Reduction of Methomyl Insecticide in Yard Long Bean by Soaking with Crude Extracts of Thumbergialaurifolia (Linnaeus) and Tiliacoratriandra (Colebr) Diels

Abstract

The Yard Long Bean is an important agricultural product for the country.
Agriculturists have used pesticides for increased productivity, therefore
pesticides have contaminated vegetables and the environment. The Yard
Long Bean is a vegetable found to have problems with residues of pesticides
in excess of the MRL and metathlon standards. Pesticides have also found
problems with commercial registration. To reduce pesticidecontaminated
vegetables, clean them before consuming. This research examined the
reduction of carbamate pesticide methomyl contamination in Yard Long
Bean. By Thumbergialaurifolia (Linnaeus) and Tiliacoratriandra (Colebr)
Diels crude extracts. It consists of the extraction process of the extract in
the form of mangium and the form of Yanang (fresh and dried) and extraction
method. (water soluble and ethyl alcohol 70%). Subsequent immersion of
the extract of 8 species in the ratio of vegetables to the extract was 1 to
15 (weight / volume) soaking for 5 minutes. Extraction of vegetables was
done by extraction of Yard Long Bean to be analyzed for residue
meththomes. A High Performance Liquid Chromatography (HPLC) was used
for data analysis and an Independent t-test was used for statistical analysis.
The results showed that dried Yanang ingredients with water had the
highest intensity and percentage of the extract at 0.1539 g/ml and 26.95%
respectively. Followed by the extract of fresh Yanang ingredients with water,
had the intensity and the percentage of the extract at 0.0815 g/ml and
23.23% respectively. According to the reduction of pesticide (methomyl) using
the extract from Jued and Yanang, we found that fresh Yanang ingredients
with water had the highest volume of the methomyl reduction. Followed
by dried Yanang extract, mixed with water and tap water was at 83.03%,
55.00% and 46.60%, respectively. After the statistical analyses, we found
that fresh Yanang ingredients with water and dried Yanang ingredients with
water had a statistically significant differences (p-value <0.001). Fresh Yanang
ingredients with water and tap water had statistically significant differences
(pvalue<0.001). Dried Yanang ingredients with water and tap water had no
statistically significant difference.
The results of this research showed that fresh Yanang ingredients with
water can reduce the amount of the methomyl substance in Yard Long
Bean by as much as 83.03%