"[Particulate Matter (PM) terutama partikel <2,5 μg/m3 atau PM2.5, adalah
komponen utama yang terkandung dalam asap dari bahan bakar biomassa. Efek
yang terkait dengan paparan jangka panjang PM2,5 meliputi peningkatan gejala
pernapasan bagian bawah, penyakit paru obstruktif kronik dan penurunan fungsi
paru. Salah satu pengguna bahan bakar biomassa yang cukup tinggi di Sumatera
Barat adalah usaha rumah makan, tujuan dari penelitian ini menganalisis asosiasi
faktor lingkungan dengan konsentrasi PM2,5 pada waktu masak di dapur rumah
makan Kota Solok dan menganalisis konsentrasi PM2,5 pada waktu masak dengan
fungsi paru pekerja dapur rumah makan. Penelitian ini adalah penelitian dekriptif
analitik dengan menggunakan desain studi cross-sectional, dengan jumlah sampel
adalah 71 orang (total sampling). Analisis multivariat hubungan faktor lingkungan
dengan PM2,5 pada waktu masak didapatkan hubungan signifikan ventilasi OR:
5,655 (95% CI: 0,780 ? 40,994) dan lama waktu masak OR: 12,013, (CI: 1,113 ?
129,714). Analisis multivariat hubungan PM2,5 pada waktu masak dengan
gangguan fungsi paru, yaitu PM2,5 OR: 3,60 (CI: 95%, 0,921 ? 14,072), Umur
OR: 1,443, (CI 95%, 0,380 ? 5,477), dan masa kerja OR: 13,854, (95% CI: 3,283
? 58,388). Terdapat hubungan bermakna antara faktor lingkungan dengan
konsentrasi PM2,5 pada waktu masak yaitu variabel lama masak dan ventilasi.
Sedangkan untuk konsentrasi PM2,5 pada waktu masak ada hubungan yang
bermakna dengan gangguan fungsi paru pekerja dapur dengan dikontrol oleh
umur dan masa kerja;Particulate Matter (PM), particularly inhalable particulate ( <2,5 μm), is
the main components in biomass emission. Long term exopusre of PM2,5 had
been proved to increase lower respiratory disorder, chronic obtructive pulmonary
disease (COPD), and decrease lung function. Padang Restaurant is one of the
main user of biomass fuel in west sumatera. The aim of this research was to
analize the association of PM2,5 concentration during cooking and lung function
disorder among restaurant kitchen workers. This was a cross-sectional study with
71 workers were included. There was a significant association between PM2,5
and ventilation OR: 5,655 (95% CI: 0,780 ? 40,994) and cooking duration OR:
12,013, (CI: 1,113 ? 129,714). Multivariate analysis between PM2,5 and lung
function disorder showed significant association, PM2,5 OR: 3,60 (CI: 95%, 0,921
? 14,072), age OR: 1,443, (CI 95%, 0,380 ? 5,477), and working duration
OR: 13,854, (95% CI: 3,283 ? 58,388). There was a significant association
between environmental factors (ventilation and cooking duration) and PM2,5
concentration during cooking. Meanwhile PM2,5 concentration and lung fuction
showed significant association after controled by age and working duration., Particulate Matter (PM), particularly inhalable particulate ( <2,5 μm), is
the main components in biomass emission. Long term exopusre of PM2,5 had
been proved to increase lower respiratory disorder, chronic obtructive pulmonary
disease (COPD), and decrease lung function. Padang Restaurant is one of the
main user of biomass fuel in west sumatera. The aim of this research was to
analize the association of PM2,5 concentration during cooking and lung function
disorder among restaurant kitchen workers. This was a cross-sectional study with
71 workers were included. There was a significant association between PM2,5
and ventilation OR: 5,655 (95% CI: 0,780 – 40,994) and cooking duration OR:
12,013, (CI: 1,113 – 129,714). Multivariate analysis between PM2,5 and lung
function disorder showed significant association, PM2,5 OR: 3,60 (CI: 95%, 0,921
– 14,072), age OR: 1,443, (CI 95%, 0,380 – 5,477), and working duration
OR: 13,854, (95% CI: 3,283 – 58,388). There was a significant association
between environmental factors (ventilation and cooking duration) and PM2,5
concentration during cooking. Meanwhile PM2,5 concentration and lung fuction
showed significant association after controled by age and working duration.]"
