Penelitian bertujuan mengetahui hubungan antara variabel independen: jenismakanan, waktu makan, penampilan makanan, citarasa makanan dan ketepatanpenyajian makanan dengan variabel dependen daya terima makanan yang diukurdari sisa makanan. Penelitian menggunakan metode kuantitatif yang bersifatobservasional dengan desain cross-sectional. Sampel 42 orang pasien bedahdewasa kelas III yang mendapatkan diet nasi biasa tinggi kalori tinggi protein.Hasil penelitian menunjukkan bahwa jenis makanan yang paling disukai adalahtempe (92,8%), waktu makan yang sesuai adalah waktu pemberian susu pukul10.00 WIB (78,6%), penampilan makanan yang paling disenangi adalah bentuktelur (83,4%), citarasa buah paling disukai (76,2%) dan ketepatan penyajianmakanan menunjukkan bahwa pinsip edible part (semua bagian makanan dapatdimakan) yang sesuai sebesar 73,8%. Disarankan kepada unit produksi makananmelakukan pengawasan, pengendalian dan evaluasi yang bertujuan untukmengetahui jenis makanan, waktu makan, penampilan makanan, citarasa makanandan ketepatan penyajian makanan yang sesuai dan paling disukai oleh pasien.Pada Rumah Sakit Umum Pusat Dr. Mohammad Hoesin Palembang disarankanmelakukan evaluasi secara berkala dalam rangka peningkatan mutu pelayanan gizisesuai dengan indikator mutu dalam standar pelayanan minimal rumah sakit.Kata kunci: Daya Terima Makanan, Kesesuaian Makanan

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The purpose of this study was to determine the relationship between theindependent variables: food type, meal times, food appearance, food taste andaccuracy of food presentation with the dependent variable acceptability foodwhich is measured by food waste. This study used a quantitative methodsobservational cross-sectional design. The sample were 42 adult surgical patientswho were treated in class III and got high calorie high protein diet. It shows thatthe most preferred food type is tempe (92.8%), appropriate mealtime is feedingtime at 10.00 am (78.6%), the appearance of the most favored food is a form ofeggs (83.4% ), the most preferred flavors is fruit (76.2%) and the accuracy of foodpresentation shows that the principle of edible parts is appropriate for 73.8% (allparts of the food is edible). The food production unit was suggested to supervise,control and evaluation to determine appropriate and most preferrable food type,meal times, food appearance, food taste and accuracy of food presentation. At theGeneral Hospital Dr. Mohammad Hoesin Palembang was suggested conductperiodic evaluations to improve the quality of nutrition services in accordancewith the quality indicators in the hospital a minimum service standards.Keywords: Food Acceptability, Food Compliance