Models and Techniques of Automatic Humidity Temperature
setting on Oyster Mushrooms using Digital Skylite

Oyster mushroom cultivation in areas that have high temperatures requires special maintenance techniques. The development of technology now makes it easy to carry out maintenance treatments for oyster mushrooms. Not even a few can regulate temperature and humidity automatically in the cultivation room. With an automatic temperature regulator can facilitate maintenance and minimize the failure of oyster mushroom production. However, the humidity temperature setting is not perfect enough if there are no models and adjusting techniques. The model that will be made by using Digital Skylite which is connected to the current source, Digital Skylite functions as an automatic timer. The purpose of this research is to get the right tool design model using Digital Skylite and to see the correct length of time in the Digital Skylite settings. The method used in data collection in this study is Direct Observation (Observation), Observation is carried out by examining and observing the object under study directly. The results of the study were to obtain a maximum temperature regulation design model.

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Cultivation of Oyster Mushrooms and Making Fried Oyster Mushrooms to Promote Health Efforts of Patients with Tuberculosis

KnE Life Sciences ◽

10.18502/kls.v6i1.8759 ◽

2021 ◽

pp. 818-826

Author(s):

Tria Firza Kumala ◽

Asep Badrujamalludin ◽

Teguh Akbar Budiana

Keyword(s):

Soft Skills ◽

Nutritional Intake ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Health Profile ◽

Hard Skills ◽

Oyster Mushrooms ◽

Economic Income

Tuberculosis (TB) is still the world’s deadliest infectious killer. 10 new TB cases occured in the Cibiru area in 2017, all of whom were treated and cured. In 2018 there was an increase to 11 cases (Bandung City Health Profile, 2018). The purpose of this study is to help improve the soft skills and hard skills of health cadres and housewives in the Cibiru area in utilizing oyster mushroom cultivation by properly processing oyster mushrooms. Implementation methods based on the solutions to be developed and problems-solved methods. Oyster mushroom cultivation training is carried out twice for one month, with a focus on material on how to cultivate oyster mushrooms, counseling on processing crispy oyster mushrooms using Air Fryer and counseling on nutritional intake for TB patients, as well as guidance that is monitoring implementation. The results of these activities, it was found that the knowledge of health cadres and the community increased by more than 50%. The cultivation and processing of oyster mushrooms can increase economic income through the sale of processed oyster mushrooms using the Air Fryer method and get a profit of more than 10%. Keywords: Jamur tiram; Air fryer; Tuberculosis

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ANALISIS PELUANG BISNIS MELALUI BUDIDAYA JAMUR TIRAM PUTIH PADA DATARAN RENDAH (STUDI KASUS PADA CV. KEMUNING BANGKALAN)

MANAJERIAL ◽

10.30587/manajerial.v4i1.299 ◽

2018 ◽

Vol 4 (1) ◽

pp. 10

Author(s):

Maulidyah Amalina Rizqi

Keyword(s):

Water Resources ◽

Added Value ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Male And Female ◽

Business Opportunities ◽

Lowland Area ◽

Oyster Mushrooms ◽

Processed Products ◽

Land Water

Geographical and agricultural conditions exist in the island of Madura that the island of Madura is an area with hot temperatures and has a low rainfall. Therefore in this study in hot areas with minimal rainfall whether businesses or businesses that require cold-tempered land can develop or can be implemented. This research will also see how the development potential of oyster mushroom cultivation business can be run. So using a qualitative paradigm approach will provide flexibility in extracting information from informants about the development of mushroom cultivation business conducted by oyster mushroom farmers in particular Bangkalan regency. From the results of this study can be seen cultivation of white oyster mushroom can be done in lowland area with the supporting factors such as land, water resources and other support. This cultivation business can be done by all gender, can be male and female. The potential or business opportunities through the cultivation of white oyster mushrooms in low areas is very large because the results obtained can be doubled from the capital that must be issued by the business. Even if farmers can be more creative by processing oyster mushrooms into processed products that have added value then the farmers will also get bigger results again, not even just doubled but can be many times over. Because the real business should be able to think creative and innovative.

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SISTEM PENDUKUNG KEPUTUSAN DALAM PENINGKATAN JUMLAH PRODUKSI JAMUR TIRAM PUTIH MENGGUNAKAN LOGIKA FUZZY

JURNAL TEKNOLOGI INFORMASI ◽

10.36294/jurti.v3i1.704 ◽

2019 ◽

Vol 3 (1) ◽

pp. 100

Author(s):

Muhammad Yasin Simargolang ◽

Helmi Fauzi Siregar

Keyword(s):

Fuzzy Logic ◽

Decision Support ◽

Decision Support System ◽

Support System ◽

Natural Habitat ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Crop Failure ◽

Fuzzy Logic Method ◽

Oyster Mushrooms

Abstract - White oyster mushroom cultivation is a micro business which is mostly in the territory of Indonesia is very good and suitable because the temperature is suitable for the growth of various types of mushrooms. At this time it can be cultivated in a mushroom house. For optimal mold growth, temperature and humidity must be maintained according to the conditions of their natural habitat. The amount of oyster mushroom production can be increased by taking into account the factors that influence the growth of the oyster mushroom itself. Even farmers can experience failure in production or often called crop failure. Decision support systems can be used in determining the increase in production. In this study also implemented the fuzzy logic method in Increasing the production of oyster mushrooms. It is hoped that farmers can use it to increase the production of oyster mushrooms and prevent crop failure. Application results are expected to be a decision support system for farmers in the maintenance and production of oyster mushrooms. Starting from determining the planting media, see the temperature and humidity.Keywords - Fuzzy Logic, Decision Support System, Increase, Amount of Production and White Oyster Mushrooms Abstrak - Budidaya jamur tiram putih merupakan usaha mikro yang sebagian besar di wilayah Indonesia sangat bagus dan cocok, karena temperaturnya yang sesuai untuk pertumbuhan berbagai jenis jamur. Pada saat ini dapat dibudidayakan pada rumah kumbung. Agar pertumbuhan jamur dapat optimal maka temperatur dan kelembaban harus dijaga sesuai kondisi habitat alaminya. Jumlah produksi jamur tiram dapat ditingkatkan dengan memperhatikan faktor-faktor yang mempengaruhi pertumbuhan jamur tiram itu sendiri. Bahkan para petani dapat mengalami kegagalan dalam produksi atau sering disebut gagal panen. Sistem pedukung keputusan dapat digunakan dalam menentukan peningkatan produksi. Dalam penelitian ini juga di implementasikan metode logika fuzzy dalam Peningkatan produksi jamur tiram. Diharapkan dapat digunakan para petani dalam Peningkatan produksi jamur tiram dan mencegah terjadinya gagal panen. Hasil Aplikasi yang diharapkan dapat menjadi sistem pendukung keputusan kepada petani dalam pemeliharaan dan produksi jamur tiram. Dimulai dari menentukan media tanam, melihat temperatur dan kelembaban. Kata kunci - Logika Fuzzy, Sistem Pendukung Keputusan, Peningkatan, Jumlah Produksi dan Jamur Tiram Putih

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REBRANDING PRODUK KERIPIK JAMUR TIRAM UNTUK PENINGKATAN PENJUALAN PADA UMKM SPORAMUSHROOM

Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI ◽

10.35326/pkm.v4i1.549 ◽

2020 ◽

Vol 4 (1) ◽

pp. 77-83

Author(s):

Andi Iva Mundiyah ◽

Dudi Septiadi ◽

Sharfina Nabila ◽

Ni Made Wirastika Sari ◽

Ni Made Zeamita

Keyword(s):

Pearl Oyster ◽

Oyster Mushroom ◽

Brand Marketing ◽

Medium Enterprise ◽

Oyster Mushrooms ◽

The Right ◽

Almost All ◽

Product Sales ◽

Selection Of

ABSTRACT Small-Medium Enterprise (SME) “Sporamushroom” which processes pearl-oyster mushrooms into pearl-oyster mushroom chips is located on Jalan Pelita, Makassar City. Pearl-oyster mushrooms are rich in nutrition and have savory taste and chicken-like texture, so that almost all people like it. The problem faced by SME “Sporamushroom” lies in the packaging of the mushroom chips that are not attractive and are not able to preserve the quality of the products contained therein. In addition, the mushroom chips brand have not been determined. The results of the activities carried out indicate the need for assistance and information sharing about the types of packaging for processed chips, so that the packaging will be produced accordingly, which is aluminum plastic packaging that is suitable for processed chip products. From the brand aspect, the selection of the right and easy-to-remember brand has an effect on product sales. The JAMBUL brand was chosen as the brand of pearl-oyster mushroom chips because it is easy to be remembered and has appropriate philosophy behind it. Key words: brand, marketing, packaging, SME

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PELATIHAN BUDIDAYA JAMUR TIRAM PUTIH DI YAYASAN AKADEMI PERADABAN DESA DANGAU DATUK KECAMATAN SELEBAR KOTA BENGKULU

Journal Of Lifelong Learning ◽

10.33369/joll.3.2.110-117 ◽

2020 ◽

Vol 3 (2) ◽

pp. 110-117

Author(s):

Harvela Liana ◽

Agus Zainal Rachmat ◽

Suardi Jasma

Keyword(s):

Qualitative Research ◽

Oyster Mushroom ◽

Training Methods ◽

Mushroom Cultivation ◽

Training Method ◽

Research Subjects ◽

Data Presentation ◽

Analysis Techniques ◽

Oyster Mushrooms ◽

And Training

This research is a descriptive qualitative research which aims to describe the training method for cultivating white oyster mushrooms at the Akademi Per Civilization Foundation, Dangau Datuk Village, District as wide as Bengkulu City which is held in Bukit Makmur Village, North Bengkulu Regency. The research subjects in this study were the Director of the Dangau Village Civilization Academy Foundation, Datuk Village, training instructors, and training participants in white oyster mushroom cultivation. This research was conducted at the Dangau Datuk Village Civilization Academy Foundation and Bukit Makmur Village, North Bengkulu on 16 s.d. March 23, 2020. The data collection techniques used interview, observation and documentation techniques. Data analysis techniques include data reduction, data presentation, and drawing conclusions. Checking the validity of the data using triangulation techniques. The results showed that the white oyster mushroom cultivation training methods used by the training instructors for white oyster mushroom cultivation were lecture, question and answer, and demonstration methods. Training on white oyster mushroom cultivation at the Dangau Datuk Village Civilization Academy Foundation was held in a prosperous hill village with more emphasis on demonstration methods. With the demonstrator method, the process of accepting training participants given by the instructor will be more memorable. Keywords: Training, Cultivation, White Oyster Mushroom

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Peningkatan Kompetensi Siswa SMK-PP Negeri Jambi Melalui Pelatihan Budidaya Jamur Tiram

Dinamisia Jurnal Pengabdian Kepada Masyarakat ◽

10.31849/dinamisia.v5i3.4517 ◽

2021 ◽

Vol 5 (3) ◽

Author(s):

HUSDA MARWAN

Keyword(s):

Basic Skills ◽

Agricultural Science ◽

Oyster Mushroom ◽

Vocational Schools ◽

Mushroom Cultivation ◽

Knowledge And Skills ◽

Oyster Mushrooms

SMK-PP Negeri Jambi merupakan salah satu sekolah kejuruan yang dimiliki oleh pemerintah Provinsi Jambi untuk menghasilkan lulusan yang mempunyai keterampilan dasar dalam bidang ilmu pertanian. Tujuan kegiatan ini adalah : (1) Mengenalkan kepada siswa tentang prospek dan potensi usaha jamur tiram; (2) Memberikan keterampilan cara budidaya jamur tiram. Tahapan kegiatan yang dilakukan adalah : (1) Penyuluhan tentang prospek dan potensi budidaya jamur tiram; (2) Pelatihan budidaya jamur tiram : pembuatan media tanam (baglog), penanaman bibit jamur pada baglog, pemeliharaan dan pemaanenan jamur tiram. Hasil evaluasi kegiatan menunjukkan bahwa : (1) Kegiatan penyuluhan mampu meningkatkan pengetahuan siswa tentang potensi usaha budidaya jamur tiram; (2) Pelatihan yang telah dilakukan mampu meningkatkan pengetahuan dan keterampilan siswa tentang budidaya jamur tiram. SMK-PP Jambi is one of the vocational schools owned by the Jambi government to produce graduates who have basic skills in agricultural science. The purpose of this activity is to : (1) Introduce the prospects and potential of oyster mushroom cultivation business; (2) Providing skills to students on how to grow oyster mushrooms. Stages of activities carried out are: (1) Counseling about the prospects and potential of oyster mushroom cultivation; (2) Training of oyster mushroom cultivation : making of planting media (baglog), planting mushroom seeds on baglog, maintenance and harvesting of oyster mushrooms. The results of the evaluation of the activities showed that: (1) The extension activities were able to increase students' knowledge about the potential for oyster mushroom cultivation; (2) The training that has been done has been able to improve students' knowledge and skills about oyster mushroom cultivation.

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Pertumbuhan Miselium Pada Bibit F2 Dan F3 Jamur Tiram Putih (Pleurotus ostreatus (Jacq. Ex. Fr) kummer) dengan Penambahan Gula (Sukrosa) di Usaha Bersama Budidaya Jamur Tiram Kota Medan

Konservasi Hayati ◽

10.33369/hayati.v16i1.11564 ◽

2020 ◽

Vol 16 (1) ◽

pp. 22-29

Author(s):

Alfredi Anis Fadhila ◽

Welly Darwis ◽

Ali Sadikin Berutu

Keyword(s):

Pleurotus Ostreatus ◽

Fungal Growth ◽

Edible Mushrooms ◽

Oyster Mushroom ◽

Growing Media ◽

Average Growth ◽

Experiment Method ◽

Effective Doses ◽

Oyster Mushrooms ◽

The Right

White oyster mushrooms is one of the commercial edible mushrooms, high and prospective economy value as a source of the income of farmers. This fungus can also grow on media that is given the addition of sucrose (sand sugar). Sucrose have the ability in increase of conidia germination and fungal growth. The purpose of this study was to determine the effect of adding the right dose of sucrose sugar to the growth of white oyster mushroom mycelium. This study used the experiment method. The results obtained from this study were effective doses of sugar in the long growth of oyster mushroom mycelium in F2 seedlings were 40 grams from 4% of growing media with an average growth of 0.67 cm per 2 days, while in seed F3 were 40 grams from 4% of growing media with an average growth of 0.36 cm per 2 days.

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Comparative Analysis of Temperature on Yield of Different Varieties of Oyster Mushroom Production

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.036 ◽

2021 ◽

Vol 10 (10) ◽

pp. 296-301

Author(s):

K. Chitra K. Dhanalakshmi ◽

S. Dharani S. Gowshika ◽

Jagadeesh Kumar C. Lavanya ◽

V. Ambethgar

Keyword(s):

Comparative Analysis ◽

Climatic Conditions ◽

Edible Mushrooms ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Mushroom Species ◽

Mushroom Production ◽

Pleurotus Florida ◽

Pleurotus Eous ◽

Oyster Mushrooms

Oyster mushrooms are economical and most easily grown of all cultivated edible mushrooms. The crop has a range of varieties, differing in form, colour, texture and odor, which can be cultivated throughout the year under a diverse agro-climatic conditions. Three different oyster mushroom species viz., Hypsizygus ulmarius (var. CO2), Pleurotus eous (var. APK1) and Pleurotus florida (var. PF) along with three cropping rooms of varied temperatures was used for the study. Among the different cropping rooms, thatched shed with a temperature of 23o C recorded a highest yield of 748g, 712 and 673 g per 500 g of substrate by PF, CO 2 and APK 1 respectively than AC room and Concrete room. The temperature of the cropping room is inversely proportional to the yield of oyster mushroom. Hence, the thatched shed was best suited for oyster mushroom cultivation, which was both economic and easy to use.

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Strategi Pengembangan Budidaya Jamur Tiram sebagai Komoditas Pertanian di Perkotaan

Jurnal Ilmiah Membangun Desa dan Pertanian ◽

10.37149/jimdp.v5i4.12722 ◽

2020 ◽

Vol 5 (4) ◽

pp. 122

Author(s):

Ni Wayan Purnami Rusadi

Keyword(s):

Management Training ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Agricultural Commodity ◽

Location Selection ◽

Post Harvest ◽

Urban City ◽

Swot Matrix ◽

Oyster Mushrooms ◽

Quality Of Products

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.

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Oyster Mushroom and its value added products

10.21203/rs.3.rs-364351/v1 ◽

2021 ◽

Author(s):

Tanmay Kotasthane

Keyword(s):

Short Duration ◽

Pleurotus Ostreatus ◽

Value Added ◽

Good Alternative ◽

Rich Source ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Oyster Mushrooms ◽

Pleurotus Sajor Caju ◽

Value Added Products

Abstract Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products.Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ostreatus and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food.

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