Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
Food is consumed to promote health, so the food must be safe i.e must be free from substances that cause illness. Tomato could be consumed in the fresh or processed form. Pesticide was always applicated in cultivating tomato, so it was important to observe the changes of pesticide residue in tomato...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2004
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| Online Access: | https://repository.ugm.ac.id/18948/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1770 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Food is consumed to promote health, so the food must be safe i.e must be free from substances that cause illness. Tomato could be consumed in the fresh or processed form. Pesticide was always applicated in cultivating tomato, so it was important to observe the changes of pesticide residue in tomato - sauce processing. Pesticide used in this research was chlorpyrifos (dursband). Residue analysis was held on fresh, after washing, blanching (water and steam) and end product (tomato sauce) with gas chromatography.
The result showed that steps in tomato - sauce processing decreased chlorpyrifos residue from 55.03 and 56.82 ppm (dry basis) contaminated fresh tomato to 0.97 and 0.63 ppm in tomato sauce. That meant that in totality, the tomato - sauce processing decreased chlorpyrifos up to 98 % that make the product was safe for consumption.
Keywords: chlorpyrifos -dursband -pesticide residue-tomato sauce |
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