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Journal articles on the topic 'Cultivation of mushrooms'
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1
Kainama, Evan C. B., Silva D. Febrianty, Gemala D. Dirgantari, et al. "Upaya Budidaya Jamur Tiram Putih Bagi Penggerak Ekowisata Kampung Rhepang Muaif, Distrik Nimbokrang Kabupaten Jayapura." Bakti Hayati: Jurnal Pengabdian Indonesia 2, no. 1 (2023): 6–10. http://dx.doi.org/10.31957/bhjpi.v2i1.3051.
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Cultivation of white oyster mushrooms (Pleurotus ostreatus) can be solution of strengthening food security during pandemic Covid–19. However, the procedure for cultivating white oyster mushrooms (P. ostreatus) is unknown due because the limited knowledge, so the purpose of this activity is to provide learning to the community about white oyster mushroom cultivation for the Isyo Hills Birdwatching ecotourism group at Rhepang Muaif Village, Nimbokrang District, Jayapura Regency. The results of the activity showed an increase in public interest in cultivating white oyster mushrooms. As many as 73% of the people of Kampung Repang know that mushrooms can be processed into nutritious food ingredients, even 60% of the people of Kampung Rhepang have processed or cooked mushrooms with a variety of dishes. However, there are 73% of people who have never seen the process of cultivating white oyster mushrooms, therefore there are 93% of people interested in cultivating white oyster mushrooms. Keyword: cultivation; oyster mushroom; Rhepang Muaif; Jayapura.
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Zulfarina, Zulfarina, Evi Suryawati, Yustina Yustina, Riki Apriyandi Putra, and Hendra Taufik. "Budidaya Jamur Tiram dan Olahannya untuk Kemandirian Masyarakat Desa." Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 5, no. 3 (2019): 358. http://dx.doi.org/10.22146/jpkm.44054.
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University of Riau with the fostered village program was conducted technology transfer activities on the cultivation of oyster mushrooms in the engagement. The purpose of engagement was to empower the community by cultivating oyster mushrooms and processing oyster mushrooms into products so that they could improve the welfare of Seko Lubuk Tigo village, Lirik District, Indragiri Hulu Regency, Riau Province. The methods used in this activity were: Workshop about The Cultivation of Oyster Mushrooms and Its Processed Products; Discussion of Various Problems and Solutions; Business Management and Product Marketing; Simulation and Evaluation. This Community Service is conducted from June to October 2019. The activity was carried out by involving community service program students of University of Riau as facilitators. The evaluation results of this activity indicated that the cultivation of oyster mushrooms and their preparations had a positive impact on the local community. The community was very responsive to this activity. The prospect of the oyster mushroom market still has considerable opportunities. The output of this activity was the community has been able to do oyster mushroom cultivation and processing. It also produced a reference book about the cultivation of oyster mushrooms.Keywords: baglog; cultivation; oyster mushroom; oyster mushroom’s products.
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Susilo, Meitiyani, and Maryanti Setyaningsih. "Pelatihan Pemanfaatan Limbah Jerami Sebagai Media untuk Budidaya Jamur Tiram Putih." JPM (Jurnal Pemberdayaan Masyarakat) 6, no. 1 (2021): 530–36. http://dx.doi.org/10.21067/jpm.v6i1.2714.
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Oyster mushroom cultivation (Pleurotus sp.) is relatively easy, because it has a fairly good adaptability to the environment and is very suitable to be developed in tropical regions such as Indonesia. One of the factors that play a major role is the planting medium which is generally in the form of wood powder. The supply of sawdust is decreasing, so that alternative media is needed which contains lots of organic matter and cellulose. Straw is an alternative substitute for wood powder media because it is abundant. The purpose of this activity was to provide skills in mushroom cultivation by utilizing straw waste to PKK women in Cigaragol village, Ciulengsi, Bogor. The skills about cultivating oyster mushrooms need to be disseminated to the wider community to overcome the shortage of supply of oyster mushrooms on the market. The method used in this activity is by lecturing, discussing and practicing. The results of training activities on the cultivation of white oyster mushrooms have increased community knowledge and skills by 71.9% which includes the introduction of 31.6% white oyster mushroom service, the benefits of white oyster mushrooms 52.6%, 100% white oyster mushroom habitat, 57.9% white wood powder media for cultivation of oyster mushrooms, straw media as an alternative to 100% white oyster mushroom cultivation and 89.5% white oyster mushroom cultivation technique. Training activities greatly help improve the knowledge and skills of cultivating white oyster mushrooms and potentially increase community income.
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Azis, Torikul, Joko Sumarsono, Agus Pratomi Mulyo, et al. "Budidaya Jamur Tiram sebagai Peluang Usaha Baru di Desa Batu Kumbung." Bakti Sekawan : Jurnal Pengabdian Masyarakat 2, no. 1 (2022): 32–36. http://dx.doi.org/10.35746/bakwan.v2i1.194.
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The University of Mataram carries out Community Service (KKN) activities, and the main work program carried out is oyster mushroom cultivation. This work program aims to empower the community by cultivating oyster mushrooms and processing oyster mushrooms to improve the welfare of Pengonong hamlet, Batu Kumbung Village Lingsar District. The methods are submitting material on oyster mushroom cultivation and its processing, discussing various problems related to oyster mushroom cultivation and their solutions, business management and product marketing, simulation, and evaluation. This activity was carried out from December to February 2022. The implementation of this activity involved University of Mataram Community Service students as facilitators. The evaluation results of this activity indicate that the cultivation of oyster mushrooms and their products positively impacts the local community. The community is very responsive to this activity. The prospect of the oyster mushroom market still has considerable opportunities. The output of this activity is to produce several baglogs of oyster mushrooms and produce reference journals on oyster mushroom cultivation
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Sukesti, Fatmasari, Setia Iriyanto, and Purnomo. "ibM Kelompok Tani Jamur Tiram di Kelurahan Tlogomulyo." MAKSIMUM 4, no. 2 (2015): 48. http://dx.doi.org/10.26714/mki.4.2.2014.48-52.
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Oyster mushrooms easily to cultivated so this activities become to choice of small and medium enterprises (SMEs) to conduct cultivation. Oyster mushroom (Pleurotus ostreatus) is a nutritious food ingredients with high protein, rich in vitamins and minerals, low in carbohydrates, fat and calories. Oyster mushroom products can not only be consumed in the form of cooked vagetables, but can be processes into a form processed foods like crispy mushrooms, mushroom chips, nuggets mushroom, mushroom dumplings, and other processed foods. Farmer groups "Agro Mandiri Graha" develop the cultivation of oyster mushroom by processing into food products. With the ibM program the persons from Unimus team partnered with farmer groups "Agro Mandiri Graha" to enhance the ability of members of the group in the development of agribusiness and the strengthening of farmer group became strong farmers organizations and independent. The result obtained from ibM are : improved the skills of farmers cultivate oyster mushrooms in oyster mushroom into food products like : mushroom chips, nuggets mushroom, mushroom dumplings, meatballs mushrooms, mushroom satay and crispy mushrooms and improve financial management and marketing of productsKeyword : oyster mushrooma, processed foods, agribusiness development
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Dias, Eustáquio Souza. "Mushroom cultivation in Brazil: challenges and potential for growth." Ciência e Agrotecnologia 34, no. 4 (2010): 795–803. http://dx.doi.org/10.1590/s1413-70542010000400001.
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Mushroom cultivation is rapidly expanding in Brazil because Brazilians have discovered the medicinal and culinary value of mushrooms and their economic situation has improved. However, the horticultural technology for cultivating mushrooms under Brazilian conditions is lacking. For many years, the mushroom cultivation technology used in Brazil was adapted from developed countries whose materials and climate were different from those of Brazil. In order to exploit the Brazilian potential for mushroom cultivation it is essential to develop cultivation technology for family owned and operated rustic farms as well as for modern large scale industrial operations. Mushroom species cultivated in Brazil are discussed and some approaches for future research are suggested.
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Prasad, Durga, and Ramji Singh. "Diseases, moulds, insect-pests and mites of mushroom." INTERNATIONAL JOURNAL OF PLANT PROTECTION 13, no. 2 (2020): 211–26. http://dx.doi.org/10.15740/has/ijpp/13.2/211-226.
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Mushroom is defined as macro-fungus with distinctive edible fruiting body which can be either epigeous or hypogeous. Cultivation of edible mushrooms carries great relevance in todays’ world in the context of a burgeoning population growth and extreme pressure on the environment. Mushrooms are highly nutritious and environment friendly crops that carry numerous medicinal benefits. The intensive cultivations of edible mushrooms can often be affected by several insect-pests and diseases caused by fungi, bacteria, viruses, nematodes etc. that rather frequently cause dramatic production loss. The market price of edible mushrooms is also reduced due mould’s contaminations. These infestations, infections and contaminations are facilitated by the particular environmental conditions under which mushroom cultivation is commonly carried out. There is not much bibliographic information related to such stresses of mushrooms and their management. The updated review presents a practical checklist of diseases and pests of the mushroom, providing useful information that may help different users.
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Siahaan, Rumiris, Sri Winda Hardiyanti Damanik, Suci Etri Jayanti.S, Rakhmawati Purba, Rapat Piter Sony Hutauruk, and Ayu Zurlaini. "MARKETING STRATEGY IN IMPROVEMENT SELLING VALUE OF OYSTER MUSHROOM CULTIVATION." IRPITAGE JOURNAL 2, no. 2 (2022): 53–60. http://dx.doi.org/10.54443/irpitage.v2i2.311.
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This study explains how the Marketing Strategy in Increasing the Selling Value of Oyster Mushroom Cultivation. In this community service, it is focused on oyster mushroom cultivators, in Blok Village. 10, Dolok Masihul District, Serdang Bedagai Regency. This community service is carried out in Blok Village. 10, Dolok Masihul Subdistrict, Serdang Bedagai Regency, because this village has high potential in oyster mushroom cultivation. Cultivated edible mushrooms such as: straw mushrooms, oyster mushrooms, ear mushrooms and dark chocolate mushrooms.
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Kamaluddin, Lukas Pardosi, and Fransiskus Yulius Dhewa Kadju. "Empowerment of Women Farmer Groups on Oyster Mushroom Cultivation in Fatusene Village, North Central Timor Regency." ABDIMAS: Jurnal Pengabdian Masyarakat 7, no. 3 (2024): 845–50. http://dx.doi.org/10.35568/abdimas.v7i3.4708.
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Fatusene village is a mountainous area that has potential for oyster mushroom cultivation. the group of women farmers are housewives who have free time apart from weaving and serving their husbands and children. This service activity aims to improve farmers' abilities in transforming agricultural production in the form of oyster mushrooms based on innovative technology, but partner communities do not yet have an understanding of mushroom cultivation literacy, so mentoring and training activities need to be carried out in empowering partner communities to cultivate oyster mushrooms with technological support. innovative. the method used is the counseling and mentoring method. the implementation time is September-November 2023. The output produced is mushroom products, increasing the skills of partners in cultivating oyster mushrooms.
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Permata, Riski Surya, Dirja Nur Ilham, Muharratul Mina Risky, Muhammad Khoiruddin Harahap, and Sepri Kurniadi. "Design of an automatic temperature and humidity measuring device in the oyster mushroom cultivation room." PERFECT: Journal of Smart Algorithms 1, no. 1 (2024): 13–17. http://dx.doi.org/10.62671/perfect.v1i1.3.
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Advances in science and technology have become the idea of a tool for the development of oyster mushroom cultivation which has increased following the large market demand. Cultivating oyster mushrooms in areas with high temperatures requires special care techniques. Current technological developments make it easier to maintain oyster mushroom cultivation, namely by automatically regulating the temperature and humidity in the cultivation room. With automatic temperature control, it can make maintenance easier and reduce failure in oyster mushroom production. To realize the simulation of automatic temperature and humidity control, several pieces of hardware are needed, namely temperature and humidity sensors, DC fan, LCD, power supply, and Arduino Uno as the processor. which are then combined into a system. The growth of oyster mushrooms is greatly influenced by the surrounding environmental conditions. Therefore, we must know the conditions that are suitable for growth before we cultivate oyster mushrooms. Usually, the growth of oyster mushrooms will be optimal throughout the year if the cultivation location is by its natural habitat, namely in a mountainous area with an altitude of between 400 - 800 meters above sea level and an air temperature of around 21 - 29 oC with a humidity level of around 60 - 80%. In general, farmers cultivate natural mushrooms in a room to obtain environmental conditions suitable for growth. Because mushrooms are very sensitive to temperature and humidity, it is necessary to monitor the temperature and humidity in the growing room.
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Huda, Syamsul, Anisa Fitria Utami, and Muhamad Raafi Al Hadi Mubarrok. "Sebagai Upaya Meningkatkan Pendapatan Masyarakat Desa Wonomerto Melakukan Budidaya Jamur Tiram Putih." Jurnal Pengabdian Pada Masyarakat Indonesia 2, no. 4 (2023): 11–17. http://dx.doi.org/10.55542/jppmi.v2i4.731.
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Indonesia, with a hot climate and high humidity, is an ideal place for the growth of various types of mushrooms. And also, cultivating oyster mushrooms is quite easy when compared to others. Apart from that, the main advantage of oyster mushroom cultivation is that it does not require extensive permits, has a long relatively short harvest of about one to three months, and oyster mushroom seeds are easy to obtain at an affordable price. In this research, the Participatory Action Research (PAR) method is used, which is a research approach that involves the active participation of people involved in the context being studied. It is hoped that with the cultivation of oyster mushrooms in Wonotirto Hamlet which continues to grow, the situation can change so that it can increase the income of local residents. With the development of oyster mushroom cultivation in Indonesia, especially Wonomerto Village, it is hoped that the number of oyster mushroom farmers or entrepreneurs can continue to increase so that oyster mushroom production can also increase.
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Asep, a. Hodijat, and Nurlina Elin. "Optimal Conditioning of Growth Media White Oyster Mushroom (Pleurotus ostreatus) to Increase Productivity." RA JOURNAL OF APPLIED RESEARCH 09, no. 06 (2023): 345–50. https://doi.org/10.5281/zenodo.8071502.
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The cultivation of white oyster mushrooms is the difficulty of making mushroom seedlings, especially the technology is quite expensive and the nature of mushroom growth which has two different temperatures, namely low temperature when making seedlings and medium temperature when forming mushroom fruit bodies. Therefore optimal conditioning of the growth medium of white oyster mushroom (pleurotus ostreatus) to increase production yield. Judging from the business opportunity, oyster mushrooms are among the most popular compared to other types of mushrooms. In general, white oyster mushroom cultivation is considered easy to do, as long as the living environment is well considered. Although mushrooms are more optimal to grow in the highlands (cool areas), cultivation in the lowlands can also be done, as long as the place of maintenance is conditioned the same as its
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Jung, Dae-Ho, and Jung-Eek Son. "CO2 Utilization Strategy for Sustainable Cultivation of Mushrooms and Lettuces." Sustainability 13, no. 10 (2021): 5434. http://dx.doi.org/10.3390/su13105434.
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Mushroom cultivation generates a large amount of CO2 that can be used sustainably. The objective of this study was to use actual cultivation and simulation to find a sustainable cultivation method that uses the CO2 generated by king oyster mushrooms for the production of romaine lettuces. A closed cultivation system consisting of one mushroom chamber, three lettuce chambers, and one gas-mixing chamber was used. Two cultivation conditions, non-continuous and continuous, were analyzed. The non-continuous system cultivated 15 lettuces and 12 mushroom bottles at a time every 25 and 16 days, respectively. The continuous system cultivated three lettuces and mushroom bottles every five and four days, respectively, so that each chamber contained mushrooms or lettuces at each growth stage. The CO2 concentrations in the lettuce and mushroom chambers were stably maintained above 1000 μmol∙mol−1 and below 2000 μmol∙mol−1 in the continuous system. Mathematical models were developed to analyze the CO2 concentration in each chamber. The shoot dry weight of lettuces grown in the mixed cultivation were 48.0%, 21.9%, 19.7%, and 18.1% at 10, 15, 20, and 25 days after transplanting, respectively, higher than those in the lettuce-only cultivation. Compared to mushroom-only cultivation, mixed cultivation reduced the accumulated CO2 emissions into the air by 80.6%. Thus, using CO2 from mushrooms to cultivate lettuce in a continuous cultivation system could reduce CO2 emissions into the air and enable mixed cultivation of mushrooms and lettuces, achieving sustainable agriculture.
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Istiyanti, Eni, Sarjiyah Sarjiyah, Arni Surwanti, and Ahmad Suseno. "Increasing the Capacity of Mushroom Production and Their Processing in the “Argodadi Pinilih” Disabled Group." Proceeding International Conference of Community Service 1, no. 1 (2023): 49–57. http://dx.doi.org/10.18196/iccs.v1i1.42.
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The disabled group "Argodadi Pinilih" has 40 active members and already has a complete board. The Covid 19 pandemic caused some members to lose their jobs. This situation has encouraged members of the disabled group to take up other businesses, including oyster mushroom cultivation. The oyster mushroom business is carried out in a mushroom house which is placed inside the house or yard and the maintenance activities are carried out by the members of the disabled group themselves. The results of oyster mushrooms are all sold to traders around the house because the production of oyster mushrooms is still small. The problems faced by partners are (a) the production capacity of oyster mushrooms is still low, (b). limited skills in processing food from mushrooms, (c). marketing of oyster mushrooms and their processing is still limited. The solutions and output targets to be achieved are (a) increasing the production capacity of oyster mushrooms (b) increasing skills in the manufacture of processed food made from oyster mushrooms, and (c) expanding the marketing of oyster mushrooms. The activities carried out were (a) counseling and technical training on oyster mushroom cultivation as well as providing 2,200 baglogs, (b) training on processing food made from oyster mushrooms, namely in the form of crispy mushrooms and mushroom satay, and providing oil slicer (spinner), and (c) counseling on strategies online marketing and promotion. The results of the dedication showed that there was an increase in the production of oyster mushrooms produced, group members also became skilled in processing oyster mushrooms into crispy mushrooms and mushroom satay. The mushroom market share was getting wider, for starting to promote mushrooms through WhatsApp online media. Group members' knowledge of mushroom cultivation and marketing strategies increased, as evidenced by the pre-test results of 78.46 and 88.46 post-test with an increase of 12.75%.
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Tjahjaningsih, Yustina Suhandini, Tri Prihatiningsih, Ira Aprilia, Mimik Umi Zuhro, Anisa Rahmawati, and Pramuditya F. Dwicaksono. "USAHA BUDIDAYA JAMUR TIRAM UNTUK PENINGKATAN EKONOMI RUMAH TANGGA DI KELURAHAN PAKISTAJI PROBOLINGGO JAWA TIMUR." JURNAL ABDIKMAS 4, no. 1 (2023): 22–31. https://doi.org/10.51158/wq1nnz21.
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Salah satu usaha yang menjanjikan saat ini adalah budidaya jamur. Peluang usaha budidaya jamur ini perlu dikembangkan karena mempunyai dampak positif bagi peningkatan ekonomi rumah tangga. Permasalahan yang timbul adalah pengetahuan berwirausaha masih kurang, lahan kosong milik kelompok masyarakat belum diberdayakan sebagai sarana  usaha yang bernilai ekonomi dan belum mempunyai kemampuan untuk mengembangkan hasil panen untuk olahan pangan yang bervariatif. Tujuan Kegiatan Pengabdian ini yang pertama untuk memberdayakan kelompok masyarakat yang belajar berwirausaha pada usaha budidaya jamur sebagai peluang bisnis untuk peningkatan ekonomi rumah tangga. Tujuan kedua memanfaatkan lahan kosong milik mitra untuk diberdayakan menjadi aset yang bernilai ekonomi dengan usaha budidaya jamur, sekaligus mendukung program ketahanan pangan dengan mengembangkan hasil panen jamur sebagai makanan olahan. Pelatihan budidaya jamur dan pembuatan olahan jamur dilakukan untuk kelompok masyarakat di Kelurahan Pakistaji dan hasilnya usaha budidaya jamur terwujud dengan kemampuan menghitung usaha dan pembuatan olahan jamur sehingga ekonomi rumah tangga meningkat. Kata kunci: Budidaya, Jamur Tiram , Olahan Jamur.  Abstract  One of the promising businesses currently is mushroom cultivation. This mushroom cultivation business opportunity needs to be developed because it has a positive impact on improving the household economy. The problems that arise are the entrepreneurial knowledge is still lacking, empty land belonging to community groups has not been utilized as a means of business with economic value and they cannot develop harvests for varied food processing. The aim of this service activity is firstly to empower community groups who are learning entrepreneurship in mushroom cultivation as a business opportunity to improve the household economy. The second objective is to utilize empty land owned by partners to turn it into an asset of economic value by cultivating mushrooms, as well as supporting food security programs by developing mushroom harvests as processed food. Training on mushroom cultivation and making processed mushrooms was carried out for community groups in Pakistaji Village and as a result, the mushroom cultivation business was realized with the ability to calculate business and make processed mushrooms so that the household economy improved.  Keywords: Cultivation, Oyster Mushrooms, Processed Mushrooms. Â
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Faizal Darmawan and Epsi Euriga. "Strategi Pemberdayaan Masyarakat melalui Kemitraan oleh Omah Jamur Tepian Langit." Jurnal Riset Agribisnis dan Peternakan 9, no. 1 (2024): 77–84. https://doi.org/10.37729/jrap.v9i1.4228.
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Oyster mushrooms are commodities that have a wide market share, but cannot be fulfilled by farmers. Partnerships between Omah Mushroom Tepian Langit and the community are needed to increase oyster mushroom production and community income. This study aims to identify and analyze community empowerment programs through oyster mushroom cultivation partnerships in Sendangagung Village, Minggir District, Sleman Regency. The research method uses a qualitative approach. The informant of this study is the owner of Omah Mushroom Tepian Langit. Observations and interviews were conducted to collect data. The results showed that the empowerment process in the community in cultivating oyster mushrooms went through 3 stages, namely, the stage of awareness, capacity, and empowerment. The awareness stage is carried out with discussion and socialization. The capacity stage is carried out by training in the cultivation of oyster mushrooms. The empowerment stage is carried out by providing facilities in the form of capital in the form of mushroom baglogs.
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Sitti Nuraeni, Al Hidayah Qayyim, Andi Nurhidayah, Fitrah Amalia, and Andi Prastiyo. "Pelatihan Budidaya Jamur Tiram (Pleourotus ostreatus) di Desa Watu, Kecamatan Marioriwawo, Kabupaten Soppeng." NUSANTARA Jurnal Pengabdian Kepada Masyarakat 5, no. 2 (2025): 78–86. https://doi.org/10.55606/nusantara.v5i2.4451.
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Oyster mushroom cultivation is one of the non-timber forest products that is underutilized by farmers. Oyster mushrooms have quite promising business opportunities to be developed well and do not require large amounts of capital. This activity aims to introduce and provide training on oyster mushroom cultivation to farmers in Watu Village, Marioriwawo District, Soppeng Regency. The service method is carried out in several stages. First, introduction and presentation of material regarding the prospects and cultivation techniques as well as the benefits of oyster mushrooms. Second, mushroom cultivation training is carried out by filling the planting media (baglog), sterilization, inoculation, and incubation. Third, interactive discussions with the farmers involved. Data collection by monitoring the mushrooms that have been maintained to see the growth of the fungus and any contamination in the baglog during the incubation period. The participants are trained to manage baglog production through to the harvest process, to ensure sustainability and profits from cultivating this mushroom. This initiative is expected to support the development of alternative livelihoods and contribute to the economic resilience of local communities while introducing environmentally friendly agricultural practices. It is hoped that the success of this training can become a model for similar rural development projects in other region.
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Qoidul Khoir. "PEMBERDAYAAN MASYARAKAT DALAM PEMANFAATAN BONGGOL JAGUNG MENJADI JAMUR BONGGOL DI DESA JAMBESARI." ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat 1, no. 2 (2023): 96–104. http://dx.doi.org/10.59246/alkhidmah.v1i2.690.
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Weevil mushrooms are a type of mushroom that has high economic value and is very promising as a source of income for mushroom farmers. As the demand for humpback mushrooms increases, business opportunities for humpback mushrooms have high prospects. Based on this, there is a need to empower the community regarding the production or cultivation of Weevil Mushrooms in Jambesari Village. The aim of this service program is to provide education and assistance to the Jambesari Village Community regarding how to cultivate humpback mushrooms from the process of preparing ingredients to the process of harvesting humpback mushrooms. This tuber mushroom cultivation business is used to improve the community's economy and make it a superior product. The results of community service in the production of tuber mushrooms are: 1). Mitra was able to make a growing medium for weevil mushrooms by utilizing corn cob waste which is abundant, cheap and easy to obtain from the surrounding environment, namely corn cobs which some people throw away after going through the corn selep process 2). The creation of a community as cadres who have expertise in the tuber mushroom cultivation business. 3). Increased knowledge in the community that tuber mushroom products, apart from being able to be used to add nutrition or food menus, can also increase family income.
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Pramudya, Febri Nur, and Indra Cahyadinata. "ANALISIS USAHA BUDIDAYA JAMUR TIRAM PUTIH (Pleurotus ostreatus) DI KECAMATAN CURUP TENGAH KABUPATEN REJANG LEBONG." Jurnal AGRISEP 11, no. 2 (2012): 237–50. http://dx.doi.org/10.31186/jagrisep.11.2.237-250.
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The selection of oyster mushrooms as a commodity for business development in Bengkulu wooden mushroom cultivation because the cultivation of oyster mushrooms is relatively easier and faster than with other types of wood mushrooms. Rejang Lebong district is one of the areas in Bengkulu province of the white oyster mushroom cultivation. Business actors in the region of white oyster mushrooms contained in Rejang Lebong Curup Central District. Besides supported by the availability of raw materials in producing white oyster mushrooms such as sawdust, rice bran, lime, and the other as an additional element of media-making baglog, also supported by the availability of the white oyster mushroom market is big enough. The purpose of this study were: 1) Analyzing of income that be obtained from white oyster mushroom bussines of Curup Tengahsub discrict, rejang lebong discrict. 2)Analyzing of level profer or not profer white oyster mushroom bussines in midlle of curup sub discrict, rejang lebong discrict. 3)Analyzing the value- added that be obtained from the white oyster mushroom processing in curup sub discrict, rejang lebong discrict.The results showed that the income earned in Curup Tengah subdistrict white oyster mushroom cultivation in the amount of Rp. 3.901.470, -/Bulan. The magnitude of the efficiency of 1.88. Break even point dalah prices and production is Rp 13.703, - and 10,8 Kg. The amount of the added value obtained from the processing of white oyster mushrooms and a crispy nugget is equal to 33.49% or RP 19.959,02 and 53,77% or Rp 48.226,02 53. Keywords: white oyster mushroom, production, revenue, cost, profit
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Pilco, Carlos Jácome, José Luis Altuna Vazquez, Nataly Chuquiana Mopocita, Diana Pacheco Muñoz, and Erika Sinchi Carchichabla. "Processes For The Transformation Of Fruit And Vegetable Residues For The Production Of Edible Mushrooms." Migration Letters 21, S6 (2024): 1060–72. http://dx.doi.org/10.59670/ml.v21is6.8161.
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The cultivation of edible mushrooms from fruit and vegetable residues presents itself as a promising solution for the sustainable utilization of these wastes and the production of nutritious food. Fruit and vegetable residues include crop residues, leaves, branches and unsold products, which contain a wide range of nutrients and bioactive compounds. These are used as substrate for the cultivation of edible mushrooms. Edible mushrooms, such as mushrooms, shiitake and pleurotus, are appreciated worldwide for their taste, texture and nutritional properties. They contain protein, fiber, vitamins, minerals and bioactive compounds with antioxidant, anti-cancer and anti-diabetic properties. In addition, the global market for edible mushrooms is experiencing significant growth due to their wide range of applications in the food, pharmaceutical and cosmetic industries. The method of cultivating edible mushrooms from fruit and vegetable waste involves the selection of suitable waste, its preparation by sterilization, addition of nutritional enrichment agents and inoculation of the desired mushroom. After a period of incubation and proper care, the mushrooms can be harvested and used in various food preparations. The cultivation of edible mushrooms by solid fermentation has great advantages, as it is the most efficient way of converting vegetable waste into high-value human food.
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Akhyar, Lalu Tohirul, Budi Darmawan, and Paniran Paniran. "Design And Building of A Temperature and Humidity Control System For an Oyster Mushroom Cultivation Room Based on Arduino Mega." Jurnal Sains dan Teknologi Industri 22, no. 1 (2024): 142. https://doi.org/10.24014/sitekin.v22i1.33473.
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Mushrooms are a type of exotic vegetable commodity that has quite high economic value and has great potential for cultivation. Oyster mushrooms are a type of mushroom that is much loved by Indonesian people and are a food source that is popular with people and contains quite high nutrition. The factors that determine mushrooms to grow well are temperature, humidity, CO2 levels and light intensity. This research aims to increase the efficiency of oyster mushroom cultivation by utilizing Arduino Mega technology in the oyster mushroom cultivation room and using a DHT-11 temperature sensor as a temperature and humidity detector in the oyster mushroom cultivation room. cultivation room. The parameters used to test the quality of the DHT-11 sensor are accuracy and normality test. The DHT-11 temperature sensor data is processed on the Arduino Mega and then displayed via LCD in real time. The system test results obtained in this research show that the system can work to control well with temperature values between 26-29°C with humidity 70-90%. From the results of the system test, the mushrooms will grow well.
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Sarkar, Victor, Ganesh Das, Rakesh Roy, et al. "Impact Analysis of the Mushroom Cultivation Training and Demonstrations Programme in the Old Alluvial Zone of West Bengal, India." Journal of Scientific Research and Reports 30, no. 5 (2024): 472–76. http://dx.doi.org/10.9734/jsrr/2024/v30i51963.
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Edible mushrooms are part of a delicious and nutrient-dense vegetarian diet. KVK Malda conducted front-line demonstrations and trainings to evaluate the profitability of oyster mushroom production from 2020 to 2022. It is found from the study that the benefit-cost ratio of oyster mushroom cultivation was significant, and the majority of the respondents participated in a mushroom cultivation training program to learn about mushroom growing techniques for self-consumption and become entrepreneurs. It was found from the study that the majority of the respondents were able to identify edible and wild mushrooms, and they used the bi-product of mushrooms for compost production. It is also found from the study that the majority of the farmers in the old alluvial zone discontinue mushroom cultivation due to a lack of marketing facilities.
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Roy, Somnath, Shibu Barman, Usha Chakraborty, and Biswanath Chakraborty. "Development of an easy and efficient technique for cultivation of different species of Pleurotus." NBU Journal of Plant Sciences 8, no. 1 (2014): 13–18. http://dx.doi.org/10.55734/nbujps.2014.v08i01.003.
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Oyster mushroom is one of the most popular mushrooms in North Bengal and a large number of growers are now cultivating oyster mushroom throughout the year. There are mainly three species of oyster mushroom (Pleurotus ostreatus, P. sajor-caju, P florida) which are being cultivated in this region. Out of these three mushrooms, P. ostreatus and P. sajor-caju are generally cultivated in summer as it grows in a temperature between 25-33C while P. florida is generally cultivated during winter as it requires 15-20°C for its growth. Bottle cultivation is a technique of mushroom cultivation where it reduces the cost of plastic bags and the plastic bottles can be recycled. Besides plastic bottles, other used laboratory chemical plastic containers were also tested and gave good results.
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Ojha, Subhrajit, Suryakant Pradhan, Asit Kumar Samal, Madhusmita Pani, Lopamudra Nayak, and Preeti Parihar. "A Review on Paddy Straw Mushroom Farming: Cultivation, Opportunities and Challenges in Odisha, India." Journal of Advances in Biology & Biotechnology 28, no. 4 (2025): 1004–14. https://doi.org/10.9734/jabb/2025/v28i42256.
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This review examined the potential of mushroom farming, particularly paddy straw mushroom cultivation, as a sustainable and empowering agricultural practice for farmers and farm women in Odisha, India. Nationally, the total contribution of Odisha to mushroom production is 11 percent (%). Out of which, 67 % of paddy straw mushrooms, 32% of oyster mushrooms, and 1% of button mushrooms were cultivated in the state, enhancing the socio-economic benefits of this accessible farming method. The review can benefit both researchers and consumers of mushrooms, enhancing our understanding of the nutritional benefits, emphasizing the production of paddy straw mushrooms, highlighting its minimal land and capital requirements, short crop cycle, and adaptability to homestead environments. The review further explored the nutritional and economic significance of mushroom cultivation, emphasizing the growth trajectory of this sector in Odisha. Examination of the role of government policies, training programs, and market demand in fostering the participation of women in mushroom farming. The analysis underscores the transformative challenges and potential of this sustainable agricultural practice for enhancing nutrition, empowering women, enhancing livelihoods, and promoting environmentally sound food production systems in the state. This review aims to promote the cultivation of Paddy Straw Mushrooms across Odisha by understanding the nutritional benefits, opportunities, and challenges for boosting social, economic, and nutritional prospects in the state.
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Aditya1*, Neeraj2* J.N. Bhatia3 and D.N. Mishra4. "Seasonal Cultivation of Mushrooms: Growing Fungi in Tune with Nature Rhythms." Science World a monthly e magazine 3, no. 10 (2023): 2489–94. https://doi.org/10.5281/zenodo.8415839.
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Mushrooms have become well-known globally for their nutritional and therapeutic values. Cultivating them is a beneficial bioconversion method transforming waste materials into potentially valuable resources. Mushrooms grow under a wide range of temperatures (10-35ºC) and pH 6.0 to 8.0, secretes a wide range of enzymes that are capable of degrading lignocellulosic biomass of substrates thus utilizing agro-solid wastes for valuable and nutritive rich food. Mushroom farming, a practice that has been around, for centuries has evolved into a thriving industry due to its versatility, nutritional value and delicious flavour. Over time we have gained knowledge and advanced techniques that enable us to cultivate mushrooms throughout the year. By adapting our cultivation methods based on the seasons we can optimize their growth. Ensure yields and quality. This article explores approaches and important factors for cultivating mushrooms in seasons providing a comprehensive guide, for both mushroom enthusiasts and cultivators. Mushrooms hold significant importance in future generations for several compelling reasons. First and foremost, mushrooms are a sustainable and eco-friendly food source. They can be grown using various waste materials, including agricultural byproducts, making them a potential solution for reducing food waste and promoting a circular economy. With the growing concern about food security and sustainable agriculture, mushrooms present a viable option to address these issues.
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Kataoka, Ryota, Ami Nigaki, Babla Shingha Barua, and Ko Yamashita. "Ergothioneine Circulation in Mushroom Cultivation Using Food Waste Recycling." Recycling 10, no. 3 (2025): 91. https://doi.org/10.3390/recycling10030091.
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Current food production systems generate and incinerate significant amounts of organic waste, which increases costs and energy consumption. In this study, we show that food waste, including food loss, can be used for mushroom cultivation. We also developed a new mushroom culture medium to replace conventional sawdust. Oyster mushrooms cultivated using food waste, including food loss, as the primary component contain higher levels of ergothioneine than that in the oyster mushrooms grown using sawdust, which has an antioxidant effect. We found that the proportion of nitrogen derived from animal protein in the mushroom culture medium influences ergothioneine content in fruiting bodies. We showed that irradiation with blue LEDs might produce mushrooms with a higher ergothioneine content than T-2 media. Furthermore, we established that ergothioneine is absorbed by the plant body. We aimed to develop an agricultural technology using food waste, including food loss, as growing media for mushrooms. Ultimately, we hope to create a regional cyclical food production system centered on mushroom cultivation, using food waste, including food loss, to promote microcirculation.
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Arafat, Arafat, Desy Ika Puspitasari, and Wagino Wagino. "Sistem Pengendalian Suhu dan Kelembaban Kumbung Jamur Tiram secara Realtime Menggunakan Esp8266." Jurnal Fisika FLUX 1, no. 1 (2019): 6. http://dx.doi.org/10.20527/flux.v1i1.5928.
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Oyster Mushroom is one of the high-value consumption mushrooms. The development of mushroom experienced rapid growth marked by the increasing number of farmers breeding mushroom is directly proportional to number of mushroom food business. The process of mushroom cultivation in mushroom’s greenhouse depends on physical factors such as temperature, humidity, light, pH of planting medium, and air aeration. Watering activity is done if the condition and humidity of mushroom's greenhouse was dry, three times a day at the morning, afternoon and evening. If the conditions of temperature and humidity fluctuate in the current seasons, it is not enough to be sprayed. High temperature and humidity fluctuations disturbed harvest. The results of this research are realtime temperature and humidity control system, esp8266 12-F and DHT22 sensor to read humidity value that can do watering and keep humidity greenhouse. The best humidity limit is 65% and maximum is 80%. If the humidity condition reaches 65%, then esp8266 will activate the relay to turn on the DC pump machine and nozzle spray. If humidity reached 80%, then esp8266 will turn off the DC pump. 80% humidity limit setting to avoid mushrooms from getting too wet. Humidity conditions monitored with android smartphone in realtime.
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Chong, Jiu Li, Kit Wayne Chew, Angela Paul Peter, Huong Yong Ting, and Pau Loke Show. "Internet of Things (IoT)-Based Environmental Monitoring and Control System for Home-Based Mushroom Cultivation." Biosensors 13, no. 1 (2023): 98. http://dx.doi.org/10.3390/bios13010098.
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The control and monitoring of the environmental conditions in mushroom cultivation has been a challenge in the mushroom industry. Currently, research has been conducted to implement successful remote environmental monitoring, or, in some cases, remote environmental control, yet there is not yet a combination of both these systems providing live stream images or video. As a result, this research aimed to design and develop an Internet of things (IoT)-based environmental control and monitoring system for mushroom cultivation, whereby the growth conditions of the mushrooms, such as temperature, humidity, light intensity, and soil moisture level, are remotely monitored and controlled through a mobile and web application. Users would be able to visualize the growth of the mushroom remotely by video and images through the Internet. The respective sensors are implemented into the mushroom cultivation process and connected to the NodeMCU microcontroller, which collects and transfers the data to the cloud server, enabling remote access at any time through the end device with internet connection. The control algorithm regulates the equipment within the cultivational chamber autonomously, based on feedback from the sensors, in order to retain the optimum environment for the cultivation of mushrooms. The sensors were tested and compared with manual readings to ensure their accuracy. The implementation of IoT toward mushroom cultivation would greatly contribute to the advancement of the current mushroom industry which still applies the traditional cultivation approach.
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Norliana Munir, Tan Chun Xiang, Prakash Bhuyar, and Aizi Nor Mazila Ramli. "Effective microbes (EM) and their potential on mushroom commercialization in Malaysia." Maejo International Journal of Energy and Environmental Communication 3, no. 3 (2021): 45–55. http://dx.doi.org/10.54279/mijeec.v3i3.246955.
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The mushroom cultivation industry in Malaysia is one of the fastest growing agricultural sectors due to its high return value and low production cost. With the Malaysian government forecasting an RM300 million worth of mushroom exporting by 2020, demand for high-quality mushrooms would rise. Commercially grown mushrooms in Malaysia include Pleurotus ostreatus, Pleurotus djamor, Pleurotus eryngii, and Schizophyllum commune. The mushroom cultivating technique is critical to achieving large yields. More mushrooms can be harvested in less time by employing Effective Microbes (EM) as a yield performance booster. However, EM is not yet commercially accessible, despite the fact that numerous potential EM exist, including dominant bacteria from mushroom production, bacteria bioinoculant, and anti-listerial agent. Furthermore, the EM activator found inside the substrate represents another yet-to-be-commercialized yield performance booster. Several possible EM activators, including as dairy wastewater, rice husk biochar, and tea compost, can be transformed from industrial waste with a steady increase in industrial waste. This paper reviewed the potential of EM in the mushroom cultivation industry. Additionally, the potential EM activator and how it enhances the mushroom yield performance is as well summarized.
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Sholihah, Ni’matus, and Febrian Dedi Sastrawan. "Empowerment of Women's Groups in The Penajam Paser Utara River Through Oyster Mushroom Cultivation to Improve The Economy." Bubungan Tinggi: Jurnal Pengabdian Masyarakat 7, no. 2 (2025): 415. https://doi.org/10.20527/btjpm.v7i2.12744.
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The public currently demands oyster mushrooms to meet food needs. This can be seen from demand, which continues to increase every year. The high demand for oyster mushrooms is still not met. Many are still imported from outside the region. The price of oyster mushrooms is relatively lower than other protein sources, so the demand for consumption is quite high, but this has not been balanced with balanced production. This activity was carried out at the Korpri housing complex, Sungai Parit, North Penajam Paser, a residential area with the majority of residents working as civil servants and private employees, mostly by the head of the family. With this incident, mothers in the area have more time to do other activities outside of work as housewives. The problem was the lack of knowledge among mothers in this area about oyster mushroom cultivation, which can help increase family income. This community service activity was carried out in four stages: field observation, socialization of oyster mushroom cultivation, cultivation training, harvesting techniques, and marketing of oyster mushroom cultivation results. The results of the activity were in the form of making a mushroom house that produces 2-4 kilos of oyster mushrooms daily.
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Ida Bagus Cempena, Capt. Fausta Ari Barata, and Muhammad Yasin. "Pelatihan Olahan Produk Makanan Berbahan Dasar Lele (Olahan Nugget dan Abon) dan Jamur Dalam Rangka Penguatan dan Ketahanan Ekonomi Masyarakat Perkotaan Bagi Anggota Kelompok Tani “Elok Mekar Sari”." Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat 2, no. 2 (2024): 55–62. http://dx.doi.org/10.61132/kegiatanpositif.v2i2.952.
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The results of mushroom cultivation are processed by members of the "Elok Mekar Sari" Farmers Group into innovative processed products with high selling value, such as Mushroom Satay, Mushroom Sempol, catfish cultivation which is used as processed ingredients for nuggets and shredded meat, Crispy Mushrooms, and various other processed mushrooms. Some of the problems faced by the "Elok Mekar Sari" Farmers Group are lack of access to information about mushroom processing technology, availability of raw materials due to geography, economics, environment, technological and regulatory factors and demand. Apart from that, there are difficulties with available markets, public understanding of the benefits of mushrooms and the types that can be processed and consumed as an addition to a nutritious diet. Hands-on training methods and mentoring with the mushroom community in Surabaya who will teach how to grow and care for mushrooms and how to process them into various food products with high nutritional value with solutions. Providing access to information and training about mushroom processing technology, increasing the availability of raw materials. quality through mushroom cultivation and development programs, support for promotion and marketing of mushroom products produced through the marketplace and development of communication campaigns aimed at increasing public understanding and awareness of the benefits of mushrooms and the types that can be processed and consumed.
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Nath, Indrani, Pankaj Lushan Dutta, Prety Rekha Narzary, and M. Ashwin Niranjan. "Turning Trash into Treasure: Utilizing Sericultural Wastes in Mushroom Cultivation." Journal of Scientific Research and Reports 30, no. 5 (2024): 462–71. http://dx.doi.org/10.9734/jsrr/2024/v30i51962.
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Sericulture, an agro- based industry, generates substantial biodegradable waste, which, when repurposed, can significantly enhance mushroom production. This study explores the innovative transformation of sericultural waste into nutrient- rich substrates for mushroom cultivation, addressing global food insecurity and waste management challenges. The study also highlights the versatility of mushrooms, particularly oyster mushrooms (Pleurotus spp.), in utilizing diverse lignocellulosic wastes. It delves into the nutritional superiority of sericultural by-products over conventional substrates and their potential to reduce environmental pollution. The review underscores the economic and ecological benefits of integrating sericultural waste into mushroom cultivation, contributing to sustainable agriculture and a circular economy. Future directions emphasize the need for optimizing substrate composition and further research to maximize the yield and quality of mushrooms cultivation on sericultural waste, paving the way for a sustainable and profitable synergy between sericulture and mushroom farming.
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Miina, Jari, Hanna Muttilainen, Juha Vornanen, and Henri Vanhanen. "Supply Chain Actors’ Perspectives Concerning the Cultivation of Specialty Wood-Decay Mushrooms in Finland." Forests 14, no. 1 (2023): 134. http://dx.doi.org/10.3390/f14010134.
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The objective of this paper was to understand the perspectives of multiple stakeholders on the adoption of specialty wood-decay mushroom cultivation on stumps in connection with timber harvesting in Finland. The perspectives of supply chain actors, i.e., forest owners, forest harvesting entrepreneurs, forest professionals, and natural product entrepreneurs, were assessed using web-based questionnaires. Forest professionals (34%) were most interested in specialty mushroom cultivation in co-operation with companies selling cultures or buying mushrooms, whereas about one-fourth of the forest owners (23%) indicated that interest. Forest owners were willing to do the cultivation by themselves and to lease their forests for mushroom cultivation. Compared to household users, forest owners who had commercialised the non-timber forest products (NTFPs) of their forests or were willing to sell licences for NTFP picking and gathering permits were more interested in mushroom cultivation. Additionally, background information on forest owners, such as part-time forestry entrepreneurship, younger age, male gender, and higher education, significantly increased the odds of indicating interest in participating in the supply chain. One-fourth of the harvesting entrepreneurs (25%) indicated an interest in marketing and providing specialty mushroom cultivation services to forest owners in timber harvesting. Specialty mushrooms were already used by 26% of natural product entrepreneurs, and 40% indicated that specialty mushrooms could be used in the future. The shortage of information on, for example, cultivation success, yield, and costs, as well as profitability analyses, was acknowledged by all supply chain actors as the most serious barrier inhibiting their partnership in the production and utilisation of specialty mushrooms.
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Hartadi, D. R., K. Agustianto, P. Destarianto, et al. "Adaptive Temperature And Humidity Control System on Kumbung Mushroom using Fuzzy Neural Network Algorithm." IOP Conference Series: Earth and Environmental Science 980, no. 1 (2022): 012063. http://dx.doi.org/10.1088/1755-1315/980/1/012063.
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Abstract National mushroom production in 2018, 2017, 2016, and 2015 were: 31052, 3702, 40915 and 33485 tons. Mushroom cultivation, especially oyster mushrooms, has the potential to be developed more widely in Indonesia because it has economic value and is environmentally friendly. However, the cultivation of oyster mushrooms has challenges. The challenge that arises in the cultivation of oyster mushrooms is to grow well at a temperature of 16 – 30 °C and a relative humidity of 80 – 95%. Environmental conditioning carried out by farmers on average through spraying water in mushroom kumbung manually. The use of manual methods requires high human resources, besides that it is not effective and efficient. This study aims to develop an Adaptive Temperature and Humidity Control System on Kumbung using Backpropagation Neural Network, where to determine the temperature and humidity the system will evaluate the readings of several sensors at once. The system developed is an adaptive system with an accuracy of 97%, so it is can be used to increase the precision of mushroom cultivation, so that production efficiency and increase in mushroom production can be achieved.
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B, Tulasi, Bhuvaneswari K, Sake Manideep, et al. "A Comprehensive Review of Pests, Pesticides and Residue Detection Techniques in Mushroom." Archives of Current Research International 24, no. 9 (2024): 26–41. http://dx.doi.org/10.9734/acri/2024/v24i9866.
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Mushrooms are valued for their dietary benefits and medicinal properties, being rich in proteins, minerals, vitamins, fiber, and essential amino acids. They offer significant health benefits, including the prevention of hypercholesterolemia and cardiovascular diseases, and possess antitumor, antiviral, antihypertensive, anti-inflammatory, and immunomodulating properties. Global mushroom production has seen substantial growth, particularly in Asia. However, mushroom cultivation is challenged by various insect pests, leading to significant crop losses. Pesticides are frequently applied to control pests in mushroom cultivation, but their use can lead to the presence of pesticide residues in the mushrooms, raising concerns about food safety. To detect these low levels of residues, multiresidue analytical methods are crucial. Among these, the QuEChERS method stands out as the most commonly used due to its sensitivity, selectivity, and accuracy in determining multiple pesticide residues simultaneously. These methods are capable of identifying various pesticide compounds in a single analysis, effectively addressing the specific biological characteristics of mushrooms. The maximum residue levels (MRLs) for pesticide residues in mushrooms differ, with strict guidelines enforced by regulatory authorities. This paper provides a comprehensive review of the pests that affect mushroom cultivation, the pesticides utilized, and the analytical techniques developed for the detection of pesticide residues in mushrooms.
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Yücel, Namık Kemal. "Spent Mushroom Substate (SMS) Usability as Casing Material in Agaricus bisporus Cultivation." Turkish Journal of Agriculture - Food Science and Technology 13, no. 3 (2025): 553–58. https://doi.org/10.24925/turjaf.v13i3.553-558.7476.
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In this research, the usability of spent mushroom compost/substrate (SMC/SMS) as casing material was investigated. For this purpose, different volumes of peat and spent mushroom substrate (peat, peat + SMS (1/1), peat + SMS (1/2), peat + SMS (2/1), SMS) were used as casing material. The effects of spent mushroom substrate waste used as casing material and different volumes of peat applications on cap length, cap diameter, stipe length, stipe diameter, hardness, number of mushrooms, average mushroom weight, yield of cultivated mushrooms were determined. Different casing material applications affected stipe length, hardness, number of mushrooms, average mushroom weight and yield. Although the highest yield was obtained from peat application (59.86 kg 100 kg-1 compost), it has been shown that spent mushroom substrate waste can be used in casing material mixtures in mushroom cultivation.
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Metkari, Sameera Tayyab, Sakshi K. Dhadame, Satyawan N. Shingade, Mukesh Tiwari, and Mohan Waman. "Cultivation and Characterization of Oyster Mushroom and Its Application as Confectionaries." Journal of Advanced Scientific Research 15, no. 09 (2024): 06–11. http://dx.doi.org/10.55218/jasr.2024150902.
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This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of the nutraceutical properties of bioactive compounds due to lower fat and higher protein substance. The drift is absent from the canned item toward new and dried mushroom sales. Oyster mushrooms are popular due to their nutritional, medicinal, and potential commercial value. They can be cultivated using agro-waste raw materials such as rice straw and wheat straw. We prepare mushroom cookies that provide protein, carbohydrates, fat, and crude fiber. A wide selection of shapes and sizes, high digestibility, high energy value, relatively low production costs, convenience, and long shelf life contribute to their popularity.
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Singhal, Somya, Prasad Rasane, Sawinder Kaur, et al. "Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review." Recent Patents on Food, Nutrition & Agriculture 10, no. 1 (2019): 3–19. http://dx.doi.org/10.2174/2212798410666180604101353.
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Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products. </P><P> Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. </P><P> Methods: Information provided in this review is based on the available research investigations and patents. </P><P> Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. </P><P> Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.
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Sakir, Icuk Muhammad, Lishapsari Prihatini, Indah Pusnita, and Asi Larasaty. "Pemanfaatan Jamur Tiram untuk Kebutuhan Pangan sebagai Kearifan Lokal Masyarakat Perkotaan." Jurnal Pengabdian Masyarakat (abdira) 2, no. 1 (2022): 45–51. http://dx.doi.org/10.31004/abdira.v2i1.79.
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This service aims to determine the use of oyster mushrooms for food needs as local wisdom for urban communities. The method used with an ethnographic approach is to describe in detail the oyster mushroom cultivation technique for the community in Kalidoni District, Palembang City. The process of cultivating oyster mushrooms from start to harvest takes about one month. Baglog from sawdust used can last for 7 months, then it must be replaced with new planting media. The time interval for the first harvest and the next harvest takes 2-3 days. Mushroom yields will be maximized if you regularly water three times in one day. Production of oyster mushrooms for one baglog media, can produce 0.5 kg to 1 kg of mushrooms. The mushroom harvesting system is carried out from the base of the stem because the remaining stems can rot. Harvesting is done every day or every few days depending on the distance from which the polybags are opened. The one baglog produces about 1 kg of mushrooms at a price of Rp.25,000 to Rp.30,000/kg.
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Ismail, Habib, Rakhmat Rakhmat, Yayuk Hidayah, Agus Setiawan, and Muhammad Yusuf. "Progam Pelatihan Budidaya Jamur Merang Melalui Media Tandan Kosong Kelapa Sawit Pada Jamaah Nahdliyin di Desa Jati Datar Lampung Tengah." Bulletin of Community Engagement 1, no. 1 (2020): 7. http://dx.doi.org/10.51278/bce.v1i1.83.
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Community empowerment in improving the standard of living was essential. As in Jati Datar Village, Bandar Mataram Subdistrict, Central Lampung Regency, the majority of which work in gardening or farming. The purpose of this assistance was to increase community independence in cultivating mushroom so that it can help the community's economy by utilizing empty oil palm bunches which is used as a medium for edible mushrooms. This research used ABCD (Asset Based Community Development) method. The results of this activity indicate that the mushroom cultivation activity has enormous potential for the community to increase economic growth. This assistance improves the economy and welfare of the community to become better than before.
 Keywords: Mushroom Cultivation, Mushroom Cultivation Training, JamaahNahdliyin
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Lim, W. Q., N. Singaram, and S. W. Chan. "Knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley, Malaysia residents." Food Research 7, Supplementary 4 (2023): 77–83. http://dx.doi.org/10.26656/fr.2017.7(s4).10.
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Cultivation and consumption of the superfood, mushrooms are recommended due to their high nutritive value, medicinal properties and ease of cultivation. This study was designed to investigate the knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley residents. Data were collected using a structured questionnaire from a total of 385 respondents. Results revealed that a significant association (p<0.05) was found between level of knowledge and practices towards mushrooms as food and food supplements. Price, taste, and health benefits were the top three factors affecting participants’ preference when choosing mushrooms, processed mushroom food products and mushroom supplements. Moreover, age and monthly income showed a significant association (p<0.05) with level of knowledge, attitudes, and practices towards mushrooms as food and food supplements while ethnicity was significantly associated (p<0.05) with both level of attitudes and practices only. In conclusion, Klang Valley residents exhibited a high level of knowledge towards fresh mushrooms and processed mushroom food products, however, the appreciation and utilisation of mushrooms were still lacking as both level of attitude and level of practices were at moderate level. Corrective measures such as increasing public education on mushrooms are hence of top priority.
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Patil, Shubham, Sonal Chonde, and Girish Pathade. "Production of mushrooms: A short Review." Ecology, Environment and Conservation 30, Suppl (2024): 296–304. http://dx.doi.org/10.53550/eec.2024.v30i02s.061.
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Mushroom production, also known as mushroom cultivation or mushroom farming, is the process of growing mushrooms for commercial purposes. Mushrooms are fungi that offer various culinary, medicinal, and industrial uses, making their cultivation a lucrative venture. This abstract provides a concise overview of mushroom production, including key aspects such as mushroom varieties, growing media, spawn production, incubation, fruiting, harvesting, post-harvest handling, pest and disease management, market and sales, and environmental factors. Understanding these fundamental aspects is crucial for successful mushroom production. However, it is important to note that specific techniques and considerations may vary depending on the mushroom variety, local climate, available resources and the scale of production. Seeking guidance from experts and local resources can provide further detailed information tailored to specific needs.
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Yun, Wang, and Ian R. Hall. "Edible ectomycorrhizal mushrooms: challenges and achievements." Canadian Journal of Botany 82, no. 8 (2004): 1063–73. http://dx.doi.org/10.1139/b04-051.
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There are about 2500 recorded species of edible mushrooms. The most expensive and sought after of these mushrooms belong to the mycorrhizal group and include Tuber melanosporum Vitt. (Périgord black truffle), Tuber magnatum Pico & Vitt. (Italian white truffle), Tricholoma matsutake (Ito & Imai) Sing. (matsutake), Boletus edulis Bull: Fr. sensu lato (porcini) Cantharellus cibarius Fr.: Fr. (chanterelle), and Amanita caesarea (Scop.: Fr.) Pers: Schw. (Caesar's mushroom). The total market for these is measured in billions of US dollars. Over the past 100 years, harvests of many mycorrhizal mushrooms have declined dramatically, which has prompted interest in the development of methods for their cultivation. So far only a few species of truffles have been produced in commercial quantities, although methods have been developed that may see the cultivation of species such as Cantharellus cibarius, Lyophyllum shimeji (Kawam.) Hongo, and Lactarius deliciosus (L.: Fr.) Gray. Despite this, many of the most expensive mycorrhizal mushrooms, including Tuber magnatum Pico & Vitt. and Tricholoma matsutake, have defied cultivation. Our paper will attempt to highlight possible reasons why mycorrhizal mushrooms have proven to be so difficult to grow and how we might better manage mycorrhizal mushroom forests to sustain natural production.Key words: edible, ectomycorrhiza, mushroom, truffle.
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Rizqi, Maulidyah Amalina. "ANALYSIS BUSINESS OPPORTUNITIES MELALUI BUDIDAYA JAMUR TIRAM PUTIH PADA DATARAN RENDAH PADA CV. KEMUNING BANGKALAN MADURA." MANAJERIAL 4, no. 1 (2018): 10. http://dx.doi.org/10.30587/manajerial.v4i1.300.
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Geographical and agricultural conditions exist in the Madura Island that the Madura Island is an area with hot temperatures and has a low rainfall. This research was conducted in the tropics with little rainfall, this study also looked at whether the location intended by the researchers could be used to carry out the process of cultivating oyster mushrooms and whether this effort could continue to be developed. This research used a qualitative paradigm approach to provide an aspect of flexibility in gathering information from informants about the development of oyster mushroom cultivation. The results of this research can be seen cultivation of white oyster mushroom can be done in lowland area with the supporting factors such as land, water resources and other support. This cultivation business can be done by all gender. The potential or business opportunities through the cultivation of white oyster mushrooms in low areas is very large because the results obtained can be doubled from the capital that must be issued by the business. Actually we can get more profit if farmers can be more creative by processing white oyster mushrooms into processed products that have added value then the farmers will also get bigger results again, not even just doubled but can be many times over. Because the real business should be able to think creative and innovative. 
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Setiawan, Rizal Justian, Adi Tarnadi, and Ilham Surfani. "Design and Manufacture an Automatic Mushroom Sprinkler based Internet of Things to Increase Oyster Mushroom Productivity." JMPM (Jurnal Material dan Proses Manufaktur) 5, no. 1 (2021): 1–9. http://dx.doi.org/10.18196/jmpm.v5i1.12043.
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Oyster mushroom is one of the non-cholesterol food ingredients that have high nutrition and high demand by the public. In addition, oyster mushroom has a much cheaper price than chicken and beef. In the cultivation of oyster mushrooms, temperature and humidity are important factors in the success of cultivation, the optimum temperature for the growth of oyster mushrooms is 16-25°C and the ideal humidity required is 80%-90%. To maintain the temperature and humidity is to do watering or misting. Currently, there are still many farmers who use conventional watering systems that are not practical. Therefore, during the dry season, the productivity of oyster mushrooms tends to decrease due to hot weather conditions and intense watering needs to be done. Based on this, it is necessary to develop an automatic and efficient mushroom watering tool. The research method used is Research and Development (RD). The result achieved is the design of an automatic mushroom sprinkler based on temperature and humidity control. This automatic mushroom sprinkler has a blower component, piezoelectric, ATMega 16 microcontroller, DHT11 temperature sensor, and internet of things (IoT) features. The conclusion of this research is the creation of an automatic mushroom sprinkler that is efficient and easy to use. In addition, the results of the implementation of this tool in the cultivation area can increase the productivity of oyster mushrooms by 34.51%.
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Nyakundi, Andrew, O. "Impact of Marketing Tactics on the Performance of Oyster Mushroom Cultivation among Small-Scale Farmers: A Study in Mumias Division, Mumias Sub-County, Kenya." INOSR ARTS AND HUMANITIES 9, no. 2 (2023): 17–25. http://dx.doi.org/10.59298/inosrah/2023/2.3.4000.
Full textAbstract:
Mushrooms, as macro-fungi capable of thriving above and below ground, are a rich source of nutrients and can be successfully cultivated within well-ventilated structures using organic substrates. China is the global leader in Oyster mushroom production, accounting for 80% of the total output, with Africa contributing relatively little. In Kenya, two mushroom species are grown: Button and Oyster, with a combined annual production of 500 tons and an additional 150 tons imported. Button mushrooms dominate production at 95%, while Oyster mushrooms represent only 5% of the total output. Among farmers, the majority (80%) focus on cultivating Oyster mushrooms, while the remaining 20% prefer Button mushrooms. Despite the availability of suitable substrates and the preference of growers, the performance of Oyster mushroom cultivation has remained suboptimal. Consequently, the impact of marketing strategies on Oyster mushroom performance has remained uncertain. This study aimed to investigate the influence of marketing strategies employed by farmers. The research was grounded in Innovation theory and guided by a conceptual framework. A descriptive research design was adopted, with a study population of 300 individuals, and a random sample of 30 respondents was selected using cluster random sampling. Data were collected through questionnaires and interview guides and analyzed using SPSS. The results revealed that 56.7% of the farmers sold mushrooms in rural open markets, while 43.3% supplied their produce to hotels and restaurants. Furthermore, 53.3% of farmers engaged in personal selling, whereas 46.7% relied on vendors for distribution. In terms of sales, 76.7% marketed mushrooms through their respective groups, while 6.7% used retailers. Regarding packaging, 96.7% of farmers utilized polythene bags, with a small proportion (3.3%) opting for bottles. On pricing, 70% sold 50gm packages for Ksh 100, while the remaining 30% offered 1kg packages priced at Kshs 2000. A significant majority (83.3%) of farmers sold processed mushrooms, while 16.7% focused on fresh mushrooms. In conclusion, the study found that existing marketing strategies had a limited impact on the performance of Oyster mushroom cultivation. The study recommends intensive training, the development of incentive schemes, the construction of cold storage facilities, and the formation of mushroom cooperatives to enhance the industry's performance. The findings of this research have implications for policymakers, mushroom growers, scholars, and researchers in the field. Keywords: Mushroom, Oyster, production, marketing strategy
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Abdulrajak, Anees Fathima, and S. K. Priya. "Exploring the Nutritional and Medicinal Properties of Volvariella volvacea: A Comprehensive Review." Journal of food and Biotechnology 6, no. 1 (2025): 6–1. https://doi.org/10.51470/fab.2025.6.1.06.
Full textAbstract:
Volvariella volvaceae also known as paddy straw mushroom, or straw mushroom is an economically significant edible mushroom cultivated on agricultural waste. Paddy straw mushrooms have high nutritional content, rapid growth, and sustainability. They are rich in proteins, vitamins, and minerals. The straw mushrooms are easy to cultivate in tropical and subtropical regions. These mushrooms have potential medicinal properties such as antioxidant activity, anti-diabetic, anticancer, anti tumor properties, anti-inflammatory properties, antimicrobial, anti fungal activity, and cardio protective activity.Paddy straw mushrooms are cultivated using different methods.Despite challenges in cultivation, ongoing research aims to improve yield and quality.
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Yeyen Riska Pramita, Munawir Sazali, and Heri Murtawan. "Pemanfaatan Limbah Bonggol Jagung Sebagai Media Tanam Jamur di Masyarakat Desa Kawo Kecaman Pujut Kabupaten Lombok Tengah." Bhakti: Jurnal Pengabdian Masyarakat 1, no. 1 (2024): 57–67. https://doi.org/10.71024/bhakti.2024.v1i1.2.
Full textAbstract:
The utilization of corn stalk waste for mushroom cultivation is one of the efforts to reduce agricultural waste, namely from corn commodities. In order for the cultivation of merang mushrooms to obtain maximum results, it is necessary to optimize it. Optimization carried out in the utilization of corn stalks is by providing assistance, and training through counseling, practice, and demonstrations including material preparation, medium formulation, making mushroom growth medium, and mushroom maintenance management. The purpose of this service is to increase community understanding of the utilization of corn stalk waste as a mushroom growing medium and as an alternative business for the people of Gilik Hamlet, Kawo Village, Pujut District, Central Lombok Regency in increasing their daily income. The method used in the implementation method in this community service activity begins with a location survey, information dissemination, training (hands-on practice), and mentoring. This community service activity was carried out in Gilik Hamlet, Kawo Village, Pujut District, Central Lombok Regency on Sunday, April 07, 2024 at 15:00 WITA-complete. The procedure for making mushrooms starts with preparing the cultivation site, making a mixture, placing and leveling the corn stalks in the cultivation site, then, watering it evenly with water and covering it with a tarpaulin to keep it moist and warm. The initial yield of harvesting corncob mushrooms ranges from four to five kilos in one harvest. These mushrooms can be harvested every afternoon. The mushroom marketing process is carried out online through WhatsApp and Facebook media. The marketing price of this mushroom ranges from 35-40 per kg.
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Tri Andjarwati, Hwihanus Hwihanus, and Pramita Studiviany Soemadijo. "Pelatihan Olahan Produk Makanan Berbahan Dasar Jamur Dalam Rangka Penguatan dan Ketahanan Ekonomi Masyarakat Perkotaan Bagi Anggota Kelompok Tani “Elok Mekar Sari." Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat 2, no. 3 (2024): 52–58. http://dx.doi.org/10.61132/pandawa.v2i3.914.
Full textAbstract:
The results of mushroom cultivation are processed by members of the "Elok Mekar Sari" Farmers Group into innovative processed products with high selling value, such as Mushroom Satay, Mushroom Sempol, Mushroom Tofu Walik, Krispi Mushrooms, Mushroom Sandwiches, Mushroom Topping Pizza and various other mushroom preparations.Some of the problems faced by the "Elok Mekar Sari" Farmers Group are lack of access to information about mushroom processing technology, availability of raw materials due to geography, economics, environment, technological and regulatory factors and demand. Apart from that, there are difficulties with available markets, public understanding of the benefits of mushrooms and the types that can be processed and consumed as an addition to a nutritious diet.Hands-on training methods and mentoring with the mushroom community in Surabaya who will teach how to grow and care for mushrooms and how to process them into various food products with high nutritional value with solutions Providing access to information and training on mushroom processing technology, increasing the availability of raw materials quality through oyster mushroom cultivation and development programs, support for promotion and marketing of mushroom products produced through the marketplace and development of communication campaigns aimed at increasing public understanding and awareness of the benefits of mushrooms and the types that can be processed and consumed
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Qoidul Khoir. "Penyuluhan Dan Pendampingan Masyarakat Tentang Produksi Jamur Tiram Di Desa Jambesari Kecamatan Jambesari Ds Kabupaten Bondowoso." Jurnal Pengabdian Masyarakat Indonesia Sejahtera 1, no. 1 (2022): 01–07. http://dx.doi.org/10.59059/jpmis.v1i1.235.
Full textAbstract:
Oyster Mushroom (Pleurotus ostreatus) is one of the commercially edible mushrooms, has high economic value and is prospective as a source of income for farmers. Along with the increasing demand for oyster mushrooms, business opportunities for oyster mushrooms have promising prospects. Based on this, it is necessary to provide counseling and assistance for the production of Oyster Mushroom cultivation in Jambesari Village. The purpose of this service program is through education and demonstrations on how to manufacture and process mushroom growing media (baglog), sterilize mushroom growing media inoculate mushroom seeds into baglog, maintenance, harvesting and packaging in order to build an oyster mushroom cultivation business to improve the community's economy and make it as a superior product. The results of community service in counseling and assisting in oyster mushroom production are: 1). Partners are able to make oyster mushroom growing media by utilizing organic waste which is abundant, cheap and easy to obtain from the surrounding environment, namely sawdust so that sengon wood waste can be utilized so that it can make the environment cleaner and free of waste. 2). Cadres/target groups have expertise in oyster mushroom cultivation. 3). Increasing public knowledge that oyster mushroom products can be used to add nutrition or menus can also increase family income.