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

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.

Increasing levels of fibre and mineral (Fe, Ca, and K) in chicken meatballs added dragon fruit peel and oyster mushroom

The removal of the peel on dragon fruit fruits is a common step in food production for reasons of aesthetics and hygiene. One way to recycle dragon fruit peel is to make chicken meatball. Chicken meatball in Indonesia, which is called bakso are produced from ground chicken mixed with flour, spices and other mashed ingredients. The mixture is then formed into balls and boiled until cooked. Chicken meatballs contain mostly animal ingredients, so the quality needs to be improved by adding vegetable ingredients. The addition of vegetable ingredients is intended to increase the content of dietary fibre. The fruit fibres used in this study were dragon fruit peel and the vegetable ingredients was oyster mushrooms. The results showed that chicken meatball with higher concentration of dragon fruit peel has higher level of soluble dietary fibre, insoluble dietary fibre, and total dietary fibre content. This indicates that dragon fruit peel has higher levels of soluble dietary fibre, insoluble dietary fibre, and dietary fibre than oyster mushrooms. The addition of dragon fruit peel and oyster mushrooms causes an increase in iron and calcium mineral levels in chicken meatball products, but oyster mushrooms contribute more to increase these minerals. With these nutritious chicken meatballs, dragon fruit peel can be processed to become food that has economic value. Therefore, dragon fruit peel and oyster mushrooms can be used as a good ingredient in the formulation of chicken meatball.

ANALISIS BAURAN PEMASARAN JAMUR TIRAM DI KABUPATEN PANGKEP

Era keterbukaan dalam memasuki pasar global menjadi tantangan pengusaha dalam memacu dan memberikan pelayanan dalam menyalurkan hasil produknya sampai ketangan konsumen yang menjadi target sasaran pasar. Suatu produk, baru dapat dikonsumsi setelah melalui proses kegiatan produksi dan pemasaran. Dengan demikian produksi membentuk terciptanya konsumen, sedangkan pemasaran membentuk terciptanya harga (price), karena itu kegiatan pemasaran berfungsi sebagai penghubung antara produksi dan konsumsi. Sebesar apapun produksi yang dihasilkan tanpa adanya kegiatan pemasaran maka produk tersebut tidak mempunyai nilai apa-apa. Jamur tiram putih dikenal sebagai jamur yang mudah dibudidayakan didaerah tropik dan subtropik. Kebutuhan dan keinginan manusia semakin lama semakin bertambah besar, baik produk makanan, buku, bahkan perumahan. Hal tersebut merupakan suatu indikator bahwa tingkat pendapatan masyarakat semakin tinggi. Jamur tiram dikenal sebagai jamur yang mudah dibudidayakan didaerah tropik dan subtropik. Jamur tiram ini juga termasuk dalam kelompok jamur yang sering dikonsumsi karena memiliki nilai gizi yang tinggi. Jamur tiram menjadi komuditas yang cukup potensial untuk dipasarkan, hal ini terjadi karena permintaan jamur ini sangat tinggi namun produksinya masih rendah. Jamur tiram dibudidayakan pada media yang mengandung unsur C dalam bentuk karbohidrat dalam jumlah yang tinggi. Media harus mengandung unsur N dalam bentuk Amonium atau Nitrat, N-organik atau N-atmosfer. Unsur N ini akan diubah oleh jamur menjadi protein.Penelitian ini bertujuan untuk menganalisis bauran pemasaran dari jamur tiram (hasil produl, harga, dan promosi) yang dapat mempengaruji jumlah penjualan.Alat analisis yang digunakan adalah uji asumsi klasik dan uji hopotesis.Hasil analisis menunjukkan bahwa hasil produk, harga dan promosi berpengaruh positif dan signifikan terhadap volume penjualan pada media yang mengandung unsur C dalam bentuk karbohidrat dalam jumlah yang tinggi. Media harus mengandung unsur N dalam bentuk Amonium atau Nitrat, N-organik atau N-atmosfer. Unsur N ini akan diubah oleh jamur menjadi protein.Penelitian ini bertujuan untuk menganalisis bauran pemasaran dari jamur tiram (hasil produl, harga, dan promosi) yang dapat mempengaruji jumlah penjualan.Alat analisis yang digunakan adalah uji asumsi klasik dan uji hopotesis.Hasil analisis menunjukkan bahwa hasil produk, harga dan promosi berpengaruh positif dan signifikan terhadap volume penjualan. The era of openness in entering the global market is a challenge for entrepreneurs in spurring and providing services in distributing their products into the hands of consumers who are the target market. A product can only be consumed after going through the process of production and marketing activities. Thus production forms the creation of consumers, while marketing forms the creation of prices (price), therefore marketing activities function as a liaison between production and consumption. No matter how big the production is without any marketing activities, the product has no value. White oyster mushrooms are known as mushrooms that are easily cultivated in the tropics and subtropics. Human needs and wants are getting bigger and bigger, both food products, books, and even housing. This is an indicator that the level of community income is getting higher. Oyster mushrooms are known as mushrooms that are easily cultivated in the tropics and subtropics. Oyster mushrooms are also included in the group of mushrooms that are often consumed because they have high nutritional value. Oyster mushroom is a potential commodity to be marketed, this happens because the demand for this mushroom is very high but its production is still low. Oyster mushrooms are cultivated on media containing high amounts of C in the form of carbohydrates. The media must contain N elements in the form of Ammonium or Nitrate, N-organic or N-atmosphere. These N elements will be converted by the fungus into protein. This study aims to analyze the marketing mix of oyster mushrooms (product yield, price, and promotion) which can affect the amount of sales. The analytical tools used are classical assumption test and hypothesis test. The results of the analysis show that the results of the product, price and promotion have a positive and significant effect on sales volume on media containing element C in the form of carbohydrates in high amounts. The media must contain N elements in the form of Ammonium or Nitrate, N-organic or N-atmosphere. These N elements will be converted by the fungus into protein. This study aims to analyze the marketing mix of oyster mushrooms (product yield, price, and promotion) which can affect the amount of sales. The analytical tools used are classical assumption test and hypothesis test. The results of the analysis show that the results of the product, price and promotion have a positive and significant effect on sales volume

Effect of packaging materials on the quality of oyster mushrooms (Pleurotus saijo caju) during storage

The study aims to investigate the optimal packaging material to maximise the restriction of physiological and biochemical changes which reduce oyster mushroom (Pleurotus saijo caju) quality during the storage after harvesting. There are six packaging techniques tested, including PET box, PET box with kraft paper, PET box with kraft covered by GreenMAP bag, soft tray covered GreenMAP bag, soft tray with kraft paper in GreenMAP bag, and kraft paper. The result shows that the PET box with kraft paper in the GreenMAP bag is the most suitable for the storage of oyster mushrooms. After 10 days under 4oC, the lowest weight reduction can be seen with only 5.78%, soluble protein declines 65.49%, and decrease of vitamin C with 27.87 mg/100 g. In addition, the fruit body can maintain the colour, structure, and taste better than those packed with other materials

Peningkatan Jiwa Entrepreneur Karang Taruna Melalui Penyuluhan Diversifikasi Olahan Jamur Tiram

Karang Taruna Sukokerto Pajarakan Village Probolinggo Business skills owned by youth Karang Taruna Sukokerto Village Pajarakan District is still relatively limited, because it has never obtained assistance from competent parties in the field of entrepreneurship. In fact, when viewed from their relatively productive age, they have the potential to develop in creative entrepreneurial activities according to young souls for cadet corals. Karang Taruna organization that participated in this activity amounted to 20 people. The purpose of community service carried out by lecturers of Panca Marga Probolinggo University is to improve the soul of enterprenuer Karang Taruna Sukokerto subdistrict Pajarakan held extension of diversity of processed diversity made from tiram mushrooms. In this activity, counseling is able to foster intentions for cadet corals in Sukokerto Village, Pajarakan Subdistrict for entrepreneurship because the process of diversifying processing made from oyster mushrooms is easy to remember and easy to do so that after this extension activity ends up participants have the most advanced knowledge and skills[at diversification of product processing itself and can sell products online simply which can later grow entrepreneurial spirit. The resulting products are krispy mushrooms, mushroom satay and mushroom grilled rice. In addition to making various processed, also given skills in marketing online. Keywords: diversification of oyster mushrooms, Karang Taruna

Quantitative Analysis of Histidine Amino Acid as a Predictor of Ergothioneine in the Drying and Frying Process of White Oyster Mushrooms (Pleurotus ostreatus)

ABSTRACTBackgrounds: White oyster mushroom (Pleurotus ostreatus) is widely cultivated by Indonesian people due to its delicious and nutritious taste. Pleurotus ostreatus contains 18 amino acids that make up the body and antioxidants, including phenolic compounds and ergothioneine. Ergothioneine as a strong antioxidant is an amino acid derived from histidine which has sulfur groups such as cysteine and methionine. The increase in histidine indicates the activity of ergothioneine.Objectives: This study aims to determine the amino acid content of histidine as a predictor of ergothioneine amino acid in the drying and frying process of white oyster mushrooms.Methods: The extraction method used in this study was maceration with 90% ethanol for drying samples and 70% ethanol for frying samples analyzed using High Performance Liquid Chromatography (HPLC).Results: The results showed that the histidine content increased with the longer drying time, and decreased with the longer frying time. Drying with a variation of 2 days, 3 days, and 5 days were 674788,802 mg/L; 615302.747 mg/L; and 1946113,494 g / L respectively. Frying with a variation of 2 minutes, 3 minutes, and 5 minutes were 500435,148 mg / L; 232428,391 mg/L; and 0.000 mg / L. On the other hand, the methionine content decreased with the longer drying time, and increased with the longer frying time. Drying with a variation of 2 days, 3 days, and 5 days in a row were 6673,283mg/L; 6671,920 mg/L; and 1876,358 mg / L. Frying with a variation of 2 minutes, 3 minutes, and 5 minutes were 2296,698 mg / L; 1243,911 mg/L; and 34764.534 mg/L.Conclusions: the study concludes that the content of histidine as the highest ergothioneine predictor is at drying for 5 days and frying for 2 days.