Residues of several active insecticide ingredients in spinach (Amaranthus tricolor L.) and kale (Ipomoea reptans (L.) Poir.) in Bogor, West Java

Abstract

Spinach and kale are popular vegetables in Indonesia. Spinach and kale production in Indonesia in 2021 will be 341,196 tonnes and 171,706 tonnes respectively. Farmers generally use insecticides to maintain the quality and quantity of vegetable production. The main problem with inappropriate use of insecticides is that there are residues in vegetable products. An interval between the last application and harvest time that is too short can cause high insecticide residues on agricultural products. The aim of this research is to analyze residue data for several active insecticide ingredients used on spinach and kale. The research carried out included field tests using pesticide formulations containing the active ingredients deltamethrin, profenofos, imidacloprid, chlorantraniliprole and carbofuran. Next, the residues of several active ingredients will be analyzed in the GIS Laboratory using GC. Data from residue analysis of several active ingredients will be compared with the maximum residue limits in National Standardization agency of Indonesia. The results obtained were residues of profenofos, imidacloprid and deltamethrin in spinach plants below MRL. Meanwhile, the residues of profenofos, imidacloprid and deltamethrin in kale were above the BMR. The profenofos residue in water spinach is 3.6546 mg/kg above the BMR 1 mg/kg based on BSN, the imidacloprid residue is 0.5195 mg/kg above the BMR 0.5 mg/kg based on the BSN and the deltamethrin residue is 0.9084 mg/kg above the BMR 0, 5 mg/kg based on BSN. Meanwhile, the active ingredients chlorantraniliprole and carbofuran were not detected. This is influenced by spraying frequency and climatic conditions. Apart from that, spraying intervals of 3 hsp and 7 hsp also affect residues on spinach and kale plants. The closer the spraying time to harvest time will affect the residue level in the plant. The physical and chemical properties that cause degradation of the active insecticide ingredient influence the reduction in residue.