scholarly journals Pertumbuhan Miselium Pada Bibit F2 Dan F3 Jamur Tiram Putih (Pleurotus ostreatus (Jacq. Ex. Fr) kummer) dengan Penambahan Gula (Sukrosa) di Usaha Bersama Budidaya Jamur Tiram Kota Medan

2020 ◽  
Vol 16 (1) ◽  
pp. 22-29
Author(s):  
Alfredi Anis Fadhila ◽  
Welly Darwis ◽  
Ali Sadikin Berutu
Keyword(s):  
Pleurotus Ostreatus ◽  
Fungal Growth ◽  
Edible Mushrooms ◽  
Oyster Mushroom ◽  
Growing Media ◽  
Average Growth ◽  
Experiment Method ◽  
Effective Doses ◽  
Oyster Mushrooms ◽  
The Right

White oyster mushrooms is one of the commercial edible mushrooms, high and prospective economy value as a source of the income of farmers. This fungus can also grow on media that is given the addition of sucrose (sand sugar). Sucrose have the ability in increase of conidia germination and fungal growth. The purpose  of this study was to determine the effect of adding the right dose of sucrose sugar to the growth of white oyster mushroom mycelium. This study used the experiment method. The results obtained from this study were effective doses of sugar in the long growth of oyster mushroom mycelium in F2 seedlings were 40 grams from 4% of growing media with an average growth of 0.67 cm per 2 days, while in seed F3 were 40 grams from 4% of growing media with an average growth of 0.36 cm per 2 days.

scholarly journals PENINGKATAN PERTUMBUHAN MISELIUM JAMUR TIRAM (Pleurotus ostreatus) YANG DIPENGARUHI OLEH PROMOL 12

2019 ◽  
Vol 3 (2) ◽  
pp. 58
Author(s):  
Saat Egra ◽  
Muhammad Soesilo Dermawan ◽  
Etty Wahyuni ◽  
Eko Hary Pudjiwati ◽  
Amarullah Amarullah ◽  
...  
Keyword(s):  
Tropical Forests ◽  
Pleurotus Ostreatus ◽  
Growth Period ◽  
Oyster Mushroom ◽  
Average Growth ◽  
Media Control ◽  
Average Temperature ◽  
Long Time ◽  
Oyster Mushrooms ◽  
Random Groups

White oyster mushroom (Pleurotus ostreatus) is a mushroom that has a variety of basidiomycetes that grow in tropical forests with high humidity. This mushroom is classified as edible, has even been cultivated for a long time by the community. Therefore, nowadays oyster mushrooms have a high value, it caused many people have cultivated these mushrooms. In this study we want to show a difference in the growth of the white oyster mushroom mycelium before given promol 12 (as control) and after being given 12 types of local microbial probiotics (PROMOL12). The method used is RAK (Design random groups). In this study, it was shown that the influence of the growth of white oyster mushroom mycelium was given PROMOL12. The growth of oyster mushrooms showed a difference for baglog 12 promol medium having an average growth of 0.6 cm and a growth period of 14 days, on the other hand baglog media control had an average growth of 0.7 cm with a growth period of 17 days. With the same environmental conditions, the average temperature is 27-29.5OC and the humidity is also not less than 60%, which has an average of 70% -81% which is in accordance with the growth of oyster mushroom mycelium.

scholarly journals KARAKTERISTIK SOSIS BERBAHAN BAKU CAMPURAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN OTAK SAPI

2018 ◽  
Vol 11 (02) ◽  
pp. 117
Author(s):  
Fiola Hamanda Prisilia ◽  
Yhulia Praptinngsih ◽  
Rizka Rian Fauziah
Keyword(s):  
Moisture Content ◽  
Pleurotus Ostreatus ◽  
Fat Content ◽  
Ash Content ◽  
Cooking Loss ◽  
Oyster Mushroom ◽  
Randomized Design ◽  
Oyster Mushrooms ◽  
Cow Meat ◽  
The Right

sage is a processed product which have meat as its main ingredients and the extender ingredients are binders, filler, sugar, salt and also seasoning then mixed and put it into a casing. Commonly sausage use meat as its raw ingredient.The expensive price of meat will cause the price of sausage also increasing, so then an innovation to use another main ingredients as the alternative of meat that is cheaper, such as white oyster mushroom. Oyster mushroom have protein and fiber but also contain low level of fat, so it need to increase of fat content by cow’s brain. Cow’s brain have high of fat content so that it will be useful to increase the fat content in the oyster mushroom mixed with cow brain sausage. The purpose of this experiment is to find the right ratio in the process of mixing white oyster mushroom with cow brain. This experiment was conducted by the Complete Randomized Design. The treatment was ratio of oyster mushroom and cow brain it had 5 levels. The oyster mushroom and cow brain ratio are P1 (90:10); P2 (80:20); P3 (70:30); P4 (60:40); P5(50:50). The parameter of the observation are texture, colour, cooking loss,apperance of the slice, moisture content, fat content, and sensoric properties was the preference of colour, flavour, texture, taste and overall. The best treatment was analysis of proximate test. Based on effectiveness test from this research, the best formulation was on P5 treatment (oyster mushroom and cow meat ratio 50:50). The sausage had score of texture of 63 g/1,5mm; color 57,59; cooking loss 7,11%; moisture content 60,31%; fat content 4,22%; protein content 21,05%; ash content 2,08%; carbohydrate content 12,34%; preference of colour, smell, texture, taste and overall was 5,7;6,36;5,36;5,75;5,92 (neutral- a bit of contentment). Keywords: sausage, oyster mushrooms, cow’s brain, ratio

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.

The Growth Of White Oyster Mushroom Mycelium (Pleurotus ostreatus) (Jacq) (P. Kumm) From Liquid And Solid Inoculum

Biocelebes ◽  
2019 ◽  
Vol 13 (3) ◽  
pp. 279-287
Author(s):  
Nisfaun Safitriana ◽  
Umrah ◽  
Orryani Lambui
Keyword(s):  
Liquid Medium ◽  
Incubation Time ◽  
Pleurotus Ostreatus ◽  
Solid Medium ◽  
Oyster Mushroom ◽  
Mycelium Growth ◽  
Average Growth ◽  
Solid Media ◽  
Randomized Design ◽  
Department Faculty

The study about  the growth of white oyster mushroom mycelium (Pleurotus ostreatus) (Jacq) (P. Kumm) from liquid and solid inoculum conducted on January until July 2018 in Biotechnology laboratory, Biology Department, Faculty of Math and Science, Tadulako University. This study was aimed to find out the mycelium growth of source of stem inoculum and hood in liquid and solid media. This study was designed by Complete Randomized Design (CRD) which consisted of four treatments and five replications. The treatment were M1 (source of stem inoculum in liquid medium), M2 (source of stem inoculum in solid medium), M3 (source of hood inoculum in liquid medium), and M4 (source of hood inoculum in solid medium). The parameters were (a) incubation time till mycelium fills medium, (b) CFU, and (c) the viability of inoculum on producing medium. The result showed that the faster incubation were M1 and M3 (for 2 days, higher CFU was M3 with an average number 8,2 x 10 10 CFU /ml. The faster viability of mycelium growth were M3 with an average growth of mycelium 6,97 cm/days.

scholarly journals PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK BAKSO IKAN NILA (Oreochromis niloticus) WORTEL (Daucus carota L)

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 172
Author(s):  
Hari Hariadi ◽  
Yuni Rahimah
Keyword(s):  
Daucus Carota ◽  
Oreochromis Niloticus ◽  
Pleurotus Ostreatus ◽  
Beta Carotene ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Oyster Mushroom ◽  
Fiber Intake ◽  
Daucus Carota L ◽  
Oyster Mushrooms

Increased consumption of fish and vegetable expected to increasing fiber intake and protein in children. Meatballs are the favorite food of children. Tilapia is a local fish that can be processed into meatballs, as a substitute for the function of beef and to increase the consumption of fish. Carrots have advantages with other vegetables because it has a Beta-carotene otherwise it is rich in potassium (potasium) and fiber, to increase fiber in meatballs added white oyster mushroom. This study aims to know the effect of the addition white oyster mushrooms to the nutrient content and character organoleptik tilapia fish carrot meatballs. The design of study is Experiment. The treatment consisted of the addition of oyster mushroom 15%, 17.5% , 20% and 22,5%. The results showed that the addition of oyster mushroom 15% gives the characteristics of the best meatballs is Carbohydrates 25.56% , fat 2.31%, protein 11.76%, crude fiber 0.71% and the character organoleptik taste, color, texture aroma regular rate the panel until to not like. Keywords: carrot, meatballs, tilapia fish, white oyster mushroom   ABSTRAK Peningkatan konsumsi ikan dan sayuran diharapkan dapat meningkatkan asupan serat dan protein pada anak- anak. Bakso merupakan makanan yang di gemari anak- anak. Ikan nila merupakan ikan lokal yang dapat diolah menjadi bakso, sebagai pengganti fungsi dari daging sapi dan untuk meningkatkan konsumsi ikan. Wortel memiliki kelebihan dengan sayuran lainya, karena memiliki Beta-karoten selain itu kaya akan kalium (potasium) dan serat, untuk meningkatkan serat pada bakso ditambahkan jamur tiram putih. Penelitian ini bertujuan untuk Mengetahui pengaruh penambahan jamur tiram putih terhadap kandungan zat gizi dan sifat organoleptik bakso ikan nila wortel. Desain penelitian yang digunakan adalah Eksperiment. Perlakuan terdiri dari penambahan jamur tiram putih 15%, 17,5% , 20% dan 22,5%. Hasil penelitian menunjukan bahwa penambahan jamur tiram putih 15% memberikan karakteristik bakso terbaik yaitu Karbohidrat 25,56% , lemak 2,31%, protein 11,76% serat kasar 0,71% dan sifat organoleptik rasa, warna, tekstur dan aroma panelis menilai biasa sampai agak suka. Kata kunci: wortel, bakso, ikan nila, jamur tiram putih

scholarly journals Investigation on Reducing Chromium Quantity in Chromium Containing Wastes from Leather Industry Using Oyster Mushroom (Pleurotus ostreatus)

2020 ◽  
Vol 115 (1) ◽  
pp. 3-9
Author(s):  
Eser Eke Bayramoğlu ◽  
Anıl Özçelik ◽  
Mehmet Çetin ◽  
Erkan Eren
Keyword(s):  
Environmental Pollution ◽  
Growth Medium ◽  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Growth Media ◽  
Leather Industry ◽  
Icp Ms ◽  
Blue Phase ◽  
Oyster Mushrooms

In the leather industry, the wastes after the wet blue phase, which are created by the shaving process, are one of the substances that cause environmental pollution. Most of the time, these wastes are buried and may, under some circumstanses, cause serious environmental pollution problems. In this study, the chromium in wet blue shaved waste is to be minimized by using oyster mushrooms (Pleurotus ostreatus). Wet blue shaved wastes were mixed with 0.5%, 1%, 1.5% and 2% doses into the growth medium. After the oyster mushroom growth, the consumption of chromium from the growth media and uptaken by the mushrooms were investigated with  Ege University Argefar Lab.’s House Method using a ICP-MS. 

scholarly journals REBRANDING PRODUK KERIPIK JAMUR TIRAM UNTUK PENINGKATAN PENJUALAN PADA UMKM SPORAMUSHROOM

2020 ◽  
Vol 4 (1) ◽  
pp. 77-83
Author(s):  
Andi Iva Mundiyah ◽  
Dudi Septiadi ◽  
Sharfina Nabila ◽  
Ni Made Wirastika Sari ◽  
Ni Made Zeamita
Keyword(s):  
Pearl Oyster ◽  
Oyster Mushroom ◽  
Brand Marketing ◽  
Medium Enterprise ◽  
Oyster Mushrooms ◽  
The Right ◽  
Almost All ◽  
Product Sales ◽  
Selection Of

ABSTRACT Small-Medium Enterprise (SME) “Sporamushroom” which processes pearl-oyster mushrooms into pearl-oyster mushroom chips is located on Jalan Pelita, Makassar City. Pearl-oyster mushrooms are rich in nutrition and have savory taste and chicken-like texture, so that almost all people like it. The problem faced by SME “Sporamushroom” lies in the packaging of the mushroom chips that are not attractive and are not able to preserve the quality of the products contained therein. In addition, the mushroom chips brand have not been determined. The results of the activities carried out indicate the need for assistance and information sharing about the types of packaging for processed chips, so that the packaging will be produced accordingly, which is aluminum plastic packaging that is suitable for processed chip products. From the brand aspect, the selection of the right and easy-to-remember brand has an effect on product sales. The JAMBUL brand was chosen as the brand of pearl-oyster mushroom chips because it is easy to be remembered and has appropriate philosophy behind it. Key words: brand, marketing, packaging, SME

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