scholarly journals Potential of Spent Pleurotus ostreatus Mushroom Substrate as Compost

2021 ◽  
pp. 238-247
Author(s):  
Ramdana Sari ◽  
Astuti Arif ◽  
Muhammad Restu ◽  
dan Retno Prayudyaningsih
Keyword(s):  
Temperature Measurement ◽  
Water Content ◽  
Pleurotus Ostreatus ◽  
Organic Materials ◽  
Physical Characteristics ◽  
Oyster Mushroom ◽  
Test Results ◽  
Composting Process ◽  
Decomposition Time ◽  
Production Period

Oyster mushroom (Pleurotus ostreatus) cultivation produces waste in the form of mushroom substrate that has passed the production period and contaminated substrate. Non-productive spent mushroom substrates (SMS) still contain nutrients that allow them to be composted. The main goal of this study is to determine the potential of SMS as compost. The composting was done by mixing each of the old substrate waste (P1) and contaminated (P2) with a solution of EM4 and sugar. Temperature measurement and material compost stirring were done every week. The test results after 8 weeks of composting showed that the physical characteristics of compost, including the color and texture, have complied with the standards of SNI 19-7030-2004, which was brown and smooth. P1 compost has an earthy odor while P2 compost still has a slight woody. The mass of P1 and P2 composts decreased by 32% and 32,4%, respectively. Micronutrients such as Fe, Zn, and Mo were varied and according to SNI 19-7030-2004, Minister of Agriculture Regulations No.28/Permentan/SR.130/5/2009 as well as Minister of Agriculture Regulations No.70/Permentan/SR.140/10/2011. Co did not comply with the standard. The water content, pH, and macronutrients such as N-total, P2O5, K2O dan C-organic in both types of compost were according to SNI 19-7030-2004, Minister of Agriculture Regulations No.28/Permentan/SR.130/5/2009 or Minister of Agriculture Regulations No.70/Permentan/SR.140/10/2011. The C/N ratio in compost was still high, compost P1 and P2 had 25,26% and 25,16%. To reduce the C/N ratio of compost, it is necessary to carry out several treatments such as increasing the decomposition time or adding other organic materials during the composting process. The addition of organic materials such as manure or bran allows the microbial activators to be optimally in decomposing compost material to shorten the composting time.

scholarly journals KARAKTERISTIK FISIK DAN KIMIA TEPUNG JAMUR MERANG DAN TEPUNG JAMUR MERANG(Valvariella Volvacea) DAN TEPUNG JAMUR TIRAM(Pleurotus ostreatus) TERVARIASI PERLAKUAN BLANSING

2018 ◽  
Vol 12 (01) ◽  
pp. 71
Author(s):  
Yuliani Yuliani ◽  
Maryanto Maryanto ◽  
Nurhayati Nurhayati
Keyword(s):  
Water Content ◽  
Bulk Density ◽  
Pleurotus Ostreatus ◽  
Agricultural Products ◽  
Oyster Mushroom ◽  
Chemical Characteristics ◽  
Use Value ◽  
Intermediate Products ◽  
Significant Difference ◽  
Physical And Chemical

Merang mushroom and tiram mushrooms are perisable agricultural products. Processing mushrooms into flour is one of the intermediate products that have a wider use value, such as for meatballs, nuggets, and flavorings natural. The purpose of these research was to evaluate the physical and chemical characteristics of merang mushroom and tiram mushroom flours with variation of blanching treatment. Physical characteristics included rendemen, color and degree of white, and bulk density. Chemical characteristics included water content, ash, protein, fat, carbohydrates, and dissolved proteins content. The results showed that physical characters for rendement, color, and white degree were the highest value on tiram mushroom flour without blansing. The bulk density of mushroom flour was no significant difference. Tiram mushroom flour without blansing contained the highest content of water(9.09%), ash (2.79%), protein (43.69%) and fat (2.33%). Blanced merang mushroom flour contained the highest content of carbohydrate (67.74%) and protein (19.34%). Keywords: mushroom, oyster mushroom, blanching, mushroom flour

scholarly journals Pengaruh penambahan sari jamur tiram putih (Pleurotus ostreatus) terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai ph dari yogurt susu sapi

2019 ◽  
Vol 7 (1) ◽  
pp. 41-46
Author(s):  
Sjaloom Ester Sakul ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Purwadi Purwadi
Keyword(s):  
Water Content ◽  
Pleurotus Ostreatus ◽  
Ph Value ◽  
Fat Content ◽  
Ash Content ◽  
Oyster Mushroom ◽  
Cow’S Milk ◽  
Water Binding ◽  
Cow's Milk ◽  
Mushroom Extract

ABSTRAK                 Sari jamur tiram putih (Pleurotus ostreatus) mengandung karbohidrat yang dapat menjadi bahan penstabil alami dari  yogurt susu sapi yang berguna untuk kesehatan karena mengandung probiotik. Tujuan penelitian adalah menganalisis pengaruh penambahan sari jamur tiram putih terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai pH dari yogurt susu sapi. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan uji beda nyata terkecil (BNT). Perlakuan yang ditambahkan yaitu penambahan sari jamur tiram putih (Pleurotus ostreatus) sebanyak 0% (P0), 1% (P1), 2% (P2), 3% (P3). Hasil penelitian menunjukkan kadar air, nilai pH dan kadar abu tidak terdapat perbedaan yang nyata antar  rata-rata  perlakuan (P>0.05) sedangkan kadar lemak, daya ikat air terdapat perbedaan yang nyata antar perlakuan (P<0.05). Kesimpulan dari penelitian adalah Yogurt susu sapi dengan penambahan sari jamur tiram putih sebesar 3% memiliki kualitas yang paling baik sebagai produk pangan fungsional.   ABSTRACT  White oyster mushroom extract (Pleurotus ostreatus) contains carbohydrates which can be a natural stabilizer of yogurt for cow's milk which is useful for health because it contains probiotics. The purpose of the study was to analyze the effect of the addition of white oyster mushroom juice on fat content, water content, ash content, water binding power, and pH value of cow's milk yogurt. The experimental design uses a completely randomized design (CRD) with 4 treatments and 4 replications, if there is an effect of treatment followed by the smallest real difference test (BNT). The treatment added was the addition of white oyster mushroom extract (Pleurotus ostreatus) by 0% (P0), 1% (P1), 2% (P2), 3% (P3). The results showed that the water content, pH value and ash content were not significantly different between treatment averages (P> 0.05) while fat content, water binding capacity had significant differences between treatments (P <0.05). The conclusion of the study is that cow's milk yogurt with the addition of white oyster mushroom juice by 3% has the best quality as a functional food product.

scholarly journals KARAKTERISTIK FISIK DAN KIMIA TEPUNG JAMUR MERANG (Volvariella volvacea) DAN TEPUNG JAMUR TIRAM (Pleurotus ostreatus) TERVARIASI PERLAKUAN BLANSING

2018 ◽  
Vol 12 (02) ◽  
pp. 176
Author(s):  
Y. Yuliani ◽  
M. Maryanto ◽  
N. Nurhayati
Keyword(s):  
Water Content ◽  
Bulk Density ◽  
Pleurotus Ostreatus ◽  
Agricultural Products ◽  
Oyster Mushroom ◽  
Chemical Characteristics ◽  
Use Value ◽  
Volvariella Volvacea ◽  
Paddy Straw ◽  
Straw Mushroom

Merang mushroom and tiram mushrooms are perisable agricultural products. Processing mushrooms into flour is one of the intermediate products that have a wider use value, such as for meatballs, nuggets, and flavorings natural. The purpose of these research was to evaluate the physicochemycal characteristics of paddy straw mushroom (Volvariella volvacea) and oyster mushroom (Pleurotus ostreatus) flour with variation of blanching treatment. Physical characteristics included rendemen, color and degree of white, and bulk density. Chemical characteristics included water content, ash, protein, fat, carbohydrates, and dissolved proteins content. The results showed that physical characters for rendement, color, and white degree were the highest value on tiram mushroom flour without blansing. The bulk density of mushroom flour was no significant of difference. Tiram mushroom flour without blansing contained the highest content of water (9.09%), ash (2.79% db), protein (43.69% db) and fat (2.33% db). Blanced merang mushroom flour contained the highest content of carbohydrate (67.74% db) and protein (19.34% db). Keywords: blanching, mushroom flour, oyster mushroom, paddy straw mushroom

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