GAMBARAN SISTEM PENYIMPANAN BAHAN MAKANAN KERING DI INSTALASI GIZI RUMAH SAKIT ISLAM AR-RASYID PALEMBANG

Latar Belakang : Rumah sakit merupakan institusi pelayanan kesehatan yang menyediakan pelayanan rawat inap, rawat jalan, dan gawat darurat secara menyeluruh. Salah satu bentuk pelayanan yang diberikan adalah pelayanan gizi, yang meliputi kegiatan perencanaan menu, pengadaan bahan makanan, penerimaan, penyimpanan, pengolahan, hingga pendistribusian makanan. Tujuan Penelitian : Untuk mengetahui gambaran sistem penyimpanan bahan makanan kering di Instalasi Gizi Rumah Sakit Islam Ar-Rasyid Palembang. Metode Penelitian : Jenis penelitian yang digunakan adalah penelitian deskriptif dengan rancangan cross sectional, yaitu pengumpulan data variabel dilakukan pada waktu yang bersamaan. Penelitian dilaksanakan pada bulan Desember 2025 sampai Mei 2026. Data diperoleh melalui observasi langsung menggunakan form checklist berdasarkan Pedoman Pelayanan Gizi Rumah Sakit (PGRS). Hasil Penelitian : Hasil penelitian menunjukkan bahwa jenis bahan makanan kering yang disimpan di Instalasi Gizi Rumah Sakit Islam Ar-Rasyid Palembang telah memenuhi standar sebesar 100% . Fasilitas dan peralatan gudang penyimpanan memperoleh hasil 66,6% sehingga belum sepenuhnya memenuhi standar. Penerapan sistem FIFO (First In First Out) dan FEFO (First Expired First Out) sudah dilakukan dengan baik. Kesimpulan : Penyimpanan bahan makanan kering secara umum sudah berjalan dengan baik, terutama pada penerapan sistem FIFO (First In First Out) dan FEFO (First Expired First Out). Namun, masih diperlukan peningkatan fasilitas agar sesuai dengan standar penyimpanan.

Background : Hospitals are healthcare institutions that provide comprehensive inpatient, outpatient and emergency care. One of the services they offer is nutritional care, which encompasses menu planning, the procurement of foodstuffs, and the receipt, storage, preparation and distribution of food. Research Objective : To determine the status of the dry food storage system at the Nutrition Unit of Ar-Rasyid Islamic Hospital in Palembang. Research Methodology : The study employed a descriptive research design with a cross-sectional approach, whereby data collection for the variables took place simultaneously. The study was conducted from December 2025 to May 2026. Data were collected through direct observation using a checklist based on the Hospital Nutrition Service Guidelines (PGRS). Research Results : The research findings indicate that the types of dry foodstuffs stored at the Nutrition Unit of Ar-Rasyid Islamic Hospital in Palembang meet the standards 100%. The storage facilities and equipment scored 66.6%, meaning they do not yet fully meet the standards. The FIFO (First In First Out) and FEFO (First Expired First Out) systems are being implemented effectively. Conclusion : The storage of dry foodstuffs is generally running smoothly, particularly with regard to the implementation of the FIFO (First In First Out) and FEFO (First Expired First Out) systems. However, improvements to the facilities are still required to bring them into line with storage standards.