Mugitelas: Patient leftovers evaluation application as nutritional performance improvement effort in Rumah Sakit Umum Haji Surabaya

https://doi.org/10.22146/bkm.55733

Ridna Tri Widyaningrum(1*), Tony Arjuna(2), Anis Fuad(3)

(1) Gadjah Mada University
(2) 
(3) 
(*) Corresponding Author

Abstract


Background: As part of the nutritional care services in a hospital, dietitians should monitor the served menu leftovers of the patient to ensure adequate nutrition intake during the treatment. Unfortunately, the existing manual method was complicated and inefficient. Overcoming this issue, Rumah Sakit Umum Haji Surabaya has developed an application, namely "Mugitelas". 

Purpose: This study aimed to find out the usability and efficiency of the "Mugitelas" application.

Method: A quasi-experimental study was conducted to measure usability of "Mugitelas" using the System Usability Scale (SUS) to measure the time efficiency, before and after using the application, using paired t-test and ANOVA. 

Results: SUS score was 88, proving "Mugitelas" was acceptable. A paired t-test before and after using the application showed a significant difference of about 5 minutes (p=0,000). Based on the ANOVA test, age of respondents, education, and work length were not significantly associated with the time needed to use the application. For the t-test application usage in the first through the fourth week, PV obtained 0.146, 0.986, and 0.713, showing no difference in the speed of use of the "Mugitelas" application in the first, second, third, and fourth week.

Conclusion: "Mugitelas" application was acceptable by users and efficient with only 5 minutes needed to measure the leftovers of the patient's served meal. With only one week for adapting to this application, it is recommended that this application be scaled up for broader hospital implementation.

Keywords: Evaluasi, Aplikasi, "Mugitelas," leftovers, usability


Keywords


Aplikasi, “Mugitelas”, waste , asupan , efisien.



References

KARS. Standar akreditasi rumah sakit edisi 1. Standar Akreditasi Rumah Sakit. 2017;1–421. 2. Kemenkes RI. Permenkes RI No.78 Tahun 2013 tentang Pelayanan Gizi Rumah Sakit. 2013; 3. Ofei1 KT, Dobroczynski2 MT, Holst3 M, H. H Rasmussen3 and B. E. Mikkelsen1. The Dietary Intake Monitoring System (DIMS) - An innovative device for capturing patient’s food choice, food intake and plate waste in a hospital setting. Meas Behav 2014. 2014;(August):94–8. 4. Ofei KT, Mikkelsen BE, Scheller RA. Validation of a novel image-weighed technique for monitoring food intake and estimation of portion size in hospital settings : a pilot study. 2018;6–8. 5. Chemah TC, Nur Adilah Z, Sabaianah B, Zurinawati M, Aslinda Mohd S. Plate Waste in Public Hospitals Foodservice Management in Selangor, Malaysia. Indian J Sci Technol. 2018;11(36):1–5. 6. Mowe M, Bosaeus I, Højgaard H, Kondrup J, Unosson M, Irtun Ø. Nutritional routines and attitudes among doctors and nurses in Scandinavia : A questionnaire based survey $. 2006;524–32. 7. Ngo J, Engelen A, Molag M, Roesle J. A review of the use of information and communication technologies for dietary assessment. 2009; 8. Nurhayati A. Pengembangan Sistem Informasi Sisa Makanan dengan Metode Taksiran Visual Comstock dalam Upaya Meningkatkan Efektivitas dan Efisiensi Pelayanan Gizi di Rumah Sakit “JIH.” [Yogyakarta] Univ Gadjah Mada, 2012. 2012; 9. Charter E. Evaluate the efficacy of Smart Phone Apps for people with brain injury. [Internet]. 2011. Available from: http://www.tbistafftraining.info/smartphones/documents/b5_during_the_trial_usability_scale_v1_09aug11.pdf 10. Cowley AW. IUPS--a retrospective. Physiologist. 2006;49(3):171–3. 11. Brooke J. SUS-A quick and dirty usability scale. Usability Eval Ind. 1996;189(194):4–7. 12. Pror. Dr. H. M. Burhan Bungin, S.Sos. M si. Metodologi Penelitian Kuantitatif: Edisi Kedua. ke-2. Jakarta: Kencana; 2017. 173 p. 13. Nikomacheia C. Evaluation of Hospital Information System. Univ Greenwich. 2005;(September). 14. Bangor A, Kortum PT, Miller JT, Bangor A, Kortum PT, Miller JT, et al. An Empirical Evaluation of the System Usability Scale Usability Scale. 2008;7318. 15. Sousa V, Lopez KD. Towards Usable E-Health. Appl Clin Inform. 2017;08(02):470–90. 16. Wibisono MO, Iqbal M, Studi P, Klinik G, Kesehatan J, Jember PN, et al. Aplikasi perencanaan menu makanan berbasis android di pesantren dan kelayakan penggunaannya Android based application of food menu preparation in islamic boarding schools and the feasibility of its users Terdapat lima unit penyelenggaraan. 2020;03(02):93–102. 17. Aroni H, Kusnanto H, Fuad A. Pengembangan sistem informasi berbasis komputer untuk efisiensi penyelenggaraan makanan di Instalasi Gizi RS Militer Malang. J Gizi dan Diet Indones (Indonesian J Nutr Diet. 2016;1(1):22.



DOI: https://doi.org/10.22146/bkm.55733

Article Metrics

Abstract views : 1113

Refbacks

  • There are currently no refbacks.




Copyright (c) 2021 Berita Kedokteran Masyarakat

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

Berita Kedokteran Masyarakat ISSN 0215-1936 (PRINT), ISSN: 2614-8412 (ONLINE).

Indexed by:


Web
Analytics Visitor Counter