Hubungan Antara Lama Perendaman dan Perebusan Terhadap Kadar Residu Insektisida pada Kacang Panjang (Vigna sinensis)

This research aims to determine the effect of treatment for residues levels of insecticide 482 kaliandra with active ingredient chlorpyrifos EC 482 g/Lon long beans produced from Tabanan. The treatments used were soaking and boiling with variations time. Long bean sample staken from Marga District, because the Marga District was the one of the districtsin Tabanan which has long bean yields were quitea lot of harvests. Improved food safety of these products, so in this study took a treatment to reduce the levels by soaking with variations time 0, 15 and 30 minutes, and boiling with time 0, 15, and 30 minutes. Based on laboratory analysis, the mean residue by soaking and boiling treatments on long bean is 0.0065 mg/kg (M1R1); 0.0043 mg/kg (M1R2); 0.0010 mg/kg (M1R3); 0.0032 mg/kg (M2R1); 0.0021 mg/kg (M2R2); 0.0009 mg/kg (M2R3); 0.0026 mg/kg (M3R1); 0.0013 mg/kg (M3R2); and 0.0005 mg/kg (M3R3), these results were below the MRL for agricultural products was 0.1 mg/kg. The results showed that the decreased levels of insecticide residues clorpirifos influenced by long soaking and boiling treatments. The correlation between the levels of residue insecticide with soaking and boiling time have shown a strong correlations with each r value was 0.79393 and 0.77173. Keywords: residue, clorpirifos, long beans, soaking and boiling.