scholarly journals Development of Integrated Organic Agricultural Agribusiness at D jamuran Pekanbaru Student Business

2022 ◽  
Vol 4 (2) ◽  
pp. 966-972
Author(s):  
Isna Dini ◽  
Hapsoh Hapsoh ◽  
Rachmad Saputra ◽  
Desita Salbiah ◽  
Sri Yoseva
Keyword(s):  
Organic Matter ◽  
Fish Farming ◽  
Oyster Mushroom ◽  
Growth Media ◽  
Fish Feed ◽  
The People ◽  
Service Activity ◽  
High Production ◽  
Oyster Mushrooms ◽  
By Products

Oyster mushroom is a mushroom that is quite in demand by the people of Pekanbaru City. One of the oyster mushroom producers in Pekanbaru is a young entrepreneur named Solihin who is a student of the Department of Agrotechnology, Riau University. Oyster mushroom production ranges from 15-40 kg/day. The high production of mushrooms is supported by the number of baglogs owned by Solihin. After being used to produce mushrooms, this baglog will of course become waste. The high content of organic matter in baglog waste makes baglog waste a potential medium for the development of African Night Crawlers (ANC) worms. Furthermore, the remaining growth media for this worm can be used as vermicompost fertilizer. Therefore, the purpose of this service is to provide assistance in the cultivation of ANC worms to entrepreneurs who are partners in this service. Based on the results of the service carried out, partners have succeeded in developing by-products other than oyster mushrooms into useful and selling products which can certainly increase partners' income. In addition, partners are also developing fish farming as a continuation of the use of ANC worms as fish feed. This is because ANC worms are a high source of protein for fish feed. Through this service activity, the development of integrated agricultural agribusiness has been realized.

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 Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246992
Author(s):  
Godfrey Mhlongo ◽  
Caven Mguvane Mnisi ◽  
Victor Mlambo
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Gas Production ◽  
Grape Pomace ◽  
Oyster Mushroom ◽  
Ruminal Fermentation ◽  
Fermentation Efficiency ◽  
Oyster Mushrooms ◽  
Red Grape

The use of red grape pomace (GP; Vitis vinifera L. var. Shiraz) as a source of beneficial bioactive compounds in ruminant diets is limited by high levels of indigestible compounds in the grape skin matrix. This problem demands innovative, inexpensive, and easy-to-use strategies that improve the digestibility of GP. The bioconversion of GP using edible oyster mushrooms (Pleurotus ostreatus) is one such strategy that has not been previously explored. Therefore, this study evaluated the effect of cultivating oyster mushrooms on GP on chemical composition and in vitro ruminal fermentation parameters of the spent mushroom substrate. The GP was inoculated with oyster mushroom spawns at 0, 200, 300, 400, or 500 g/kg, and incubated for 4 weeks. Organic matter, acid detergent lignin, sodium, manganese, cobalt, and copper linearly declined (P < 0.05) as spawn rates increased. A quadratic trend was observed for crude protein, neutral detergent fibre, acid detergent fibre, magnesium, phosphorus, and calcium content in response to increasing spawn rates. Higher spawning rates (20–50%) had a positive effect (P < 0.05) on gas production from the immediately fermentable fraction (a), rate of gas production from the slowly fermentable fraction (c) and effective gas production. However, gas production from the slowly fermentable fraction (b) and potential gas production linearly declined in response to increasing spawning rates. There was a linear increase (P < 0.05) in the immediately degradable fraction (a), while quadratic effects were observed for partition factors, effective degradability, and in vitro organic matter degradability at 48 h in response to spawning rates. It can be concluded that inoculating GP with oyster mushroom spawn reduced fibre content while increasing crude protein content and in vitro ruminal fermentation efficiency of red grape pomace. Based on the quadratic responses of partition factors at 48 hours post-inoculation, the optimum spawning rate for maximum ruminal fermentation efficiency of GP was determined to be 300 g/kg.

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 Empowerment of Mushroom Business Groups through Identifying the Composition of "Japigo" Mushroom Chips in Gondangmanis Village

Khazanah ◽  
2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Nugroho Hasan ◽  
◽  
Agustianingrum Agustianingrum ◽  
Intan Yuli Nur Khasanah ◽  
Muhammad Rizal Khadafi ◽  
...  
Keyword(s):  
Business Group ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Selling Price ◽  
The People ◽  
Before And After ◽  
Ideal Composition ◽  
Oyster Mushrooms ◽  
Rural Appraisal ◽  
The Ideal

Oyster mushroom is one of the mushrooms that is often cultivated by the people of Indonesia because it is edible and has high nutrition, is easy to process, and is affordable. One way to use oyster mushrooms is by processing it into food products. Oyster mushroom processing carried out by the Gondangmanis Mushroom Processing Business Group is in the form of mushroom chips. Identification of the composition of mushroom chips is carried out to (1) determine the ideal composition of mushroom chips (2) determine the selling price of mushroom chips. The method used is Participatory Rural Appraisal (PRA) which focuses on the participation of members of the Gondangmanis Mushroom Processing Business Group in its implementation with a series of activities to identify raw material prices, processing mushroom chips, packaging mushroom chips, and determining the price of mushroom chips. Measuring the success of the program was done by comparing the composition of the mushroom chips before and after the program. The results obtained are the composition of the typical “Japigo” oyster mushroom, and the price of mushroom chips is IDR 14,000 per 100 grams.

scholarly journals Pine fruit as a media for planting white oyster mushroom (Pleurotus ostreatus)

2021 ◽  
Vol 891 (1) ◽  
pp. 012025
Author(s):  
I Taskirawati ◽  
A Askar ◽  
Baharuddin
Keyword(s):  
Pleurotus Ostreatus ◽  
Cold Water ◽  
Water Immersion ◽  
Hot Water ◽  
High Rate ◽  
Oyster Mushroom ◽  
Growth Media ◽  
Alternative Materials ◽  
Research Procedure ◽  
Oyster Mushrooms

Abstract Oyster mushroom is a wood fungus that can grow naturally on dead or weathered trees (saprophytes). The commonly used planting medium for oyster mushroom cultivation is sawn waste from various trees. However, considering the high rate of deforestation, ranging from illegal logging, forest burning, and conversion of forest land functions, it is necessary to make substitutions in terms of the leading media for the growth of oyster mushrooms. In this study, pine fruit is the primary medium for the growth of oyster mushrooms to add alternative materials for growing oyster mushrooms. This study aims to determine the potential of pine fruit as a growth medium for oyster mushroom (Pleurotus ostreatus) by the soaking method using two treatments, namely cold and hot water immersion. In cold water samples, the pine cone powder was soaked for five days, seven days, and nine days for hot water soaked for 1 hour, 2 hours, and 3 hours. The research procedure started preparing oyster mushroom growth media, inoculation, maintenance and growth, and harvesting. The results showed that oyster mushrooms could grow at media soaking in hot water for 2 hours (P2) and 3 hours (P3). Treatments P2 and P3 took 78 days and 105 days, respectively, to grow oyster mushrooms.

scholarly journals Produktivitas Usahatani Jamur Tiram Putih Berdasarkan Segmentasi Usaha Di Kabupaten Ciamis, Jawa Barat

2020 ◽  
Vol 4 (2) ◽  
pp. 107
Author(s):  
Eli Ukiwa ◽  
Suhartono Suhartono
Keyword(s):  
Large Scale ◽  
Oyster Mushroom ◽  
Analysis Approach ◽  
Survey Method ◽  
Mushroom Cultivation ◽  
Purposive Sampling ◽  
The People ◽  
Oyster Mushrooms

White oyster mushroom cultivation has been widely recognized by the people in Ciamis Regency on a small or large scale. However, this farming phenomenon experienced many ups and downs. Though the need for mushroom consumption by the market is still quite high. This study aims to determine the extent to which the productivity differences of white oyster mushroom farming are cultivated by farmers in three different business segments and how is the business feasibility. The method used in this study is a survey method. Data were collected through interviews with purposive sampling to mushroom farmers. To find out the productivity and feasibility of farming, a cost, and income analysis approach and R/C. Then a different test is conducted to determine the differences in income between business segments. The results showed that the farming of white oyster mushrooms in the three business segments can generate different incomes. The business segment from baglog to harvest has the highest productivity (R/C 1,16). However, the highest income is generated by white oyster mushroom farming in the baglog manufacturing segment. Financially the three segments of white oyster mushroom farming are feasible because they can generate positive income and R/C>1  

scholarly journals PEMBUATAN PELET IKAN APUNG BERBAHAN LOKAL DENGAN TEKNOLOGI STEAMER DI DESA DAHAN REJO, KECAMATAN KEBOMAS, GRESIK

2019 ◽  
Vol 2 (1) ◽  
pp. 96
Author(s):  
Choirul Anam ◽  
Miftahul Huda ◽  
Ana Amiroh
Keyword(s):  
Raw Materials ◽  
Monitoring And Evaluation ◽  
Fish Farming ◽  
Proximate Analysis ◽  
Community Empowerment ◽  
High Price ◽  
Fish Feed ◽  
The People ◽  
The Cost ◽  
Local Materials

Dahan Rejo Village, Kebomas District is one of the centers of fish farming centers in Gresik Regency. The obstacle faced by pond farmers is the high price of feed, which increases the cost of production and capital. Farmers have not yet used alternative feed and are still dependent on factory-made pellets. The alternative solution that can be done is to make pellets from local materials such as tofu pellets and corn with steamer technology. The aim of this program is to empower the people of Dahan Rejo Village to make floating fish feed from local materials. The methods used are program preparation, product making and proximate analysis, making tutorial videos and guidebooks, socializing and training, mentoring, monitoring, and evaluating. The result of this community empowerment program is that farmer groups have the potential to develop floating fish pellets. Proximate analysis of floating fish pellets showed protein content of  31.6%, 6.8% fat, 4.2% reducing sugar, 4.4% crude fiber, and Ca minerals 0.3%. Tutorial videos and guidebooks for making floating fish pellets are good and suitable for use by the community. Farmers can make pellets from local raw materials independently with the percentage of material achievement being 70% of the total number of group members. The accompanying results show that the obstacles faced by fish pond farmers are weather, supporting raw materials, and marketing. The monitoring and evaluation results show that pond farmers in Dahan Rejo Village are committed to developing floating fish pellets from local raw materials as an effort to sustain the program.

scholarly journals Pelatihan Pemanfaatan Limbah Jerami Sebagai Media untuk Budidaya Jamur Tiram Putih

2021 ◽  
Vol 6 (1) ◽  
pp. 530-536
Author(s):  
Susilo ◽  
Meitiyani ◽  
Maryanti Setyaningsih
Keyword(s):  
Organic Matter ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Wood Powder ◽  
Community Knowledge ◽  
Tropical Regions ◽  
Knowledge And Skills ◽  
Cultivation Technique ◽  
Training Activities ◽  
Oyster Mushrooms

Oyster mushroom cultivation (Pleurotus sp.) is relatively easy, because it has a fairly good adaptability to the environment and is very suitable to be developed in tropical regions such as Indonesia. One of the factors that play a major role is the planting medium which is generally in the form of wood powder. The supply of sawdust is decreasing, so that alternative media is needed which contains lots of organic matter and cellulose. Straw is an alternative substitute for wood powder media because it is abundant. The purpose of this activity was to provide skills in mushroom cultivation by utilizing straw waste to PKK women in Cigaragol village, Ciulengsi, Bogor. The skills about cultivating oyster mushrooms need to be disseminated to the wider community to overcome the shortage of supply of oyster mushrooms on the market. The method used in this activity is by lecturing, discussing and practicing. The results of training activities on the cultivation of white oyster mushrooms have increased community knowledge and skills by 71.9% which includes the introduction of 31.6% white oyster mushroom service, the benefits of white oyster mushrooms 52.6%, 100% white oyster mushroom habitat, 57.9% white wood powder media for cultivation of oyster mushrooms, straw media as an alternative to 100% white oyster mushroom cultivation and 89.5% white oyster mushroom cultivation technique. Training activities greatly help improve the knowledge and skills of cultivating white oyster mushrooms and potentially increase community income.

scholarly journals PEMBINAAN KELOMPOK PEMELIHARA AZOLLA MICROPHYLLA DI DESA SUNGAI KAYU ARA, SIAK

2018 ◽  
Vol 2 (2) ◽  
pp. 184-192
Author(s):  
Irwan Effendi ◽  
Afrizal Tanjung ◽  
Syahril Nedi ◽  
Syafruddin Nasution ◽  
Elizal Elizal
Keyword(s):  
Group Formation ◽  
Coastal Communities ◽  
High Price ◽  
Fish Feed ◽  
Azolla Microphylla ◽  
Livestock Feed ◽  
The People ◽  
Service Activity ◽  
Cultivation Techniques ◽  
And Training

Sungai Kayu Ara Village, Siak Regency, Riau Province is a coastal village. The main livelihoods of the people in this village are farming, fishermen and breeders. Pellets and concentrate feed have been used by the community as fish and livestock feed. But the high price of this feed makes this business less profitable. Azolla microphylla as fish feed and livestock has been introduced in Indonesia. This community service activity aims to train coastal communities of A. microphylla cultivation techniques which will later be used as fish feed and other livestock. This activity was carried out with the following stages; 1) Location survey, group formation and coordination. 2) Get off to the field and prepare sites for training. 3) Training of growing substrate fermentation techniques A. microphylla. 3) Training to prepare A. microphylla growing containers. 4) Cultivation training of A. microphylla. 5) Harvesting and giving A. microphylla to livestock. 6) Monitoring and evaluating the results of the trainings. A group of cultivators of A. microphylla has been formed and training has also been carried out with the students of the 2018 UNRI LPPM KKN participants in this village. This group named "SUKARELA" stands for the Sungai Kayu Ara Pemelihara Azolla with 30 members. Initial monitoring results in the second, third and fourth weeks after training showed that these macrophytes can grow well. Some members have enlarged the maintenance container in the form of maintenance tanks.

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.

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