<![CDATA[The aims of the research were to determine the effect of soaking and boiling time on the chlorpyrifos residu level and the nutrition value, especially Vitamin C and crude fiber of long bean (Vigna sinensis). The other objective of the research was to find out the right soaking and boiling time to reduce chlorpyrifos residu and produce the good nutrition of long bean. The randomized block design was used in the experiment which the factorial pattern of the experiment was done with two factors, namely soaking time and boiling time. The result showed that the interaction treatment of soaking and boiling time influenced the chlorpyrifos residu and the nutrition value of long bean. The soaking time for 10 minutes and boiling time for 5 minutes could decrease the level of chlorpyrifos to 0,0427 ppm from 0,2364 ppm of fresh long bean. The vitamin C and crude fiber content of the long bean were 41,72 mg/g and 1,55% respectively. The color, texture, and the taste of the long bean were dark green, soft, and the panelist were still like the product. Keywords: chlorpyrifos residu, long beans, soaking, boiling, vitamin C, and crude fiber.]]>
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