Analisis Paparan Karbon Monoksida (CO) dengan Keluhan Subjektif Pernapasan pada Penjual Satai di Kota Duri Tahun 2023

Abstract

Currently, buying food from outside has become one of people's choices when they are busy. Satai is a culinary dish that is popular with many people. Most people are not aware and do not know that the satai burning process which involves carbon material in the form of charcoal can produce smoke containing carbon monoxide which poses a risk to buyers and sellers. Satai sellers work for approximately 8 hours/day. The smoke resulting from burning satai contains carbon monoxide, making satai selling a profession that is very risky for subjective respiratory complaints. Based on a preliminary survey, 6 out of 10 satai sellers in Duri City were found to experience subjective respiratory complaints due to smoke from burning satai, where the most frequent complaint was coughing. Therefore, this research needs to be carried out with the aim of analyzing exposure to carbon monoxide concentrations with subjective respiratory complaints among satai sellers in Duri City. This research uses analytical methods with a cross sectional design. The research sample was 40 respondents and the sampling technique used was purposive sampling. Based on the chi square statistical test, variables were found that were related to subjective respiratory complaints, namely carbon monoxide concentration (p 0.010) and work period (p 0.023). Meanwhile, variables that were not related to subjective respiratory complaints were body mass index (p 0.412), exposure time (p 0.182), and smoking behavior (p 0.608). The advice given to satai sellers is to get used to using PPE in the form of a mask, carry out lung health checks, implement changing tasks in the burning process, consume lots of drinking water as a natural neutralizer of toxins in the body, pay attention to working hours and the distance between the seller and the satai burning place.