To see the other types of publications on this topic, follow the link: Oyster mushroom.
Journal articles on the topic 'Oyster mushroom'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Oyster mushroom.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Sukesti, Fatmasari, Setia Iriyanto, and Purnomo. "ibM Kelompok Tani Jamur Tiram di Kelurahan Tlogomulyo." MAKSIMUM 4, no. 2 (January 15, 2015): 48. http://dx.doi.org/10.26714/mki.4.2.2014.48-52.
Full textAbstract:
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
2
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 (September 14, 2021): 98. http://dx.doi.org/10.19184/wrtp.v15i2.23214.
Full textAbstract:
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 profit of fresh oyster mushroom sales can also be increased; farmers can be F0, F1, and F2 oyster mushroom seed suppliers for others. The method of sharing F0, F1, and F2 oyster mushrooms production was training. The activity result was that the oyster mushroom farmers in Karangpring Village were capable of independently producing F0, F1, and F2 oyster mushroom seeds. These activities can be expected to reduce F0, F1, and F2 oyster mushrooms supply production costs. So the oyster mushroom farmers in KarangPring Village, Sukorambi District, Jember Regency can increase their profit from fresh oyster mushroom sales.
3
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 (December 1, 2019): 358. http://dx.doi.org/10.22146/jpkm.44054.
Full textAbstract:
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.
4
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 (October 21, 2021): 32. http://dx.doi.org/10.35580/lageografia.v20i1.24058.
Full textAbstract:
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 opportunity factor for marketing in this business is that it can compete with other oyster mushroom businesses and the threat factor that will be faced is the presence of pests that cause oyster mushrooms to not develop properly. The strategy that should be applied to this Mandiri Mushroom business based on the SWOT matrix is the Strengths-Opportunities (S-O) strategy, which is to try to use its main strengths to maintain the quality of oyster mushrooms so that they get the main opportunity, which is to compete with other oyster mushrooms businesses.
5
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 (March 23, 2021): 7–12. http://dx.doi.org/10.29244/agrokreatif.7.1.7-12.
Full textAbstract:
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 obtained. The activity is divided into two stages: processing oyster mushrooms and online marketing of oyster mushroom products. The processing of oyster mushrooms into commercial food products has been successfully carried out at the Sangalang Hapakat Oyster Mushroom Farmers Group, Tanjung Sangalang Village. All farmer groups, especially mothers, can process oyster mushrooms into home food or commercial use. The products produced from this training are crispy mushrooms, mushroom satay, risoles, and shredded mushrooms. Besides, online marketing training provides knowledge to farmer groups in selling their products on various online market platforms and social media. The village's condition, which still has difficulties with internet access, has made the results of this online marketing training less optimal; however, the farmer groups have been able to market their mushroom products online.
6
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 (July 31, 2023): 49–57. http://dx.doi.org/10.18196/iccs.v1i1.42.
Full textAbstract:
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%.
7
Khamidah, Ida Maratul, and Emil Riza Putra. "WEB-BASED EXPERT SYSTEM FOR IDENTIFYING PESTS AND DISEASE OF OYSTER MUSHROOM." Sebatik 26, no. 1 (June 1, 2022): 396–403. http://dx.doi.org/10.46984/sebatik.v26i1.1572.
Full textAbstract:
Oyster Mushroom is a mushroom with a circular hood like an oyster shell. Oyster mushroom cultivators must understand the art and knowledge in the cultivation of oyster mushrooms. To care for oyster mushrooms oyster mushroom cultivators usually seek knowledge through sources such as books and articles as literacy. This is unsatisfactory because it is less efficient in diagnosing diseases or pests from oyster mushrooms. Therefore, it is necessary to have an expert system that represents expert knowledge and is able to provide diagnosis and solutions from oyster pests or fungal diseases. One of the methods in the expert system is Forward Chaining. Forward Chaining is a fact to get a conclusion from that fact. In this expert system, there are 5 pests of oyster mushrooms, including mites, caterpillars, slugs, termites, rats. Oyster fungus disease in this study also has 5 types of diseases including trichoderma spp, mucor, neurospora spp, bacteria, penicillium spp. The results showed that the accuracy of the system reached 90.1%. By implementing forward chaining in the oyster mushroom expert system, oyster mushroom cultivators, especially new cultivators, can conduct consultations for the identification of oyster fungus pests and diseases effectively and efficiently. The implementation of forward chaining in the oyster mushroom expert system begins with entering the symptoms in oyster mushrooms and then processing to find out the pests or diseases that are infected. The results of the consultation are supplemented with solutions to deal with pests or diseases present in oyster mushrooms.
8
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 (June 29, 2023): e0287532. http://dx.doi.org/10.1371/journal.pone.0287532.
Full textAbstract:
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 contents of mixed sawdust from tropical wood species. The study evaluated the fat, crude fibre, crude protein, carbohydrate, and ash content of the oyster mushroom cultivated on the sawdust. Cellulose constituted the largest component of the sawdust (47.82%), followed by lignin (33.29%). The yield of the mushroom (on 0.05 kg of sawdust) ranged from 490.1 to 540.9 g (biological efficiency: 44–50%); the average carbohydrates constituent in the mushroom was 56.28%. pH of the sawdust influenced the crude protein, carbohydrate, fat and ash content of oyster mushrooms (p<0.05) most significantly. The hemicelluloses also had a significant effect (p<0.05) on the mushroom’s minerals, fat and crude fiber content. The study revealed that the mushroom producers would likely obtain high protein content using sawdust with low pH (slightly acidic to slightly basic) in the oyster mushroom. Mushrooms grown on substrates, rich in hemicelluloses, had low fat and high crude fiber content.
9
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 (September 29, 2012): 237–50. http://dx.doi.org/10.31186/jagrisep.11.2.237-250.
Full textAbstract:
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
10
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 (December 31, 2020): 263–69. http://dx.doi.org/10.25077/jwa.27.4.263-269.2020.
Full textAbstract:
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 raise the family economy. The activity method was carried out by demonstration and hands-on practice. The results of community service activities showed that the women of the Saraso farmer group are able to process oyster mushrooms into various ready-to-consume products. Various processed mushrooms are made, namely Dendeng oyster mushroom, oyster mushroom beef, oyster mushroom satay, oyster mushroom shredded and additional materials, namely making sauces and chili sauce. This activity succeeded in arousing the motivation of the Saraso farmer groups in making variations of processed oyster mushrooms.
11
Azis, Torikul, Joko Sumarsono, Agus Pratomi Mulyo, Anggun Oktaviani, Rani Bahiratun Azizah, Sofiatunnufus Sofiatunnufus, Ayu Dahlia, Sapena Farida, Ananda Rizantia Nurmalia, and Melia Safirani Fitri. "Budidaya Jamur Tiram sebagai Peluang Usaha Baru di Desa Batu Kumbung." Bakti Sekawan : Jurnal Pengabdian Masyarakat 2, no. 1 (June 23, 2022): 32–36. http://dx.doi.org/10.35746/bakwan.v2i1.194.
Full textAbstract:
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
12
Aryani, Diah, Fanida Yantiar, and Muhammad Husni Farid. "ROTOTIPE PENDETEKSI KANDUNGAN ZAT METANA UNTUK PEMBUDIDAYAAN JAMUR TIRAM BERBASIS MIKROKONTROLLER ARDUINO." Journal CERITA 2, no. 2 (August 1, 2016): 123–32. http://dx.doi.org/10.33050/cerita.v2i2.676.
Full textAbstract:
Oyster mushroom (Pleurotus ostreatus) is an edible mushroom from the group Basidiomycota and including Homobasidiomycetes class with common characteristics of fruit grown white to beige and hood berbebtuk semicircle similar to oyster shells with the middle aga jekung .Jamur oyster is still a relative with Pleurotus eryngii and commonly known as oyster kingh Mushoom. Many farmers are still having trouble oyster mushrooms in oyster mushroom cultivation process itself. In addition to climatic factors and weather, the state of the environment can also affect the growth of oyster mushrooms. With the advancement in the field of communication and Arduino microcontroller today, the oyster mushroom farmers can use it as auxiliary media of oyster mushroom growth. With the aid of temperature sensors, soil moisture sensors and gas sensors MQ-2. Then it is no longer impossible. Soil conditions, weather temperature and methane content of substances contained in the soil, can bemonitored through a single device. So that this tool can help farmers in order to produce oyster mushroom oyster mushrooms with superior quality.
13
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 (July 31, 2022): 53–60. http://dx.doi.org/10.54443/irpitage.v2i2.311.
Full textAbstract:
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.
14
Nabillah, Anisa, Selastia Yuliati, and Mustain Zamhari. "PROTOTYPE OF VACUUM FRYING OYSTER MUSHROOM CHIPS." Jurnal Neutrino:Jurnal Fisika dan Aplikasinya 15, no. 1 (October 14, 2022): 38–44. http://dx.doi.org/10.18860/neu.v15i1.13479.
Full textAbstract:
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 uses conventional or manual methods so that the quality of the resulting chips is still not good. By using innovative technology through a prototype design tool with the vacuum frying method, it produces chips that are of higher quality than conventional frying methods which are seen from the water content contained in oyster mushroom chips, which is less than 1% with an evaporated water content of 80%. The prototype of this vacuum frying fryer has an overall volume of 260,000 cm3 with an overall length of 100 cm, a width of 40 cm and a height of 65 cm and uses an electric motor of 2461.76 watts or 3.3012 HP
15
Susilo, Meitiyani, and Maryanti Setyaningsih. "Pelatihan Pemanfaatan Limbah Jerami Sebagai Media untuk Budidaya Jamur Tiram Putih." JPM (Jurnal Pemberdayaan Masyarakat) 6, no. 1 (May 3, 2021): 530–36. http://dx.doi.org/10.21067/jpm.v6i1.2714.
Full textAbstract:
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.
16
Ary Eko Prastya Putra. "ANALISA NILAI TAMBAH PENJUALAN JAMUR TIRAM SEGAR DAN KRIPIK JAMUR TIRAM DI DESA BUMIRAHAYU KECAMATAN BUAY MADANG TIMUR KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 4, no. 02 (November 1, 2018): 25–30. http://dx.doi.org/10.53488/jba.v4i02.67.
Full textAbstract:
The objectives of this study were to: 1) determine the business income of selling fresh oyster mushrooms and making oyster mushroom chips in Bumirahayu Village, Buay Madang Timur District, East OKU Regency, 2) to determine the added value of selling fresh oyster mushrooms into oyster mushroom chips in Bumirahayu Village District Buay Madang Timur, East OKU Regency. The results showed that the income earned by the oyster mushroom cultivation business actors was Rp. 10,953,697, - / PP (Rp. 2,738,424, - / month). Meanwhile, the business of making oyster mushroom chips is Rp. 988. 437, - / PP (Rp. 3,953,748, - / month). The difference in income that is quite large makes the business of making oyster mushroom chips feasible to be developed, while the added value in the business of making oyster mushroom chips is Rp. 12,437, - / Kg or in the amount of Rp. 1,305,937, - / PP (Rp. 5,223,748, - / month) obtained from the difference between the final value and the cost of raw materials.
17
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 (September 30, 2023): 23–36. http://dx.doi.org/10.24191/esteem.v19iseptember.22881.
Full textAbstract:
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 colour to enhance yield and physical characteristics. In the experiment, mushroom blocks were exposed to various LED light colours, including white, warm white, blue, red, and green. The results indicated that exposure to blue light significantly increased both the yield and physical quality of white oyster mushrooms. In conclusion, blue LED light proved to be the most effective treatment for promoting the development of white oyster mushrooms.
18
Sari, Indah Juwita Juwita, Desi Nur Eka Fitriana, Mila Ermila Hendriyani, Rida Oktorida Khastini, and Tasya Alya Permata. "Meningkatkan Pengetahuan Masyarakat Pontang-Banten Terkait Kandungan Gizi Jamur Tiram Melalui Sosialisasi dan Pendampingan Pengolahan Jamur Tiram." Jurnal Pemberdayaan Masyarakat 2, no. 1 (May 3, 2023): 33–39. http://dx.doi.org/10.46843/jmp.v2i1.281.
Full textAbstract:
Pontang is one of the villages in Banten with a high potential for natural resources but unexplored potential for human resources. Continuous socialization and mentoring are one way to increase the potential and knowledge of the Pontang people. This activity aims to determine an increase in Pontang people's knowledge of oyster mushrooms' nutritional contents and their benefits in meeting food needs. The method used in this activity is a case study with questionnaires and interviews as instruments. This activity was started by giving questionnaires about the initial knowledge of oyster mushrooms' nutritional contents to 20 samples. After that, socialization and mentoring were carried out in oyster mushroom processing into oyster mushroom meatballs. Interviews related to participants' knowledge of the oyster mushrooms' nutritional contents were conducted at the end of the activity. This activity showed increased knowledge about the oyster mushrooms' nutritional contents and benefits and participants' satisfaction after socialization and mentoring in oyster mushroom processing. This activity initiated the participants to utilize oyster mushrooms as an alternative to meet their daily vegetable protein needs. In addition, this activity initiated the participants to explore entrepreneurial potential, such as innovation in processed oyster mushroom food.
19
Sagaf, M., Desti Setiyowati, R. H. Kusumodestoni, and Solikhul Hidayat. "Pengembangan Usaha Jamur Tiram Melalui Diversifikasi Produk Jamur Crispy di Batealit Jepara." Abdimas Universal 4, no. 2 (August 23, 2022): 218–24. http://dx.doi.org/10.36277/abdimasuniversal.v4i2.226.
Full textAbstract:
Oyster mushroom production in Mindahan Kidul Village has the potential to be developed and has high economic value. The prospect of developing the oyster mushroom business is quite large which can be seen from the environmental conditions located on the slopes of Mount Muria and the availability of raw materials for planting media that are easily obtained from abundant sawdust. Partners in the service activity program are MSME AJJ Oyster Mushroom Mindahan Kidul which has problems producing baglog and oyster mushrooms that have not been able to become one of the main sources of income. The products produced are F2 mushroom seeds, baglog, and fresh oyster mushrooms. Beside that, the packaging design is still simple and does not have conventional labels and marketing and inadequate production facilities. The purpose of this community service activity is to provide training and assistance to AJJ Oyster Mushroom partners to develop an oyster mushroom product business as a superior product for the Jepara area. The implementation method uses Participatory Rural Appraisal (PRA). The results of community service activities in the form of PPPUD have carried out various forms of training and assistance to partners. The development of the oyster mushroom product business that has been carried out is the processed crispy oyster mushroom "ROOMPY" and has a PIRT permit. The establishment of a website with the url address: ajjjamurjepara.com, Instagram account “AJJ Mushroom Jepara”, Facebook account “ajj_jamur_tiram_jepara” and shopee account “AJJ Mushroom Oyster” has increased revenue by around 50%.
20
Lidyana, Novita, Dyah Ayu Perwitasari, and Mutimmah Rustianawati. "Revenue And Marketing Channel Of Oyster Mushroom In Probolinggo District." Wiga : Jurnal Penelitian Ilmu Ekonomi 11, no. 1 (April 29, 2021): 31–38. http://dx.doi.org/10.30741/wiga.v11i1.576.
Full textAbstract:
This research is a quantitative research. Primary data is the result of filling out questionnaires by all respondents, namely all mushroom farmers in Probolinggo. And secondary data in the form of all mushroom farmer data in Probolinggo with a total population of 60 mushroom farmers in Probolinggo. The selection of oyster mushroom farmer respondents was carried out using the census method. The samples in this study were all farmers who cultivated oyster mushrooms in Probolinggo Regency. The results of this study indicate that oyster mushroom farmers in Probolinggo use logs. By using this tool, it can increase the income of mushroom farmers. So that the oyster mushroom in Probolinggo is suitable to be used as a business / developed field. The marketing channel pattern of oyster mushrooms in Probolinggo uses two patterns. Namely the first pattern, mushroom farmers sell mushrooms to resellers, resellers will resell to retailers and retailers will sell again to end consumers. For the second pattern, mushroom farmers sell resellers, and resellers will sell directly to the final consumer. From the above analysis it can be concluded that the second channel is more profitable for farmers in terms of income.
21
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 (July 8, 2023): 11–17. http://dx.doi.org/10.55542/jppmi.v2i4.731.
Full textAbstract:
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.
22
Kusumodestoni, R. Hadapiningradja, M. Sagaf, Desti Setiyowati, and Solikhul Hidayat. "Optimalisasi Pemanfaatan Limbah Bonggol Jamur Tiram Dalam Upaya Peningkatan Varian Produk Unggulan Pada AJJ Jamur Jepara." Amalee: Indonesian Journal of Community Research and Engagement 4, no. 1 (March 29, 2023): 119–26. http://dx.doi.org/10.37680/amalee.v4i1.2030.
Full textAbstract:
Utilization of oyster mushroom weevil waste is an effort to add superior product variants, processed mushrooms are intended as an effort to increase sales turnover at AJJ Mushrooms Jepara. For the waste to be useful again, it is necessary to optimize it through the utilization of oyster mushroom waste into processed mushroom sticks. This assistance needs to be carried out to reuse oyster mushroom hump waste which was previously only used for additional animal feed and increase the selling value of processed waste. The method used in this community service is the Assed Based Community Development ABCD method through the activities of providing assistance and training through outreach, practice, and demonstrations to partners starting from the preparation of materials in the form of mushroom cob waste, other supporting materials, equipment, resource persons whom are some expert in processing food ingredients followed by outreach activities, practice, and direct assistance to partners. The result of mentoring the utilization of oyster mushroom weevil waste is in the form of mushroom sticks that are crispy and delicious to events that they can increase product variants selling processed mushrooms and increase the number of sales turnover at AJJ Jepara Oyster Mushrooms.
23
Taskirawati, I., A. Askar, and Baharuddin. "Pine fruit as a media for planting white oyster mushroom (Pleurotus ostreatus)." IOP Conference Series: Earth and Environmental Science 891, no. 1 (November 1, 2021): 012025. http://dx.doi.org/10.1088/1755-1315/891/1/012025.
Full textAbstract:
Abstract Oyster mushroom is a wood fungus that can grow naturally on dead or weathered trees (saprophytes). The commonly used planting medium for oyster mushroom cultivation is sawn waste from various trees. However, considering the high rate of deforestation, ranging from illegal logging, forest burning, and conversion of forest land functions, it is necessary to make substitutions in terms of the leading media for the growth of oyster mushrooms. In this study, pine fruit is the primary medium for the growth of oyster mushrooms to add alternative materials for growing oyster mushrooms. This study aims to determine the potential of pine fruit as a growth medium for oyster mushroom (Pleurotus ostreatus) by the soaking method using two treatments, namely cold and hot water immersion. In cold water samples, the pine cone powder was soaked for five days, seven days, and nine days for hot water soaked for 1 hour, 2 hours, and 3 hours. The research procedure started preparing oyster mushroom growth media, inoculation, maintenance and growth, and harvesting. The results showed that oyster mushrooms could grow at media soaking in hot water for 2 hours (P2) and 3 hours (P3). Treatments P2 and P3 took 78 days and 105 days, respectively, to grow oyster mushrooms.
24
Yulianto, Wahid, Lilik Malta, Bulkaini Bulkaini, Djoko Kisworo, Haryanto Haryanto, Baiq Rani Dewi Wulandani, and Fahrullah Fahrullah. "Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom." Jurnal Biologi Tropis 24, no. 1 (January 12, 2024): 59–65. http://dx.doi.org/10.29303/jbt.v24i1.6355.
Full textAbstract:
Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.
25
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 (February 27, 2020): 1–5. http://dx.doi.org/10.35313/energi.v1i1.1799.
Full textAbstract:
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 lot of fuel which ultimately adds to the cost of production. By doing this modification, aiming to reduce the failure rate and save fuel in the process of sterilization. From the results of the modification and testing can reduce the failure rate on mushroom growing media up to 65,48% and can save fuel up to 66,67%.
26
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 (August 30, 2021): 168–77. http://dx.doi.org/10.53363/bw.v1i2.13.
Full textAbstract:
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 mushroom farmers sell oyster mushrooms in a fresh state. Currently in Banten there are not many who sell oyster mushrooms as processed food, although financially selling after processing is much more profitable than selling fresh mushrooms. From the results of surveys and interviews with the community around Ciherang Village, Gunung Sari sub-district, it turns out that they have not received information about how to process mushrooms to make various types of snacks. The people's knowledge is limited, which is usually only vegetables or stir-fried. In our community service, we discuss how to process oyster mushrooms. The purpose of this training is to provide partners with knowledge of processing oyster mushrooms into nuggets, shredded and broth. Partners are given information on how to make processed oyster mushrooms with good quality. Then given knowledge about how to market through online media with attractive packaging
27
Sujono, Sujono, and Zaenal Arifin. "Sistem Kontrol Otomatis Suhu dan Kelembapan Pada Budidaya Jamur Tiram Berbasis IOT." Exact Papers in Compilation (EPiC) 4, no. 3 (August 29, 2022): 585–90. http://dx.doi.org/10.32764/epic.v4i3.705.
Full textAbstract:
Oyster mushroom is a type of food plant that is favored by many people, therefore many people cultivate oyster mushrooms to make a living because they see the large demand for oyster mushrooms, this problem is not matched by sophisticated tools in this cutting edge period. Farmers still use manual tools for mushroom treatment, by making a temperature and humidity monitoring system on mushroom kumbung, farmers can optimize crop yields, the monitoring system built is by installing a DHT 11 sensor around the mushroom kumbung, the sensor can be set by NodMCU and can measure the temperature and humidity in the oyster mushroom kumbung, the temperature and humidity settings are regulated by the NodeMCU which can later be displayed via the Smartphone, the conclusion of this monitoring system is increase the productivity of mushrooms produced by farmers.
28
Berutu, Mei Awbina, Risky Hadi Wibowo, Alfredi Anis Fadhila Ginting Sinisuka, Welly Darwis, Sipriyadi Sipriyadi, and Ali Sadikin Berutu. "Differences of Giving Calcite And Dolomite to the Myselium Growth." JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS 6, no. 2 (October 5, 2020): 153–59. http://dx.doi.org/10.36987/jpbn.v6i2.1799.
Full textAbstract:
White Oyster Mushroom (Pleurotus ostreatus (Jacq. Ex. Fr) Kummer) is a type of wood fungus that has a higher nutrient content than other types of mushrooms and is in great demand in Indonesia. For the growth of oyster mushroom mycelium, Calcite and dolomite are used. Dolomite and Calcite have the ability to accelerate mold growth. The purpose of this study was to determine the differences in the correct dose of Calcite and dolomite for the growth of mycelium white oyster mushrooms. This research was conducted at the Medan Oyster Mushroom Joint Venture, North Sumatra using F2 seeds from oyster mushrooms obtained from the research location. This study used an experimental method with 2 studies with research I (namely the effect of lime treatment) and research II (the effect of dolomite treatment) with 4 treatments and 6 replications respectively.10 grams of Calcite and 30 grams of dolomite is the optimum dose for the growth of white oyster mushroom mycelium
29
Fiana, Risa Meutia, Shalati Febjislami, and P. K. Dewi Hayati. "Increasing Productivity Of Oyster Mushroom Harvest By Applying Kumbung Cultivation Sanitation." Andalasian International Journal of Social and Entrepreneurial Development 2, no. 02 (April 30, 2023): 1–5. http://dx.doi.org/10.25077/aijsed.v2.i02.1-5.2023.
Full textAbstract:
Limau Manis Village is one of the villages in Pauh District, Padang City. Oyster mushroom cultivation can be carried out by farmer groups because the technology used is appropriate technology. Oyster mushroom cultivation can use equipment that is very familiar to the community and easy to obtain. Another advantage of oyster mushroom cultivation is that land use is not too large and there are not many pest attacks on oyster mushrooms. Oyster mushroom has a very broad market. the importance of kumbung sanitation to the members of the Sejahtera Limau Manis Oyster Mushroom Cultivation Group and making improvements to the kumbung of one of the members as a pilot for an ideal kumbung design
30
Putra, Dian Pramana, Rera Aga Salihat, and Yulfi Desi. "PKM USAHA PRODUKSI JAMUR TIRAM DANOLAHANNYA DI NAGARI BISATI SUNGAI SARIAK KECAMATAN VII KOTO KABUPATEN PADANG PARIAMAN." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 5, no. 1 (June 30, 2021): 153. http://dx.doi.org/10.25077/logista.5.1.153-160.2021.
Full textAbstract:
Nagari Bisati Sungai Sariak merupakan salah satu desa di Kecamatan VII Koto Kabupaten Padang Pariaman yang sebagian besar penduduknya merupakan petani.Salah satu usaha pertanian yang mulai berkembang di Nagari Bisati yaitu usaha budidaya jamur tiram yang tergolong kedalam industri ekonomi produktif. Salah satu usaha budidaya jamur tiram terdapat di Nagari Bisati yang dikelola oleh ibu Delvia.Usaha produksi jamur tiram ini belum mampu memproduksi jamur tiram dengan jumlah yang banyak.Hasil produksi jamur tiram hanya cukup untuk dipasarkan di daerah sekitar dan di beberapa pasar tradisional saja. Hal ini disebabkan beberapa hal seperti, keterbatasan alat dalam penyediaan media baglog jamur tiram; Terbatasanya pengetahuan dalam pengembangan budidaya jamur tiram; Terbatasnya pengetahuan dalam pengolahan hasil panen jamur tiram; Terbatasnya pengetahuan tentang sanitasi proses budidaya jamur tiram; serta Permasalahan permodalan dalam menunjang kegiatan budidaya jamur tiram; Keterbatasan alat sterilisasi baglog dan alat inokulasi bibit jamur. Metode pemecahan masalah yang digunakan berupa pelatihan penggunaan alat sterilisasi baglog dan inokulasi bibit jamur, pengenalan sanitasi pada proses budidaya jamur tiram, pengenalan dan pelatihan pembuatan produk olahan jamur tiram dan pengemasan produk olahan jamur tiram. Dari kegiatan pendampingan dan pembinaan pada mitra diharapkan dapat meningkatkan jiwa kewirausahaan sehingga nantinya dapat meningkatkan pendapatan dan kesejahteraan mitra.Dengan adanya usaha pengolahan jamur tiram menjadi produk pangan maka produk-produk olahan tersebut dapat dipasarkan didaerah sekitar dan ke pasar modern.
Kata kunci : Jamur Tiram, Budidaya, Produk Olahan, Inovasi Teknologi
ABSTRACT
Nagari Bisati Sungai Sariak is one of the villages in VII Koto Subdistrict, Padang Pariaman Regency where most of the population are farmers. One of the agricultural businesses that have begun to develop in Nagari Bisati is the cultivation of oyster mushrooms which is classified as a productive economy industry. One of the oyster mushroom cultivation businesses is in Nagari Bisati which is managed by Mrs. Delvia. This oyster mushroom production business has not been able to produce oyster mushrooms in large quantities. The production of oyster mushrooms is only sufficient to be marketed in the surrounding area and in several traditional markets. This is due to several things such as limited tools in the supply of oyster mushroom baglog media; Limited knowledge in the development of oyster mushroom cultivation; Limited knowledge in processing oyster mushroom harvest; Limited knowledge about the sanitation of oyster mushroom cultivation process; as well as capital problems in supporting oyster mushroom cultivation activities; Limited baglog sterilizer and mushroom seed inoculation tools. The problem-solving method used is in the form of training in the use of baglog sterilizers and inoculation of mushroom seeds, introduction to sanitation in the oyster mushroom cultivation process, introduction and training in making oyster mushroom products and packaging of processed oyster mushroom products. From mentoring and coaching activities to partners, it is hoped that it can increase the spirit of entrepreneurship so that later it can increase partner income and welfare. With the business of processing oyster mushrooms into food products, these processed products can be marketed in surrounding areas and to modern markets.
Keywords: Oyster Mushrooms, Cultivation, Processed Products, Technological Innovation
31
Fiana, Risa Meutia, Shalati Febjislami, PK Dewi Hayati, Dian Pramana Putra, and Deri Kurniadi. "Mushroom Cultivators to Grow and Develop with Oyster Mushroom Cultivation Business in Perumnas Belimbing Kelurahan Kuranji Sub-District." Andalasian International Journal of Social and Entrepreneurial Development 4, no. 01 (April 30, 2024): 23–26. http://dx.doi.org/10.25077/aijsed.4.01.23-26.2024.
Full textAbstract:
The Belimbing Residential Area, which is densely populated and located near the market, has the potential to absorb the production of the Belimbing Youth Group's mushroom cultivation activities. However, since mushroom cultivation activities are still relatively new, the group needs help independently providing 100% mushroom-growing media (baglog) and seedling production.. The fresh oyster mushrooms they produce must be marketed immediately as they quickly spoil, and their quality decreases if stored for too long. Additionally, the need for knowledge in the post-harvest processing of oyster mushrooms is also a hurdle in developing the mushroom cultivation business of the Belimbing Youth Group. The primary objective of the community service activity is to enhance the abilities and experience of the Belimbing Youth Group in producing and processing mushroom cultivation products to create higher economic value. Initial outreach activities will focus on oyster mushroom seedling production and processing products, training on product processing and packaging techniques, entrepreneurial coaching, and further guidance, all forming part of technology transfer activities to the Belimbing Youth Group. In the first year, counselling and training on oyster mushroom seedling production, construction of a sterilization room, manufacture of baglog sterilization equipment, and repair of mushroom house (kumbung) were carried out. Training activities for producing F0 and F1 oyster mushroom seedlings and making baglog sterilization equipment with a capacity of 100 baglogs have impacted the independence of the Belimbing Youth Group in providing seedlings and baglog for oyster mushrooms. A sterilization room and repaired kumbung support the success of seeding and increasing the yield of oyster mushrooms. The success of the activities in the first year is likely to be sustainable and support the following year's activities, which will focus on post-harvest processing activities, packaging, and marketing of processed products.
32
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 (October 5, 2021): 1–9. http://dx.doi.org/10.18196/jmpm.v5i1.12043.
Full textAbstract:
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%.
33
Ridho’i, Achmad, Kukuh Setyadjit, and Bayu Era Yordhan. "Sistem Monitoring Suhu Dan Kelembaban Pada Budidaya Jamur Tiram Menggunakan ESP32." Jurnal FORTECH 4, no. 1 (January 21, 2023): 20–26. http://dx.doi.org/10.56795/fortech.v4i1.4103.
Full textAbstract:
In order to get a good yield of oyster mushrooms, oyster mushroom farmers need to have good and correct knowledge of oyster mushroom cultivation, from seeding methods, mushroom fertilization, to maintenance of room conditions for oyster mushroom cultivation, farmers also need to maintain a room temperature of 28oC and 60% humidity. RH. In this final project, a tool is designed that can make it easier for oyster mushroom cultivators in places where oyster mushrooms are not supposed to be cultivated, such as in the city of Sidoarjo or anywhere that has hot weather, a temperature of 28oC and humidity of 60% RH is needed to produce maximum yields. . This tool is designed with a DHT 22 sensor which functions as a temperature and humidity detector for oyster mushroom cultivation which will later send a digital signal to the ESP32 microcontroller to process display data in the blink application, to provide command processes through the blynk application to turn on the exhaust and water pump. With this research, through the integration of monitoring the blynk application, the ESP32 microcontroller, Exhaust, and water pump can be useful for field users. This tool can help mushroom farmers remotely monitor and control temperature and humidity in hot cities.
34
Egra, Saat, Muhammad Soesilo Dermawan, Etty Wahyuni, Eko Hary Pudjiwati, Amarullah Amarullah, Dwi Santoso, Deny Murdianto, Sudirman Sirait, and Hendris Hendris. "PENINGKATAN PERTUMBUHAN MISELIUM JAMUR TIRAM (Pleurotus ostreatus) YANG DIPENGARUHI OLEH PROMOL 12." ULIN: Jurnal Hutan Tropis 3, no. 2 (December 2, 2019): 58. http://dx.doi.org/10.32522/ujht.v3i2.2889.
Full textAbstract:
White oyster mushroom (Pleurotus ostreatus) is a mushroom that has a variety of basidiomycetes that grow in tropical forests with high humidity. This mushroom is classified as edible, has even been cultivated for a long time by the community. Therefore, nowadays oyster mushrooms have a high value, it caused many people have cultivated these mushrooms. In this study we want to show a difference in the growth of the white oyster mushroom mycelium before given promol 12 (as control) and after being given 12 types of local microbial probiotics (PROMOL12). The method used is RAK (Design random groups). In this study, it was shown that the influence of the growth of white oyster mushroom mycelium was given PROMOL12. The growth of oyster mushrooms showed a difference for baglog 12 promol medium having an average growth of 0.6 cm and a growth period of 14 days, on the other hand baglog media control had an average growth of 0.7 cm with a growth period of 17 days. With the same environmental conditions, the average temperature is 27-29.5OC and the humidity is also not less than 60%, which has an average of 70% -81% which is in accordance with the growth of oyster mushroom mycelium.
35
Masitoh, Leni Ariyanti, Fitrah Hadi Firdaus, Ade Irma, Erni Apriliana, Irzaman, Mersi Kurniati, and Maya Risanti. "Formulasi Minuman Kesehatan Ekstrak Jamur Tiram Putih (Pleurotus ostratus) Kaya β-Glukan." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 96. http://dx.doi.org/10.29244/agrokreatif.1.2.96-100.
Full textAbstract:
Situ Ilir Village located in Cibungbulang Subdistrict, Bogor District, West Java, which has the potential for substantial human resources for the more advanced, unfortunately majority of people's livelihood as traditional farmers. One of the potential contained in this village is oyster mushroom farm. The results of guidance and cooperation of the students of physics IPB like oyster mushroom production training has been carried out in this village, however the marketing less than the maximum. For example many young mushroom or fungus inadvertently severed by farmers to be not worth selling and discarded. By looking at this potential, then came the idea to create a health drink of the oyster mushroom. The aim of this community service are able to give the value of the oyster mushroom selling agricultural products, to increase public knowledge about the benefits of oyster mushrooms, and maximize human resources at Situ Ilir Village. The method used in this training are extension of oyster mushrooms, manufacture of health drinks, and β-glucan analysis using <em>Fourier Transform Infrared</em> (FTIR). This activity resulted in products processed from oyster mushroom as a health drink rich in β-glucan shown from the results of FTIR analysis, that can increase the sale value of the oyster mushroom and enhance the creativity of the human resources in the Situ Ilir Village, Cibungbulang Subdistrict, Bogor District, West Java.
36
Wellyalina, Wellyalina, Risa Meutia Fiana, PK Dewi Hayati, Shalati Febjislami, and Dian Pramana Putra. "Improvement of Knowledge and Innovation in the Limau Manis Sejahtera Oyster Mushroom Cultivation Group through a Benchmarking in Sungai Sarik, Padang Pariaman." Andalasian International Journal of Social and Entrepreneurial Development 3, no. 02 (October 31, 2023): 17–21. http://dx.doi.org/10.25077/aijsed.v3.i02.17-21.2023.
Full textAbstract:
The Limau Manis Farmers Group is a farmer group located in Limau Manis Village, Pauh Subdistrict, Padang City. This farmer group has been engaged in the cultivation of white oyster mushrooms, and its development has been quite successful. Productive economic development can create a sustainable economy and provide a business opportunity that is ready to compete, thus becoming a source of income for farmers. Especially during the COVID-19 pandemic, when many people lost their jobs, making economic needs even more challenging. The oyster mushroom production efforts of this farmer group are capable of producing a considerable amount of oyster mushrooms. However, there are some obstacles and challenges to producing even more oyster mushrooms. This is due to several factors such as (1) the short shelf life of fresh oyster mushrooms; (2) limited knowledge in processing oyster mushroom harvests; (3) funding issues to support oyster mushroom processing activities; (4) the group's limited knowledge of labeling and packaging; and (5) the group's limitations in managing digital marketing. The most common challenge faced is the frequent delay in spawn availability. Furthermore, the high cost of spawn can also reduce the income of the LMS group. Through benchmarking or visits to advanced oyster mushroom cultivation groups such as the De Jamur group in Sungai Sarik, Padang Pariaman, new knowledge can be acquired, and innovations can be found for the LMS group, resulting in improved mushroom productivity in that group compared to before.
37
Fitriawan, Helmy, Kholid Ali Dwi Cahyo, Sri Purwiyanti, and Syaiful Alam. "Pengendalian Suhu dan Kelembaban pada Budidaya Jamur Tiram Berbasis IoT." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 1 (March 31, 2020): 28. http://dx.doi.org/10.23960/jtep-l.v9i1.28-37.
Full textAbstract:
Oyster mushrooms (Pleurotus Ostreatus), such as white mushroom, chinese mushroom, and warm mushroom, is one type of edible mushrooms. Oyster mushroom cultivation is usually done at the mushroom house (kumbung) which is mostly made of bamboo. Oyster mushrooms can grow optimally by controlling the temperature and humidity in the kumbung. Kumbung environment conditioning is usually done manually by spraying water on the planting medium every 8 hours. But this is perceived as ineffective and requires high effort. For this reason, we need a technology that can monitor as well as control the environmental conditions inside the kumbung automatically and remotely. This paper describes the design of a system to monitor and control the temperature and humidity in the kumbung for oyster mushroom cultivation based on IoT (Internet of Things). This system is developed consisting of five parts, i.e sensor modules, microcontrollers, data loggers, actuators, and monitoring and control interfaces. The main result of this study is a remote monitoring and control of environmental conditions for oyster mushroom cultivation. The data of monitoring, in the form of temperature and humidity, are saved to the data logger and can be downloaded in the format (.csv). The system works functionally in accordance with the expected specifications, both in terms of sensor readings and actuator controlling.
38
Lestari, Uce, Damris Muhammad, Ade Adriadi, and Minarni Minarni. "Racikan Minuman Jamur Tiram (Pleurotus ostratus) sebagai Peningkat Kesehatan Tubuh." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 6, no. 6 (October 31, 2021): 616–20. http://dx.doi.org/10.33084/pengabdianmu.v6i6.2221.
Full textAbstract:
Tanjung Johor sub-district is located in the District of Service of Jambi City and is one of the guided villages of the University of Jambi, which has great natural resource potential. However, the community's livelihoods are still mostly rubber and oil palm farmers. One of the potentials in this village is waste from empty palm oil bunches and used as oyster mushroom farming. The resulting oyster mushroom has not been processed into a health drink, only as a cooking ingredient. The results of guidance and collaboration from Jambi University lecturers, such as introducing the benefits of oyster mushrooms for improving body health in this village, have been carried out, but the production of oyster mushrooms has not been carried out. By seeing this potential came the idea to make a healthy drink from oyster mushrooms. The purpose of this community service activity is to provide selling value for oyster mushrooms from agriculture and post-harvest handling, increase public knowledge about the benefits of oyster mushrooms and maximize human resources in Tanjung Johor village. The method used is oyster mushroom counseling and making health drinks. This activity produces processed products from oyster mushrooms such as health drinks that can increase the selling value of oyster mushrooms and increase the creativity of human resources in Tanjung Johor Village, Pelayangan District Jambi City.
39
Wulandari, Winda, Havid Syafwan, and Muhammad Ihsan. "FORECASTING OYSTER MUSHROOM SALES USING THE DOUBLE EXPONENTIAL SMOOTHING METHOD AT KUB RUMAH MUSHROOM BERSAMA." Jurnal Riset Informatika 4, no. 4 (September 1, 2022): 313–18. http://dx.doi.org/10.34288/jri.v4i3.417.
Full textAbstract:
The amount of oyster mushroom production is often not by consumer orders due to a lack of attention to the mushroom stock in the Mushroom House KUB. The purpose of this study is to apply double exponential smoothing (DES) to predict future sales of oyster mushrooms so that consumer needs are met. This research method uses quantitative methods. The data source comes from data on sales of oyster mushrooms from June 2021-May to 2022. The data is analyzed using double exponential smoothing based on alpha and MAPE values. The results showed that an alpha of 0.6 with a MAPE value of 6.23% was the alpha with the smallest MAPE. This study concluded that the double exponential smoothing method could accurately predict future oyster mushroom sales.
40
Rusadi, Ni Wayan Purnami. "Strategi Pengembangan Budidaya Jamur Tiram sebagai Komoditas Pertanian di Perkotaan." Jurnal Ilmiah Membangun Desa dan Pertanian 5, no. 4 (August 31, 2020): 122. http://dx.doi.org/10.37149/jimdp.v5i4.12722.
Full textAbstract:
This study aims to determine the most effective priority strategy to be applied in developing oyster mushrooms as an Agricultural Commodity in Urban City (Case Study of Oyster Mushroom Farmers in Denpasar City). The location selection method in this study was purposive. Stages of the study include the identification of internal factors, namely strengths and weaknesses, and external factors, namely the opportunities and threats faced by oyster mushroom farmers in Denpasar. The input stage is carried out by creating an IFAS matrix and an EFAS matrix. The matching stage uses the SWOT matrix and the decision stage uses QSPM. The results showed an alternative strategy obtained, namely improving the quality of products ranging from seedlings (F1), baglog (growing media), and oyster mushrooms; Form partnerships with baglog makers so they can reach price agreements; Form partnerships between fellow mushroom farmers so they can work together in the distribution of crops; Form partnerships with the oyster mushroom processing industry so that farmers get stable selling prices; Government programs to increase the capacity of mushroom cultivation for the community in a sustainable manner; Organizing a production and marketing management training program; Conducting oyster mushroom cultivation workshops for the general public; Improving environmental sanitation for making baglog or mushroom cultivation; Conduct training on post-harvest handling and waste generated after cultivation. The priority strategy obtained in the development of oyster mushrooms in the city of Denpasar is to conduct training on handling post-harvest and post-cultivation waste produced with a value of 11,590.
41
Soylu, Mustafa Kemal, and Mingu Kang. "Güney Kore’de Mantar Yetiştiriciliği." Turkish Journal of Agriculture - Food Science and Technology 4, no. 3 (March 31, 2016): 225. http://dx.doi.org/10.24925/turjaf.v4i3.225-229.624.
Full textAbstract:
Mushroom cultivation in South Korea is increasing fast last decades. Mushroom cultivation of South Korea is 173577 tones and South Korea gains 800 million dollars income annually. Different kind of mushroom species are cultivated and 31% enoki mushroom (Flammulina velutipes), 26% king oyster (Pleurotus eryngii), 26% oyster mushroom (Pleurotus ostreatus), 13% white buton mushroom (Agaricus bisporus) and 4% rest of the total mushroom Lentinula edodes, Ganoderma lucidum, Phellinus vb. are produced in Korea. 764 ha mushroom growing area was used for mushroom cultivation. 31% of total growing area is oyster mushroom (Pleurotus ostreatus) and 14% king oyster (Pleurotus eryngii), 6% winter mushroom (Flummulina velutipes), 16% white button mushroom (Agaricus bisporus), 3% Phellinus, 3% reishii (Ganoderma lucidum) and 27% other mushrooms. Mushroom is consumed frequently in Korea and mushroom consumption per person is 4.2 kg. Growing on log culture (oak mushroom, reishi and Phellinus), growing on shelves (Agaricus bisporus and Pleurotus ostreatus) and bottle culture (Flummulina velutipes, Pleurotus ostreatus, Pleurotus eryngii) are commonly used growing systems.
42
Rahayu, Sri, Luluk Sulistiyo Budi, Indah Rekyani Puspitawati, and Ma'ruf Pambudi Nurwantara. "Village Community Empowerment Through Oyster Mushroom Processing Training for Economic Independence." Jurnal Peduli Masyarakat 2, no. 4 (December 8, 2020): 205–16. http://dx.doi.org/10.37287/jpm.v2i4.270.
Full textAbstract:
Madiun Merdeka University with Higher Education Leading Community Empowerment Program did technology transfer with theme processing oyster mushroom products. The aim of this activities is to solve the weakness of oyster mushroom which is wither quickly, easily rotten, and cheap selling price, so it can improve welfare of the people at Bodag Village, Kare District, Madiun Regency. The method is: the amount of participants are 26 people that member of Tani Rejo farmers amn Mulyo farmers. The activities by following 3M healthy protocol. The activity consist of processed oyster mushroom practices, problem discussion and processing solution, business management, marketing, packaging, and product serving. The results of this activities is oyster mushroom processing training gives positive value to the people. The people give best response into this activities. The output of this activities is the people can make crispy mushroom, shredded mushroom, rendang mushroom, ca mushroom, satay mushroom, ice cream mushroom, risol mushroom, nuggets mushroom, mushroom fried rice, mushroom fried rice, mushrood tomyam, and mushroom garang asem.
43
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 (August 22, 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
44
Deasy Rosita Dewi, Ardhia, and Yayon Pamula Mukti. "IMMUNOSTIMULANT POTENTIAL OF OYSTER MUSHROOM NUGGET (Pleourotus ostreatus)." Jurnal Pangan dan Agroindustri 10, no. 2 (April 30, 2022): 78–82. http://dx.doi.org/10.21776/ub.jpa.2022.010.02.2.
Full textAbstract:
Oyster mushrooms are widely known as having high beta glucan content. Beta glucan is a water insoluble fiber that indicates an immunomodulator with increasing the activity of NK cells in the bloodstream which provides immune effect. Oyster mushroom nuggets are processed oyster mushrooms that can be proven containing the highest beta glucans. This study aims to observe the immunostimulant potential of oyster mushroom nuggets in BALB/c mice by analyzing its white blood cell profile, spleen and liver histopathology. The research method is conducted through orbital sinus of the rat's eye using a microhematocrit to count total leukocytes, lymphocytes, and granulocytes with the Delayed Type Hypersensitivity test. The 18mg/kg body weight oyster mushroom nugget can increase lymphocytes cells 7.2 ± 1.22 103/µl. It is significantly different from control group. Immunostimulatory activity also was proven with the widening of the white pulp of the spleen with the growth of young lymphocytes after being given oyster mushroom nuggets of 18 mg/kg body weight.
45
Zaenal, Faisal Akbar, Syahrial Syahrial, and Abdi Nurul Masyhar. "Instan Oyster Mushroom Instant Porridge for the Elderly." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 4, no. 1 (January 14, 2022): 1–10. http://dx.doi.org/10.33649/pusaka.v4i1.157.
Full textAbstract:
This research is an experimental study that aims to determine: (1) The process of making instant porridge substituted with oyster mushrooms; (2) Panelists' acceptance of the organoleptic test of instant porridge substituted with oyster mushrooms, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of oyster mushroom substituted porridge product. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and the ANOVA test. The research was out at the Kitchen Laboratory and the Makassar Health Laboratory Center. The results showed that making oyster mushroom substitution slurry started from material preparation, weighing materials, cutting materials, grinding materials, drying materials, and storage. The panelists' acceptance of the oyster mushroom substitution porridge with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of assessment of color, aroma, texture, and taste, it is better than other formulations with a color rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in oyster mushroom instant porridge was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.
46
Ayu, Putri Chandra, Lisa Mawarni, Luthfi Azis Mahmud Siregar, Ameilia Zuliyanti Siregar, Muhammad Charfi Lubis, and Muhammad Ridho Laksono. "Technical Guidance for Oyster Mushroom Baglog Production Using a Semi-Mechanical Baglog Pressing in Poktan Turi Sidomulyo." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 8, no. 2 (December 30, 2023): 1008–13. http://dx.doi.org/10.32734/abdimastalenta.v8i2.11607.
Full textAbstract:
The Turi farmer group is located in Sidomulyo Village, Tuntungan, Medan. One of the businesses run by this group is the cultivation of oyster mushrooms. However, this poktan has not been able to produce oyster mushroom baglog independently. Thus, greater capital is needed to buy baglog from the manufacturer. Basically, the process of making oyster mushroom baglog is quite simple and can be conducted manually, but the common problems encountered are the long baglog production time, non-uniform quality and high number of workers. In addition, the production of oyster mushroom baglog can be used as another business by partner groups in an effort to increase the income of group members and cut production costs for oyster mushrooms in partner groups. The purpose of this activity was to improve the insight and skills of the community in the Turi Poktan to be able to produce the oyster mushroom baglog by utilizing a simple technology in the form of a baglog presser to cut the production costs and open up new business opportunities in order to improve the welfare of the community in partner Poktans. The expected results from this community service activity were products in the form of oyster mushroom baglog and the formation of a new business by the turi group as a producer of oyster mushroom baglog so as to increase the welfare of the community in partner groups.
47
Safitri, Riri, and Novita Br Ginting Munthe. "Affecting Biotik and Abiotic Components Cultivation of Oyster Mushroom (Pleurotus ostreatus) in Kualanamu, North Sumatera." JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS 8, no. 3 (November 25, 2022): 754–66. http://dx.doi.org/10.36987/jpbn.v8i3.3355.
Full textAbstract:
Oyster mushroom (Pleoratus ostreatus) is one of the mushroom species cultivated by residents of Pasar VI Kualanamu Village, Beringin District, Deli Serdang Regency, North Sumatra Province. Residents gain knowledge of oyster mushroom cultivation through the training provided. Therefore, researchers are interested in conducting research in Pasar VI Kualanamu Village. The purpose of this study is to determine the biotic and abiotic components that can affect the growth of oyster mushrooms and what efforts need to be made so that they can cultivate oyster mushrooms and increase their production. The research carried out is a type of field research that is descriptive qualitative, namely research that describes existing phenomena by finding patterns of interactive relationships, discovering new theories, describing complex realities and gaining understanding of meaning. In this study, the researcher was involved as a participant observer to further explore the research process carried out. From the results of the study it can be concluded that the biotic and abiotic components that can affect the growth of oyster mushrooms (Pleurotus ostreatus) are kumbung building materials (mushroom houses), pests in kumbung (mushroom houses), sunlight, water, sterilization of materials (wood powder & bran), soil temperature and humidity, planting and harvesting media
48
Putri, Audina, Djoko Kisworo, and Bulkaini Bulkaini. "White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing." Jurnal Biologi Tropis 21, no. 3 (September 20, 2021): 754–62. http://dx.doi.org/10.29303/jbt.v21i3.2869.
Full textAbstract:
White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SASââ¬âSoftware). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P<0.05). The addition of white oyster mushroom flour was also higly significant (P<0.01) in increasing the crude fiber content of sausages. It can be concluded that cooking loss was higher in line with the level of white oyster mushroom flour. But not on the value of water holding capacity. The higher the level of white oyster mushroom flour, the higher the crude fiber of the sausage. In general, the quality of sausages meets the Indonesian National Standard (SNI 3820 - 2015), interms of normal organoleptic value.
49
Saputera, Agus, Antar Sofyan, Riza Adrianoor Saputra, and Noorkomala Sari. "Effect of Watering Frequency on The Growth and Yield of Oyster Mushrooms (Pleurotus ostreatus)." AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian 4, no. 2 (December 29, 2020): 155–60. http://dx.doi.org/10.33019/agrosainstek.v4i2.91.
Full textAbstract:
Oyster mushrooms have the conditions of growing at low temperatures and high relative humidity, so when you want to cultivate it is needed an appropriate environment for the growth and development of oyster mushroom. Banjarbaru City tends to have high temperatures with a relative humidity that tends to below. This is quite different from the requirements for growing oyster mushrooms which require low temperatures with relatively high humidity. One of the easiest and cheapest methods to maintain temperature and relative humidity to remain ideal and appropriate is to water the surrounding oyster mushrooms growing media, so knowledge of the most appropriate and ideal watering frequency for growth and development of oyster mushrooms is needed. The environmental design used was a Completely Randomized Design (CRD), a single factor with 4 treatments, 5 replications, so that 20 experimental units were obtained. The treatments are p1 = once watering per day, p2 = twice watering per day, p3 = three times watering per day, p4 = four times watering per day. The result showed that the watering frequency gave a real difference to the growth time of oyster mushroom shoots and the wet weight of oyster mushrooms. The best treatment in accelerating the time to grow oyster mushroom shoots and increasing the wet weight of oyster mushrooms is the treatment of watering frequency four times per day.
50
Zulkarnain, Kadri, and Eka Siswanti. "Variasi Pecahan Biji Jagung (Zea mays) sebagai Nutrisi terhadap Pertumbuhan Misellium Jamur Tiram (Pleurotus ostreatus)." Panthera : Jurnal Ilmiah Pendidikan Sains dan Terapan 2, no. 2 (April 30, 2022): 67–74. http://dx.doi.org/10.36312/pjipst.v2i2.66.
Full textAbstract:
In the cultivation of oyster mushroom seeds, there are still many who do not understand how to make oyster mushroom seeds properly. Some alternative ways of making oyster mushroom seeds are by breaking corn seeds as nutrients for oyster mushroom seeds. The increasing demand for fresh mushrooms requires farmers to be able to speed up the process of making oyster mushroom (Pleurotus ostreatus) seedlings. One alternative to speed up seeding is with corn seeds. Corn kernels are known as one of the ingredients for making oyster mushroom seeds. Corn seed size is thought to affect the growth of oyster mushroom mycelium. The aims of this study were (1) to determine the effect of different fractions of corn kernels (Zea mays) as a medium for making oyster mushroom (Pleurotus ostreatus) seeds; (2) To determine the growth media for oyster mushroom (Pleurotus ostreatus) seedlings on the growth of mycelium. This type of research is pure experiment. This study used a completely randomized design (CRD) with 5 treatments each with 4 replications, namely whole corn, coarse corn kernels (3.5mm diameter), fine corn kernel fraction (1.6 mm diameter), finer corn kernel fraction (diameter 0.4 mm) and corn flour, each soaked in 1 liter of water with 5% sugar content. Parameters observed were mycelium length, thickness and color. Data analysis used ANOVA (Analysis Of Variance) with the following results 0223 < 0.05.