Analysis of Pesticide Residues on Red Chili Fruits (Capsicum Annum L) In Sipirok District, South Tapanuli Regency

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Padangsidimpuan– Pesticide Residues Found in Red Chili from South Tapanuli, Study Says Levels Still Safe for Consumption. A recent study conducted by Rismawati, Yusriani Nasution, Dini Puspita Yanty, Rasmita Adelina, and Dewi Sartika from Graha Nusantara University, Padangsidimpuan was published in the International Journal of Education and Life Sciences (IJELS) Vol. 4 No. 2 (February 2026).

A recent study conducted by Rismawati, Yusriani Nasution, Dini Puspita Yanty, Rasmita Adelina, and Dewi Sartika from Graha Nusantara University, Padangsidimpuan found that red chili cultivated in Sipirok District, South Tapanuli Regency contains pesticide residues, but the detected levels remain below the maximum safety limit, indicating that the product is still safe for consumption.

Red Chili Remains a High-Value Agricultural Commodity

Red chili (Capsicum annuum L.) is a widely cultivated horticultural crop with significant economic value. It is commonly used as a cooking spice and is also processed into industrial products such as chili powder, sauces, and various food ingredients.

In addition to its culinary importance, red chili contains several beneficial nutrients, including:

• vitamin A
• vitamin C
• proteins
• carbohydrates
• minerals
• flavonoids and antioxidants
• capsaicinoids responsible for its spicy taste

High consumer demand encourages farmers to increase production. One common strategy is the use of pesticides to control plant pests and diseases that may reduce crop yields.

However, improper pesticide application can leave chemical residues on agricultural products.

Pesticide Residues May Pose Health Risks

Pesticides are chemical substances used to control pests, diseases, and weeds in agricultural production. While they are important for maintaining crop productivity, excessive or improper use may create health risks.

Residues carried through food can accumulate in the human body and potentially cause long-term health problems, including:

• nervous system disorders
• liver and kidney damage
• metabolic disturbances
• weakened immune systems
• congenital defects
• allergies
• and even cancer

Among the pesticides frequently used in horticultural farming are organophosphate pesticides, such as chlorpyrifos and profenofos, which function by inhibiting the enzyme acetylcholinesterase in the nervous system.

Because of these potential risks, monitoring pesticide residues in agricultural products is essential to ensure food safety.

Study Conducted in a Major Chili-Producing Area

The research used a descriptive laboratory-based approach to analyze pesticide residues in red chili samples.

Samples were collected directly from agricultural fields in Sipirok District, South Tapanuli Regency, an area known as one of the local producers of red chili.

The research process included several stages:

1. collecting chili samples from farmers’ fields
2. preparing and extracting samples in the laboratory
3. purification and chemical analysis using laboratory instruments
4. comparing residue levels with national safety standards

The primary parameter examined in this study was organophosphate pesticide residues, particularly profenofos.

The results were compared with the Maximum Residue Limit (MRL) established under Indonesian National Standard SNI 7313:2008, which sets the maximum allowable level for profenofos in red chili at 3 mg/kg.

Residues Detected but Still Below Safety Limits

Laboratory analysis revealed that several red chili samples contained detectable residues of organophosphate pesticides, particularly profenofos.

However, the detected residue levels were below the maximum allowable limit of 3 mg/kg, meaning the tested chili samples still comply with national food safety standards.

Although the levels were within safe limits, the presence of pesticide residues indicates that pesticide use in agricultural cultivation leaves chemical traces on harvested crops.

Several Factors Influence Residue Levels

The level of pesticide residues found in agricultural products can vary depending on several factors, including:

• the type of pesticide used
• the dosage applied
• the frequency of spraying
• the interval between the last spraying and harvest
• environmental conditions such as rainfall, temperature, and sunlight

These factors influence how quickly pesticides degrade or break down before the crop is harvested.

The study also aligns with previous research showing that pesticide residues are commonly found in fresh horticultural products, although many remain within acceptable safety limits.

Importance of Farmer Education and Monitoring

The researchers emphasize the importance of educating farmers about responsible pesticide use.

Several preventive steps are recommended, including:

• applying pesticides according to recommended dosage guidelines
• observing proper waiting periods before harvest
• following safe pesticide usage practices
• strengthening monitoring by agricultural authorities

These measures can help reduce the risk of excessive pesticide residues and ensure that agricultural products remain safe for consumers.

Conclusion

The study concludes that red chili cultivated in Sipirok District, South Tapanuli Regency contains detectable pesticide residues from organophosphate compounds such as profenofos.

However, the detected levels remain below the Maximum Residue Limit of 3 mg/kg, indicating that the chili samples analyzed in this study meet national food safety standards and are considered safe for consumption.

Despite these findings, continuous monitoring of pesticide residues remains necessary to maintain long-term food safety and protect public health.

Author Profiles

Rismawati
Researcher at Graha Nusantara University, Padangsidimpuan, specializing in food safety and pesticide residue analysis.

Yusriani Nasution, Dini Puspita Yanty, Rasmita Adelina, and Dewi Sartika
Academics from Graha Nusantara University focusing on agricultural science, environmental health, and food safety research.

Research Source

Rismawati, Nasution, Y., Yanty, D. P., Adelina, R., & Sartika, D. (2026).Analysis of Pesticide Residues on Red Chili Fruits (Capsicum annuum L.) in Sipirok District, South Tapanuli Regency.
International Journal of Education and Life Sciences (IJELS), Vol. 4 No. 2, 245–252.

DOI: https://doi.org/10.59890/ijels.v4i2.283

URL: https://ntlmultitechpublisher.my.id/index.php/ijels