scholarly journals Implementation Of Halal Value Chain In Business In Islamic Boarding Schools

2021 ◽  
Vol 7 (2) ◽  
pp. 1-13
Author(s):  
Dzikrulloh Dzikrulloh ◽  
Ahmad Koib
Keyword(s):  
Value Chain ◽  
Government Regulation ◽  
Raw Materials ◽  
Boarding School ◽  
Oyster Mushroom ◽  
Input Process ◽  
Product Packaging ◽  
Frying Process ◽  
Critical Materials ◽  
Oyster Mushrooms

This study aims to determine the implementation of the halal value chain in the Islamic Boarding School business. In this article, the focus of the study is on the oyster mushroom business, starting from the process of cultivating oyster mushrooms to being processed food, and the sales process at the Nurul Amanah Islamic Boarding School, Basanah, Bangkalan.This type of study is a qualitative study with observational study methods. While the data collection methods were carried out through observation, interviews, and documentation.The results of the study on the application of the halal value chain at the Nurul Amanah Islamic Boarding School Bangkalan indicate that the input process for making oyster mushroom raw materials, processing oyster mushrooms into mushroom chips, and product marketing processes. The input process for making oyster mushrooms starts from providing a place, making planting media, making baglog and sterilizing processes, making mushroom seeds and sowing seeds, maintenance, and harvesting. Then the management process into mushroom chips starts from the ingredients, the frying process, drying, product packaging and marketing stages. Everything is in accordance with Indonesian Government Regulation No. 31 of 2019 concerning Implementing Regulations of Law No. 33 of 2014 concerning Guaranteed Halal Products and a List of Non-Critical Materials (Halal Positive List of Materials) for its supporting materials. It can be concluded that the Nurul Amanah Islamic Boarding School has implemented a halal value chain.

THE EFFECT OF SPINACH FLOUR TO THE ACCEPTANCE AND NUTRIENT CONTENT OF SUBSTITUTION OYSTER MUSHROOM DRIED NOODLES

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Fitri Widyastuti Wahyuni ◽  
Niken Widyastuti Hariati
Keyword(s):  
Laboratory Test ◽  
Raw Materials ◽  
Block Design ◽  
Nutrient Content ◽  
Water Levels ◽  
Oyster Mushroom ◽  
Laboratory Result ◽  
Randomized Block Design ◽  
Oyster Mushrooms ◽  
Four Levels

Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.

ANALISA NILAI TAMBAH PENJUALAN JAMUR TIRAM SEGAR DAN KRIPIK JAMUR TIRAM DI DESA BUMIRAHAYU KECAMATAN BUAY MADANG TIMUR KABUPATEN OKU TIMUR

2018 ◽  
Vol 4 (02) ◽  
pp. 25-30
Author(s):  
Ary Eko Prastya Putra
Keyword(s):  
Raw Materials ◽  
Added Value ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Final Value ◽  
Oyster Mushrooms ◽  
Business Income ◽  
The Difference ◽  
The Cost

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.

FEATURES OF APPLICATION OF BIOPREPARATIONS FOR CULTIVATION OF OYSTER MUSHROOMS ON STRAW SUBSTRATE

2020 ◽  
pp. 196-207
Author(s):  
Sergiy Vdovenko ◽  
Olexiy Polutin
Keyword(s):  
Body Weight ◽  
Raw Materials ◽  
Total Yield ◽  
Fruit Body ◽  
Oyster Mushroom ◽  
Leg Length ◽  
Biological Product ◽  
Oyster Mushrooms ◽  
High Quality Seed ◽  
K 12

The world’s population consumes a significant amount of mushrooms each year. Beginners in mushroom growing are considered to be the Chinese, who at the beginning of our era learned to grow different species of basidiomycetes. Today, Ukraine has a significant potential for the development of mushroom growing: there are the necessary raw materials for substrates and still unoccupied premises. Research institutions preserve a unique collection of high-yielding strains, and specialized laboratories produce high-quality seed mycelium. The article is devoted to the study of the influence of biologicals on the productivity of oyster mushrooms of the common strain K-12 during intensive cultivation on a straw substrate. Based on research, it is established that the use of biologicals as an adjunct to the substrate affects the growth processes of the fungus. Biometric indicators of fruit body weight with the use of azotophyte or phytocyde exceeded the indicators of fruit body weight grown on the substrate, where the biological product was not used by 2,0 g, and the diameter of the cap was inferior to 2,0 and 6,0 mm, respectively. Fungi obtained on the substrate without the use of the biological product were characterized by a shorter leg length compared to the variant using azotophyte by 3,0 mm, and exceeded the test value by 4 mm using phytocyde. From the use of azotophyte or phytocide, the diameter of the stem of the fruiting body decreases to 12,0-15,0 mm. Carrying out of timely agrotechnical actions promotes reception of a qualitative harvest of fruit bodies of an oyster mushroom. Before harvesting, the fruiting bodies were characterized by a typical shape and inherent color of the cap and were in technical maturity. The cap of the fruit body did not crack, was not damaged by pests, and its humidity was 65,0-68,0 %. The activity of the bacteria Azotobacter chroococcum and Bacillus subtilis has an effect on the productivity of strain K-12, they stimulate the formation of more primordia. With the use of Azotophyte or Phytocide, the yield increases by 22,0 and 18,0 %. The total yield of oyster mushroom consists of two waves of fruiting. The yield of the first wave of fruiting is 2,3 times higher than the yield of the second wave of fruiting. The use of Azotophyte helps to increase the yield of the first wave of fruiting fungus by 2,2 kg / 100 kg of substrate, and phytocide – by 1,8 kg / 100 kg of substrate. The use of Azotophyte or Phytocyde as an additive to the substrate is economically advantageous: the net profit increases by 32 and 24 %, and the level of profitability - by 1,2-1,1 times, respectively.

scholarly journals IMPROVING THE KNOWLEDGE AND SKILLS OF THE MEMBERS OF THE LIMAU MANIH MUSHROOM FARMER GROUP ABOUT DIVERSIFICATION OF PROCESSED OYSTER MUSHROOM PRODUCTS

2021 ◽  
Vol 1 (01) ◽  
pp. 21-28
Author(s):  
Kurnia Harlina Dewi ◽  
Risa Meutia Fiana ◽  
Vioni Derosya ◽  
Deivy Andhika Permata ◽  
Hasbullah Hasbullah ◽  
...  
Keyword(s):  
Raw Materials ◽  
Processing Technology ◽  
Oyster Mushroom ◽  
Nutritional Content ◽  
Government Programs ◽  
Product Packaging ◽  
Knowledge And Skills ◽  
The People ◽  
Product Manufacturing ◽  
The Government

Mushroom Cultivation is one of the government programs aimed at triggering the economy of the people who need guidance not only in the cultivation of saj, but also requires guidance for processing into more economically valuable products. Low knowledge and skills of mushroom farmers about raw materials, processing technology and product packaging. The method of activities consists of the delivery of counseling material about the nutritional content and properties of oyster mushrooms, the delivery of material about the processing technology of various oyster mushroom based products, the delivery of material about product packaging and product manufacturing practices. The results of the activity showed an increase in the knowledge and skills of oyster mushroom farmers after the extension activities. Oyster mushroom farmers who initially did not know (score 1) became little know (score 2) and knew better and were very knowledgeable about various science and technology related to raw materials, processes and products (packaging).

scholarly journals ANALISIS USAHA BUDIDAYA JAMUR TIRAM PUTIH (Pleurotus ostreatus) DI KECAMATAN CURUP TENGAH KABUPATEN REJANG LEBONG

2012 ◽  
Vol 11 (2) ◽  
pp. 237-250
Author(s):  
Febri Nur Pramudya ◽  
Indra Cahyadinata
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Added Value ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Additional Element ◽  
Central District ◽  
Oyster Mushrooms ◽  
Break Even Point ◽  
Selection Of

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

scholarly journals Pembinaan Santri Pondok Pesantren NW Kayangan Lombok Barat dalam Pembuatan Produk Olahan Jamur Tiram Berbasis Entrepreneurship

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Ismail Efendi ◽  
Ika Nurani Dewi ◽  
Septiana Dwi Utami ◽  
Baiq Muli Harisanti ◽  
Sri Nopita Primawati
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Economic Value ◽  
Oyster Mushroom ◽  
The People ◽  
Service Activities ◽  
Teachers And Students ◽  
Preparation Phase ◽  
Oyster Mushrooms ◽  
Activity Method

Oyster mushrooms have high economic potential because they can be processed into a variety of foods and snacks, as well as prospects for development in the community. One of the potentials that can be used by the hut to hone students' life skills is by providing training for the manufacture of oyster mushroom products. The purpose of these community service activities is to be expected later when students graduating from the NW Kayangan Islamic Boarding School can become young entrepreneurs who make them economically independent and can open new jobs for the people in their respective homes. Community service activities focus on training in processing oyster mushrooms into products in the form of nutritious satay and crispy mushrooms that are nutritious and of high economic value, targeting the students and teachers at Pondok NW Kayangan, West Lombok Regency. The activity method includes: (1) preparation phase, (2) counseling, and (3) demonstration and training on making oyster mushroom and crispy mushroom. This activity increases the knowledge and skills of students in processing oyster mushroom raw materials. This is evidenced by the results of processed oyster mushrooms in the form of mushroom satay and krispi mushroom created by teachers and students.

PEMETAAN TEKNOLOGI INDUSTRI KELAPA SAWIT NASIONAL DAN KEBIJAKAN PENGEMBANGANNYA

2013 ◽  
Vol 13 (1) ◽  
Author(s):  
Subiyanto Subiyanto
Keyword(s):  
Palm Oil ◽  
Government Policy ◽  
Value Chain ◽  
Raw Materials ◽  
Value Added ◽  
Oil Industry ◽  
Missing Value ◽  
Technology Capability ◽  
The Government

Palm oil industry in Indonesia has been growing rapidly. But, unfortunately the growth is only effective on upstream industry with low value products, such that potential downstream value added are not explored proportionally. The government is therefore in the process of developing an appropriate policy to strengthen the national palm oil downstream industry. This paper proposes that an approriate policy for developing palm oil downstream industry could be derived from the maps of value chain and existing technology capability of the industry. The result recommends that government policy should emphasize on the supply of raw materials, infrastructure and utilities, as well as developing the missing value chain industry, especially ethoxylation and sulfonation.

PROSPEK PENGEMBANGAN PONDOK PESANTREN KECAMATAN MALANGKE KABUPATEN LUWU

2018 ◽  
Vol 12 (2) ◽  
pp. 88
Author(s):  
Yunus Yunus
Keyword(s):  
Public Schools ◽  
Religious Education ◽  
Government Regulation ◽  
Boarding School ◽  
Boarding Schools ◽  
Educational Institutions ◽  
National Education ◽  
Funding Sources ◽  
National Education System ◽  
Teachers And Students

AbstrakPola Strategi pengembangan Pondok Pesantren di Malangke, strategi pengembangan pesantren adalah cara atau srategi yang digunakan oleh wadah atau tempat guna proses suatu perubahan berencana yang memerlukan dukungan semua pihak, anatara lain Kepala, staff, guru, dan siswa dengan perubahan-perubahan itu diharapkan dapat mengembangkan dan meningkatkan lembaga pendidikan, yang memerlukan usaha jangka pendek, menengah, dan panjang guna menghadapi perubahan yang akan terjadi pada masa mendatang. Peluang dan tangan pengembangan Pesantren di Luwu Utara,  terdapat Undang-undang Nomor 20 tahun 2003 tentang Sistem Pendidikan Nasional, yang beberapa pasalnya menekankan penyelenggaraan pendidikan keagamaan, seperti, pasal 30 ayat (1) dan Peraturan Pemerintah (PP) Nomor 55 Tahun 2007 tentang Pendidikan Agama dan Pendidikan Keagamaan pada pasal 1 ayat (2) tentang Pendidikan Agama dan Pendidikan Keagamaan yang didalamnya secara tegas dikemukakan bahwa pondok pesantren menyelenggarakan pendidikan diniyah pada tingkat dasar dan menengah, tergolong dalam sub sistem pendidikan Nasional di Indonesia yang bertujuan untuk mencerdaskan bangsa, menjadikan manusia yang beriman dan bertaqwa kepada Tuhan yang Maha Esa, berakhlak mulia, sehat, berilmu, cakap, kreatif, mandiri dan menajdi warga negara yang demokratis serta bertanggung jawab. Sedangkan tantangan ada beberapa hambatan 1)Sistem kurikulum yang lebih modern, sehingga pesantren ketinggalan jauh dari sekolah umum, 2) Kurangnya anggaran dan sumber pendanaan disebabkan oleh kurang siswa. 3) adanya sebagian orang tua tidak tertarik menyekolahkan anak di sekolah Pesantren.Kata kunci:      Pengembangan, Pondok Pesantren As’addiyah.  AbstractThe pattern of the development of Islamic boarding schools in Malangke, the strategy of developing pesantren is the method or strategy used by the place or place for the process of planning changes that require the support of all parties, among others, the Head, staff, teachers and students are expected to develop and improving educational institutions, which require short, medium and long-term efforts to deal with changes that will occur in the future. Opportunities and hands for the development of Islamic boarding schools in North Luwu, there is Law Number 20 of 2003 concerning the National Education System, some of which emphasize the implementation of religious education, such as article 30 paragraph (1) and Government Regulation (PP) Number 55 of 2007 concerning Education Religion and Religious Education in Article 1 paragraph (2) concerning Religious Education and Religious Education in which it is expressly stated that Islamic boarding schools conduct early childhood education at the elementary and secondary levels, belonging to the national education sub-system in Indonesia which aims to educate the nation, make humans who have faith and devotion to the Almighty God, are noble, healthy, knowledgeable, capable, creative, independent and become a democratic and responsible citizen. While the challenges are several obstacles 1) A more modern curriculum system, so that pesantren lag far behind public schools, 2) The lack of budgets and funding sources is caused by lack of students. 3) there are some parents who are not interested in sending their children to school in Islamic boarding schools.Keywords:        Development, As'addiyah Islamic Boarding School.

Australia—The Hidden Jewel

2018 ◽  
Author(s):  
Mahesh K. Joshi ◽  
J.R. Klein
Keyword(s):  
Natural Resources ◽  
Value Chain ◽  
Global Economy ◽  
Good Governance ◽  
Developing Economies ◽  
Raw Materials ◽  
Manufacturing Sector ◽  
Developed Countries ◽  
The United States ◽  
Dutch Disease

The twenty-first century is being touted as the Asian century. With its stable economy, good governance, education system, and above all the abundant natural resources, will Australia to take its place in the global economy by becoming more entrepreneurial and accelerating its rate of growth, or will it get infected with the so-called Dutch disease? It has been successful in managing trade ties with fast-developing economies like China and India as well as developed countries like the United States. It has participated in the growth of China by providing iron ore and coal. Because it is a low-risk country, it has enabled inflow of large foreign capital investments. A lot will depend on its capability and willingness to invest the capital available in entrepreneurial ventures, its ability to capture the full value chain of natural resources, and to export the finished products instead of raw materials, while building a robust manufacturing sector.

scholarly journals Determination of Antioxidant Parameters of Pleurotus Mushrooms Growing on Different Wood Substrates

2017 ◽  
Vol 61 (4) ◽  
pp. 53-58
Author(s):  
I. Strapáč ◽  
M. Kuruc ◽  
M. Baranová
Keyword(s):  
Oyster Mushroom ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Fruiting Bodies ◽  
Pleurotus Pulmonarius ◽  
Antioxidant Parameters ◽  
Oyster Mushrooms ◽  
Maximum Content ◽  
Β Carotene

AbstractExtracts of the fruiting bodies of the Oyster mushroom (Pleurotus ostreatus) grown on wood substrates (beech, oak, linden, walnut, poplar) and extracts of the fruiting bodies of the Oyster mushroom (Pleurotus pulmonarius) grown in nature on aspen wood were used to determine the total phenols, total flavonoids, lycopene and β-carotene. The content of individual antioxidants varies considerably depending, not only on the substrate, but also on the extracting agents. The highest content of total phenols and total flavonoids was found in methanol and water extracts of the fruiting bodies of the Oyster mushrooms grown on oak and linden substrates. The maximum content of lycopene and β-carotene was determined in acetone and n-hexane (ratio 4 : 6) extracts of the fruiting bodies of the Oyster mushroom grown on an oak block. The results obtained in this study demonstrated that the quantitative and also probably the qualitative composition of the antioxidants in the fruiting bodies of Oyster mushrooms depended considerably on the substrate composition.

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