scholarly journals Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum

2021 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
St Sabahannur ◽  
Suraedah Alimuddin ◽  
Hanifa Nikmah
Keyword(s):  
Fruits And Vegetables ◽  
Oyster Mushroom ◽  
Effect Of Temperature ◽  
Frying Time ◽  
Vacuum Frying ◽  
Randomized Design ◽  
Yield Value ◽  
Different Temperatures ◽  
Oyster Mushrooms ◽  
Processed Products

Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Oyster mushroom; vacuum frying; chips; temperature   ABSTRAK Jamur tiram merupakan salah satu jenis sayuran yang pemanfaatannya sangat sedikit karena kurangnya pengetahuan tentang cara mengolah jamur itu sendiri. Sifat jamur yang mudah rusak menyebabkan kesulitan dalam distribusi dan pemasaran sebagai produk segar. Salah satu produk olahan dari jamur tiram adalah keripik. Penggorengan vakum merupakan metode penggorengan yang diterapkan pada bahan yang peka terhadap panas seperti buah-buahan dan sayuran. Penelitian bertujuan mengetahui pengaruh suhu dan lama waktu penggorengan vakum terhadap kualitas fisikokimia dan organoleptik keripik jamur tiram. Penelitian dilakukan menggunakan rancangan acak lengkap dengan pola faktorial dua faktor. Faktor pertama, penggorengan vakum dengan suhu 85o dan 90oC. Faktor kedua, lama penggorengan adalah 50, 60, dan 70 menit. Hasil penelitian menunjukkan jamur tiram yang digoreng vakum dengan suhu 85oC dan lama penggorengan 70 menit menghasilkan keripik jamur tiram dengan kadar lemak terendah 38,08%, rasa, dan warna yang disukai (skor 4), sedangkan tekstur yang disukai adalah penggorengan pada suhu 90oC dan lama. 70 menit. Nilai rendemen dan kadar air keripik jamur tiram tidak menunjukkan perbedaan pada suhu dan waktu penggorengan yang berbeda. Kata kunci: Jamur tiram; keripik; penggorengan vakum; suhu

scholarly journals SUBSTITUTION OF HIJAAN WITH WASTE MEDIUM MEDIA FERMENTATION WHITE FERMENTATION WITH NON KARKAS PERCENTAGE IN LOCAL SHEEP

2018 ◽  
Vol 5 (3) ◽  
Author(s):  
Iin Dwi Lestari Silitonga ◽  
Hasnudi ◽  
Hamdan ◽  
T H Wahyuni ◽  
E R Mirwandhono
Keyword(s):  
Gastrointestinal Tract ◽  
Research Design ◽  
Oyster Mushroom ◽  
Average Weight ◽  
Weight Percentage ◽  
Randomized Design ◽  
Heart Blood ◽  
Oyster Mushrooms

This study aims to determine whether the waste media plant white fermented oyster mushroom can substitute forage on sheep against non-carcass components are feasible eaten. This research was conducted in Namo Trasi Village, Pasar VIII, in October - December 2017 by using local sheep with average weight of 9 ± 0.25 kg. The research design used in this study was a complete randomized design (RAL) with 4 treatments and 5 replicates, consisting of P0 (60% non-wasted greenhouse vegetation fermentation + 40% concentrate), P1 (45% forage and waste) medium planting white oyster mushroom fermentation 15% + concentrate 40%), P2 (forage 30% and waste medium planting white oyster mushroom fermentation 30% + concentrate 40%) and P3 (forage 15% and sewage media plant white fermented oyster mushrooms 45% + 40% concentrate). The parameters observed were weight percentage of head, leg, skin, tail, trachea and lungs, liver, heart, blood, and gastrointestinal tract. The result of the research shows that the waste of fermented white oyster mushroom media can substitute forage as local sheep feed, but it can not increase the percentage of non-carcass component that is feasible to eat.

scholarly journals Effect of Watering Frequency on The Growth and Yield of Oyster Mushrooms (Pleurotus ostreatus)

2020 ◽  
Vol 4 (2) ◽  
pp. 155-160
Author(s):  
Agus Saputera ◽  
Antar Sofyan ◽  
Riza Adrianoor Saputra ◽  
Noorkomala Sari
Keyword(s):  
Relative Humidity ◽  
Low Temperatures ◽  
Growth And Development ◽  
Growth And Yield ◽  
Oyster Mushroom ◽  
Growth Time ◽  
Randomized Design ◽  
Wet Weight ◽  
Oyster Mushrooms ◽  
Completely Randomized Design

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.

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.

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

MANAJERIAL ◽  
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.

scholarly journals Effect of temperature on passion fruit emergence and seedling vigor

2017 ◽  
Vol 39 (1) ◽  
pp. 50-57 ◽  
Author(s):  
Antônio Gustavo de Luna Souto ◽  
Jussara Cristina Firmino da Costa ◽  
Nathalia Luiza Ferreira Campos ◽  
Jéssica Laísca Fernanda de Azevedo ◽  
Carlos Eduardo Magalhães dos Santos
Keyword(s):  
Dry Matter ◽  
Seedling Emergence ◽  
Thermal Conditions ◽  
Passion Fruit ◽  
Effect Of Temperature ◽  
Genetic Constitution ◽  
Growth Environment ◽  
Randomized Design ◽  
Different Temperatures ◽  
Temperature Ranges

Abstract: Seedlings for commercial growing of passion fruit are preferentially acquired through seeds. Success in germination and seedling emergence, in turn, is influenced by the genetic constitution of the progenies and the thermal conditions imposed on the growth environment. The aim of this study was to evaluate the emergence and vigor of seedlings of passion fruit cultivars exposed to different temperatures. The experiment was conducted in a germination chamber at the Unidade de Ensino, Pesquisa e Extensão / Pomar Campus of the Department of Plant Science of the Universidade Federal de Viçosa (UFV). The study was carried out in 5 × 3 factorial arrangement, with five temperature ranges (5-15, 10-20, 15-25, 20-30 and 25-35 °C) and three varieties of passion fruit (BRS Sol do Cerrado, BRS Gigante Amarelo and FB-200 Yellow Master) in a completely randomized design with six replications of 25 seeds per plot. The variables analyzed were the percentage, the speed index, and the average time of emergence, shoot length, total length, and seedling dry matter. The cultivars BRS Sol do Cerrado and BRS Gigante Amarelo exhibited seedling emergence of over 95% in the temperature ranges of 20-30 °C and 25-35 °C. Alternating temperatures from 20-30 °C stimulates seedling emergence, seedling growth, and greater accumulation of seedling dry matter.

scholarly journals PKM USAHA PRODUKSI JAMUR TIRAM DANOLAHANNYA DI NAGARI BISATI SUNGAI SARIAK KECAMATAN VII KOTO KABUPATEN PADANG PARIAMAN

2021 ◽  
Vol 5 (1) ◽  
pp. 153
Author(s):  
Dian Pramana Putra ◽  
Rera Aga Salihat ◽  
Yulfi Desi
Keyword(s):  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Limited Knowledge ◽  
Traditional Markets ◽  
Mushroom Harvest ◽  
Cultivation Process ◽  
Oyster Mushrooms ◽  
Processed Products ◽  
Surrounding Areas ◽  
Coaching Activities

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

scholarly journals Pengaruh Berbagai Media Tanam terhadap Pertumbuhan dan Hasil Jamur Tiram (Pleurotus Ostreatus)

2016 ◽  
Vol 3 (1) ◽  
pp. 15-20
Author(s):  
Nur Hafizah ◽  
Aspiani Aspiani
Keyword(s):  
Natural Habitat ◽  
Growth And Yield ◽  
Oyster Mushroom ◽  
Maximum Diameter ◽  
Growing Media ◽  
Randomized Design ◽  
The Media ◽  
Wet Weight ◽  
Oyster Mushrooms ◽  
Completely Randomized Design

Oyster mushrooms cultivation requires media to resemble the natural habitat of the fungus. Media in Indonesia are usually called by baglog. This study aims to (i) the effect of a variety of growing media on growth and yield of oyster mushroom, and (ii) obtain the best growing media in the growth and yield of oyster mushroom. This research was conducted in Kias Village of Batang Alai District of South Hulu Sungai Tengah South Kalimantan Province, in May until August 2013, using a completely randomized design (CRD), with three treatments and six replications. Each quiz consists of 3 samples. Factors to be examined is the composition of reeds s1 = 80%: 18% bran: 1%, lime: 1% gypsum. s2 = 80% of rice straw: 18% bran: 1%, lime: 1% gypsum. s3 = 80% sawdust: 18% bran: 1%, lime: 1% gypsum. The results showed that the composition of the media influence on a growing number of fruit bodies, wet weight and no effect on the maximum diameter hood fruit treated with the best composition obtained on the composition s3 = 80% sawdust: 18% bran: 1%, lime: 1% casts.

scholarly journals Pertumbuhan Bibit F2 Jamur Tiram pada Berbagai Komposisi Media

2016 ◽  
Vol 6 (2) ◽  
pp. 447-452
Author(s):  
Zarmiyeni Zarmiyeni
Keyword(s):  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Observation Data ◽  
Processed Food ◽  
Media Composition ◽  
Randomized Design ◽  
Oyster Mushrooms ◽  
Completely Randomized Design ◽  
Determining Factor

       Oyster mushroom (Pleurotus ostreatus) is one type of wood mushroom that is used as a vegetable and processed food. In the cultivation of oyster mushrooms (Pleurotus ostreatus), seeds are a determining factor. This study aims to obtain the best media composition in the growth of oyster mushroom F2 seedlings (Pleurotus ostreatus). The research conducted at the Amuntai STIPER Laboratory from April to June 2013, using a Completely Randomized Design (CRD), with 5 treatments and 4 replications. As a treatment, the composition of media (K) is (k1) 80% corn: 18% sawdust: 1% CaCO3: 1% CaSO4, (k2) 70% corn: 28% sawdust: 1% CaCO3: 1% CaSO4, ( k3) 60% corn: 38% sawdust: 1% CaCO3: 1% CaSO4, (k4) 50% corn: 48% sawdust: 1% CaCO3: 1% CaSO4, (k5) 40% corn: 58% sawdust : 1% CaCO3: 1% CaSO4. Observation data were analyzed by variance and DMRT follow-up at 5% level. The parameters observed were the growth of mycelium horizontally and vertically. The results showed that media composition (k2) 70% corn: 28% sawdust: 1% CaCO3: 1% CaSO4 gave the best results for F2 seedling growth

ANALYSIS BUSINESS OPPORTUNITIES MELALUI BUDIDAYA JAMUR TIRAM PUTIH PADA DATARAN RENDAH PADA CV. KEMUNING BANGKALAN MADURA

MANAJERIAL ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 10
Author(s):  
Maulidyah Amalina Rizqi
Keyword(s):  
Water Resources ◽  
Added Value ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Business Opportunities ◽  
Lowland Area ◽  
Oyster Mushrooms ◽  
Processed Products ◽  
The Tropics ◽  
Land Water

Geographical and agricultural conditions exist in the Madura Island that the Madura Island is an area with hot temperatures and has a low rainfall. This research was conducted in the tropics with little rainfall, this study also looked at whether the location intended by the researchers could be used to carry out the process of cultivating oyster mushrooms and whether this effort could continue to be developed. This research used a qualitative paradigm approach to provide an aspect of flexibility in gathering information from informants about the development of oyster mushroom cultivation. The results of this research 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. 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. Actually we can get more profit if farmers can be more creative by processing white 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.   

scholarly journals Diversifikasi Produk Olahan Jamur Tiram untuk Menunjang Perekonomian Masyarakat di Kabupaten Jember

2021 ◽  
Vol 7 (1) ◽  
pp. 13-21
Author(s):  
Muhammad Iwan Wahyudi ◽  
Bagus Tripama ◽  
Henik Prayuginingsih ◽  
Taufik Timur Warisaji
Keyword(s):  
Market Access ◽  
Business Management ◽  
Added Value ◽  
Oyster Mushroom ◽  
Community Partnership ◽  
Oyster Mushrooms ◽  
Development Approach ◽  
Processed Products ◽  
Activity Method ◽  
Partnership Program

The Stimulus Community Partnership Program (SCPP) activities aims to support oyster mushroom farmers in Jember by improving skills and knowledge for diversifying oyster mushroom processing, building networks and markets, stimulating capital, and improving business managerial which are the main problems of partners in developing their businesses and economies. The SCPP activity method uses capacity building with a community driven development approach which is based on activities that are cognitive, affective, and psychomotor in the context of added value products and oyster mushroom business management including marketing to increase income and partner economy. The results of SCPP are in the form of improving partners' skills in processing oyster mushrooms into 5 prospective products that are needed by the market. In addition, increasing skills in business management starting from planning, organizing partne r members, evaluating product quality, simple bookkeeping, opening online/offline market access as well as strengthening capital in the procurement of production infrastructure are the next outputs of the service activities carried out. This program has been able to solve partner problems in improving the skills of diversifying oyster mushroom processing into processed products that have high prospects in the market. Improved business management and access to new markets, especially online, as well as injections of capital into fresh energy for partners and members to develop their businesses and economies.

Sign in / Sign up

Export Citation Format

Share Document