Effect of Stove Types on In-kitchen Air Quality: Case Study at Way Isem Village, Lampung Province, Indonesia

Abstract

The objective of this research was to investigate in-kitchen air quality as related to stove utilization during cooking. The experiment was conducted at Way Isem, a village located in the North of Lampung Province, Indonesia. Nine homes using four different fuels or stoves participated in this experiment with a total of fifteen samples - five wood stoves, five kerosene stoves, four liquefied petroleum gas (LPG) stoves and one biogas stove. In-kitchen air quality was measured using five parameters, namely SO2, NO2, dust, PM10 and opacity. In-kitchen air was sampled using a High Volume Air Sampler apparatus equipped with a vacuum pump. The air was then absorbed using a RAC 5 gas sampler for further analysis. Results showed that SO2 content in the kitchen air for an hour of measurement ranged from 340 to 357 μg/Nm3, lower than the Indonesia standard of 900 μg/Nm3. NO2 content, ranged from 12 to 19 μg/Nm3, was also distinctly lower than the national standard of 400 μg/Nm3. Wood stoves, however, resulted in high concentrations of dust and PM10, which were 390 μg/Nm3 and 400 μg/Nm3, respectively. These numbers were higher than the national standards of 230 μg/Nm3 for dust and 150 μg/Nm3 for PM10.