Instalasi Gizi Rumah Sakit Universitas Sumatera Utara. Jurnal Andaliman: Jurnal Gizi Pangan, Klinik Dan Masyarakat, 3(1), 15.

Bakri, B., Ani, I., & Widartika (2018). Sistem Penyelenggaraan Makanan Institusi. Jakarta.

Febriani, C. A. (2023). Gambaran Sistem Penyimpanan Bahan Makanan Basah dan Kering di Instalasi Gizi RSUD X. Diploma thesis, Poltekkes Kemenkes Riau.

Gusriyani, N., Candra, L., & Arnawilis, A. (2021). Penyelenggaraan Makanan Pasien Di Instalasinya Gizi RSIA Eria Bunda Pekanbaru Tahun 2020: Provision of Patient Meals at the Nutrition Installation of RSIA Eria Bunda Pekanbaru in 2020. Media Kesmas (Public Health Media), 1(2), 322-329. https://doi.org/10.25311/kesmas.vol1.iss2.73

Hasnel, H., & Asnur, L. (2024). Optimalisasi Penyimpanan Bahan Makanan Basah di UNP Hotel & Convention Center Padang: Optimizing the Storage of Wet Food Ingredients at the UNP Hotel & Convention Center Padang. Jurnal Kuliner, 4(2), 74-81.

Kemenkes RI. (2013). Pedoman Pelayanan Gizi Rumah Sakit (PGRS). Jakarta : Kemenkes RI.

Leona, R. A. (2023) Gambaran Penyimpanan Bahan Makanan Basah dan Kering di Instalasi Gizi Rumah Sakit Artha Bunda Lampung Tengah Tahun 2023. Diploma thesis, Poltekkes Kemenkes Tanjungkarang.

Marsita, V., Putri, S. A., & Erpidawati, E. (2024). Gambaran Prinsip Penyimpanan Bahan Makanan Kering pada Ruang Gizi di Rumah Sakit Islam Ibnu Sina Padang Panjang Tahun 2023. MARAS : Jurnal Penelitian Multidisiplin, 2(1), 327–332. https://doi.org/10.60126/maras.v2i1.172

Nafi'a, Z. (2021). Faktor Kepuasan Pasien Terhadap Pelayanan Makanan di Rumah Sakit: Literature Review. Jurnal Manajemen Kesehatan Yayasan RS.Dr. Soetomo, 7(2), 233-247. doi:http://dx.doi.org/10.29241/jmk.v7i2.634

Oviani, G.A., Indraswari, P.I.I. (2020) Tinjauan Penyimpanan Sediaan Farmasi pada Instalasi Farmasi Rumah Sakit. Act Holis Pharm. 2 (2): 1-6.

Pratama, F. A., & Nurani, A. S. (2018). Sistem Informasi Akuntansi Persediaan Bahan Baku menggunakan Metode First Expired First Out. KOPERTIP: Jurnal Ilmiah Manajemen Informatika dan Komputer, 2(2), 38-49.

Ratna, M. R. (2009). Evaluasi Manajemen Penyelenggaraan Makanan Institusi Di Rumah Sakit Ortopedi Prof. Dr. R. Soeharso Surakarta (Doctoral dissertation, Universitas Muhammadiyah Surakarta).

Sani, D. R. (2021). Hyigiene dan Sanitasi Makanan di Rumah Sakit Umum Daerah dr. A. Dadi Tjokrodipo Bandar Lampung. Ruwa Jurai: Jurnal Kesehatan Lingkungan, 13(1), 29–34. https://doi.org/10.26630/rj.v13i1.2771

Sihotang, P. M., Darmayanto, & Subiyakto, R. (2024). Analisa Metode Penyimpanan Untuk Menjaga Kualitas Bahan Makanan di The Stone's Hotel. Journal of Syntax Literate, 9(12).

Syamsuddin, Kamal R., Mahyiddin, Z. (2020). Penerapan Higiene Sanitasi Pengolahan Makanan di Ruang Instalasi Gizi Rumah Sakit Umum Daerah Zainoel Abidin Banda Aceh. Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 5(1), 86-97. https://jim.usk.ac.id/pkk/article/view/16004

Suryaman, Y., & Prayogo, D. (2018). Optimalisasi Kinerja Mesin Pendingin Guna Menjaga Kualitas Bahan Makanan di Atas Kapal MT. Pujawati. Dinamika Bahari, 9(1), 2165-2171. https://doi.org/10.46484/db.v9i1.84

Wati, R., Zainuddin, A., & Liaran, R. D. (2020). Studi Tentang Pengelolaan Pelayanan Gizi di Instalasi Gizi Rumah Sakit Jiwa Provinsi Sulawesi Tenggara Tahun 2020. Jurnal Administrasi Kebijakan Kesehatan, 1(3): 17-26. https://doi.org/10.37887/jakk.v1i3.38087




DOI: https://doi.org/10.35308/jns.v5i1.12205

Refbacks

  • There are currently no refbacks.


Managed by Department of Nutrition, Faculty of Public Health

Published by Universitas Teuku Umar ,

Website: http://jurnal.utu.ac.id/JNS/index
Email: jns@utu.ac.id
Phone/Fax: +62-852-7736-5563; E-mail:

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.