Research Article
Chlorpyrifos Residue in Washed and Unwashed Tomatoes
@INPROCEEDINGS{10.4108/eai.26-10-2018.2288627, author={Hasnawati Amqam and Ruslan La Ane and Syamsuar Manynyulei and Stang Stang and M Rum Rahim and Putri Resky Novianti and Anwar Mallongi}, title={Chlorpyrifos Residue in Washed and Unwashed Tomatoes}, proceedings={Proceedings of the 3rd International Conference on Environmental Risks and Public Health, ICER-PH 2018, 26-27, October 2018, Makassar, Indonesia}, publisher={EAI}, proceedings_a={ICER-PH}, year={2019}, month={11}, keywords={cholinesterase inhibitors insecticides fruit}, doi={10.4108/eai.26-10-2018.2288627} }- Hasnawati Amqam
Ruslan La Ane
Syamsuar Manynyulei
Stang Stang
M Rum Rahim
Putri Resky Novianti
Anwar Mallongi
Year: 2019
Chlorpyrifos Residue in Washed and Unwashed Tomatoes
ICER-PH
EAI
DOI: 10.4108/eai.26-10-2018.2288627
Abstract
The use of chlorpyrifos insecticide by farmers is one of the ways to increase crop productivity. However, its residues in agricultural products will result in many health problems, both acute and chronic. The residue may be reduced through some treatment. This study aimed to analyze the chlorpyrifos residues in tomatoes with and without washing. Quasi-experiment was applied in this study. Tomatoes samples were obtained from the Village of Jennetallasa, Rumbia, Jeneponto Regency. Chlorpyrifos analysis using gas chromatography method. The results showed that the residue levels of the chlorpyrifos with washing using piped water, mountains water, and without washing are 0.006 mg/kg, 0.016 mg/kg, 0.050 mg/kg respectively. The conclusions of this study are the levels of residues in washed tomatoes were lower than unwashed.