scholarly journals Oyster Mushroom and its value added products

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.

scholarly journals Oyster Mushroom and its value added products

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.

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

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

Phoridae (Diptera) as pests of cultivated oyster mushrooms (Agaricales: Pleurotaceae) in India

1994 ◽  
Vol 84 (2) ◽  
pp. 247-254 ◽  
Author(s):  
Kuldip Johal ◽  
R. H. L. Disney
Keyword(s):  
New Species ◽  
Biological Data ◽  
Oyster Mushroom ◽  
Economic Damage ◽  
Oyster Mushrooms ◽  
Pleurotus Sajor Caju ◽  
Damage Symptoms

AbstractIn India the cultivated oyster mushroom Pleurotus sajor-caju (Fr.) Singer is attacked by the larvae of two species of Phoridae, Megaselia pleurota Disney sp. n. and M. scalaris (Loew). The new species is described. Biological data and damage symptoms are reported for both species. Serious economic damage is also caused by a bacterium associated with M. scalaris. The identities of the two Megaselia species, previously reported attacking this fungus, are called into question.

scholarly journals The Production of F0 Oyster Mushroom Seeds (Pleurotus ostreatus), The Post-Harvest Handling, and The Utilization of Baglog Waste into Compost Fertilizer

2018 ◽  
Vol 1 (1) ◽  
pp. 58-68
Author(s):  
Maimunah Siregar ◽  
Abdul Hadi Idris
Keyword(s):  
Community Service ◽  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Transfer Of Knowledge ◽  
Market Demand ◽  
Processed Food ◽  
High Quality ◽  
Post Harvest ◽  
Farmer Groups ◽  
Oyster Mushrooms

Community service is one of the duties that must be carried out by every lecturer in Higher Education as one aspect of Tri Dharma University. This community service was titled "The Production of F0 Oyster Mushroom Seeds (Pleurotus ostreatus), The Post-Harvest Handling, and The Utilization of Baglog Waste into Compost" which involved two partners. Partner 1 was in Pegajahan Village, Pegajahan Sub-District who experienced problems with the availability of high-quality F0 and F1 seeds and low production in terms of quality and quantity. Partner 2 was in Blok H Village Dolok Masihul Sub-District, Serdang Bedagai Regency who had a lack of knowledge about post-harvest handling and composting from oyster mushroom baglog waste. Solutions offered for both partners were: (1) transfer of knowledge, such as lectures and discussions; (2) training; and (3) mentoring about the cultivation of F0 and F1 oyster mushrooms. Goals and targets of this activity were: (1) the communities or the farmer groups were able to produce and cultivate F0 and F1 oyster mushrooms, so they did not need to buy F0 and F1 seeds from other regions and can fulfill the market demand; and (2) Partner 2 was able to make compost from oyster mushroom baglog waste and various processed food from oyster mushroom to increase their income. The results of this activity have provided benefits to Partner 1 regarding their ability to produce F0 and F1 seeds, ability to process post-harvest oyster mushrooms into several types of food to increase its selling value, and ability to make compost from baglog waste which can be used for plants to overcome environmental pollution and to increase Partner 2’s income.

scholarly journals KAJIAN PENGGUNAAN SERASAH DAUN KAKAO UNTUK SUBTITUSI SERBUK GERGAJI DAN DEDAK PADI SEBAGAI MEDIA TANAM JAMUR TIRAM PUTIH (Pleurotus ostreatus)

KOVALEN ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 41
Author(s):  
Abd. Rahman Razak ◽  
Susanti Susanti ◽  
Nurhaeni Nurhaeni ◽  
Muh. Alwi
Keyword(s):  
Leaf Litter ◽  
Rice Bran ◽  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Fruiting Bodies ◽  
Treatment Comparison ◽  
Treatment Standard ◽  
Nutrient Value ◽  
Growing Medium ◽  
Oyster Mushrooms

Has done research on the study of the use of cocoa leaf litter for substitution sawdust and rice bran as a growing medium white oyster mushroom (Pleurotus ostreatus). This study aims to determine the ability of the cocoa leaf litter in substitute sawdust and rice bran as oyster mushroom media and to determine the nutrient value of the conversion of media into fruiting bodies of oyster mushrooms. Treatment comparison of leaf litter cocoa (SDK), sawdust (SG) and rice bran (DP) there are seven various ie first treatment / standard (SDK: 0 kg, SG: 5 kg, DP: 3 kg), second (SDK: 1 , 5 kg, SG: 5 kg, DP: 1.5 kg), third (SDK: 3 kg, SG: 5 kg, DP: 0 kg), fourth (SDK: 2.5 kg, SG: 2.5 kg DP: 3 kg), fifth (SDK: 5 kg, SG: 3 kg, DP: 0 kg), sixth (SDK: 5 kg, SG: 1.5 kg, DP: 1.5 kg), and seventh (SDK: 5 kg, SG: 0 kg, DP: 3 kg). The results showed that both treatments are best treated with a total weight of 181.122 g fruit.Keywords: cocoa leaf litter, white oyster mushroom

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

2019 ◽  
Vol 12 (6) ◽  
pp. 71-75
Author(s):  
Ananto ◽  
Nofrita Sandi ◽  
I Ketut Budaraga
Keyword(s):  
Current Source ◽  
Design Model ◽  
Oyster Mushroom ◽  
Maximum Temperature ◽  
Mushroom Cultivation ◽  
Temperature Regulator ◽  
Automatic Temperature ◽  
Maintenance Techniques ◽  
Oyster Mushrooms ◽  
The Right

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.

scholarly journals POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP PENGHAMBATAN Candida albicans DAN Propionibacterium acnes

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Saat Egra ◽  
Irawan Wijaya Kusuma ◽  
Enos Tangke Arung
Keyword(s):  
Candida Albicans ◽  
Pleurotus Ostreatus ◽  
Propionibacterium Acnes ◽  
Forest Products ◽  
Significant Inhibition ◽  
Oyster Mushroom ◽  
Chemistry Laboratory ◽  
Natural Medicine ◽  
Long Time ◽  
Oyster Mushrooms

Oyster mushroom (Pleurotus ostreatus) is not a new food for the community. Long time ago oyster mushrooms is food but not so well known. Now oyster mushrooms have been accepted by the community as a healthy food. This is the background of this research to produce mushrooms not only as nutritious food but also natural medicine. The purpose of this study was to examine the antimicrobial potential of oyster mushrooms by determination of clear zone against Candida albicans and Propionibacterium acnes bacterias. This research was conducted at Forest Products Chemistry Laboratory, Faculty of Forestry, Mulawarman University. The resources of oyster mushroom we used in this study comes from the cultivation of the entrepreanure forestry student group in Mulawarman University. This study used successful extraction with hexane solvent, ethyl acetate, ethanol, water, and crude ethanol. The results obtained that the highest antimicrobial inhibition against Candida albicans bacteria with 47.60% with a concentration of 100 ppm but, on the antimicrobial against Propionibacterium acnes bacteria did not show any significant inhibition.

Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review

2019 ◽  
Vol 10 (1) ◽  
pp. 3-19 ◽  
Author(s):  
Somya Singhal ◽  
Prasad Rasane ◽  
Sawinder Kaur ◽  
Umar Garba ◽  
Jyoti Singh ◽  
...  
Keyword(s):  
Value Added ◽  
Edible Mushrooms ◽  
Mushroom Cultivation ◽  
Processing Equipment ◽  
General Overview ◽  
Edible Fungus ◽  
Cultivation Practices ◽  
Nutraceutical Properties ◽  
Made In ◽  
Value Added Products

Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products. </P><P> Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. </P><P> Methods: Information provided in this review is based on the available research investigations and patents. </P><P> Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. </P><P> Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.

Sign in / Sign up

Export Citation Format

Share Document