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

Fania Ayu Lestari, AASP Chandradewi, I Gde Narda Widiada, Luh Suranadi

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.


Keywords


Modification of Recipes;Plate Waste;Tempe

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References


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DOI: https://doi.org/10.32807/jgp.v9i2.550

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