Differences in the Effectiveness of Reducing Organophosphate Pesticide Residues in Chili Peppers Using Lime and Hot Water Soaking

Abstract

The use of organophosphate pesticides in agriculture, particularly on bird’s eye chili (Capsicum frutescens L.), may leave harmful residues that can cause neurological disorders, liver damage, and even cancer if consumed continuously. This study aimed to analyze the difference in effectiveness between lime solution and hot water immersion in reducing organophosphate pesticide residues on bird’s eye chili. The research employed a quasi-experimental design with immersion times of 6, 7, and 8 minutes. Residue analysis was conducted using a spectrophotometric method. The results showed that lime immersion reduced residue levels from 1.487 mg/kg to 1.459 mg/kg (6 minutes), 1.205 mg/kg (7 minutes), and 0.972 mg/kg (8 minutes), but did not reach the safe limit set by SNI (0.5 mg/kg). In contrast, hot water immersion significantly reduced residues to 0.130 mg/kg (6 minutes), 0.037 mg/kg (7 minutes), and 0.004 mg/kg (8 minutes), all of which were below the maximum residue limit. Statistical tests indicated a significant difference between the two treatments. It can be concluded that hot water immersion is more effective than lime solution in reducing organophosphate pesticide residues on bird’s eye chili. These findings provide practical recommendations for reducing pesticide exposure risk through simple household processing methods.