scholarly journals Menuju Desa Mandiri Dengan Pemberdayaan Kelompok Tani Melalui Budidaya Jamur Tiram Di Desa Sukarara Kecamatan Sakra Barat Lombok Timur

2019 ◽  
Vol 4 (1) ◽  
pp. 23
Author(s):  
Baiq Salkiah ◽  
Meiyanti Widyaningrum ◽  
Samsul Bahri
Keyword(s):  
Training Group ◽  
Oyster Mushroom ◽  
Transfer Of Knowledge ◽  
Mushroom Cultivation ◽  
The People ◽  
Farmer Groups ◽  
Farmer Training ◽  
Independent Design ◽  
Activity Method

Tujuan dari kegiatan ini adalah pelatihan kelompok tani budidaya jamur tiram di desa sukaraja sebagai upaya menuju desan mandiri.  Mitra dalam kegiatan ini adalah kelompok tani  desa sukaraja kecamatan sakra barat. Metode kegitaan dengan trasfer pengetahuan dan teknologi. Hasil pengabdian yang telah di capai meliputi: (1) Terlaksananya penyuluhan; (2) Terbentuknya dua kumbung budidaya jamur tiram; (3) Memotivasi masyarakat untuk merintis wirausaha baru dan membuka peluang kerjadi bidang pembudidayaan Jamur Tirambagi masyarakat Desa Sukarara sehingga dapat meningkatkan kesejahteraan hidup masyarakat; (4) Tersedianya buku pedoman budidayaan Jamur Tiram. Kegiatan pendampingan  perlu dilakukan secara kontinu agar mitra dapat madiri dalam pembudidayaan.Towards an Independent Village with Empowerment of Farmer Groups through Oyster Mushroom Cultivation in Sukarara Village, West Sakra District, East LombokAbstractThe purpose of this activity is an oyster mushroom farmer training group in Sukaraja village as an effort towards an independent design. Partners in this activity are farmer groups in Sukaraja village, West Sakra sub-district. Activity method with the transfer of knowledge and technology. The results of service that have been achieved include: (1) Implementation of counseling; (2) Two oyster mushroom cultivation centers were formed; (3) Motivate the community to pioneer new entrepreneurs and open up opportunities for work in the Tirambagi Mushroom cultivation for the people of Sukarara Village so as to improve the welfare of the community; (4) The availability of a new book on Oyster Mushroom cultivation. Assistance activities need to be carried out continuously so that partners can participate in cultivation.

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 PENDAMPINGAN MASYARAKAT DALAM BUDIDAYA PORANG SECARA AGROFORESTRI SEBAGAI RINTISAN DESA ALASOMBO, SUKOHARJO SEBAGAI SENTRA PORANG

2021 ◽  
Vol 5 (2) ◽  
pp. 145
Author(s):  
Widyatmani Sih Dewi ◽  
Vita Ratri Cahyani ◽  
Mujiyo Mujiyo ◽  
Ferina Pungky
Keyword(s):  
Group Discussion ◽  
Biological Properties ◽  
Growth And Yield ◽  
Selling Price ◽  
Transfer Of Knowledge ◽  
Youth Groups ◽  
The People ◽  
Cultivation Practices ◽  
Farmer Groups ◽  
Properties Of Soil

<p><strong><em>Community Assistance in Porang Cultivation in Agroforestry to Realize Alasombo as a Porang Center. </em></strong>Land conditions in Alasombo Village, Sukoharjo Regency, Central of Java potentially to be developed as a centre for porang (<em>Amorphophallus muelleri</em> Blume). The purpose of community service (PKM) is to introduce and improve skills in agroforestry cultivation of porang to realize Alasombo as a porang centre. PKM partners are ASSTI Farmer Groups and Youth Groups in Bende, Alasombo. The methods used were focus group discussion (FGD), cultivation practices, and evaluation. The activity was carried out from April to December 2020. Cultivation practices were carried out in Bende. The results of PKM activities show that 52.2% of the people know that for porang tubers have a high selling price and are very potential as an export commodity, 60.9% of the people do not know how to cultivate porang properly, 56.53% do not know that porang can be produced by agroforestry, and 95.5% people do not understand that the physical, chemical and biological properties of soil affect the growth and yield of porang. Assistance by universities is essential for the transfer of knowledge and technology to the community. Continuous assistance activities need to be carried out to make Alasombo a centre for <em>Amorphophalus</em> sp. `</p>

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 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 On the way home: a BCI-FES hand therapy self-managed by sub-acute SCI participants and their caregivers: a usability study

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Anna Zulauf-Czaja ◽  
Manaf K. H. Al-Taleb ◽  
Mariel Purcell ◽  
Nina Petric-Gray ◽  
Jennifer Cloughley ◽  
...  
Keyword(s):  
Computer Literacy ◽  
Hand Function ◽  
Training Session ◽  
Transfer Of Knowledge ◽  
Wrist Flexion ◽  
Hand Therapy ◽  
The People ◽  
Custom Made ◽  
Cord Injury ◽  
Set Up

Abstract Background Regaining hand function is the top priority for people with tetraplegia, however access to specialised therapy outwith clinics is limited. Here we present a system for hand therapy based on brain-computer interface (BCI) which uses a consumer grade electroencephalography (EEG) device combined with functional electrical stimulation (FES), and evaluate its usability among occupational therapists (OTs) and people with spinal cord injury (SCI) and their family members. Methods Users: Eight people with sub-acute SCI (6 M, 2F, age 55.4 ± 15.6) and their caregivers (3 M, 5F, age 45.3 ± 14.3); four OTs (4F, age 42.3 ± 9.8). User Activity: Researchers trained OTs; OTs subsequently taught caregivers to set up the system for the people with SCI to perform hand therapy. Hand therapy consisted of attempted movement (AM) of one hand to lower the power of EEG sensory-motor rhythm in the 8-12 Hz band and thereby activate FES which induced wrist flexion and extension. Technology: Consumer grade wearable EEG, multichannel FES, custom made BCI application. Location: Research space within hospital. Evaluation: donning times, BCI accuracy, BCI and FES parameter repeatability, questionnaires, focus groups and interviews. Results Effectiveness: The BCI accuracy was 70–90%. Efficiency: Median donning times decreased from 40.5 min for initial session to 27 min during last training session (N = 7), dropping to 14 min on the last self-managed session (N = 3). BCI and FES parameters were stable from session to session. Satisfaction: Mean satisfaction with the system among SCI users and caregivers was 3.68 ± 0.81 (max 5) as measured by QUEST questionnaire. Main facilitators for implementing BCI-FES technology were “seeing hand moving”, “doing something useful for the loved ones”, good level of computer literacy (people with SCI and caregivers), “active engagement in therapy” (OT), while main barriers were technical complexity of setup (all groups) and “lack of clinical evidence” (OT). Conclusion BCI-FES has potential to be used as at home hand therapy by people with SCI or stroke, provided it is easy to use and support is provided. Transfer of knowledge of operating BCI is possible from researchers to therapists to users and caregivers. Trial registration Registered with NHS GG&C on December 6th 2017; clinicaltrials.gov reference number NCT03257982, url: https://clinicaltrials.gov/ct2/show/NCT03257982.

scholarly journals Increased Productivity of Oyster Mushroom Chips Through Business Management, Finance, and Handling Post-Harvest Management

2021 ◽  
Vol 3 (2) ◽  
pp. 110-118
Author(s):  
Desi Ika
Keyword(s):  
Community Service ◽  
Financial Management ◽  
Product Information ◽  
Business Management ◽  
Oyster Mushroom ◽  
Transfer Of Knowledge ◽  
Harvest Management ◽  
Household Finances ◽  
Use Of Social Media ◽  
Partnership Program

The community subjection activities is a partnership program between the Community Partnership Program (PKM) with Dolok Masihul (Domas) Farmer Group partners. The problems are (1) Production aspects include a) Oyster mushroom chips are oily and less crunchy and do not last long; b) Plastics and labels used are still inadequate and straightforward because they are not accompanied by product information as well as packaging for oyster mushroom chips which is even done manually. (2) Aspects of Business and Financial Management, among others: a) Marketing is still carried out conventionally. b) Business management is always simple, carried out in a family manner, and there is no product legality. c) There is no separation between household finances and business finances. d) There are no records or business bookkeeping so that it is difficult to calculate the profits it gets. This community service aims to increase the knowledge, skills, and income of the Domas Farmer Group and the surrounding community through training in production, finance, and marketing. Community service activities are carried out using method 1). Transfer of knowledge, such as lectures and discussions, 2). Training, and 3). Bookkeeping assistance for the Oyster Mushroom Chips business. The results to improve the skills and knowledge of the Domas farmer group include making Oyster Mushroom chips using Deep Fryers and Spinners, knowing the use of social Media for marketing, and being able to make a financial report—publishing the Compilation Guide Book.

scholarly journals A Review on Internet of Things Based Humidifier for Mushroom Cultivation

2021 ◽  
pp. 721-725
Author(s):  
Dr. Sayyed Naimuddin ◽  
Hussain Kasim Ali Ujjainwala ◽  
Shreya Khobragade ◽  
Shahana Kausar ◽  
Krunal Sakhare ◽  
...  
Keyword(s):  
Internet Of Things ◽  
Short Interval ◽  
Ventilation System ◽  
Oyster Mushroom ◽  
Controlled Environment ◽  
Mushroom Cultivation ◽  
Pleurotus Pulmonarius ◽  
Water Container

In this study, grey oyster mushroom (Pleurotus pulmonarius) was cultivated in indoor controlled environment to seeking out the possible Risks of contamination and ways of treatment to avoid the contamination. For this, mushroom was cultivated in providing artificial humidifying and Ventilation system to ensure optimum humidity (80-90%) and fresh air Recirculation in different ways of treatment. The ways of treatment were Included as in position of humidifier, frequency of humidifying, plastic Cork of bags opening part and cleaning of humidifier water container. Maximum percentages of bag contamination (2.5-25.30%), cap Contamination (5.6-30.75%), stalk contamination (4.75-23.25%) and root Contamination (2.6-18.45%) were found in front to front humidifier Position, long humidifying with long interval frequency, without plastic Cork, without cleaning and bi- monthly cleaning of humidifier water Container treatment but no diseases and pest infection was found. Whereas, Very low percentages of contamination (0.1-0.5%) were found in Surrounding humidifying position, short humidifying duration with short Interval frequency, with plastic cork and weekly cleaning of humidifier Water container treatment.

scholarly journals Technical Guidance on Shredded Meat Cattle Production for Strengthening the Entrepreneurial Soul for New Graduates

2020 ◽  
Vol 3 (1) ◽  
pp. 33-42
Author(s):  
Harapin Hafid ◽  
Nuraini Nuraini ◽  
Inderawati Inderawati ◽  
S.H. Ananda ◽  
L.O.A. Sani
Keyword(s):  
Raw Materials ◽  
Animal Husbandry ◽  
Appropriate Technology ◽  
Basic Knowledge ◽  
New Graduates ◽  
The People ◽  
Training Materials ◽  
Surrounding Areas ◽  
Activity Method ◽  
Technical Guidance

Community service activities in the form of training in the application of appropriate technology for shredded production aimed at providing entrepreneurial skills and motivation. In this activity, technical guidance is carried out to increase knowledge and skills as well as work insights to the target so that they can form a shredded meat business group so that they can supply shredded needs for the people in the city of Kendari and surrounding areas. The activity method uses the technical guidance method where the participants are first given counseling related to basic knowledge of raw materials, equipment, manufacturing processes and abon assessment. Then there was a demonstration to make floss making involving the participants. The results achieved in this activity, in the form of increased knowledge and understanding of the training participants consisting of alumni of the Department of Animal Science, Halu Oleo University, were very interested and enthusiastic about receiving training materials and were very actively participating in the training activities. This situation shows that alumni majoring in animal husbandry are still in dire need of additional practice material because of the limited practical opportunities they have. In evaluating activities, participants' perception responses to follow-up activities are divided into three categories. Most want to make it for consumption and sell it as a source of income (60%), some want to make it for their own consumption with their families (30%) and some are interested but it is difficult to buy raw meat because of economic incapability (10%).

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