Analysis of the Relationship Between Taste Preferences and Menu Variation and Soft Food Waste Among Inpatients at Bhayangkara Hospital in Makassar

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FORMOSA NEWS - Makassar - Taste and Aroma Drive Soft Food Waste Among Hospital Inpatients, Makassar Study Finds. Food taste and aroma significantly influence whether hospital patients finish their meals, according to a 2026 study by Lusyana Aripa, S.Gz., Ema Darwati, S.KM., M.Kes., and Sumardi Sudarman, S.KM., M.Kes., from Universitas Pancasakti Makassar. The research, conducted at Bhayangkara Hospital in Makassar using data from 2025, found that sensory qualities particularly taste and smell play a decisive role in soft food leftovers among inpatients. The findings matter for hospital nutrition management, patient recovery, and efforts to reduce food waste in healthcare settings.

Background
Hospital food waste remains a persistent issue across healthcare systems. When patients leave meals unfinished, nutritional intake declines and recovery may slow. Food waste also increases operational costs and reduces service efficiency. Soft diets, commonly served to inpatients who require easily digestible meals, are particularly vulnerable to being left unfinished because they rely heavily on sensory appeal rather than texture. At Bhayangkara Hospital Makassar, preliminary observations reported food waste rates around 22 percent, including porridge, animal-based side dishes, plant-based dishes, and vegetables. 

Research Methodology

The demographic profile showed that most respondents were adults aged 19–44 years (67.5 percent), followed by pre-elderly patients aged 45–59 years (26.7 percent), and elderly patients aged 60 and above (5.8 percent). Female patients represented 65 percent of participants. More than half of respondents were treated in class III wards, reflecting typical inpatient distribution in public hospitals.

Key Findings
Despite generally positive perceptions of hospital meals, food leftovers remained substantial. The study found that 44.2 percent of patients still left part of their soft meals uneaten, while 55.8 percent finished their food. Most respondents rated taste as good (87.5 percent), aroma as pleasant (80.8 percent), and temperature as appropriate (82.5 percent). Menu variation and ingredient variation were also perceived as adequate by more than 95 percent of patients.

Statistical analysis identified two factors strongly linked to soft food leftovers:

• Taste significantly related to food leftovers (p = 0.001).
• Aroma significantly related to food leftovers (p = 0.000).
• Temperature showed no significant relationship (p = 0.553).
• Ingredient variation showed no significant relationship (p = 0.086).
• Menu variation showed no significant relationship (p = 1.000).

These results highlight the dominant role of sensory quality in hospital food acceptance. Patients were more likely to leave meals unfinished when taste or aroma did not match expectations. Even when menus were varied, poor sensory appeal still led to food waste.

Implications of Hospital Nutrition Service Management

The findings carry practical implications for hospital nutrition policy. Improving taste and aroma may reduce food waste more effectively than expanding menu variety. Hospitals may benefit from adjusting seasoning, cooking techniques, and presentation to match patient preferences. Personalized meal planning could further improve intake among inpatients with specific conditions. Reducing food waste also contributes to operational efficiency. Meals left uneaten represent wasted ingredients, labor, and budget. By focusing on sensory improvements, hospitals can improve nutritional outcomes while minimizing waste. These changes support patient recovery and improve service quality.

Author Profiles
Lusyana Aripa, S.Gz., is a nutrition researcher at Pancasakti University of Makassar specializing in clinical nutrition and hospital food service evaluation.
Ema Darwati, S.KM., M.Kes., is a public health academic at Pancasakti University of Makassar with expertise in health service management and community nutrition.
Sumardi Sudarman, S.KM., M.Kes., is a lecturer at Pancasakti University of Makassar focusing on nutritional epidemiology and healthcare quality assessment.

Sources
Lusyana Aripa, Ema Darwati, Sumardi Sudarman. “Analysis of the Relationship Between Taste Preferences and Menu Variation and Soft Food Waste Among Inpatients at Bhayangkara Hospital in Makassar.” Formosa Journal of Applied Sciences, Vol. 5 No. 3, 2026, hlm. 859–870.
DOI: https://doi.org/10.55927/fjas.v5i3.14
URL: https://journalfjas.my.id/index.php/fjas