scholarly journals A new subspecies of a scuttle fly (Diptera: Phoridae) that feeds on oyster mushrooms (Pleurotus ostreatus) in Poland

1999 ◽  
Vol 42 (7-13) ◽  
pp. 127-132 ◽  
Author(s):  
R. Henry L. Disney ◽  
Ewa Durska
Keyword(s):  
Pleurotus Ostreatus ◽  
New Subspecies ◽  
Oyster Mushrooms

ANALISA KANDUNGAN BETA-GLUKAN LARUT AIR DAN LARUT ALKALI DARI TUBUH BUAH JAMUR TIRAM (Pleurotus ostreatus) DAN SHIITAKE (Lentinus edodes)

2013 ◽  
Vol 13 (3) ◽  
Author(s):  
Netty Widyastuti ◽  
Teguh Baruji ◽  
Henky Isnawan ◽  
Priyo Wahyudi ◽  
Donowati Donowati
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Immune System ◽  
Pleurotus Ostreatus ◽  
Water Soluble ◽  
Low Molecular Weight ◽  
Lentinus Edodes ◽  
Beta Glucan ◽  
Oyster Mushrooms ◽  
The Difference

Beta glucan is a polysaccharide compound, generally not soluble inwater and resistant to acid. Beta glucan is used as an immunomodulator (enhancing the immune system) in mammals is usually a beta-glucan soluble in water, easily absorbed and has a low molecular weight. Several example of beta-glucan such as cellulose (β-1 ,4-glucan), lentinan (β-1 0.6-glucan) and (β-1 ,3-glucan), pleuran (β-1, 6 and β-1 ,3-glucan) are isolated from species of fungi Basidiomycota include mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes).The purpose of thisresearch activity is to obtain beta-glucan compound that can be dissolved in water and in alkali derived from fungi Basidiomycota, i.e, Oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes). The result of beta-glucan compared to characterize the resulting beta glucan that is molecular structure . The difference of beta glucan extraction is based on the differences in solubility of beta-glucan. Beta glucan could be water soluble and insoluble water.

scholarly journals Komparasi Agribisnis Jamur Tiram (Pleurotus ostreatus) Media Tanam Limbah Sabut Kelapa dan Serbuk Gergaji

2021 ◽  
Vol 5 (2) ◽  
pp. 108
Author(s):  
D Yadi Heryadi ◽  
Ristina Siti Sundari ◽  
Rini Agustini ◽  
Andang Hidayat
Keyword(s):  
Protein Content ◽  
Growth Medium ◽  
Pleurotus Ostreatus ◽  
Production Cost ◽  
Animal Protein ◽  
High Protein ◽  
Net Income ◽  
Total Cost ◽  
High Protein Content ◽  
Oyster Mushrooms

The agribusiness of oyster mushrooms (Pleurotus ostreatus) is getting interested due to an increase in demand. It has almost complete nutrients, high protein content that can substitute animal protein for vegetarians. The growth medium for oyster mushrooms commonly uses sawdust. The cocopeat waste medium is an innovation. The research descriptively compares production cost, yield, revenue, income, and feasibility throughout both mediums. Findings that the total cost of sawdust medium was higher 750,000IDR than cocopeat waste. In terms of income, sawdust medium earned 140.72%, while cocopeat waste earned 133.29%. The feasibility of sawdust waste was 2.41 while cocopeat waste was 2.33 as well. Otherwise, the cocopeat waste medium was higher 99.21IDR than sawdust waste in cost/kg yield. Net income using cocopeat waste medium was 2,739,694.50IDR, and cocopeat waste was 2,511,769.50IDR on average. Both cocopeat waste and sawdust waste medium are very feasible to be an agribusiness. The consideration is that the availability surrounds the production site, and cocopeat waste is cheaper than sawdust waste. Agribisnis jamur tiram (Pleurotus ostreatus) semakin diminati oleh karena permintaan terus meningkat. Kandungan gizinya lengkap dengan protein yang tinggi. Bahkan bagi vegetarian menjadi pengganti protein hewani. Media pertumbuhan jamur tiram biasanya menggunakan limbah serbuk gergaji. Media limbah serbuk sabut kelapa merupakan inovasi baru. Penelitian ini ingin mengetahui biaya-biaya hingga kelayakan usaha agribisnis jamur tiram menggunakan media limbah serbuk sabut kelapa dan yang biasa yaitu limbah serbuk gergaji Ternyata, Biaya total setahun menggunakan media limbah serbuk sabut kelapa lebih hemat Rp750.000 dibandingkan dengan media limbah serbuk gergaji. Biaya per kilogramnya sedikit lebih mahal Rp99.21 tetapi hasil panen lebih rendah dari limbah serbuk gergaji. Jamur tiram media limbah serbuk sabut kelapa memberikan keuntungan 133.29% dan media limbah serbuk gergaji 140.72%. Jamur tiram media limbah serbuk gergaji memberikan keuntungan bersih/bulan rata-rata Rp2,739,694.50, sedangkan media limbah serbuk sabut kelapa rata-rata Rp2,511,769.50.Kedua media untuk jamur tiram sangat layak diusahakan dengan R/C ratio 2.33 dan 2.41. Pengusaha bisa mempertimbangkan media limbah serbuk sabut kelapa atau limbah serbuk gergaji tergantung ketersediaan di sekitar lokasi dengan informasi harga limbah sabut kelapa lebih murah daripada limbah serbuk gergaji.

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

scholarly journals Polysaccharides from Basidiocarps of Cultivating Mushroom Pleurotus ostreatus: Isolation and Structural Characterization

Molecules ◽  
2019 ◽  
Vol 24 (15) ◽  
pp. 2740 ◽  
Author(s):  
Ekaterina Baeva ◽  
Roman Bleha ◽  
Ekaterina Lavrova ◽  
Leonid Sushytskyi ◽  
Jana Čopíková ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Pleurotus Ostreatus ◽  
Cold Water ◽  
Water Soluble ◽  
Hot Water ◽  
Biologically Active ◽  
Alkaline Extract ◽  
A Cell ◽  
Oyster Mushrooms

Oyster mushrooms are an interesting source of biologically active glucans and other polysaccharides. This work is devoted to the isolation and structural characterization of polysaccharides from basidiocarps of the cultivated oyster mushroom, Pleurotus ostreatus. Five polysaccharidic fractions were obtained by subsequent extraction with cold water, hot water and two subsequent extractions with 1 m sodium hydroxide. Branched partially methoxylated mannogalactan and slightly branched (1→6)-β-d-glucan predominated in cold- and hot-water-soluble fractions, respectively. Alternatively, these polysaccharides were obtained by only hot water extraction and subsequent two-stage chromatographic separation. The alkali-soluble parts originating from the first alkali extraction were then fractionated by dissolution in dimethyl sulfoxide (DMSO). The polysaccharide insoluble in DMSO was identified as linear (1→3)-α-d-glucan, while branched (1→3)(1→6)-β-d-glucans were found to be soluble in DMSO. The second alkaline extract contained the mentioned branched β-d-glucan together with some proteins. Finally, the alkali insoluble part was a cell wall complex of chitin and β-d-glucans.

The composition of fresh and stored oyster mushrooms (Pleurotus ostreatus)

1980 ◽  
Vol 19 (12) ◽  
pp. 2565-2568 ◽  
Author(s):  
John B.W. Hammond
Keyword(s):  
Pleurotus Ostreatus ◽  
Oyster Mushrooms

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 Formulasi dan Analisis Nilai Gizi Bakso Kotak dari Jamur Tiram Putih (Pleurotus Ostreatus)

2019 ◽  
Vol 5 (2) ◽  
pp. 166
Author(s):  
Sri Rahayu Lamadjido ◽  
Umrah Umrah ◽  
Jamaluddin Jamaluddin
Keyword(s):  
Water Content ◽  
Pleurotus Ostreatus ◽  
Meat Products ◽  
Nutrient Content ◽  
Ash Content ◽  
Processed Meat ◽  
Plant Materials ◽  
Nutrient Analysis ◽  
Randomized Design ◽  
Oyster Mushrooms

Meatballs are processed meat products that very popular in Indonesia. Making meatballs is not just using animal material only, but also can be used plant materials such as oyster mushrooms. The meatballs can be made in various forms, such as a round shape or a box shape. This study aims to determine the nutrient content (moisture, ash, fat, protein, and carbohydrates) in several formula meatballs box of oyster mushroom (Pleurotus ostreatus) and find the best formula on the meatballs box oyster mushrooms, the nutrients (fat, protein, and carbohydrates), as well as the ash and moisture content. The study was designed using completely randomized design (CRD), which consists of six treatments and two replications. Parameters measured were as hedonic organoleptic include color, aroma, flavor and texture, using 15 panelists and nutrient analysis includes the levels of fat, protein, carbohydrate, ash content and water content. The results showed that the formulation of meatballs box, panelists preferred the formula II from another formula with a value of 3.06 based on color, aroma, flavor, and texture. The results of nutritional analysis were fat content of 0.77, protein content of 16:28 value, carbohydrate content of 31.4, ash content of 1:46 and water content of 9.44.

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