Abstract:Oyster mushrooms (Pleurotus ostreatus) are agricultural commodities with high economic value with good nutritional content. Its cultivation in Jumantoro Village, Jumapolo District, Karanganyar Regency, has great potential…
l because it is supported by suitable natural conditions. However, farmers and MSMEs still face obstacles in the use of manual equipment and less than optimal marketing, so product innovation is needed to increase the added value and competitiveness of oyster mushrooms in the market. As a solution, a mentoring program was introduced with the culinary innovation of oyster mushroom nuggets. This activity includes surveys and interviews with MSMEs, transfer of cultivation knowledge, and production practices. Nuggets were chosen because their texture resembles chicken meat, making them an economical and healthy food alternative. Production is carried out at the MSME's Mushroom House with a systematic method to ensure quality. The results of the mentoring showed a positive response from MSMEs and the community, both in terms of economy and product acceptance. In addition to increasing local income, this program also provides direct experience for students in understanding mushroom cultivation and processing. By optimizing local potential, innovation in processed oyster mushroom products can be a sustainable strategy in supporting village economic growth.
Abstract:This study aims to characterize the effect of food additives on the quality of meatballs made from palm mushrooms (Volvariella volvacea) and mocaf flour. Meatballs were made with a formulation of 70% palm mushrooms and 30%…
0% mocaf, and the addition of carrageenan, CMC, and STPP at concentrations of 0.25%, 0.5%, and 1% with 9 treatments. The parameters analyzed included yield, water content, protein, fiber, organoleptic and production cost. The results showed that the yield ranged from 82.15–96.39% and was significantly different between treatments. Water content was 65.01–70.60%, while the highest protein and fiber content was obtained with the addition of 0.25% carrageenan, respectively 10.53% and 7.97%, respectively. The type and concentration of food additives significantly affected the yield, water content, protein, fiber and texture but did not significantly affect the color and taste of palm mushroom and mocaf flour meatballs.
Abstract:Abstract: Oyster mushroom cultivation in Bulurokeng Village, Makassar, can be an alternative to empower local communities to be more productive. The main problems experienced by partners are the use of manual and simple…
tools, which slows oyster mushroom production, the lack of bookkeeping in accordance with Financial Accounting Standards, and suboptimal marketing. The method used by the community service team as a form of solution to the problems faced by partners is to provide appropriate technological tools and provide training, outreach, and conduct focus group discussions. The role of technology is expected to have an impact in building community innovation. The results of this activity show that productivity in oyster mushroom production has increased by 300%, partners are able to make simple bookkeeping according to SAK and partners have new packaging equipped with labels that are marketed online.
Keywords: oyster mushrooms; packaging; marketing; business bookkeeping; productivity
Abstrak: Budidaya jamur tiram di Kelurahan Bulurokeng Makassar, mampu menjadi alternatif dalam memberdayakan masyarakat lokal agar lebih produktif. Permasalahan utama yang dialami mitra adalah penggunaan alat yang masih manual dan sederhana sehingga memperlambat produksi jamur tiram, belum ada pembukuan sesuai Standar Akuntansi Keuangan serta pemasaran yang tidak dilakukan secara optimal. Adapun metode yang dilakukan tim pengabdian sebagai bentuk solusi dari permasalahan yang dihadapi mitra yaitu dengan memberikan alat teknologi tepat guna dan memberikan pelatihan, sosialisasi serta melakukan focus group discussion. Peran teknologi diharapkan memberi dampak dalam rangka membangun masyarakat dalam berinovasi. Hasil dari kegiatan ini menunjukkan produktivitas dalam produksi jamur tiram meningkat sebesar 300%, mitra mampu membuat pembukuan sederhana sesuai SAK dan mitra memiliki kemasan baru dilengkapi label yang dipasarkan secara online.
Kata kunci: jamur tiram; kemasan; pemasaran; pembukuan usaha; produktivitas
Abstract:Abstract: Has been Community Service for Micro-Business White Oyster Mushroom "Temperature control and humidity, Lower Fortress, Deli Serdang. Temperature control and humidity of white oyster mushrooms using Ardurino Uno…
R-3-based DHT 11 temperature sensor with 16x2 LCD display and HP Android. Controlling the temperature and humidity of white oyster mushrooms work automatically to help the mushroom farmers in controlling the temperature and humidity of white oyster mushroom kumbung .. If temperature> 300C and humidity <650C sensors will read the temperature and humidity in the kumbung and regulate the movement of the water pump in automatic and turn the water nozzle in water spraying onto the kumbung section and baglog mushrooms. This tool works to help white oyster mushroom farmers in increasing their harvest production.
Keywords: Temperature Control and Humidity, Website
Abstrak: Telah dilakukan Pengabdian Masyarakat bagi Usaha Mikro Jamur Tiram Putihâ€Pengendalian suhu dan kelembaban, Benteng Hilir, Deli Serdang. Pengendalian suhu dan kelembaban jamur tiram putih menggunakan sensor suhu DHT 11 berbasis Ardurino Uno R-3 dengan tampilan LCD 16x2 dan HP Android. Pengontrolan suhu dan kelembaban kumbung jamur tiram putih bekerja secara otomatis membantu para petani jamur dalam mengendalikan suhu dan kelembaban kumbung jamur tiram putih.. Jika suhu > 300C dan kelembaban <650C sensor akan membaca suhu dan kelembaban yang berada di kumbung dan mengatur pergerakkan pompa air secara otomatis dan menghidupkan nozzle air dalam penyemprotan air ke bahagian kumbung dan baglog jamur. Alat ini bekerja untuk membantu petani jamur tiram putih dalam peningkatan produksi panennya.
Kata Kunci : Pengendalian Suhu dan kelembaban, Website