Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing

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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Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2004
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Jurnal i-lib UGM
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
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spelling id-ugm-repo.189482014-06-18T00:28:30Z https://repository.ugm.ac.id/18948/ Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing Perpustakaan UGM, i-lib Jurnal i-lib UGM 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 [Yogyakarta] : Universitas Gadjah Mada 2004 Article NonPeerReviewed Perpustakaan UGM, i-lib (2004) Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1770
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
topic Jurnal i-lib UGM
spellingShingle Jurnal i-lib UGM
Perpustakaan UGM, i-lib
Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
description 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
format Article
NonPeerReviewed
author Perpustakaan UGM, i-lib
author_facet Perpustakaan UGM, i-lib
author_sort Perpustakaan UGM, i-lib
title Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
title_short Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
title_full Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
title_fullStr Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
title_full_unstemmed Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing
title_sort monitoring residu klorpirifos dalam pembuatan saus tomat=monitoring of chlorpyrifos residue in tomato sauce processing
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2004
url https://repository.ugm.ac.id/18948/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1770
_version_ 1681217366509223936

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