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Jurnal Litbang Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 22523367     EISSN : 25025007     DOI : 10.24960
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Jurnal Litbang Industri (JLI) adalah jurnal ilmiah yang terbit secara berkala dua kali setahun pada bulan Juni dan Desember. JLI memuat artikel primer yang bersumber langsung dari hasil riset industri, olahan hasil pertanian, penanggulangan pencemaran industri. Semua naskah direview oleh mitra bestari. Jurnal Litbang Industri Padang diterbitkan oleh Balai Riset dan Standardisasi industri Padang, Badan Penelitian dan Pengembangan Industri, Kementerian Perindustrian Republik Indonesia. p-ISSN: 2252-3367 e-ISSN: 2502-5007
Arjuna Subject : -
Articles 357 Documents
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Pengaruh jenis isolat-isolat bakteri fermentatif dari ubi kayu terhadap rendemen, derajat putih, dan bentuk granula tepung mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5651.135-140

Abstract

Isolat bakteri indigenous ubi kayu merupakan isolat bakteri asli yang berada dalam umbi ubi kayu. Ubi kayu jenis lambau dan ketan (Manihot esculenta Crantz) merupakan jenis ubi kayu lokal Sumatera Barat, sedangkan ubi kayu kultivar karet (Manihot glaziovii)  merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian ini bertujuan untuk melihat kemampuan masing-masing isolat bakteri indigenous ubi kayu terhadap rendemen, derajat putih serta bentuk granula tepung mocaf yang dibandingkan dengan perlakuan tanpa pemberian isolat. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pemberian starter isolat bakteri indigenous ubi kayu jenis ketan (A), lambau (B), karet (C) dan tanpa isolat/kontrol (D). Terhadap produk mocaf  yang dihasilkan dilakukan pengujian meliputi rendemen, derajat putih, dan bentuk granula tepung mocaf. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf yang dihasilkan adalah pemberian starter isolat bakteri indigenous jenis ketan dengan rendemen  35,85%, derajat putih 94,40% dengan dinding sel ubi kayu sudah banyak yang pecah menjadi granula-granula yang lebih kecil dan memiliki rongga pada bagian granulanya.ABSTRACTCassava indigenous bacterial isolates are native bacterial isolates that are in tubers of cassava. Lambau and sticky rice (Manihot esculenta Crantz) are types of local cassava from West Sumatra, while rubber cultivar cassava (Manihot glaziovii) is a cassava with a high content of cyanide acid (HCN). This study was aimed to look at the ability of each indigenous cassava isolate to yield, the degree of white and the form of mocaf flour granules compared to the treatment without administration of isolates. The study used a completely randomized design (CRD) with the following treatments: administration of indigenous cassava isolate starter of sticky rice type (A), lambau (B), rubber (C) and without isolate / control (D). The mocaf products were tested including yields, white degrees, and the granules shape of mocaf flour. The analysis results of various treatments showed that the optimal treatment for mocaf flour produced was the provision of indigenous bacterial isolates starter from sticky rice type (A) with a yield of 35.85%,  white degree 94.40% with a lot of cassava cell walls that had broken into smaller granules and had cavities on the granules.
Pengembangan Mesin Pengurai Serat Tandan Kosong Kelapa Sawit (TKKS) untuk Menghasilkan Serat Mekanis Junaidi Junaidi; Anwar Kasim; Ardinal Ardinal
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v6i1.955.39-49

Abstract

The purpose of this research was to design shredded oil palm empty fruit bunch (EFB) fiber extractor machine, to conduct technical evaluation on the machine performance, and to conduct fiber chemical analysis. This prototype is expected to increase added value on EFB waste as it is not maximally utilized. The machine must be both technically and economically feasible to be applied in particle board industry to produce oil palm empty fruit bunch fiber. Based on its design, the machine has ± 200 kg/hours capacity and 5 HP motor. The evaluation of machine performance on 600 RPM and 900 RPM rotations resulted on similar numbers of fiber and mixed fiber percentage. From 10 shredded EFB extracted, 7.6 kg (76%) clean fiber, 2.05 kg (20%) mixed fiber, and 1.35 kg ash were obtained. Three times extracting process on 600 RPM rotation resulted on fiber percentage based on its length as follows: 4.6% long fiber (>10 cm), 32.3% medium fiber (5-10 cm), and 61.4% short fiber (2-4 cm). Meanwhile, the percentages on 900 RPM rotation were 0% of long fiber, 22.37% of medium fiber, and short fiber of 77.3%. There were five types of composition of extracted fiber level; 1) clean fiber on 600 RPM, 2) clean fiber on 900 RPM, 3) mixed fiber (medium fiber 2-3 cm + petal), 4) mixed fiber (short fiber <2 cm + petal), 5) mixed fiber (soft fiber + pollens). The result of chemical analysis showed that those five types of fibers contained 9.3% water, 5.6% extractive, 1.4% fat, 33.1% lignin, 58.33% holocellulose, and 39.2% cellulose contents. Finally the analysis showed that it had a similar chemical composition compared to the fibers of softwood and Red Meranti wood.ABSTRAKPengembangan mesin pengurai serat tandan kosong kelapa sawit dilakukan untuk menghasilkan serat mekanis sebagai penguat papan partikel. Didalam penelitian ini dilakukan perancangan mesin, pembuatan mesin dan evaluasi teknis kinerja mesin. Evaluasi teknis dilakukan pada putaran 600 rpm dan 900 rpm dengan masing-masing putaran 2 kali penguraian, dan masing-masing penguraian 3 ulangan. Dari hasil rancangan mesin didapatkan kapasitas mesin ± 200 kg/jam dan daya penggerak  5 HP. Hasil evaluasi teknis kinerja mesin didapatkan persentase serat dan serat campuran pada putaran 900 rpm pada pengujian 1 dan 2 tidak berbeda jauh dengan pengujian pada putaran 600 rpm. Dari 10 kg TKKS cacahan masing-masing putaran, didapatkan rata-rata serat bersih  82%, serat campuran 14%, dan 4% menjadi debu. Dari hasil penguraian pada putaran 600 rpm dan 900 rpm didapatkan 5 macam komposisi tingkatan serat yaitu, a) serat bersih 600 rpm, b) serat bersih 900 rpm, c) serat campuran (2-3 cm+kelopak), d) serat campuran (<2 cm + kelopak), e) serat campuran (serat halus + serbuk). Hasil analisis kimia ke lima serat tersebut yaitu,  rata-rata kadar air serat 9,3%, kadar ekstraktif 5,6%, kadar lemak 1,4%, kadar lignin 33,1%, kadar holoselulosa 58,33%, dan selulosa 39,2%. Dibandingkan dengan serat kayu daun jarum dan kayu meranti merah, kandungan kimia serat tersebut hampir sama atau tidak berbeda jauh.
Front Matter Jurnal Litbang Industri Vol. 9 No. 2 Desember Tahun 2019 Sofyan Sofyan
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5819.i-xi

Abstract

Front Matter Jurnal Litbang Industri Vol. 9 No. 2 Desember Tahun 2019
Pengaruh suhu dan waktu pengeringan terhadap rendemen kemiri utuh yang dipecah secara mekanis Yunia Angraeni; Citra Setiawati; Muhammad Fajri Nurmawan; Nur Aini Haryati
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5748.105-110

Abstract

Kemiri (Aleurites mollucana Wild) merupakan salah satu hasil hutan bukan kayu yang bijinya dimanfaatkan untuk keperluan pangan serta bahan sediaan farmasi dan kosmetika. Pemecahan biji kemiri dari cangkangnya secara tradisional menyebabkan banyak inti kemiri rusak sedangkan pemecahan dengan mesin pemecah kemiri dengan sistem ripple mill menghasilkan rendemen kemiri utuh di bawah 40%. Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap rendemen dan kualitas kemiri utuh yang dipecah secara mekanis menggunakan mesin pemecah kemiri sistem ripple mill dengan variasi suhu pengeringan 50, 60 dan 70 °C dan variasi waktu pengeringan selama 1, 2, 3, 4 dan 5 hari. Hasil penelitian menunjukkan bahwa pemecahan kemiri utuh secara optimal diperoleh pada perlakuan suhu pengeringan 70 °C selama 3 hari dengan rendemen kemiri utuh sebanyak 64,71%, inti kemiri pecah dua 20,59%, inti kemiri lengket sebanyak 8,82% dan inti kemiri hancur 5,88%. Hasil uji mutu inti kemiri menunjukkan bahwa pada perlakuan tersebut diperoleh inti kemiri dengan kandungan air sebesar 1,4846 % (b/b).ABSTRACTCandlenut (Aleurites mollucana Wild) is one of the non-timber forest products whose seeds are used for food and pharmaceutical and cosmetic preparations. The breakdown of candlenut seeds from their shells has traditionally caused much damage to the candlenut kernel while breaking it using the machine with ripple mill system produces a yield of whole candlenuts below 40%. This research was conducted to determine the effect of drying temperature and drying time on the yield and quality of whole candlenut that is broken down mechanically using a ripple mill system with variations in drying temperature of 50, 60 and 70 °C and variations in drying time for 1, 2, 3, 4 and 5 days. The results showed that the optimal cracking of the whole candlenut was obtained at a treatment temperature of 70 °C for 3 days with percentage of unbroken candlenut kernel is 64.71%, broken candlenut kernel is 20.59%, sticky candlenut kernel is 8.82% and destroyrd candlenut kernel is 5.88%. Candlenut kernel quality test results indicate that in the treatment obtained candlenut kernel with water content of 1,4846 % w/w.
Pengaruh konsentrasi tawas dan tunjung dalam limbah cair pengolahan gambir (Uncaria gambir Roxb.) untuk penyamakan kulit A Ardinal; Salmariza Sy
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5751.141-149

Abstract

Penelitian penyamakan kulit dengan memanfaatkan air limbah pengolahan gambir telah dilakukan. Penelitian dilakukan dengan variasi persentase penambahan tawas dan tunjung sebagai mordan masing-masing 0%, 2%, 4% dan 6% kedalam limbah cair pengolahan gambir. Penambahan tawas dan tunjung dilakukan pada penyamakan tahap II. Pengamatan terhadap kulit tersamak meliputi tampilan warna kulit yang dihasilkan, dan analisis sifat kimia dan sifat fisika kulit tersamak dengan mengacu kepada SNI  0463- 1989-A. Hasil penelitian menunjukkan bahwa perlakuan pemakaian tawas dan tunjung sebagai mordan berpengaruh terhadap warna kulit tersamak. Pemakaian tawas memberikan warna kuning kemerahan sedangkan pemakaian tunjung memberikan warna hitam kehijauan pada kulit yang tersamak. Pemakaian tawas memberikan sifat kimia dan sifat fisika kulit yang lebih baik dari pada pemakaian tunjung. Hasil uji menunjukkan bahwa pemakaian tawas memberikan kelarutan tannin dalam air yang lebih rendah, kadar kulit mentah yang lebih kecil, tannin terikat lebih tinggi, kekuatan tarik lebih tinggi, kekuatan lentur/kemuluran yang lebih rendah dibanding dengan perlakuan pemakaian tunjung. Perlakuan persentase pemberian tawas lebih berpengaruh terhadap sifat fisik kekuatan tarik dan kekuatan lentur kulit tersamak. Semakin tinggi persentase tawas, maka semakin tinggi kekuatan tarik dan sebaliknya semakin rendah kekuatan lentur. Perlakuan optimum didapatkan pada penambahan tawas 2%.ABSTRACTSkin tanning research has been carried out by utilizing gambier processing wastewater. The study was conducted with a variation of the percentage of alum and tunjung addition as mordant respectively 0%, 2%, 4% and 6% into gambier processing wastewater. The addition of alum and tunjung is carried out in the tanning phase II. Observation of tanned skin includes the appearance of the resulting skin color, and the analysis of chemical and physical properties of tanned skin with reference to SNI 0463-1989-A. The results showed that the treatment of alum and tunjung as mordant affected the tanned skin color. The treatment of alum as mordant gave a reddish yellow color while the use of tunjung gave a greenish black color to the tanned skin. The use of alum gives the chemical and physical properties of the skin better than the use of tunjung. The test results show that the use of alum provides lower tannins solubility in water, lower raw skin content, higher tannin bound, higher tanning levels, higher tensile strength, higher flexural strength / elongation strength compared to the treatment of using tunjung. The percentage treatment of alum is more influential on the physical properties of tensile strength and flexural strength of tanned skin. The higher the percentage of alum, the higher the tensile strength, on the other hand the lower the flexural strength. The optimum treatment was obtained at 2% addition of alum.
Back Matter Jurnal Litbang Industri Vol. 9 No. 2 Desember Tahun 2019 Sofyan Sofyan
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5820.xiii-xv

Abstract

Mempelajari inhibisi korosi senyawa khellin dan visnagin pada atom besi menggunakan metode DFT (density functional theory) Lidia Gusfi Marni; E Emriadi; S Syukri; I Imelda
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5403.111-118

Abstract

Penelitian secara komputasi telah dilakukan terhadap inhibisi korosi senyawa khellin dan visnagin pada atom besi menggunakan metode DFT (Density Fungsional Theory) tingkatan basis set B3LYP/6-311G (d, p) menggunakan program Gaussian.  Parameter kimia kuantum yang dihitung adalah energi orbital molekul tertinggi yang berisi elektron (EHOMO), energi orbital molekul terendah yang tidak berisi elektron (ELUMO), perbedaan energi celah (ΔE), momen dipol (µ), energi potensial ionisasi (I), afinitas elektron (A), elektronegativitas (χ), global hardness (η), global softness (σ), fraksi elektron yang ditransfer dari molekul inhibitor ke permukaan logam Fe (ΔN), elektrofilisitas (ω) energi total (ET) dan energi interaksi (Eint). Hasil penelitian menunjukkan bahwa senyawa khellin lebih baik sebagai inhibitor korosi dibandingkan senyawa visnagin.ABSTRACTComputational research has been investigated on inhibition corrosion of khellin and visnagin compounds on iron using DFT (Functional Density Theory)  method in the base set B3LYP / 6-311G (d, p) with Gaussian software. The quantum chemical parameters are the highest occupied molecular orbital energy (EHOMO), the lowest unoccupied molecular orbital energy (ELUMO), energy gap (ΔE), dipole moment (µ), ionization potential (I), electron affinity (A ), the electronegativity (χ), global hardness (η), global softness (σ), the fractions of electrons transferred from inhibitor to Fe (ΔN), electropilicity index (ω) total energy (ET) and the interaction energy (Eint). The results show that khellin to protect the corrosion of iron have a higher inhibitory potential compared to visnagin compound.
Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT) Gunawan Priadi; Fitri Setiyoningrum; Fifi Afiati; Hisaqia Amieni; Muhamad Arpah
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5454.79-88

Abstract

Sediaan bawang tunggal hitam terdiri atas bawang tunggal hitam utuh, ekstrak dan mikroenkapsulat. Senyawa antioksidan dalam sediaan bawang tunggal hitam akan mengalami kerusakan selama penyimpanan. Penelitian ini bertujuan menentukan kinetika degradasi kapasitas antioksidan dan total fenolik pada sediaan bawang tunggal hitam dan memperkirakan umum simpannya dengan metode accelerated shelf-life testing (ASLT). Hasil penelitian menunjukan kapasitas antioksidan dan total fenolik sediaan bawang tunggal hitam mengalami penurunan selama penyimpanan. Total fenolik dijadikan parameter penentuan umur simpan sediaan bawang tunggal hitam. Bawang tunggal hitam utuh mengalami kerusakan lebih cepat dibandingkan sediaan lainnya. Umur simpan sediaan bawang tunggal hitam pada suhu 25°C adalah: bawang tunggal hitam utuh 199 hari, ekstrak bawang tunggal hitam 259 hari, dan mikroenkapsulat 255 hari.ABSTRACTSolo black garlic products consisted of whole solo black garlic, extract, and microencapsulated. Antioxidant compounds in the black garlic products will be damaged during storage. The study was aimed to determine the kinetics degradation of antioxidant capacity and total phenolic of black garlic products and to estimate their shelf life using accelerated shelf life testing (ASLT) method. The result showed that antioxidants and total phenolic of products decreased during storage. Total phenolic was used to predict the shelf life of products. The whole black garlic deterioration is faster than other products. The shelf life of whole black garlic, black garlic extract and microencapsulated black garlic extract at 25°C were 199 days, 259 days, and 255 days respectively.
Pengaruh pemlastis dioktil ftalat terhadap sifat fisis dan mekanis kulit sintetis Muhammad Sholeh; Siti Rochani
Jurnal Litbang Industri Vol 8, No 1 (2018)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v8i1.3712.17-22

Abstract

The aim of this research was to investigate the effect of dioctyl phtalate (DOP) on physical and mechanical properties of synthetic leather made from polyvinyl chloride (PVC). The leather was made from emulsion of PVC resin by addition of additives such as dioctyl phtalate (DOP) as plasticizer, BaCd as stabilizer, CaCO3 as filler, and pigment as top coat coloring agent. Syntetic leather was made in four layers, those are polyurethane (PU) coat, top coat, base coat, and twill weave fabric. PU coat was added to give abrasion resistant, high flexibility, and aging resistant. Emboss paper was used to make the surface looked like natural leather. DOP was varied at top coat from 45, 50, 55, 60, until 65 part. The thickness of each layers were: 0.1 mm (PU coat), 0.6 mm (top coat), 0.1 mm (base coat), and 0.3 mm (fabric). Mechanical and physical properties of the synthetic leather such as tensile strength, elongation, resistance to tearing, resistance to peeling, resistance to crocking by rubbing, resistance to printing, resistance to low temperature, and resistance to aging were tested. Synthetic leather with 55 part of DOP was found to give the optimum physical and mechanical properties. AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh kadar dioktil ftalat (DOP) terhadap sifat fisis dan mekanis kulit sintetis berbahan baku polivinil klorida (PVC). Kulit sintetis dibuat dari bahan resin PVC jenis emulsi dengan penambahan bahan aditif DOP sebagai pemlastis, BaCd sebagai penstabil, dan CaCO3 sebagai bahan pengisi, serta pigmen untuk pewarna lapisan atas. Kulit sintetis dibuat dengan 4 lapisan, yaitu lapisan poliuretan (PU), lapisan atas, lapisan dasar, dan kain penguat twill weave. Lapisan PU ditambahkan untuk memberikan sifat tahan abrasi, fleksibilitas tinggi, dan tahan pengusangan. Untuk membuat permukaan menyerupai kulit asli digunakan kertas embos. Pada penelitian ini DOP divariasi jumlah penambahannya pada lapisan atas berturut-turut 45, 50, 55, 60, dan 65 bagian. Ketebalan lapisan PU 0,1 mm, lapisan atas 0,6 mm, lapisan dasar 0,1 mm, dan kain penguat 0,3 mm. Kulit sintetis hasil percobaan diuji sifat-sifat fisis dan mekanisnya meliputi kekuatan tarik, kemuluran, ketahanan sobek, ketahanan rekat, ketahanan luntur warna terhadap gosokan, ketahanan terhadap pelekatan, ketahanan terhadap temperatur rendah, dan ketahanan terhadap pengusangan. Kulit sintetis yang mempunyai sifat fisis dan mekanis yang optimal adalah kulit sintetis yang mengandung DOP 55 bagian pada lapisan atas.
Pengaruh Penggunaan Sukrosa dan Penstabil Karboksi Metil Selulosa (CMC) terhadap Mutu dan Gingerol Jahe Instan F Firdausni; Wilsa Hermianti; Robby Kumar
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v7i2.3364.137-146

Abstract

Ginger contains gingerol which is very useful in the pharmaceutical and food industries. Gingerol has an ability as an antioxidant and anti-inflammatory. Processing of ginger into instant ginger can make it easy in presentation and the stability of ginger availability. The research was aimed to get the technology and manufacturing process of instant ginger products with good quality and a high content of gingerol. The study was conducted with the treatment of sucrose addition 100% granulated sugar, the ratio of granulated sugar and palm sugar (3:1) and (1:1), and the addition of stabilizer carboxy methyl cellulose (CMC) namely control (0%), 0.5%, and 1%. The results showed that the addition of sugar as a source of sucrose and the addition of stabilizers CMC could affect the product quality. The treatment of granulated sugar and palm sugar ration (3:1) and the addition of stabilizers CMC 1% produced an optimum result with water content 1.54%, ash content 0.73%, sugar content 76%, total dissolved solids 97,01%, total acid 0.16%, as well as analysis of 6,8,10 gingerol was 1.240 mg g-1; 0.045 mg g-1; 0.070 mg g-1respectively and 6 shogaol 0.175 mg g-1. ABSTRAKJahe mengandung gingerol yang sangat bermanfaat dalam industri farmasi dan makanan. Gingerol memiliki kemampuan sebagai antioksidan dan antiinflamasi. Pengolahan jahe menjadi jahe instan akan memudahkan dalam penyajian dan stabilitas ketersediaan jahe. Penelitian bertujuan untuk mendapatkan teknologi proses dan pembuatan produk jahe instan dengan mutu baik serta kandungan gingerol yang tinggi. Penelitian dilakukan dengan perlakuan variasi penambahan sukrosa yaitu gula pasir 100%, perbandingan gula pasir dan gula aren (3:1) dan (1:1), serta penambahan penstabil karboksimetil selulosa (CMC), yaitu kontrol, 0,5%, dan 1%. Hasil penelitian menunjukkan bahwa penambahan variasi gula sebagai sumber sukrosa dan penambahan penstabil CMC dapat mempengaruhi mutu produk. Perlakuan pemakaian gula pasir : gula aren (3:1) dan penambahan penstabil CMC 1% memberikan hasil optimal dengan kadar air 1,54%, kadar abu 0,73%, kadar gula 76%, total padatan terlarut 97,01%, total asam 0,16 %, serta analisis 6,8,10 gingerol berturut turut, yaitu 1,240 mg/g; 0,045 mg/g; 0,070 mg/g; dan 6 shogaol 0,175 mg/g.

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