Production Of Oyster Mushroom Research Articles

Diseminasi dan Akselerasi Percepatan Produksi Jamur Tiram Melalui Studi Kasus Mesin Press Baglog Otomatis di UD Zaida Jamur Tiram

The program for implementing this activity aims to accelerate the production of oyster mushrooms at UD Zaida Oyster Mushrooms through dissemination and implementation of an automatic baglog press machine. This activity was carried out in collaboration between a team from the university and UD Zaida, integrating modern technology into traditional production processes. Through a series of training and workshops, implementation partners can operate machines effectively and understand optimal production management. The results of this activity show a significant increase in production capacity, where UD Zaida was able to increase oyster mushroom production output and reduce production waste. This program has also succeeded in increasing the skills and knowledge of workers, while providing a positive impact on the local economy through increasing income and employment opportunities. The dissemination of automatic baglog press machines has proven to be a sustainable solution that drives efficiency and productivity in the mushroom farming sector. This implementation activity recommends expanding the use of this technology to other regions as an effort to support the growth of the oyster mushroom industry at the national level.

The Economics of Production and Marketing of Oyster Mushroom (Pleurotus ostreatus) in Bukidnon, Philippines

Bukidnon, a province in Region X, is known for its high percentage of oyster mushrooms, accounting for 85.15 percent of total produce. This research aimed to determine production and marketing practices, yield per fruiting bag, marketing channels, and costs. We observed three marketing channels, and the average yield per bag was 0.18 grams per day. Variables affecting productivity included extension visits, educational attainment, culture house temperature, and substrate types. However, producers faced issues like spawn unavailability, poor development, and spoilage. The lack of government equipment support and lower prices led to many farmers stopping production, especially during the pandemic.

Optimalisasi Waktu Produksi Jamur Tiram Melalui Implementasi Sistem Penyiraman Berbasis IoT di UD Zaida Jamur Tiram

The optimization of oyster mushroom production time through the implementation of an Internet of Things (IoT)-based irrigation system at UD Zaida Jamur Tiram aims to enhance efficiency and production quality. This program integrates IoT technology to automate the irrigation process, allowing real-time control and monitoring of environmental conditions. Methods include the design and installation of an automatic irrigation system, technical training for operators, and performance evaluation through production data analysis. Results show a significant increase in time efficiency and consistency in oyster mushroom quality. The implementation of this IoT system is expected to support the sustainability and competitiveness of the oyster mushroom industry at UD Zaida.

PENGEMBANGAN APLIKASI INFORMASI DALAM MEMBANTU PEMASARAN DIGITAL PRODUKSI OLAHAN JAMUR TIRAM DAN JERUK DESA DANDA JAYA, KECAMATAN RANTAU BADAUH, KABUPATEN BARITO KUALA, PROVINSI KALIMANTAN SELATAN

This activity aims to develop and implement an information application that can strengthen digital marketing strategies for oyster mushroom and citrus processed products for farmers in Danda Jaya Village, Rantau Badauh Sub-District, Barito Kuala Regency, South Kalimantan Province. Based on the initial survey and interview to the farmers, an information application was built that offers informative content, product promotion, and direct interaction with consumers through various features such as product information, recipes, and online ordering services. The implementation of this application is expected to increase visibility and consumer engagement, as well as expand the market reach for processed oyster mushroom and citrus products. Evaluation of application effectiveness is carried out through monitoring digital marketing performance, analyzing user data, and feedback from application users. It is hoped that the results of this activity can contribute to the development of digital marketing strategies for the food industry, especially in increasing market penetration and strengthening sales of processed oyster mushroom and orange products so that they can contribute to improving the economic welfare of the surrounding community.

Optimization of Growth and Production of Brown Oyster Mushrooms (Pleurotus cystidiosus) through Additional Nutrients of Rice Washing Water and Rice Groats

This study aims to determine the optimization of growth and production of brown oyster mushroom (P. cystidionsus) plants with additional nutrients of rice washing water and to determine the optimization of growth and production of chocolate oyster mushroom (P. cystidionsus) plants through additional nutrients of rice groats. This study used a factorial Complete Randomized Design (RAL) method consisting of two factors, namely, the first factor is rice washing water / leri water (L) and the second factor is rice groats (G). Each treatment is repeated 3 times. Leri water factor consists of 4 levels, namely: A0=0 ml, A1= 30 ml, A2= 50 ml, A3=70 ml. Rice groats factor consists of 4 levels, namely: M0=0 g, M1=60 g, M2= 80 g, M3= 100 g. Data was analyzed using variance analysis (Anova) at 5%. The results showed no effect of rice washing water and rice groats on the growth rate of brown oyster mushroom mycelim, will be at a rice washing water concentration of 70ml / baglog + rice groats 100g / baglog affects the parameters of mushroom stalk height (cm), mushroom hood diameter (cm), mushroom hood thickness (cm), number of mushrooms (clump), and fresh weight of mushrooms / baglog (g).

Impact Analysis of the Mushroom Cultivation Training and Demonstrations Programme in the Old Alluvial Zone of West Bengal, India

Edible mushrooms are part of a delicious and nutrient-dense vegetarian diet. KVK Malda conducted front-line demonstrations and trainings to evaluate the profitability of oyster mushroom production from 2020 to 2022. It is found from the study that the benefit-cost ratio of oyster mushroom cultivation was significant, and the majority of the respondents participated in a mushroom cultivation training program to learn about mushroom growing techniques for self-consumption and become entrepreneurs. It was found from the study that the majority of the respondents were able to identify edible and wild mushrooms, and they used the bi-product of mushrooms for compost production. It is also found from the study that the majority of the farmers in the old alluvial zone discontinue mushroom cultivation due to a lack of marketing facilities.

An enhanced productivity of pink oyster mushroom with improved nutritional profile, characterization and attempt for commercial exploitation.

An attempt has been made to explore the nutritional profile of pink oyster mushrooms that have been grown in various agricultural residues, including sugarcane bagasse, rice straw, coconut coir and sawdust, along with other nutrient supplements such as defatted mustard and chickpea powder, for appropriate growth and fruiting body formation in a short span of time. The spawn production was experimented with five different grain varieties. The study became interesting when the observations differed slightly from the traditional practices, with the addition of defatted mustard supplements resulting in a positive correlation with respect to reducing the fruiting time, as well as improving yield and the nutritional profile of Pleurotus djamor. An elevated yield of 651.93 g kg-1 was recorded in the medium where the RS and DM were used in the ratio of 1:0.01 (rice straw +1% w/w defatted mustard) bag, whereas, in terms of protein content, a maximum yield of 32.57 ± 0.79 mg g-1 was observed when SB:DM was in the same ratio (sugarcane bagasse +1% w/w defatted mustard) bag. To confer the best outcomes from the screened substrates, a series of experiments were performed by varying the concentration of RS and SB, with 1% w/w DM. It is worth noting that the highest protein content of 32.76 ± 0.38 mg g-1 was obtained along with the total yield of 702.56 ± 2.9 g kg-1 of mushroom when the ratio of RS:SB was 0.7:0.3. © 2024 Society of Chemical Industry.

Design and implementation of a cost-aware and smart oyster mushroom cultivation system

Mushrooms are a nutritious food source, which can play a crucial role in providing affordable sources of proteins, vitamins and minerals for people worldwide, but their cultivation requires extensive training and considerable relevant expertise in order to fine-tune multiple environmental parameters.Internally displaced people in the Northern regions of Syria rely on very small-scale traditional oyster mushroom production, which cannot meet their local demand. Many international and local non-governmental organizations (NGOs) working for Syrian refugees, work on mushroom cultivation projects. They have reported significant difficulties and challenges in mushroom cultivation amongst the targeted beneficiaries. Therefore, the two main questions driving this research are: (1) How can organic mushroom cultivation be promoted using a robust and affordable intelligent mushroom farming system? (2) How can organic mushroom farming practices be simplified to support internally displaced and refugee Syrians?This research evaluates the process of automating mushroom cultivation by designing and implementing a smart oyster (Pleurotus ostreatus) mushroom farming system to remotely monitor and manage environmental parameters, such as temperature, humidity, air quality and illumination, inside the farm. Furthermore, ready and dedicated user-friendly web interfaces were also implemented to enable farmers to remotely monitor and manage their farms through the Internet. As a result, a dependable and cost-effective intelligent oyster mushroom cultivation system was designed and implemented in this work. The system includes remote monitoring and management via user-friendly interfaces. This simplifies mushroom cultivation for not only refugees and displaced communities, but also for mushroom farmers in low-income countries. This work can contribute to the eradication of poverty and hunger, in line with the United Nations Sustainable Development Goals one and two.

Pelatihan Pembuatan Penyedap Rasa Non-MSG Berbahan Dasar Jamur Tiram Putih di Kelurahan Karang Taruna, Kecamatan Pelaihari, Kabupaten Tanah Laut, Kalimantan Selatan

Karang Taruna Village has a group of oyster mushroom farmers where, under certain conditions, the productivity of oyster mushrooms that are too high can cause difficulties. The rainy season with high humidity will increase oyster mushroom growth, so harvests often occur. In addition, if the baglog used is new or when it enters the early harvest stage, the yield will usually peak. Judging from the problems of related partners, which can be seen in the condition of the oyster mushrooms' durability, which is susceptible to damage, it is necessary to diversify the processing of oyster mushrooms. An example of processed oyster mushroom products is non-MSG flavoring, which can be seen in the condition of the people of South Kalimantan, who have switched to using non-MSG seasoning because they are aware of healthy living but still want their food to have added flavoring. The fear that still haunts the public with the COVID-19 outbreak has made people now look for many products, both food and beverages, that can increase immunity as well as products that can prevent various kinds of diseases that will attack and the level of people's dependence on flavoring products. In this condition, the products offered to related partners are expected to become superior products in great demand and promise a large market segment so that, in the future, the family economic sector can improve.

The Effect of Media Composition on The Change of Bag Log Waste Composition and Production of Oyster Mushroom

OPEFB has low biodegradability so its utilization is very limited. Oyster mushrooms are mushrooms that are capable of producing enzymes capable of degrading cellulose, hemicellulose, and lignin contained in) OPEFB. The research objective was to determine the effect of the composition of the growing media on the production of oyster mushrooms and changes in the composition of the resulting baglog waste. The study was carried out with the combination treatment of rubber wood and OPEFB, with levels: (a) 100% rubber wood powder and 0% OPEFB, (b) 75% rubber wood powder and 25% OPEFB, (c) 50% rubber wood powder and OPEFB 50%, (d) 25% rubber wood powder and 75% OPEFB, (e) 0% rubber wood powder and 100% OPEFB. Observation of raw material composition, mycelia growth, wet weight of the fungus, biological efficiency, changes in lignin content, cellulose, and hemicellulose before and after being used as a growing medium for oyster mushrooms. The results showed that the fastest mycelial growth occurred in the use of 100% OPEFB media. The highest oyster mushroom production occurred in the media 100% rubber sawdust. The higher the wet weight of the oyster mushrooms produced, the less the weight of the baglog waste produced. The oyster mushroom fermentation process for 60 days was able to reduce the content of 3.39% cellulose, 11.01% hemicellulose, and 1.98% lignin. Keywords: OPEFB, Oyster Mushroom, Cellulose, Hemicellulose, Lignin

Optimizing tea waste as a sustainable substrate for oyster mushroom (Pleurotus ostreatus) cultivation: a comprehensive study on biological efficiency and nutritional aspect

IntroductionIn Bangladesh, rice straw (RS) and sawdust (SD) substrates have traditionally been used in the production of oyster mushrooms (Pleurotus ostreatus). However, the rising costs of these substrates have led many to look for alternatives.ObjectivesThe present study thus focuses on the potential of waste tea leaves (WTL) for mushroom farming.MethodsWe prepared various substrate mixtures by combining WTL with SD and RS, subsequently evaluating mushroom yield and various quality parameters such as amino acid concentration, mineral content, and biological efficiency.Results and discussionOur investigation revealed that WTL alone is not a suitable substrate for mushroom (Pleurotus ostreatus) growth. However, when combined with SD at a 50% ratio, it significantly boosts mushroom yield and biological efficiency (BE). Conversely, a reduction in yield was noted when WTL was mixed with RS in all tested treatments, although BE surpassed 50%. In summary, incorporating WTL into both substrates proves economically viable from the BE standpoint. According to PCA analysis, the minerals and amino acid content varied based on the different substrate formulations involving WTL blending with both SD and RS at different ratios. Remarkably, mushroom fruiting bodies exhibited lower levels of Na and Fe despite these elements being present in higher concentrations in the growing substrates, suggesting the inability of P. ostreatus to bioaccumulate Na and Fe. Conversely, we observed higher bioaccumulation of Zn and P, even exceeding substrate levels. Importantly, our findings showed that mushrooms cultivated on WTL-based formulations consistently contained elevated Zn levels irrespective of substrate types, indicating that WTL enriched Zn in mushrooms. Additionally, the Fe level increased specifically in RS + WTL-based formulations. All essential and non-essential amino acids were detected, with the highest concentration of histidine, isoleucine, and methionine found in the WTL + SD formulation. Non-essential amino acids (NEAA) like alanine and glutamic acid were more prominent in formulations combining WTL with RS. This study represents the first documented exploration of the impact of WTL on the accumulation of intracellular metabolites including minerals and amino acids, in P. ostreatus.

Pelatihan Teknik Praktis Budidaya Jamur Tiram Sebagai Alternatif Protein Dan Penghasilan Tambahan Di Kelurahan Cempaka, Kota Banjarbaru

This activity aims to provide knowledge about oyster mushroom cultivation for the community in Gunung Kupang Village, Cempaka District, Banjarbaru. The implementation method in this community service activity is a method that includes counselling, providing understanding and assistance to the people of Gunung Kupang Village, Cempaka. The application of these methods is so that activity participants understand the practical techniques of oyster mushroom cultivation as an alternative protein and additional income. Activities The community service activities carried out by means of face-to-face meetings, discussions, which include training and counselling and empowerment went well. From this service activity, it appears that most of the participants do not know and understand how to practically cultivate oyster mushrooms as an alternative protein and additional income. to be able to increase income in the community of gunung kupang cempaka village. With this activity, the community is more motivated and active in increasing knowledge and production of oyster mushrooms.

Utilization of Rice Husk Waste and Gliricidia to Pink Oyster Mushroom Production and Nutritional Content

Utilization of Rice Husk Waste and Gliricidia to Pink Oyster Mushroom Production and Nutritional Content

Evaluation of local substrates as rice straw alternatives for oyster mushroom (Pleurotus ostreatus) cultivation in resource-constrained Darchula, Nepal

Oyster mushroom cultivation, though cost-effective, faces constraints due to seasonality and substrate availability. An experimental study was conducted in the resource-constrained Darchula district of Nepal from February to May 2022. The aim was to identify and recommend economically sustainable alternatives to rice straw for oyster mushroom production using local substrates in regions with limited resources. Six treatments; rice straw (T1), banana leaves and pseudostem (T2), maize cob (T3), sawdust (T4), grass (Eulaliopsis sp.) (T5), and spent mushroom substrates (T6); were employed in a completely randomized design with four replications. Statistical analysis of growth and yield parameters revealed significant results (P values ranging from P>0.001 to P>0.05) across all parameters. The maize cob treatment exhibited a shorter spawn run period (20.50 days) and the earliest pinhead formation (25 days). The highest total yield (3.14 kg) across three flushes was obtained from paddy straw, followed by T2 and T5, yielding 2.05 kg and 1.43 kg, respectively. Sawdust, despite its larger stalk (1.23 cm) and pileus diameter (7.72 cm), had the lowest production (0.63 kg). Maximum biological efficiency was recorded for T1 (139.63%), followed by T2, T5, and T3, respectively. Economically, T1 resulted in the highest gross margin per 10 kg of substrate (NRs.1845.22) and the highest B:C ratio (2.51), followed by T5 and T2. These findings highlight the promise of locally abundant substrates such as banana leaves, pseudo stems, Eulaliopsis, and maize cobs as economically viable alternatives to rice straw in regions with limited straw availability or unsuitable climates for rice cultivation.

Penyuluhan dan Pelatihan Peningkatan Pendapatan Petani Jamur Tiram dengan Menghasilkan Produk Olahan di Desa Dukuh Kecamatan Banyudono, Boyolali

At this time mushroom producers have sprung up everywhere, both oyster mushroom businesses, ear mushrooms, and so on. This is due to increased public awareness of the need for mushroom consumption, along with public understanding of the nutritional benefits it contains. This Community Service Program was carried out in Dukuh Gurung RT 11 / RW 03, Dukuh Village, with an oyster mushroom business partner, Mr. Surya Dahono Aji. The large amount of oyster mushroom production is not processed independently, the mushroom production is taken by vegetable traders. Business management still uses household business management. The purpose of this empowerment is to provide counseling and assistance on various processed oyster mushrooms. The implementation of activities by doing several stages, namely providing counseling to oyster mushroom business owners, stage 1 assistance, namely processed oyster mushroom products and stage 2 assistance, namely making simple financial reports. After this empowerment event, it is expected that there will be progress in understanding oyster mushroom processing.

The Influence of Leri Water Supplementation on the Growth and Production of White Oyster Mushrooms (Pleurotus ostreatus)

This study aimed to investigate the influence of leri water supplementation on mycelium growth, primordial appearance, fruiting body count, fruit body diameter, and wet weight, as well as the production of white oyster mushrooms (Pleurotus ostreatus). The research employed a Completely Randomized Design (CRD) with four treatments: A0 (control without leri water), A1 (20 ml of leri water), A2 (40 ml of leri water), and A3 (60 ml of leri water), with a 95% confidence level F-test. The results revealed that leri water supplementation significantly affected all observed variables. The treatment with 40 ml of leri water (A2) produced the highest mycelium growth with an average weight of 10.45 kg, the earliest primordial appearance, the highest fruiting body count (15.67), and the highest wet weight (372 kg). Meanwhile, the treatment with 60 ml of leri water (A3) resulted in the largest fruit body diameter (17 cm). Among the treatments, A2 with a 40% leri water nutrient supplement in the growing medium outperformed others, as it provided the necessary nutrients for mycelium growth and overall mushroom development.

Consumption and preferences for mushrooms in Ghana: A comparison between regret-based and utility-based approaches

This paper employs descriptive survey and advanced discrete choice modelling approaches to examine consumption behaviour and preferences for mushrooms in Ghana. Specifically, the paper compares the mixed regret-based and utility-based approaches to examine consumer choices. Using a choice experiment data, the findings revealed, on average, that consumers hold preferences for straw mushroom variety and a disutility for the shiitake mushroom variety, but they are indifferent towards the oyster mushroom variety. The findings further indicated that consumers prefer less expensive and locally-cultivated mushrooms to expensive and imported mushrooms. Methodologically, the findings show that the mixed random regret-based choice models outperform the mixed random utility-based models. Nonetheless, the results are comparable. It is recommended that government’s policy be directed towards promoting cost-effective straw and oyster mushroom production to sustain the industry.

Growth, Yield and Yield Related Parameters of Oyster Mushroom (Pleurotus Ostreatus) as Affected by Proportion of Coffee Husk and Wheat Bran

Purpose: This study was conducted in order to evaluate growth, yield and yield related parameters of oyster mushroom as affected by proportion of coffee husk and wheat bran.
 Methodology: The mushroom culture was grown on malt extract agar and the spawn was prepared on yellow color sorghum grain. The substrate was sterilized and inoculated with (10%) spawn. The experiment was laid in completely randomized block design in triplicate. The data collected were analysed by using SPSS software version 20.0 and were compared by LSD at (p≤ 0.05). The shortest days for complete mycelium colonization, primordia formation and first maturation of oyster mushroom after substrate inoculation were (19), (21.66) and (28.33) respectively from T3RI. The largest cap diameter (12.18cm) was observed from T3RI, maximum number of bunches (4.66) recorded from T5RI. T3RI. The longest incubation to 1st harvest was recorded for T7RI (44.33) days. In this study, the fresh weight of the 1st harvest was (354g) to (393g). The highest total flush weight was (806.33g/500g) T3RI and highest biological efficiency (161. 26%) T3RI. 
 Findings: The finding of this study put forward that Pleurotus ostreatus grow on locally accessible agro processing by products and has the potential to secure food self insufficiency of low income community.
 Unique Contribution to Theory, Practice and Policy: In this experiment, converting coffee husk alone or together with different proportion of wheat bran resulted in highest growth, yield, yield related parameters and biological efficiency of the oyster mushroom. Form all the substrates and substrate composition tested in this investigation T3RI, coffee husk, wheat bran in the ratio of 90:10 gave maximum in all the parameter evaluated; as a result this composition of substrate mix ratio need to be evaluated for farm, pilot and large scale production of oyster mushroom in the dry coffee processing areas.

Pelatihan Smart Farming Berbasis IoT Kepada Kelompok Tani Jamur Tiramu Dalam Peningkatan Ekonomi Di Kabupaten Kampar

Purpose - This community service activity aims to socialize Smart Farming as a new concept in agriculture by integrating technology as an innovation. Smart Farming makes it easy for farmers to increase the quality and quantity of agricultural products through technology. The technology used in this activity is IoT (Internet of Things), a mushroom media sprayer that can be controlled automatically and adjusted to the required temperature. Design/methodology/approach – The methodology used in this community service activity is mentoring and outreach. This activity is a training that concerns two activity themes, namely mentoring the installation of IoT on mushroom media and socializing the business management of oyster mushroom products. Assistance activities will be carried out by technology experts who will guide partners in assembling IoT circuits. In comparison, the socialization that will be carried out will involve resource persons who are experts in agribusiness and will provide debriefing on the management of oyster mushroom input supplies. Findings – Community service activities for Tiramu oyster mushroom partners that are carried out obtain the results of activities that bring significant benefits to partners. The benefit obtained from this activity is an automatic sprayer technology that can be adjusted to the room temperature conditions of the oyster mushroom required by the oyster mushroom. Partners' skills and knowledge also increase with socialization activities that equip partners with knowledge in improving the quality and quantity of oyster mushroom products produced. From some of the things mentioned above, community service activities with results in a series of IoT and partner skills can be said to have enormous benefits for Tiramu oyster mushroom partners. Originality/value – The implications of community service activities produce smart farming technology tools and the ability of Tiramu oyster mushroom partners to improve product quality and quantity.

Penambahan Kulit Kacang Tanah pada Medium Jamur Menambah Berat Kering Jamur Tiram Putih

Medium composition affects the productivity of oyster mushroom. Nutritious ingredient may increase the mushroom productivity. Peanut shell as a leguminous plant is rich in protein content than zea mays bran a common supplement for the medium. This research ach aims to see the influence of peanut shell supplementation at different concentration on productivity of oyster mushroom in comparison to zea mays bran. The concentration used were 0; 3 and 6% of peanut shell or zea mays bran. The parameter observed were the time of primordial pin head appearance; the pin head number, fresh weigh and dry weight of oyster mushroom. The data obtained were analyzed using ONE WAY ANOVA followed by Least Significant Different Test for the significance. The result showed that medium with Zea mays did not show a significant different from control in all parameters used. The peanut shell increased the dray weight of oyster mushroom, the dray weight increase was higher at supplementation of 3% peanut shell than that of 6%. The fresh weight and number fruiting body were not significantly different among all the treatments, however, the average of the fresh weigh and the number of pin-head, were higher found on medium supplemented with peanut shell that others. Three percentage of peanut shell was better than that of 6%.