Ruang lingkup dan metodologi : Gas NO2 adalah bagian dari polutan udara dan merupakan radikal bebas yang sangat mudah teroksidasi. Salah satu mekanisme pertahanan tubuh terhadap radikal bebas adalah enzim SOD. Penelitian menguji hipotesa bahwa kadar SOD akan lebih rendah pada tenaga kerja di bagian dapur dibandingkan dengan tenaga keija di bagian administrasi. Metode penelitian adalah analisis komparasi dengan studi potong lintang yang dilakukan di RS X. Kepada 20 orang tenaga kerja di bagian dapur dan 20 orang tenaga kerja di bagian administrasi dilakukan wawancara, pemeriksaan fisik dan pemeriksaan kadar SOD dalam darah pada setiap peserta. Pengukuran pajanan NO2 dilakukan dengan menggunakan impinger.Hasil dan Simpulan : Hasil pengukuran pajanan NO2 di dapur sebesar 0,000097 ppm, di bagian administrasi 0,0000062 ppm, masih jauh di bawah ambang batas TLV-TWA = 3 ppm (ACGIH). ata-rata kadar SOD pada kelompok tenaga kerja bagian dapur = 848,8 U/gr Hb dan kelompok tenaga kerja bagian administrasi = 851,1 U/gr Hb. Tidak didapatkan perbedaan bermakna kadar SOD pada kedua kelompok (pl,956). Faktor-faktor yang dianggap berpengaruh pada kadar SOD seperti usia, indeks masa tubuh, kebiasaan makan dan mengkonsumsi buah-buahan, suplemen vitamin, kebiasaan merokok, olahraga, stress, pajanan NO2 di lingkungan tempat tinggal, penggunaan kompor gas, pajanan alat transportasi dan pajanan sinar matahari tidak memberikan perbedaan yang bermakna pada kadar SOD (p>0,05). Dan penelitian ini dapat disimpulkan bahwa kadar SOD pada tenaga kerja yang terpajan NO2 dalam ruangan di bagian dapur dan administrasi tidak berbeda. Faktor-faktor yang dianggap berpengaruh pada kadar SOD tidak memberikan perbedaan bermakna.

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Scope and methodology: Nitrogen dioxide (NO2) is one component of air pollutants that is highly oxidizing free radical gas. Superoxide dismutase enzyme is one of the defense mechanism of the body. The objective of the study was to test a hypothesis that SOD level in the kitchen division's workers were lower than workers in the administration. This study was conducted using a comparative analysis with cross sectional design in the X hospital. Twenty workers in kitchen division were selected as the same as in administration office. They were interviewed, physically examined and taken their blood sample for SOD level. Exposure level of NO2 was measured using air impinger.

Result and conclusion : The exposure level of NO2 in the kitchen was 0,000097 ppm while in administration office was 0,0000062 ppm, both are far lower than ACGIH TLV-TWA point (3 ppm). The workers in the kitchen division has an average 848,8 U/gr HB for level SOD and the workers in the administration office has an average of 851,1 U/gr 1- b. There was no significant difference between two group (p=0,956). Determinant factors to SOD level such as age, body mass index, vitamin supplement, smoking habit, sport, stress, domestic NO2 exposure, gas stove usage, transportation and sun exposure were proved not to have significant effects (p>O, OS) We conclude in this study that there was no difference of SOD level among workers in the kitchen and the administration divisions. The studied determinant factors have no effect on SOD level.