The farmers used pesticides to reduce pests and diseases in the vegetables. Chlorpyrifos residues left in the vegetables caused harmful effects on human health. The study aimed to analyse chlorpyrifos residues in green mustards with and without washing and cooking in Jenetallasa village, Rumbia district, Jeneponto regency. The study was used quasi experiment. The sampling technique was done by purposive sampling with diagonal model with each 1 kg of green mustards was selected among farms in Jenetallasa village, Rumbia district, Jeneponto regency used the gas chromatography method. The result found chlorpyrifos residues in green mustards without washing, washing and washing and cooking were 2.716 mg/kg, 1.335 mg/kg, 0.263 mg/kg respectively. This result showed two samples were exceeded maximum residue limit (MRL) which was 1 mg/kg. There were differences in pesticide residues in green mustards that were not washed compared to mustard were washed and washed with cooked. The pesticide residues in green mustards with washing and cooking was lower compared to other group.
Volume 11 | 05-Special Issue
Pages: 1368-1371