scholarly journals Formulasi Minuman Kesehatan Ekstrak Jamur Tiram Putih (Pleurotus ostratus) Kaya β-Glukan

2016 ◽  
Vol 1 (2) ◽  
pp. 96
Author(s):  
. Masitoh ◽  
Leni Ariyanti ◽  
Fitrah Hadi Firdaus ◽  
Ade Irma ◽  
Erni Apriliana ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Human Resources ◽  
Community Service ◽  
Agricultural Products ◽  
Oyster Mushroom ◽  
Public Knowledge ◽  
Ftir Analysis ◽  
West Java ◽  
Mushroom Production ◽  
Oyster Mushrooms

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.

scholarly journals Racikan Minuman Jamur Tiram (Pleurotus ostratus) sebagai Peningkat Kesehatan Tubuh

2021 ◽  
Vol 6 (6) ◽  
pp. 616-620
Author(s):  
Uce Lestari ◽  
Damris Muhammad ◽  
Ade Adriadi ◽  
Minarni Minarni
Keyword(s):  
Human Resources ◽  
Community Service ◽  
Oyster Mushroom ◽  
Public Knowledge ◽  
Resource Potential ◽  
Service Activity ◽  
Oyster Mushrooms ◽  
Processed Products ◽  
University Lecturers ◽  
The University

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.

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 Diversifikasi Pengolahan Jamur Tiram pada Kelompok Tani Saraso, Kenagarian Batu Balang, Kecamatan Harau, Kabupaten Lima Puluh Kota

2020 ◽  
Vol 27 (4) ◽  
pp. 263-269
Author(s):  
Tety Desrita Handayani ◽  
Mimi Harni ◽  
Fidela Violalita ◽  
Nurzarrah Tazar
Keyword(s):  
Community Service ◽  
Oyster Mushroom ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Family Economy ◽  
Hands On ◽  
The Family ◽  
Farmer Groups ◽  
Oyster Mushrooms ◽  
Activity Method

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.

scholarly journals Peningkatan Kualitas SDM dan Daya Dorong Ekonomi BUMDes Sirnajaya Garut

2020 ◽  
Vol 2 (1) ◽  
pp. 13-20
Author(s):  
Yunita Christy ◽  
Joni ◽  
Rini Handayani ◽  
Sinta Setiana ◽  
Maria Natalia ◽  
...  
Keyword(s):  
Human Resources ◽  
Community Service ◽  
Financial Literacy ◽  
West Java ◽  
Gas Stations ◽  
Gas Station ◽  
The Village

This community service aims to overcome one of the problems of the Village Owned Enterprises (BUMDes) in Sirnajaya Village, Tarogong Kaler District, Garut Regency, West Java. The problem is that the quality of human resources is low in motivation and competence so that many of the businesses that are run do not operate well, one of which is the business of selling gasoline through mini gas stations. Efforts have been made to improve the operation of the mini gas station business by providing training to improve the quality of human resources in terms of financial literacy and increasing economic impetus in Sirnajaya Village. The training was given to several BUMDes management and meru is a collaboration with the Indonesian Smart Bear Foundation.

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

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.

Peningkatan sumber daya manusia dan optimalisasi promosi desa pabuaran menjadi destinasi wisata religi

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Hari Iskandar ◽  
Roozana Maria Ritonga ◽  
Rustono Farady Marta ◽  
Supina Supina ◽  
Johannes Kurniawan
Keyword(s):  
Higher Education ◽  
Human Resources ◽  
Community Service ◽  
Basic Concept ◽  
Tourism Destination ◽  
West Java ◽  
Religious Tourism ◽  
Local Residents ◽  
Tourist Village ◽  
Insight Into

Community Service Activities (PKM) have become part of the Tridarma of Higher Education. The Cikoleang Region, Pabuaran Village, West Java, there are houses of worship of different religions and live side by side, but the surrounding communities are still closed and unknown to others. This PKM activity provides insight into how the basic concept of a tourist village, promotion optimization of a tourist village using technology, and making food and drinks welcome and in the future is predicted to be a religious tourism village. The results of this activity are expected to be developed and implemented by local residents, in order to develop their abilities and improve the surrounding economy.Keywords: Tourism Village; Human Resources; Promotion; Religious Tourism Destination  

scholarly journals Pembuatan Bibit Jamur Tiram Putih dengan Melibatkan Remaja di Desa Situ Ilir

2016 ◽  
Vol 1 (2) ◽  
pp. 81
Author(s):  
. Mursyidah ◽  
Lusia Anita Boru Sagala ◽  
Maya Risanti ◽  
. Irzaman ◽  
Mersi Kurniati
Keyword(s):  
Community Service ◽  
Pure Culture ◽  
Monitoring And Evaluation ◽  
Oyster Mushroom ◽  
Practical Skill ◽  
Ftir Analysis ◽  
Seedling Production ◽  
Stretching Vibration ◽  
And Training

The community service activities to develop practical skill of teenager on seedling production of oyster mushroom (<em>Pleurotus</em> <em>ostreatus</em>) through counseling and training at Situ Ilir Village. This training was begin with counseling followed by training for seedling production of pure culture (F0), spread seeds (F1), and planting seeds (F2). The quality of this training was assured by comprehensive monitoring and evaluation. In each step of seedling production, variations of sterilization medium were used and was then analyzed using Fourier Transform Infrared Spectroscopy (FTIR) analysis. The characterization results using FTIR shows stretching vibration in mycelium for pure culture and planting seeds. The stretching vibration identify the presence of several functional of groups C-O, C-N, C=O, C-H, O-H, and β-D-glucan. The results of this training also shows that after several practice and intensive guidance the teenager were able to produce seeds of oyster mushroom (<em>Pleurotus</em> <em>ostreatus</em>) without supervision.

scholarly journals PENGEMBANGAN USAHA MIKRO JAMUR TIRAM PUTIH (STUDI KASUS : PEMBUATAN ALAT KONTROL SUHU, KELEMBABAN DAN PEMBUATAN WEBSITE PEMASARAN BENTENG HILIR-DELI SERDANG)

2018 ◽  
Vol 1 (1) ◽  
pp. 23-28
Author(s):  
Ikhsan Parinduri ◽  
Iskandar Iskandar
Keyword(s):  
Community Service ◽  
Temperature Control ◽  
Temperature Sensor ◽  
Oyster Mushroom ◽  
Water Pump ◽  
Lcd Display ◽  
Temperature And Humidity ◽  
Water Nozzle ◽  
Oyster Mushrooms

Abstract: Has been Community Service for Micro-Business White Oyster Mushroom "Temperature control and humidity, Lower Fortress, Deli Serdang. Temperature control and humidity of white oyster mushrooms using Ardurino Uno R-3-based DHT 11 temperature sensor with 16x2 LCD display and HP Android. Controlling the temperature and humidity of white oyster mushrooms work automatically to help the mushroom farmers in controlling the temperature and humidity of white oyster mushroom kumbung .. If temperature> 300C and humidity <650C sensors will read the temperature and humidity in the kumbung and regulate the movement of the water pump in automatic and turn the water nozzle in water spraying onto the kumbung section and baglog mushrooms. This tool works to help white oyster mushroom farmers in increasing their harvest production. Keywords: Temperature Control and Humidity, Website  Abstrak: Telah dilakukan Pengabdian Masyarakat bagi Usaha Mikro Jamur Tiram Putih”Pengendalian suhu dan kelembaban, Benteng Hilir, Deli Serdang. Pengendalian suhu dan kelembaban jamur tiram putih menggunakan sensor suhu DHT 11 berbasis Ardurino Uno R-3 dengan tampilan LCD 16x2 dan HP Android. Pengontrolan suhu dan kelembaban kumbung jamur tiram putih bekerja secara otomatis membantu para petani jamur dalam mengendalikan suhu dan kelembaban kumbung jamur tiram putih.. Jika suhu > 300C dan kelembaban <650C sensor akan membaca suhu dan kelembaban yang berada di kumbung dan mengatur pergerakkan pompa air secara otomatis dan menghidupkan nozzle air dalam penyemprotan air ke bahagian kumbung dan baglog jamur. Alat ini bekerja untuk membantu petani jamur tiram putih dalam peningkatan produksi panennya. Kata Kunci : Pengendalian Suhu dan kelembaban, Website

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.

scholarly journals Budidaya Jamur Tiram dan Olahannya untuk Kemandirian Masyarakat Desa

2019 ◽  
Vol 5 (3) ◽  
pp. 358
Author(s):  
Zulfarina Zulfarina ◽  
Evi Suryawati ◽  
Yustina Yustina ◽  
Riki Apriyandi Putra ◽  
Hendra Taufik
Keyword(s):  
Community Service ◽  
Local Community ◽  
Positive Impact ◽  
Business Management ◽  
Oyster Mushroom ◽  
Service Program ◽  
Problems And Solutions ◽  
Oyster Mushrooms ◽  
Processed Products ◽  
Simulation And Evaluation

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.

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