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  • Persentase Sisa Makanan Metode Comstock

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    Roza Erisinta
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    The document calculates the percentage of leftover food from patient meals at three hospitals - SAFA, MARWAH, and MINA. It provides detailed calculations of leftover percentages for each meal (breakfast, lunch, dinner) and food type (main dish, meat, vegetables). The leftover percentages were generally lowest for breakfast and highest for lunch across all hospitals and food types.

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    PERSENTASE SISA MAKANAN METODE COMSTOCK

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    The document calculates the percentage of leftover food from patient meals at three hospitals - SAFA, MARWAH, and MINA. It provides detailed calculations of leftover percentages for each meal (breakfast, lunch, dinner) and food type (main dish, meat, vegetables). The leftover percentages were generally lowest for breakfast and highest for lunch across all hospitals and food types.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views12 pages

    Persentase Sisa Makanan Metode Comstock

    Uploaded by

    Roza Erisinta
    The document calculates the percentage of leftover food from patient meals at three hospitals - SAFA, MARWAH, and MINA. It provides detailed calculations of leftover percentages for each meal (breakfast, lunch, dinner) and food type (main dish, meat, vegetables). The leftover percentages were generally lowest for breakfast and highest for lunch across all hospitals and food types.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 12

    PERHITUNGAN PERSENTASE SISA MAKANAN

    1. SAFA
    a. PAGI Jumlah pasien : 22
     Makanan Pokok
    0 × 18 =0
    0.5 × 4 =2
    2
    Persentase : ×100=9 %
    22

     Lauk Hewani
    0 × 18 =0
    0.25 × 2 = 0.5
    0.5 × 2 =1 +
    Total = 1.5

    1.5
    Persentase : ×100=6.8 %
    22

     Sayur
    0 × 20 =0
    0.95 × 1 = 0.95
    1×1 =1 +
    Total = 1.95

    1.95
    Persentase : ×100=8.86 %
    22
    b. Siang Jumlah Pasien = 22
     Makanan Pokok
    0 × 10 =0
    0.25 × 10 = 2.5
    0.5 × 1 = 0.5
    0.95 × 1 = 0.95 +
    Total = 3.95
    3.95
    Persentase : ×100=17.9 %
    22

     Lauk Hewani
    0 × 19 =0
    0.25 × 1 = 0.25
    0.5 × 1 = 0.5
    0.75 × 1 = 0.75 +
    Total = 1.5

    1.5
    Persentase : ×100=6.8 %
    22

     Lauk Nabati
    0 × 20 =0
    0.25 × 1 = 0.25
    0.75 × 1 = 0.75 +
    Total =1

    1
    Persentase : ×100=4.5 %
    22
     Sayur
    0 × 18 =0
    0.25 × 3 = 0.75
    0.95 × 1 = 0.95 +
    Total = 1.7

    1.7
    Persentase : ×100=7.7 %
    22

    c. Sore Jumlah Pasien = 13


     Makanan Pokok
    0 × 10 =0
    0.25 × 3 = 0.75 +
    Total = 0.75

    0.75
    Persentase : ×100=5.7 %
    13

     Lauk Hewani
    0 × 10 =0
    0.25 × 2 = 0.5
    0.75 × 1 = 0.75 +
    Total = 1.25

    1.25
    Persentase : ×100=9.6 %
    13

     Lauk Nabati
    0 × 11 =0
    0.25 × 2 = 0.5 +
    Total = 0.5

    0.5
    Persentase : ×100=3.8 %
    13

     Sayur
    0×7 =0
    0.25 × 4 =2
    0.5 × 2 =1 +
    Total =3

    3
    Persentase : ×100=23 %
    13
    2. MARWAH
    a. PAGI
     MC
    0×2 =0
    0.25 × 1 = 0.25
    0.5 × 2 =1 +
    Total = 1.25
    1.25
    Persentase : ×100=25 %
    5

     Makanan Pokok
    0×4 =0
    0.5 × 4 =2
    0.75 × 1 = 0.75
    0.95 × 1 = 0.95 +
    Total = 3.7
    3.7
    Persentase : ×100=24.6 %
    15

     Lauk Hewani
    0×5 =0
    0.25 × 3 = 0.75
    0.5 × 1 = 0.5 +
    Total = 1.25
    1.25
    Persentase : ×100=8.3 %
    8

     Sayur
    0×6 =0
    0.25 × 1 = 0.25
    0.5 × 1 = 0.5
    0.95 × 2 = 1.9 +
    Total =
    2.65
    Persentase : ×100=17.6 %
    15

    b. Siang
     MC
    0×2 =0
    0.25 × 1 = 0.25
    0.5 × 2 =1 +
    Total = 1.25
    1.25
    Persentase : ×100=25 %
    5

     Makanan Pokok
    0×3 =0
    0.5 × 4 =2
    0.75 × 1 = 0.75
    0.95 × 1 = 0.95 +
    Total = 3.7
    3.7
    Persentase : ×100=26.4 %
    14

     Lauk Hewani
    0×5 =0
    0.25 × 3 = 0.75
    0.5 × 1 = 0.5 +
    Total = 1.25
    1.25
    Persentase : ×100=8.9 %
    14

     Lauk Nabati
    0×5 =0
    0.75 × 1 = 0.75
    0.95 × 1 = 0.95
    1×2 =2 +
    Total = 3.7
    3.7
    Persentase : ×100=25.4 %
    14

     Sayur
    0 × 18 =0
    0.25 × 3 = 0.75
    0.95 × 1 = 0.95 +
    Total = 1.7

    1.7
    Persentase : ×100=7.7 %
    22

    c. Sore Jumlah Pasien = 13


     Makanan Pokok
    0 × 10 =0
    0.25 × 3 = 0.75 +
    Total = 0.75

    0.75
    Persentase : ×100=5.7 %
    13
     Lauk Hewani
    0 × 10 =0
    0.25 × 2 = 0.5
    0.75 × 1 = 0.75 +
    Total = 1.25

    1.25
    Persentase : ×100=9.6 %
    13

     Lauk Nabati
    0 × 11 =0
    0.25 × 2 = 0.5 +
    Total = 0.5

    0.5
    Persentase : ×100=3.8 %
    13

     Sayur
    0×7 =0
    0.25 × 4 =2
    0.5 × 2 =1 +
    Total =3

    3
    Persentase : ×100=23 %
    13
    3. MINA
    a. PAGI
     Makanan Pokok
    0×1 =0
    025 × 2 =1
    0.5 × 3 = 1.5
    0.75 × 3 = 2.25
    0.95 × 1 = 0.95 +
    Total = 5.7
    5.7
    Persentase : ×100=51.8 %
    11

     Lauk Hewani
    0×5 =0
    0.5 × 2 =1
    0.75 × 3 = 2.25
    0.95 × 1 = 0.95
    1×5 =5 +
    Total = 9.2
    9.2
    Persentase : ×100=8.3 %
    8

     Sayur
    0×6 =0
    0.25 × 1 = 0.25
    0.5 × 1 = 0.5
    0.95 × 2 = 1.9 +
    Total =
    2.65
    Persentase : ×100=17.6 %
    15
    d. Siang
     MC
    0×2 =0
    0.25 × 1 = 0.25
    0.5 × 2 =1 +
    Total = 1.25
    1.25
    Persentase : ×100=25 %
    5

     Makanan Pokok
    0×3 =0
    0.5 × 4 =2
    0.75 × 1 = 0.75
    0.95 × 1 = 0.95 +
    Total = 3.7
    3.7
    Persentase : ×100=26.4 %
    14

     Lauk Hewani
    0×5 =0
    0.25 × 3 = 0.75
    0.5 × 1 = 0.5 +
    Total = 1.25
    1.25
    Persentase : ×100=8.9 %
    14

     Lauk Nabati
    0×5 =0
    0.75 × 1 = 0.75
    0.95 × 1 = 0.95
    1×2 =2 +
    Total = 3.7
    3.7
    Persentase : ×100=25.4 %
    14

     Sayur
    0 × 18 =0
    0.25 × 3 = 0.75
    0.95 × 1 = 0.95 +
    Total = 1.7

    1.7
    Persentase : ×100=7.7 %
    22

    e. Sore Jumlah Pasien = 13


     Makanan Pokok
    0 × 10 =0
    0.25 × 3 = 0.75 +
    Total = 0.75

    0.75
    Persentase : ×100=5.7 %
    13

     Lauk Hewani
    0 × 10 =0
    0.25 × 2 = 0.5
    0.75 × 1 = 0.75 +
    Total = 1.25
    1.25
    Persentase : ×100=9.6 %
    13

     Lauk Nabati
    0 × 11 =0
    0.25 × 2 = 0.5 +
    Total = 0.5

    0.5
    Persentase : ×100=3.8 %
    13

     Sayur
    0×7 =0
    0.25 × 4 =2
    0.5 × 2 =1 +
    Total =3

    3
    Persentase : ×100=23 %
    13

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