Pengaruh Modifikasi Resep Lauk Nabati Diet Lunak terhadap Kesukaan dan Sisa Makanan Pasien RS D

Background: Food acceptance is influenced by several factors, including the appearance of food and taste food. can be used as an indicator success in providing hospitals a benchmark achieving fulfilling service standards. One efforts to achieve this through recipe modification, namely increasing diversity dishes, nutritional value consumer Objective: This study aims determine whether there effect modifying for soft diet vegetable side dishes on preferences waste patients at D Hospital. Method: Research institutional nutrition with quantitative research quasi-experimental study. By using group pre-test post-test. The respondents were RS D. Results: was dish tempeh preference p-value (<0.05), namely: shape, serving, aroma, taste, temperature, tofu color, presentation, seasoning, temperature. There modification remaining p = 0.001. no 0.204. Conclusion: tempe preference; preference. leftovers, leftovers.