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Journal articles on the topic 'Mushrooms'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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 oys

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Putri, Dian, Nurhapsa Nurhapsa, and A. Erna Sriwahyuningsih. "Marketing Strategy of Oyster Mushroom (Pleurotus Ostreatus) in Maritengngae District, Sidenreng Rappang Regency (Case Study of Independent Mushroom Business)." LaGeografia 20, no. 1 (2021): 32. http://dx.doi.org/10.35580/lageografia.v20i1.24058.

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The purpose of this study was to determine the internal (strengths and weaknesses) and external (opportunities and threats) factors in Mandiri Mushroom’s business and to determine the right strategy for marketing oyster mushrooms in Mandiri Mushroom business. The analysis method used is the SWOT analysis. The result showed that internal and external factors based on weighting and rating obtained scores for the main strength factor in this Mandiri Mushrooms business werw the good quality of oyster mushrooms and the weakness namely the lack of venture capital. Meanwhile, the most supportive oppo

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3

Llanaj, Xhensila, Gréta Törős, Péter Hajdú, et al. "Biotechnological Applications of Mushrooms under the Water-Energy-Food Nexus: Crucial Aspects and Prospects from Farm to Pharmacy." Foods 12, no. 14 (2023): 2671. http://dx.doi.org/10.3390/foods12142671.

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Mushrooms have always been an important source of food, with high nutritional value and medicinal attributes. With the use of biotechnological applications, mushrooms have gained further attention as a source of healthy food and bioenergy. This review presents different biotechnological applications and explores how these can support global food, energy, and water security. It highlights mushroom’s relevance to meet the sustainable development goals of the UN. This review also discusses mushroom farming and its requirements. The biotechnology review includes sections on how to use mushrooms in

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Ariestanti, Catarina Aprilia, Jovita Lavenia, Mentari Noviyanti Putri, and Fransiska Thea Setyaratri. "Preferences of Krepes Disease-Causing Mites Related to Nutritional Content in Edible Mushrooms." Scholars Journal of Agriculture and Veterinary Sciences 9, no. 4 (2022): 49–53. http://dx.doi.org/10.36347/sjavs.2022.v09i04.001.

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Edible mushrooms are highly cultivated by mushroom farmers in Sleman, Daerah Istimewa Yogyakarta, Indonesia because of its nutrition content that have benefit for health. The problem facing by the farmers is related with the disease caused by mites, locally called krepes. This research aims to study the variation of edible mushrooms which can be the host for the mites and its effect on the nutrition quality of the mushroom. Mites were inoculated into the mushroom baglog. The temperature and humidity were controlled during the mushroom’s growth. Proximate analysis was conducted to know the nutr

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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

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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 Covidâ€“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

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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

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Ignatius Riyadi Mardiyanto, Maridjo, and Ratriana Astuti. "MODIFIKASI RUANG STERILISASI MEDIA TANAM JAMUR UNTUK MENGURANGI KEGAGALAN PRODUK JAMUR TIRAM." Jurnal Teknik Energi 1, no. 1 (2020): 1–5. http://dx.doi.org/10.35313/energi.v1i1.1799.

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    Sterilization room of mushroomss baglog is.function to kill bacteria, or any type of life in the mushrooms baglog so when the planting of oyster mushrooms, not wild mushrooms are disturbitg. Most of the oyster mushroom farmers in Indonesia are still traditional mushroom farmers. They sterilize the baglog based only on experience – previous experience. Mushroom farmers during the sterilization process using sterilization room shaped pan with a total time of sterilization during the nine hours, to reach 90.7"C temperature baglog takes eight hours. Thus are requiring a

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Sari, Ota Yulia, Wahyu Aji Mahardika, Nadhila Mutia Afsari, and Ivan Permana Putra. "Eksplorasi Jamur Desa Tulung Agung, Lampung Timur dan Potensi Pemanfaatannya." Bioma : Berkala Ilmiah Biologi 24, no. 2 (2023): 105–19. http://dx.doi.org/10.14710/bioma.24.2.105-119.

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Mushrooms an be found in various places, such as litter, rotten wood, trees, and soil around residential areas. Tulung Agung Village in East Lampung Regency has various kinds of vegetation and several other abiotic factors that support the growth of mushroom. The study of mushroom’s exploration could elaborate the knowledge about mushroom diversity in resdential areas. This study aims to explore the types of mushrooms based on the description of their fruiting bodies from the residential location of Tulung Agung Village, District Pekalongan, East Lampung Regency, Lampung. The methods used were

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Chun, SoonSil, Edgar Chambers, and Injun Han. "Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms." Foods 9, no. 8 (2020): 980. http://dx.doi.org/10.3390/foods9080980.

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Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A

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Lia Syafridayanti and Septina Elida. "NILAI TAMBAH DAN BAURAN PEMASARAN PRODUK AGROINDUSTRI JAMUR TIRAM PUTIH PADA RUMAH JAMUR NANDO KECAMATAN TENAYAN RAYA KOTA PEKANBARU." DINAMIKA PERTANIAN 40, no. 3 (2025): 293–302. https://doi.org/10.25299/dp.2024.vol40(3).21362.

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White oyster mushrooms have significant potential for enhancement and better negotiating power through agro-industrial initiatives. This study seeks to examine the added value generated from processing white oyster mushrooms into various products, including crispy mushrooms, mushroom nuggets, and mushroom rendang, along with their marketing strategies. The research focuses on the "Nando Mushroom House," a home industry located in the Tenayan Raya District of Pekanbaru City. Data were analyzed using straightforward statistical techniques, employing both descriptive and quantitative methods. The

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Boadu, Kwadwo Boakye, Rosemary Nsiah-Asante, Richard Tuffuor Antwi, Kwasi Adu Obirikorang, Rogerson Anokye, and Michael Ansong. "Influence of the chemical content of sawdust on the levels of important macronutrients and ash composition in Pearl oyster mushroom (Pleurotus ostreatus)." PLOS ONE 18, no. 6 (2023): e0287532. http://dx.doi.org/10.1371/journal.pone.0287532.

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Influence of chemical composition of sawdust on the nutritional profile of oyster mushrooms (Pleurotus ostreatus) has yet to receive significant research attention. This information will help mushroom growers to select specific sawdust for the production of mushroom with desired dietary preferences. This study assessed the influence of the chemical composition of sawdust on the macronutrients and ash content of the pearl oyster mushrooms. The American Standard for Testing Materials and other widely accepted protocols were used to determine the C-N ratio, pH, lignin, hemicellulose and cellulose

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K.B.A.Bhagyani Chathurika, Samanthi E. R. Siriwardena, Bandara H.R.A.C, Perera G.S.M, and Dilshanka K.V.O. "Developing an Identification System for Different Types of Edible Mushrooms in Sri Lanka using Machine Learning and Image Processing." International Journal of Engineering and Management Research 13, no. 5 (2023): 54–59. http://dx.doi.org/10.31033/ijemr.13.5.9.

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This study aims to develop an image processing-based approach to identify edible mushroom species from other mushrooms using CNN and identify edible mushrooms based on ANN and identification growth stage of edible mushrooms using CNN image processing techniques. The identification of mushrooms can be challenging, especially for non-experts, due to the morphological similarities between edible and poisonous species. Also there have similarities between edible mushroom species. Therefore, there is a need for an accurate and efficient method to differentiate between edible and non-edible mushroom

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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

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15

Abbas, Barahima, Florentina Heningtyas Listyorini, and Eko Agus Martanto. "Karakteristik Jamur Sagu (Volvariella sp.) Endemik Papua." Jurnal Natur Indonesia 13, no. 2 (2012): 168. http://dx.doi.org/10.31258/jnat.13.2.168-173.

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Sago mushrooms (Volvariella sp.) were known as edible mushroom which grow sporadically on decay of sagopith waste in Papua. Local people in Papua always hunting and harvesting sago mushrooms which are growingwild on decayed sago pith waste. People were enjoyed consumption of sago mushrooms. The aims of this researchwere to study nutrient contents of sago mushrooms as well as to distinguish the difference of morphologicalcharacters between sago mushroom and paddy straw mushroom which popular in Indonesia. Sago mushroomswere collected from Yapen regency, Papua Province and measured for their nut

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16

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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Džekčioriūtė-Medeišienė, Vita. "Mythical Notion of Mushrooms in Lithuanian Culture." Tautosakos darbai 52 (December 30, 2016): 119–14. http://dx.doi.org/10.51554/td.2016.28870.

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According to the founders of ethnomycology Valentina and Gordon Wasson, it is possible to discern the mycophobic and mycophilic countries. Lithuania belongs to the mycophilic ones along with Russia, which these researchers have investigated (see Wasson and Wasson 1957: 4). In these countries, mushrooms and mushroom picking are important both economically and culturally.The article focuses on the mythical notion of mushrooms in Lithuanian culture and employs the mythical explanations of the origins of mushrooms, the perception of mushrooms as mythical beings, the mythical level and the ritual a

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P. R, Aishwarya. "Nutraceutical Potential of Mushroom: Review." International Journal for Research in Applied Science and Engineering Technology 9, no. 9 (2021): 1503–13. http://dx.doi.org/10.22214/ijraset.2021.38191.

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Abstract: The nutraceutical potential of mushrooms is gaining gradual recognition and mushroom as such is becoming a crucial part of the diet. Mushrooms have various health benefits to offer and this article concentrates on the nutritional compositions and potential health benefits of mushrooms. The presence of bioactive compounds in edible mushroom helps to enhance their nutraceutical value. Mushrooms have versatile health benefits due to the presence of vitamins, minerals and antioxidants. Various mushroom products are gaining popularity because of their immense health benefits and eco-frien

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Jeong, Sang-Wook, Hyeon Ji Yeo, Neul-I. Ha, et al. "Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)." Foods 13, no. 20 (2024): 3325. http://dx.doi.org/10.3390/foods13203325.

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Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two phenolics, and three carbohydrates) were quantified in white beech mushrooms, and 47 (42 volatiles, two phenolics, and three carbohydrates) were detected in brown mushrooms. The major volatiles detected were hexanal, pentanal, 1-hexanol, and 1-pentanol. Brown mushrooms contained higher levels of he

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Arum, Ayu Puspita, Setiyono Setiyono, and Gatot Subroto. "Empowerment of Oyster Mushroom Farmers in Karangpring Village, Jember through Training on Making Oyster Mushroom Seeds F0, F1, and F2." Warta Pengabdian 15, no. 2 (2021): 98. http://dx.doi.org/10.19184/wrtp.v15i2.23214.

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Oyster mushroom farmers in KarangPring Village, Sukorambi District, Jember Regency have implemented the appropriate oyster mushroom cultivation technique. However, the profit of fresh oyster mushroom sales is still low because the production cost is very high due to F1 oyster mushroom seeds from the supplier being costly. Therefore, it is required a piece of knowledge about the production of F0, F1, and F2 oyster mushroom seeds. So that oyster mushroom farmers can produce oyster mushroom seeds independently. It will have an impact on the reduction of oyster mushroom's production costs. So, the

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Panda, Adventus, Made Dirgantara, and Agus Haryono. "Pelatihan Pengolahan Jamur Tiram untuk Meningkatkan Keterampilan dan Pendapatan Petani Jamur di Desa Tanjung Sangalang." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 1 (2021): 7–12. http://dx.doi.org/10.29244/agrokreatif.7.1.7-12.

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Sangalang Hapakat Oyster Mushroom Farmers Group is a farmer group specializes in developing oyster mushrooms in Tanjung Sangalang Village, Central Kahayan District, Katingan Regency, Central Kalimantan Province. This farmer group has nine members, which currently sell seeds, baglogs, and oyster mushrooms to the community. To diversify oyster mushroom products and the knowledge of the group is still needed for oyster mushroom post-harvest processing training. Therefore, this service aims to provide training in oyster mushroom processing in product diversification to maximize the benefits obtain

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SalihoviÄ‡, Mirsada, Mirha Pazalja, Melita HuremoviÄ‡, Atifa AjanoviÄ‡, and Ismet TahiroviÄ‡. "Chemical Ingredients of Fresh and Dry Wild Mushrooms from Bosnia and Herzegovina." Asian Journal of Pharmaceutical Research and Health Care 13, no. 3 (2021): 244. http://dx.doi.org/10.18311/ajprhc/2021/27646.

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<p>Many species of wild mushrooms are used as a delicacy in the diet, but data on their nutritional value and the effects of their storage on nutritional values are rare. The aim of this study was to determine the content of Free Amino Acids (FAAs), total carbohydrates, vitamin C, and total anthocyanins in six wild mushroom species collected in Bosnia and Herzegovina. Results showed that the drying of mushrooms does not have much influence on the presence of essential and non-essential amino acids. Mushrooms are an excellent source of amino acids whether they are fresh or dry. The total

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Pratomo, Cucut Hariz, and Widyastuti Andriyani. "Mushroom Image Classification Using C4.5 Algorithm." Journal of Intelligent Software Systems 2, no. 1 (2023): 24. http://dx.doi.org/10.26798/jiss.v2i1.930.

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This study applied five types of Mushrooms, they are Button mushrooms, Wood Ear mushrooms, Straw mushrooms, Reishi mushrooms and Red Oyster mushrooms. The feature extraction used is Order 1 with the parameters of mean, skewness, variance, kurtosis, and entropy. The process carried out to identify mushroom images by preparing image objects. There were 15 images of each mushroom class were taken for each mushroom and stored in .jpg format. The image processing is carried out by a feature extraction process. Then five images for each mushroom class are chosen. They were used as test images which

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Venugopal, Kavya, and Emilia Bernaś. "Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms." Acta Universitatis Cibiniensis. Series E: Food Technology 28, no. 1 (2024): 115–28. http://dx.doi.org/10.2478/aucft-2024-0010.

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Abstract The brown A. bisporus - a cultivated species and I. badia – a wild species of mushroom containing health-promoting properties has been selected to create functional foods. Therefore, the study analyzed the effect of the blanching method, fermentation temperature and addition of probiotic bacteria on the course of lactic fermentation and changes in mushrooms quality. The mushroom caps were blanched in water for 30 s and 2 min, followed by microwave-blanching for 2 min. To increase the effectiveness of fermentation and bioactivity of the product a starter culture of Lactobacillus acidop

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Utami, Herti. "The TEKNOLOGI OLAHAN MAKANAN BERBASIS JAMUR DALAM RANGKA MENGEMBANGKAN HOME INDUSTRY AGROBISNIS DI DESA LINGSUH, KECAMATAN RAJA BASA, BANDAR LAMPUNG." Sakai Sambayan Jurnal Pengabdian kepada Masyarakat 3, no. 1 (2019): 13. http://dx.doi.org/10.23960/jss.v3i1.106.

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Mushroom cultivation especially a kind of paddy straw mushroom and oyster mushroom done by the farmers in Lingsuh, Raja Basa, Bandar Lampung. In post harvest handling of crops one of obstacles is fast rot the mushrooms if the production were abundant. This activity Program Kemitraan Masyarakat (PKM) provide an alternative handling after harvest mushrooms to be a processed products mushroom economy value higher and acceptable consumers, if comparared by selling fresh mushrooms. By processing mushrooms to be food products will provide alternatives to consumer of a new mushrooms based product. Th

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Safarudinsyah, Ali Ikhwan, and Erny Ishartati. "The Effect Of Coffee Skin Composition on Planting Media on The Growth and Production of Wood Ear Mushrooms and Oyster Mushrooms." Journal of Tropical Crop Science and Technology 3, no. 1 (2021): 17–31. http://dx.doi.org/10.22219/jtcst.v3i1.29697.

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This study evaluated the interaction between mushroom species (ear mushrooms and oyster mushrooms) and growing media (with the addition of coffee peels) on mushroom growth and yield. The results showed that oyster mushrooms were superior to ear mushrooms in various parameters, including mycelial growth, time to first primordia emergence, harvest wet weight, and dry weight. The use of media with the addition of 20% coffee skin showed good results, with significant mushroom growth and yield. This research was conducted at the Production Unit of the Integrated Land Biotechnology Development Cente

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Listiawati, Listiawati, Zenny Purwaningsih, Adelia Adelia, Binti Masruroh, and Faiddatul Fuadah. "PELATIHAN INOVASI KUDAPAN DARI JAMUR TIRAM DI DESA CIHERANG KECAMATAN GUNUNG SARI KABUPATEN SERANG." Batara Wisnu : Indonesian Journal of Community Services 1, no. 2 (2021): 168–77. http://dx.doi.org/10.53363/bw.v1i2.13.

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Oyster Mushrooms can provide advantages and disadvantages. From some mushrooms that can be processed to become snacks that can be consumed. Mushrooms are also sometimes used as ingredients for traditional medicine. One of the mushrooms that can be processed into food is oyster mushroom, which has been getting a lot of attention lately. Mushrooms that have a distinctive white color are known as Shimeji (Japan), Abalone Mushroom or Ayster Mushroom (Europe or America) and Supa Liat (West Java). Jamut Oyster has a high nutritional content so it can be consumed for those who are on a diet. Usually

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Handayani, Tety Desrita, Mimi Harni, Fidela Violalita, and Nurzarrah Tazar. "Diversifikasi Pengolahan Jamur Tiram pada Kelompok Tani Saraso, Kenagarian Batu Balang, Kecamatan Harau, Kabupaten Lima Puluh Kota." Jurnal Warta Pengabdian Andalas 27, no. 4 (2020): 263–69. http://dx.doi.org/10.25077/jwa.27.4.263-269.2020.

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Oyster mushrooms are widely cultivated by Saraso farmer group Kenagarian Batu Balang, Harau District, Lima Puluh Kota Regency. The purpose of the activity was to increase knowledge and skills and empower the women of the Saraso Farmers Group, in the diversification of processed oyster mushroom products in order to increase the selling value. So far, the oyster mushrooms they cultivate are sold in fresh mushrooms, and only a few sell in processed food. The hope is that with this activity, the community can make various processed oyster mushrooms to add value to the sale which is expected to rai

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Pangastuti, Kharisma Diani, Rida Oktorida Khastini, Mila Ermila Hendriyani, and Dewi Murni. "INNOVATION OF MUSHROOM NUGGETS FORTIFIED MORINGA LEAVES AS ANTIOXIDANT SOURCE." BIOMA : Jurnal Ilmiah Biologi 13, no. 2 (2024): 79–93. https://doi.org/10.26877/bioma.v13i2.1085.

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This study aims to determine the effect of the type of mushroom on the product quality of mushroom nuggets fortified with moringa leaves with organoleptic and chemical parameters and to determine the level of antioxidant activity. This study used a completely randomized design (CRD) with one treatment factor (type of mushroom). The mushrooms used are oyster mushrooms, straw mushrooms, and enoki mushrooms. The result showed that all samples of mushroom nuggets were acceptable to the panelists, with levels of preference ranging from neutral to favorable. Mushroom nuggets fortified with Moringa l

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Dimitrova, Tsonka, Petko Marinov, Galina Yaneva, and Dobri Ivanov. "COMPARATIVE INVESTIGATION OF KNOWLEDGE OF WILD EDIBLE MUSHROOMS IN VARNA REGION WITH OTHER FOREIGN GEOGRAPHIC ZONES." Journal of IMAB - Annual Proceeding (Scientific Papers) 27, no. 4 (2021): 4157–63. http://dx.doi.org/10.5272/jimab.2021274.4157.

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Purpose: The interest in evaluation of real knowledge of wild edible mushrooms at individual and population level increases mainly in developing countries. The purpose of our inquiry study was to assess the level of knowledge and awareness of the wild mushrooms in a random sample from the population of Varna region in Bulgaria. Material/Methods: We performed an anonymous questionnaire investigation of 200 adult individuals, 100 males and 100 females, from Varna region, including 17 potential opinions from their personal knowledge of wild edible mushroom usage. Statistical data processing was p

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Chun, Sechul, Judy Gopal, and Manikandan Muthu. "Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties." Antioxidants 10, no. 12 (2021): 1899. http://dx.doi.org/10.3390/antiox10121899.

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Mushrooms have been long accomplished for their medicinal properties and bioactivity. The ancients benefitted from it, even before they knew that there was more to mushrooms than just the culinary aspect. This review addresses the benefits of mushrooms and specifically dwells on the positive attributes of mushroom polysaccharides. Compared to mushroom research, mushroom polysaccharide-based reports were observed to be significantly less frequent. This review highlights the antioxidant properties and mechanisms as well as consolidates the various antioxidant applications of mushroom polysacchar

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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

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Bielak, Agata. "The role of names in the reconstruction of the linguacultural worldview of mushrooms." Etnolingwistyka. Problemy Języka i Kultury 33 (October 12, 2021): 151. http://dx.doi.org/10.17951/et.2021.33.151.

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The article shows the role of names in the reconstruction of the linguacultural view of mushrooms. The large number of the names of mushrooms testifies to the practical importance of mushrooms for country people. Many of the names are polysemic and synonymic. In the analysis, the onomasiological basis of mushroom names plays a crucial role. Those names can be based on the appearance of mushrooms (e.g. lejek ‘funnel’, czerwieniak ‘the red one’), their properties (twardziok ‘the hard one’, słodzianka ‘the sweet one’), including their (in)edibility and poisonous properties (grzyb godzący ‘the edi

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Martins, Samuel J., Ryan V. Trexler, Fabricio R. Vieira, et al. "Comparing Approaches for Capturing Bacterial Assemblages Associated with Symptomatic (Bacterial Blotch) and Asymptomatic Mushroom (Agaricus bisporus) Caps." Phytobiomes Journal 4, no. 1 (2020): 90–99. http://dx.doi.org/10.1094/pbiomes-08-19-0044-r.

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Bacterial blotch is a complex of diseases, caused by Pseudomonas tolaasii and other Pseudomonas spp., whose growth may be influenced by other microorganisms associated with mushroom caps. The objectives of this work were to (i) compare methods for extracting DNA from mushroom caps to assess bacterial composition, and (ii) describe and quantify the composition of bacteria in and on symptomatic and asymptomatic mushroom caps. Symptomatic and asymptomatic mushrooms were collected at an organic farm in Pennsylvania and processed. Bacteria were removed from mushrooms by sonication to target surface

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Deni Rizki, Syafrika, Febri Hadi, and Muhammad Afdhal. "Peningkatan Strategi Pemasaran Jamur di Kampung Jamur Limau Manis." Jurnal Pengabdian Masyarakat Dharma Andalas 1, no. 1 (2022): 94–101. http://dx.doi.org/10.47233/jpmda.v1i1.541.

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This study aims to determine the marketing channels of mushrooms, to know the internal and external factors of the mushroom marketing business, to know the marketing strategies of mushrooms. From the results of the SWOT analysis, it is known that the internal factors (strengths and weaknesses) and external factors (opportunities and threats) of the mushroom business in sweet limes. Its strengths are: Good mushroom quality, Affordable amount of capital, Competitive pricing, Retaining customers. Weaknesses are: There is still a lack of promotional activities, Lack of a marketing system, The prod

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Abdullah, Siti Nur Fathiha, Hamid Yusoff, Mei Hyie Koay, Salina Budin, and Sh Mohd Firdaus Sh Abdul Nasir. "Effects of Various LED Light Colours on Yield and Physical Characteristics of White Oyster Mushrooms." ESTEEM Academic Journal 19, September (2023): 23–36. http://dx.doi.org/10.24191/esteem.v19iseptember.22881.

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Commercial mushroom farming in Malaysia predominantly focuses on grey oyster mushrooms, while white oyster mushrooms are comparatively less popular due to their slower growth rate. Previous studies have explored the effects of natural light on mushroom growth, but there is limited research on the use of artificial light in mushroom production. Therefore, this study investigated the influence of different LED light colours on the growth performance, yield and physical properties of white oyster mushrooms in a controlled mushroom chamber. The objective was to identify the optimum LED light colou

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Padil, Padil, Febrizal Febrizal, Hamzah Eteruddin, Isna Rahma Dini, and Feblil Huda. "Application of Microcontroller-Based Temperature and Humidity Control Technology with Internet of Things (IoT) System in Betuah Mushroom MSMEs." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 9, no. 1 (2025): 323–31. https://doi.org/10.31849/dinamisia.v9i1.24203.

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Temperature and humidity in the barn greatly affect the growth of oyster mushrooms. Therefore, it is necessary to keep air circulation inside the barn optimised. Betuah mushroom SMEs faces the difficulties in controlling both optimum temperature and humidity for oyster mushroom growth. Therefore, this serviceaims to utilise Internet of Thing (IoT) technology to regulate temperature and humidity for oyster mushroom cultivation using DHT22 sensors in Betuah mushroom MSMEs located in Tuah Madani District, Pekanbaru City. The stages of the method used include socialisation, training, technology ap

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Patel, Dinesh K., Sayan Deb Dutta, Keya Ganguly, Seong-Jun Cho, and Ki-Taek Lim. "Mushroom-Derived Bioactive Molecules as Immunotherapeutic Agents: A Review." Molecules 26, no. 5 (2021): 1359. http://dx.doi.org/10.3390/molecules26051359.

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Mushrooms with enhanced medicinal properties focus on finding such compounds that could modulate the human body’s immune systems. Mushrooms have antimicrobial, antidiabetic, antiviral, hepatoprotective, antitumor, and immunomodulatory properties due to the presence of various bioactive components. β-glucans are the major constituent of the mushroom cell wall and play a significant role in their biological activity. This review described the techniques used in the extraction of the active ingredients from the mushroom. We highlighted the structure of the bioactive polysaccharides present in the

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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.

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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 activ

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Gold, Michael A., Mihaela M. Cernusca, and Larry D. Godsey. "A Competitive Market Analysis of the United States Shiitake Mushroom Marketplace." HortTechnology 18, no. 3 (2008): 489–99. http://dx.doi.org/10.21273/horttech.18.3.489.

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Shiitake mushrooms (Lentinus edodes) have many nutritional and medicinal benefits. The cultivation of log-grown shiitake mushrooms encourages forest farming and can be an opportunity for farmers interested in developing an additional enterprise. In 2006, the University of Missouri Center for Agroforestry conducted a nationwide survey of shiitake mushroom producers to analyze the U.S. shiitake mushroom industry by taking into consideration the forces that influence competition based on Porter's five forces model. Shiitake mushrooms are grown primarily as a side business, especially those produc

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Romano, Megan C., Hung K. Doan, Robert H. Poppenga, Michael S. Filigenzi, Uneeda K. Bryant, and Cynthia L. Gaskill. "Fatal Amanita muscaria poisoning in a dog confirmed by PCR identification of mushrooms." Journal of Veterinary Diagnostic Investigation 31, no. 3 (2019): 485–87. http://dx.doi.org/10.1177/1040638719842897.

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Diagnosing mushroom poisoning in dogs can be difficult and often includes identification of suspect mushrooms. Visual identification may be hindered by mastication, oral medications, or poor quality of environmental mushroom samples. Other analytical techniques may thus be necessary to aid in mushroom identification. A 5-y-old neutered male Labrador Retriever dog developed acute onset of vomiting, diarrhea, tremors, seizures, and somnolence. The dog was treated at a veterinary clinic and was briefly stabilized, but died during transport to an emergency clinic. On postmortem examination at the

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Zhao, Shuang, Qi Gao, Chengbo Rong, et al. "Immunomodulatory Effects of Edible and Medicinal Mushrooms and Their Bioactive Immunoregulatory Products." Journal of Fungi 6, no. 4 (2020): 269. http://dx.doi.org/10.3390/jof6040269.

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Mushrooms have been valued as food and health supplements by humans for centuries. They are rich in dietary fiber, essential amino acids, minerals, and many bioactive compounds, especially those related to human immune system functions. Mushrooms contain diverse immunoregulatory compounds such as terpenes and terpenoids, lectins, fungal immunomodulatory proteins (FIPs) and polysaccharides. The distributions of these compounds differ among mushroom species and their potent immune modulation activities vary depending on their core structures and fraction composition chemical modifications. Here

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Liu, Jinlin, Jingyi Sun, Ruyan He, Jing Xia, and Peimin He. "The Situation of Counterfeited and Mislabeled Commercialized Edible Mushrooms in China and the Development of Possible Controls." Foods 13, no. 19 (2024): 3097. http://dx.doi.org/10.3390/foods13193097.

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Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications across the food, pharmaceutical, and cosmetic industries, making the edible mushroom industry a vital component of global poverty alleviation efforts. Taking China as an example, the country produces over 45 million tons of edible mushrooms annually, accounting for 94.01% of the world’s total production, thereby establishing itself as the leading gl

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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

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Do, Nia Ade, Dewi Suranti, and Eko Suryana. "Implementasi Metode Certainty Factor Dalam Mendeteksi Hama Dan Penyakit Pada Jamur Tiram Putih." JURNAL MEDIA INFOTAMA 20, no. 2 (2024): 638–45. https://doi.org/10.37676/jmi.v20i2.6570.

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White oyster mushroom (Pleurotus ostreatus) is a type of mushroom that is semicircular in its hood so that it is similar to an oyster shell with a slightly concave center. In the oyster mushroom cultivation business, it is not free from the risk of losses that arise if the cultivator is not diligent and careful in maintaining oyster mushrooms. New cultivators have difficulty identifying pests or pests that attack oyster mushroom plants so that the prevention that will be carried out in handling the maintenance process of oyster mushroom plants is less precise. The implementation of certainty f

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Sahu, Khemraj, Pritika Pradhan, and Nagendra Kumar Chandrawanshi. "Revaluation of Mushroom Edibility Based on Differences in Morphological Characteristic." NewBioWorld 4, no. 2 (2023): 15–17. http://dx.doi.org/10.52228/nbw-jaab.2022-4-2-3.

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Due to confusion, poisonous mushrooms are mistakenly consumed by mushroom hunters as edible mushrooms because they look morphologically similar. This review differentiates some edible and poisonous mushrooms, and differentiating keys are based on the cap structure, colour, texture, gills colour, attachment to the stem, stem colour, texture, spore colour and shapes, and volva. Listed edible mushroom species are Amanita caesarea, Agaricus campestris, Amanita rubescens, and Chlorophyllum rhacodes. Poisonous mushrooms are Amanita muscaria, Agaricus xanthoderma, Amanita phalloides, and Chlorophyllu

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Nabillah, Anisa, Selastia Yuliati, and Mustain Zamhari. "PROTOTYPE OF VACUUM FRYING OYSTER MUSHROOM CHIPS." Jurnal Neutrino:Jurnal Fisika dan Aplikasinya 15, no. 1 (2022): 38–44. http://dx.doi.org/10.18860/neu.v15i1.13479.

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Oyster mushroom is plant that is quite easy to cultivate because it only requires growing media for oyster mushrooms, oyster mushroom seeds and a humid place for cultivation. Oyster mushroom is a type of plant that is fibrous and contains a lot of water causing the shelf life of oyster mushrooms after harvest is very short. To increase the economic value of oyster mushrooms, it is necessary to process oyster mushrooms into something so that processed oyster mushrooms have a long shelf life, namely by processing oyster mushrooms into chips, but the manufacture of oyster mushroom chips still use

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Faturrahman, Mas Akhbar, and Laili Fitri Yeni. "Ethnomycology Study: Mushrooms Traditionally Utilized by the Malay Tribe in Lorong Village, Sambas Regency, West Kalimantan." Jurnal Pijar Mipa 19, no. 6 (2024): 979–86. http://dx.doi.org/10.29303/jpm.v19i6.7723.

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Mushrooms play a role in human life. People generally utilize mushrooms traditionally as food and medicine. This particular ethnomycology study aims to determine the species of mushrooms used by the Malay Tribe in Lorong Village, specifically as food and medicine, with the background that it is necessary to invent and document the mushrooms used by the community, and the lack of research related to ethnomycology has been conducted. The study was conducted in May 2022. Descriptive qualitative research was utilized using interview techniques based on snowball sampling and cruise methods to searc

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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 nutritio

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Harmi Lestari, Septian, Retni Retni Sulistiyoning Budiarti, and Harlis. "Kajian Pengetahuan Masyarakat Lokal Tentang Pemanfaatan Jamur sebagai Sumber Pangan Masyarakat Di Sekitar Perkebunan Kelapa Sawit Desa Pematang Kancil Kabupaten Merangin." Pro-Life 9, no. 2 (2022): 448–63. https://doi.org/10.33541/pro-life.v9i2.3968.

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This study aims to determine the knowledge of the community around oil palm plantations in PematangKancil Village, Pamenang District, Meranginakan Regency, types of macroscopic mushrooms and their use. The research location is in Pematang Kancil Village, Pamenang District, Merangin Regency, June-July 2018. The research method is descriptive through in-depth interviews, semi-structured interviews and documentation. Data were analyzed descriptively. The results showed that 58.33% of the people quite understand the existence of fungi in their environment. There are eleven mushrooms that can be us

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