Oyster Mushroom Cultivation Research Articles

ANALISIS SWOT PROGRAM PEMBERDAYAAN EKONOMI UMAT PADA SENTRA BUDI DAYA JAMUR TIRAM

The community economic empowerment program at the oyster mushroom cultivation center in Village X which is run by the UM Amil Zakat Institution (LAZ) is intended to improve the economy of the target community. In the process, an economic empowerment program requires an analysis of the organization and its environment so that future program strategies can be identified. Aims to describe and analyze the strengths, weaknesses, opportunities and threats in a community economic empowerment program, this study uses qualitative methods, with a descriptive research type. Information regarding the strengths, weaknesses, opportunities and threats of program management was taken through literature studies related to LAZ, economic empowerment, and swot analysis; the observation was carried out at the oyster mushroom cultivation center; as well as in-depth interviews involving members, administrators, center managers, LAZ UM, residents around the center and local government. The results of the study indicate that there are several strengths, including the large quantity of human resources, support from stakeholders and members. The weaknesses of this program are communication problems between the institution and the community, and the lack of a 'sense of belonging' to center members. In fact, there are various opportunities such as oyster mushroom product diversification, opportunities to establish new partners, and the creation of other activities that can be developed through oyster mushroom cultivation centers. In addition, the existence of this program is inseparable from threats from outside the center, namely the existence of a group of people who are considered to want to destroy the center's business and reduce consumers.

Sistem Monitoring Suhu Dan Kelembaban Pada Budidaya Jamur Tiram Menggunakan ESP32

In order to get a good yield of oyster mushrooms, oyster mushroom farmers need to have good and correct knowledge of oyster mushroom cultivation, from seeding methods, mushroom fertilization, to maintenance of room conditions for oyster mushroom cultivation, farmers also need to maintain a room temperature of 28oC and 60% humidity. RH. In this final project, a tool is designed that can make it easier for oyster mushroom cultivators in places where oyster mushrooms are not supposed to be cultivated, such as in the city of Sidoarjo or anywhere that has hot weather, a temperature of 28oC and humidity of 60% RH is needed to produce maximum yields. . This tool is designed with a DHT 22 sensor which functions as a temperature and humidity detector for oyster mushroom cultivation which will later send a digital signal to the ESP32 microcontroller to process display data in the blink application, to provide command processes through the blynk application to turn on the exhaust and water pump. With this research, through the integration of monitoring the blynk application, the ESP32 microcontroller, Exhaust, and water pump can be useful for field users. This tool can help mushroom farmers remotely monitor and control temperature and humidity in hot cities.

Role of Mushroom Pathogen Trichoderma harzianum Rafai in the Reduction of Growth Yield, Nutrient Quality, and Morphometric Measurements of the Fruiting Body of Pleurotus ostreatus EM-1 From Seven Oyster Mushroom Cultivation Farms in Ghana.

The cultivation of edible mushrooms such as Pleurotus ostreatus commonly known as oyster mushroom has been undertaken by both commercial and cottage industry entrepreneurs in Ghana with appreciable success. However, the presence of competitors and potential pathogens in the substrate militate against increased yield and quality of fruiting bodies. The most prevalent pathogen Trichoderma harzianum in the compost for cultivating P. ostreatus is responsible for the green mould disease. In this study, in vitro pathological effects of spiking Triplochiton scleroxylon sawdust substrate with T. harzianum on pinhead emergence, percentage formation of fruiting bodies, weight of fruit body, yield, Biological Efficiency as well as morphometric data of stipe length, stipe diameter, cap diameter as criteria for reduced growth performance of P. ostreatus were investigated. The effect of the pathogen on the nutritional and elemental composition of the oyster mushroom were determined with the view of assessing the quantitative changes of nutritional and elemental composition of the mushroom using standard methods. Growth substrates inoculated with T. harzianum reduced pinhead formation; number of fruiting bodies formed, percentage conversion of pinheads, weight of fruiting bodies, and reduced morphometric measurements of stipe length, stipe diameter, cap diameter with all three flushes of the mushroom. Total yield of fruiting bodies in all three flushes in the T. harzianum-inoculated bags decreased by 67.4%, 68.5% and 83.3% respectively with the concomitant reduction of total yield by 52.3% and Biological Efficiency by 52.8%. Some of the control bags (uninoculated bags) also performed poorly as a result of contamination by T. harzianum, indicative of inadequate sterilization. Fruiting bodies of P. ostreatus grown in uninoculated compost contained Ca, Cu, Fe, K, Mg, Na, P, and Zn in contrast with the absence of Na, and Zn in the infected bags. There was a reduction in fat, crude fibre, crude protein, and carbohydrates of the fruiting bodies grown in the contaminated bags. On the other hand, total ash content was doubled in the carpophore from the T. harzianum spiked contaminated bags. The pathogen therefore has adverse effect on the production and marketing quality as well as the nutritional value of the fruiting bodies

A smart oyster mushroom cultivation using automatic fuzzy logic controller

Oyster mushroom cultivation is an eco-friendly, profitable agribusiness because of its nutritious and medicinal value but it is labor-intensive, and it grows in a sensitive environment. It must use an autonomous environment control system to optimize and offer the necessary growing conditions. To optimize the temperature and humidity and consequently maximize mushroom production, a smart mushroom watering, monitoring, and controlling system using fuzzy logic controllers (FLC) have been developed. This study suggests installing an Internet of Things (IoT) node that uses DHT22 sensors, an ESP32 board, and relays to control actuators (sprinkler, cooling fan, humidifier, and heater) in a smart oyster mushroom house. The controller on sensing current temperature and humidity values using the fuzzy logic technique switches on/off the actuators automatically. The data collected at each IoT node is collected and visualized on the ThingSpeak platform. The computed response time for actuators using FLC is compared with that calculated using a simple ON-OFF method. The findings demonstrate that response time calculation using fuzzy logic is significantly accurate and faster than a simple ON-OFF approach. Additionally, the graphs created in live on ThingSpeak, demonstrate that the FLC algorithm is more robust and effective than the simple ON-OFF algorithm.

Структурно-логічна схема автоматичної системи управління замкнутою системою опалення та вентиляції теплиць

In the process of designing an automatic control system for a closed system of heating and ventilation of greenhouses with air regeneration, a structural and logical control scheme was substantiated and developed, which provides control of technological parameters (temperature, humidity, CO2 concentration, lighting. The structural-logical scheme was created on the basis of the technological map of the cultivation of common oyster mushrooms taking into account changes in temperature, humidity, CO2 concentration and illumination as a function of time. As a result of the study, controlled quantities, control actions, controlled disturbing actions and uncontrolled disturbing actions were determined. The parameters and modes of operation of the device for automatic control of the closed ventilation system are substantiated. The proposed control algorithm must have memory. During the entire technological cycle, the device must remember the values of temperature, humidity, CO2 concentration and lighting in each room and others. According to the type of memory used, the device will be synchronous, as the parameters of the automatic control device (APU) will change at the moment of arrival of synchronizing pulses. Due to the fact that some transient processes are not stable and have an oscillatory character, with the exception of illumination in our case, it is necessary to introduce a delay into the control algorithm for the response of the system to the duration of pulses. All devices and executive devices work on electricity. Conclusions: 1. It was established that from the point of view of automatic control of the temperature of the substrate and air, the system "cultivation room – greenhouse" with a water heating system is a two-volume object. 2. The structural and logical control scheme of the closed heating and ventilation system, which provides for the control of technological parameters (temperature, humidity, CO2 concentration, illumination) in the system, is substantiated and developed.

Therapeutic properties of oyster mushroom (P. ostreatus) cultivation on different cellulosic substrates

Therapeutic properties of oyster mushroom (P. ostreatus) cultivation on different cellulosic substrates

Evaluation of different substrates for cultivation of oyster mushroom, Pluerotus sajor-caju (Fr.) Singer

Evaluation of different substrates for cultivation of oyster mushroom, Pluerotus sajor-caju (Fr.) Singer

USE OF ANIMAL PRODUCT PROCESSING WASTE IN OYSTER MUSHROOM PRODUCTION TECHNOLOGY

The article presents a study of the possibility of using animal husbandry processing waste as a nutrient additive to compositions of synthetic fermented substrate for the cultivation of oyster mushrooms. Wastes that are of low value for use in other branches of agriculture and industry and are mainly disposed of as solid waste by burial were investigated. In modern economic conditions, it is important to reduce the cost of the substrate, one of the possible ways to achieve this goal is the use of cheaper raw materials. Meals and bran are traditionally used to balance the substrate in terms of nitrogen content. These products are waste products from the processing of agricultural crops and are also classically used to balance the rations of farm animals and poultry. This creates competition between industries and increases the price of raw materials, which ultimately causes an increase in product prices. Therefore, the search and research of alternative balancing components for the preparation of oyster mushroom substrate, which are not competitive for animal husbandry, is relevant. The analysis of the obtained results made it possible to form the following conclusions: their use as additives for the preparation of the substrate will allow them to be used in further processing, with the obtaining of additional products of mushroom production, the study of the growth of colonies of oyster mushrooms using the selected additives made it possible to determine the best options: yes, the addition of skin shavings and the addition of pores It does not inhibit the colonization of these additives, but, on the contrary, increases the growth rate of colonies compared to colonies developed without additional nutrition; the obtained data of the laboratory experiment can be considered primary and those that require further research, including when using other methods of preparation of additives (sterilization, solid-state fermentation), as well as verification in scientific and economic experiments on the determination of technological properties in substrate compositions and the calculation of biological effectiveness and productivity of oyster mushrooms and other saprophytes.

Urban Agriculture Exploration Strategy: Case Study of Mushroom and Freshwater Fish Cultivation in West Surabaya

Urban agriculture is constrained by the increasingly unstoppable level of urbanization which has an impact on the agricultural land in urban areas reduction. This kind of problem need to find alternative solutions, they are; integrating urban agriculture with the environment, partnership activities, e.g., with universities and sustainable diversification. The purpose of this article is to explore urban agriculture: a case study of mushroom and freshwater fish cultivation in West Surabaya. The writing of this article includes case studies related to oyster mushroom cultivation, inland waters and their diversification. Data collection methods include intensive documentation and interviews with farmers, city governments, partnerships and consumer organizations. The data collected was analyzed by matching the data with urban agricultural scheme as a literature study result. The results obtained show that there are partnerships with universities as evidenced by the existence of Community Service Program activities carried out together with urban farmers. And also the sustainability of processed fish and mushroom diversification. However, it is necessary to have a processed diversification training program as well as bringing together prospective consumers more intensively, and alternative waste handling that is safe for the environment.

A Novel Approach for an Outdoor Oyster Mushroom Cultivation using a Smart IoT-based Adaptive Neuro Fuzzy Controller

An automatic environment control systems for greenhouses are turning to be very significant because of food demand, and rise in temperature and population of the world. This article proposes to design and implement a low cost, robust and water efficient autonomous smart internet of things (IoT) system to monitor and control the temperature, and humidity of an outdoor oyster mushroom growing unit. The IoT-based control system involves DHT22 sensors, ESP32 controller and actuators (water pump and cooling fan) to facilitate the adequate amount of air for circulation to maintain temperature and water to maintain humidity inside an outdoor oyster mushroom growing unit as per its requirement. A real working prototype is developed and implemented on integrating fuzzy inference system (FIS) in ESP32 controller using Arduino C with the help of its integrated design environment. The FIS is designed to calculate the switching on/off time of water pump and cooling fan on sensing current temperature, and humidity inside oyster mushroom unit with respect to ambient temperature, and humidity respectively. The prototype provides inside temperature, humidity, ambient temperature, ambient humidity, water pump time and fan time on Thing-speak platform in real time. Furthermore, the data is used for design and simulation of Adaptive Neuro Fuzzy Inference Controller for an outdoor oyster mushroom growing unit in MATLAB/Simulink to improve the performance of the system. The practical applicability of the proposed ANFIS controller over FIS Controller and industrial PID Controller is shown by simulation findings with use of experimental data. The system reduces water use as well as an extremely extraordinary administration required for monitoring the mushroom unit. In addition, it increases robustness of the system.

Cultivation of Oyster mushroom (Pleurotus ostreatus) and Button mushroom (Agaricus bisporus) on autoclaved coffee grounds and rice straw

This research investigated used coffee grounds, rice straw, and the combination of used coffee grounds and rice straw as substrates to grow Pleurotus ostreatus (Oyster mushroom) and Agaricus bisporus (Button mushroom). The procedure consists of four (4) main phases: preparation of mushroom mother culture with potato dextrose agar, preparation of stock spawn, preparation of mother culture of substrates, and harvesting. The elemental analysis (Nitrogen, phosphorous, and potassium) of the mushrooms’ fruiting body and the initial and final substrates were done by the Guyana Sugar Corporation (GUYSUCO). P. ostreatus and A. bisporus were successfully cultivated in the rice straw substrate but not in the used coffee ground substrate and the combination of used coffee grounds and straw substrate.&nbsp

Rancang Bangun Miniatur Control Room Pada Budidaya Jamur Tiram

This research focuses on the design and control room miniatures to reduce room temperature and increase humidity values in oyster mushroom cultivation. This miniature control room is designed to be able to maintain a temperature of 15-35°C and 50-80% humidity required by oyster mushrooms. In maintaining the temperature and humidity of the cultivation room, a tool is needed in the form of a fog maker and fan as well as a DHT 11 sensor. The DHT 11 sensor detects the temperature and humidity around the room and the cooling fan will be rotated by a DC motor according to the drive signal given by the fuzzy logic controller and the mist maker. functions to produce dew or increase the humidity of the room, the mist maker will be active if the actual value of humidity is below 85%, but if the actual value of humidity is above 85% then the mist maker itself will not be active. In the results of the temperature and humidity experiment for 2 hours, the initial temperature was 29°C and 81% humidity, for the initial temperature set point value was 26°C and 80% humidity.

Response to Growth And Production Of Oyster Mushrooms (Pleurotus ostreatus) With The Addition Of Bran And Some Molasses Concentrations In Baglogs

Traditionally, oyster mushroom cultivation uses a simple method, namely by utilizing wood sawdust that have undergone weathering as a planting medium (baglog). To support the growth and production of oyster mushrooms, need add nutrients such as rice bran and molasses to baglogs. This study aims to determine the growth and production of oyster mushroom plants by adding bran and molasses to baglogs. Based on the results of the study, the following conclusions are: 1) the addition of bran 20% per baglog gives the best results on the volume of mycelium, the diameter of the fruit hood, and the wet weight of the fruit, 2) the concentration of molasses does not affect all parameters and 3) the interaction of adding bran 30% per baglog with a molasses concentration of 360 cc per dough on the speed of appearance of pinheads and the wet weight of the fruit.

WORKSHOP UPSCALE PRODUCT “STANDARISASI UMKM SEBAGAI STRATEGI PENGEMBANGAN PEREKONOMIAN DESA JANTI”

Janti Slahung Ponorogo Village is an area whose people are known to have many Micro, Small and Medium Enterprises (MSMEs). MSMEs in this area include catering, tailors, oyster mushroom cultivation, and also Rengginang snacks. MSMEs, the majority of whom are the older generation, have not been able to properly keep up with the development of sophisticated technology that can support the progress of their business. This has made it difficult for MSMEs in this village to develop and MSME actors claim to be overwhelmed in the face of intense competition in entrepreneurship. The main difficulty for MSMEs is that they have to understand the sophistication of technology in marketing MSME products on social media and attractive packaging. For this reason, a training and mentoring program is needed related to product branding and product packaging. The training and mentoring begins with the Upscale Product Workshop.The method used is ABCD (Asset Based Community Development) implemented through several steps namely, discovery, design, define, and reflection. The strategy used for the MSME community is in the form of invitations, explanations and direct practice. With this activity, it is hoped that people who participate in training and mentoring will have more capabilities to support their business by mastering product marketing strategies that are in line with the times and market needs that are in demand by consumers in this era and have product packaging capabilities that attract consumers' purchasing power.

Upheaving Livelihood Avenues through Mushroom Cultivation: Assessment of Knowledge Domain in Trainees of Malappuram District as Training Effectiveness Indicator

Mushroom cultivation as an enterprise seeks to circumvent constraints of land availability reining the livelihood opportunities. Capacity building programme on cultivation of oyster and milky mushroom was conducted for farmers of Malappuram district, Kerala to inculcate entrepreneurial urge. Data from ninety trainees of two batches were analysed to assess their knowledge gain on various aspects of mushroom cultivation. Structured questionnaire was used to collect the data on socio economic profile and a knowledge test was conducted to measure the change in knowledge employing a before-after method of comparison. The comparison testified a significant improvement in the knowledge domain of the trainees with respect to mushroom cultivation. Maximum gain in knowledge (94.44% and 93.33%) was observed for harvesting practices of mushrooms and identification of mushroom species, respectively. The study thus suggests training is a pivotal activity to improve the knowledge component, which serves as a spring board for their entrepreneurial endeavours in mushroom.

The Initiation of healthy villages with tourism potential through the cultivation of oyster mushrooms with immunomodulatory properties

The Women Farmers Group at Padukuhan Gowok is a farmer group that can play a strategic role in strengthening the community's health and economy through oyster mushroom cultivation. Oyster mushrooms are only known to the general public as a common food ingredient; they are unknown for their immune-boosting capabilities. Mushroom production also often experiences crop failure due to lack of knowledge, environmental conditions in kumbung which are still affected by climate and weather, as well as pest disturbances in the form of insects that attack beglogs, resulting in low production capacity. The educational program for KWT Lestari members has the potential to raise knowledge by 31 points (or 56%) about the morphology and nature of mushroom growth and by 25 points (or 89%) about the health advantages of mushrooms. Oyster mushroom cultivation assistance is carried out through training and repair of kumbung facilities through renovation and installation of sprayers, but has not been able to increase production capacity. The initiation of the potential for mushroom picking tourism has been carried out by making a kumbung and mushroom cafe design as well as accepting the first visit of mushroom picking tourism.

Rancang Bangun Miniatur Control Room Pada Budidaya Jamur Tiram

This research focuses on the design and control room miniatures to reduce room temperature and increase humidity values in oyster mushroom cultivation. This miniature control room is designed to be able to maintain a temperature of 15-35°C and 50-80% humidity required by oyster mushrooms. In maintaining the temperature and humidity of the cultivation room, a tool is needed in the form of a fog maker and fan as well as a DHT 11 sensor. The DHT 11 sensor detects the temperature and humidity around the room and the cooling fan will be rotated by a DC motor according to the drive signal given by the fuzzy logic controller and the mist maker. functions to produce dew or increase the humidity of the room, the mist maker will be active if the actual value of humidity is below 85%, but if the actual value of humidity is above 85% then the mist maker itself will not be active. In the results of the temperature and humidity experiment for 2 hours, the initial temperature was 29°C and 81% humidity, for the initial temperature set point value was 26°C and 80% humidity.

Assistance in strengthening oyster mushroom business management for people with disability of Restu Abadi

In order to address DPO Restu Abadi's business management issues, including limited oyster mushroom production capacity and quality, packaging, conventional product marketing with limited range, business legality, human resource management, and financial management, this community service is being performed. Culinary professionals, brand activists, and experts in oyster mushroom cultivation were all involved in this activity, which was carried out through training and mentoring practices. This program has been successful in raising the standard of packaging, including branding and labels, expanding the market reach with digital marketing, and processing business permissions (NIB and P-IRT). Whereas in the production aspect, the service team facilitates the addition of production facilities in the form of kumbung, baglog, and baglog sterilization equipment.

Analysis of airborne bacteria in oyster mushroom cultivation rooms at different temperatures

Analysis of airborne bacteria in oyster mushroom cultivation rooms at different temperatures

Monitoring and Automation of Temperature Control Based on Mobile Application Technology (MAT) for Precision Oyster Mushroom Cultivation

Oyster mushrooms can usually be found in the forest and grow on rotten logs with temperatures ranging from 21-28℃. The farmers are used the feeling method to measure the range of air temperature in the oyster mushroom cultivation area so that faced the difficulty for controlling the temperature conventionally. This research describes an intelligent device to regulate the air temperature automatically using Peltier TEC-1 12706, which was assisted with ice cubes and aluminum water blocks as cool temperatures automatically online and in real-time. The online system uses the Wi-Fi module type ESP8266-01, and the reading result converts to the digital number as the mobile application shown on the LCD display. Data storage on things speak as a cloud. This research indicates that the level of accuracy of this system compared with similar measuring devices on the market has a standard deviation of error of 0.21 from the total of 30 data in a 1-hour trial. This research was compared with the conventional product (HTC-2) for knowing the sensor accuracy. The experiment result indicated that the sensor accuracy was 93.7%. SHT31 sensor as temperature sensor proved capable to monitor and automatic oyster mushrooms temperature.