White Oyster Mushroom Research Articles

PEMANFAATAN SERBUK GERGAJI PADA PERT(UMBUHAN DAN PRODUKTIFITAS JAMUR TIRAM PUTIH (Pleurotus ostreatus) DI DESA TU’INDRAO KECAMATAN AMANDRAYA KABUPATEN NIAS SELATAN

The research objectives are know how to make white oyster mushroom white by using powder wood saw utilizing powder chainsaw at seedlings plants oyster mushrooms, to determine growth and productivity oyster mushroom white Research method this is by method descriptive with a qualitative approach, describe, analyze phenomena on the object of research. This type of research is powder utilization chainswa wood to growth and productivity mushroom oysters white in Tu'indrao village, Amandraya findings research i.e, making media mushroom by preparing 100 kg powder and mixed with other ingredients, utilitazion powder chainsaw with the inoculation stage f2 mushroom spawn number ±1-2 spatula, growth and productivity mushroom oysters 1-2 days after inoculation to grow fruit, 3-5 days harvest mushroom, yield 5 kg per 1 harvest and ready to be utilized by the community as a vegetable. Research from conclusion this is utilizing media powder chainsaw wood for mold growth oysters is, before the media is mixed it should be powder chainsaw composted and sterilized especially first to makes the texture softer my suggestions in research this is, this research is expected to be an alternative to develop other research that related with cultivation mushroom oysters white (Pleurotus ostreatus) by using powder chainsaw wood. For students, as source knowledge in carrying out learning activities at eyes taxonomy lecture plants level low in program study education biology.

Duration of Light Exposure Using White Light-Emitting Diode (LED) on the Performance of White Oyster Mushroom (Pleurotus ostreatus L.)

Background: In the dynamic world of mushroom cultivation, optimizing growth conditions is paramount for maximizing yield and quality. This research sought to evaluate the influence of varying hours of exposure to white light through light-emitting diodes (LED) on growth and yield performance of white oyster mushroom (Pleurotus ostreatus L.). Its aim was to determine the most effective light exposure duration for enhancing mushroom growth and yield. Research Design: Using a completely randomized design (CRD), the study used four treatments: 8 hours of lighting (T1), 12 hours of lighting (T2), 16 hours of lighting (T3), and a control group that received natural light (T4). The study was conducted in Palayamanan (8° 27’ 5.3118" N and 126° 9’ 59.7739" E) area at North Eastern Mindanao State University’s -Tagbina Campus from July 2023 to November 2023. Results: Results from the study provided interesting insights into the indirect nature of the relationship between light exposure and mushroom development. The findings of the study indicate that the duration of light exposure significantly affects the growth and yield of white oyster mushrooms. Both mycelium growth (29.80 days) and fruiting body formation (7.83 days), as well as harvesting time (10.87 days), were improved by 12 hours of lighting, while the control group consistently showed poor performance. Conclusion: Based from the analysis, it is evident that 12 hours of lighting consistently performed very well, with the exception of a minor under-performance in the case of yield per harvest, suggesting that 12 hours might be the ideal duration. Hence, 16 hours of lighting also demonstrated some advantages in certain variables, indicating potential for further study.

Effects of Salicornia-supplemented wheat straw on the biological yield, amino and fatty acids of elm oyster mushroom, (Hypsizygus ulmarius Elm A)

The study examined the impact of Salicornia supplementation on the biological efficiency and biochemical properties of white Elm oyster mushrooms, Hypsizygus ulmarius. Four substrates were used to cultivate the mushrooms. Wheat straw was used as the main substrate and the Salicornia was used to partially replace the main substrate at the ratios of 5, 10, and 20% while 100% wheat straw was used as the control. The study found that the 20% Salicornia completed the mycelial run earlier (41 days), while the control treatment took the longest (45 days). The 5% Salicornia supplemented treatment and control treatment had the highest and lowest biological efficiencies (126 and 65%) respectively. The elemental concentration was undetectable for Copper (Cu), Lead (Pb), and Cadmium (Cd). The mushrooms from the control had the highest while those from the 20% treatment had the lowest (Zinc (Zn) levels (0.0115 ug/100 g) and 0.0078 ug/100 g). Conversely, Chromium (Cr) levels were highest and lowest in the 20% (0.0022 ug/100 g) and control treatments (0.0007 ug/100 g). Similarly, the total unsaturated fatty acids were highest in the control treatment (78%) and lowest in the 20% treatment (69%) while the opposite was true for the saturated fatty acids (22% and 31%). The mushrooms investigated in this study had higher essential amino acids (44–49%) compared to non-essential amino acids (17–20%). The results from this study suggest that Salicornia is a promising marine resource with the potential to enhance the health-promoting properties of oyster mushrooms.

Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation.

In the present study, the optimization of ultrasound-assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates. Solid-to-liquid ratio (5-15% w/v), ultrasound power (0-900 W) and type of acid [HCl or acetic acid (AcOH)] were evaluated for their effect on the extraction and protein yields from mushroom flours submitted to UAAE-IEP protein extraction. Prioritized conditions with maximized protein yield (5% w/v, 900 W, AcOH, for WBM; 5% w/v, 900 W, HCl for OYM) were used to produce spray dried protein concentrates from white button (WBM-PC) and oyster (OYM-PC) mushrooms with high solids recovery (62.3-65.8%). WBM-PC and OYM-PC had high protein content (5.19-5.81 g kg-1), in addition to remarkable foaming capacity (82.5-235.0%) and foam stability (7.0-162.5%), as well as antioxidant phenolics. Highly pH-dependent behavior was observed for solubility (> 90%, at pH 10) and emulsifying properties (emulsification activity index: > 50 m2 g-1, emulsion stability index: > 65%, at pH 10). UAAE-IEP followed by spray drying increased surface hydrophobicity and free sulfhydryl groups by up to 196.5% and 117.5%, respectively, which improved oil holding capacity (359.9-421.0%) and least gelation concentration (6.0-8.0%) of spray dried mushroom protein concentrates. Overall, the present study showed that optimized UAAE-IEP coupled with spray drying is an efficient strategy to produce novel mushroom protein concentrates with enhanced functional attributes for multiple food applications. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Cultivation and Characterization of Oyster Mushroom and Its Application as Confectionaries

This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of the nutraceutical properties of bioactive compounds due to lower fat and higher protein substance. The drift is absent from the canned item toward new and dried mushroom sales. Oyster mushrooms are popular due to their nutritional, medicinal, and potential commercial value. They can be cultivated using agro-waste raw materials such as rice straw and wheat straw. We prepare mushroom cookies that provide protein, carbohydrates, fat, and crude fiber. A wide selection of shapes and sizes, high digestibility, high energy value, relatively low production costs, convenience, and long shelf life contribute to their popularity.

SOSIALISASI PENGOLAHAN JAMUR TIRAM MENJADI NUGGET SEBAGAI UPAYA PENINGKATAN EKONOMI MASYARAKAT DESA TAMANSARI WONOREJO PASURUAN

White oyster mushroom (Pleurotus ostreatus) is a type of fungus that often grows on agricultural waste in the form of wood or its derivatives. Fungi obtain food from places where they grow and can survive on plant remains around other organisms. Oyster mushrooms are a food commodity that is in great demand among the public, so by cultivating mushrooms it is hoped that they will be able to be involved further, it is hoped that creativity and innovation will emerge and be able to provide added value to society. Oyster mushrooms are only produced and sold fresh without any diversification process. In this KKN activity there will be training on oyster mushrooms to increase family income. As a result of this training, PKK women from Tamansari Wonorejo Village were able to provide understanding and skills to activity participants. PKK women in Tamansari Wonorejo Village have knowledge and skills regarding the food potential around them as an effort to increase family income.

PENINGKATAN PRODUKTIVITAS DAN EKONOMI KELOMPOK BUDIDAYA JAMUR TIRAM PUTIH (Pleurotus ostreatus) MELALUI TEKNOLOGI PENGATUR SUHU DAN KELEMBABAN KUMBUNG BERBASIS INTERNET OF THINGS (IoT)

This community service program studies the application of Internet of Things-based kumbung temperature and humidity regulation technology for kumbung in the cultivation of white oyster mushrooms in Tasiwalie Village, Pinrang Regency. The aim is to stimulate oyster mushroom cultivation groups to adopt modern technology to increase productivity and economic demand. This method involves a deep understanding of needs groups and the exploration of effective technology solutions. The results show that this technology drives positive changes in cultivation practices, increasing productivity and economic prosperity. With a focus on sustainability, the application of this technology provides long-term benefits for cultivation groups. The implication is that investment in this technology can be a strategy for developing the white oyster mushroom cultivation sector and make a positive contribution to the local economy.

Diagnosa Penyakit pada Jamur Tiram Putih menggunakan Metode Dempster Shafer

: Oyster mushrooms are one of the popular horticultural products in the community, with a significant increase in demand from year to year. However, farmers often face difficulties in identifying and preventing diseases that attack oyster mushroom plants, which have an impact on production stability. To overcome this problem, this study aims to design an expert system that can diagnose diseases in white oyster mushrooms using the Dempster Shafer Method. This system is designed to provide accurate diagnostic information and solutions to deal with diseases in oyster mushrooms, so as to improve the quality and quantity of production. This study also strengthens previous studies using the Certainty Factor method, with an emphasis on the use of expert knowledge to overcome disease problems in oyster mushroom cultivation. The case study was conducted at Omah Jamur Tiram Stabat, where the results of the implementation are expected to increase the effectiveness and efficiency of oyster mushroom cultivation in the area.

Mycelial growth, yield and decomposition capability of white oyster mushroom (Pleurotus florida) grown in low-density polyethylene (LDPE) plastic and lignocellulosic wastes

White Oyster Mushroom (Pleurotus florida) is one of the domesticated mushrooms in the Philippines and known to grow in various biodegradable wastes. Low Density Polyethelene (LDPE) plastic is one of the most common non-biodegradable wastes in the environment which causes pollution. At present, biodegradation process is one of the ways to degrade plastics because of its non-polluting mechanism and cost-effectiveness. Thus, this study aimed to determine if P. florida could grow in LDPE plastic and facilitate its decomposition. Fourteen treatments were used in the study, laid out in Complete Randomized Design, and replicated thrice. The first four (4) treatments were composed of substrates with no LDPE plastics (rice straw, sawdust and cocopeat) while the rests were substrates with certain percentage of LDPE plastics. Observation was done for eight (8) weeks in the PUP Lopez Mushroom Laboratory and the data obtained was analyzed using ANOVA. Result shows that slight decomposition happened in LDPE plastic mixed with lingo-cellulosic wastes. Small spots or dark holes appear in the surface of LDPE plastics observed under microscope which is a sign of decomposition. In terms of mycelial ramification, fruiting bags with LDPE plastics were first to occupy the fruiting bag. There was also a decreased weight of the fruiting bags after 8 weeks. In terms of yield, substrates without LDPE plastics grew mushrooms with the highest weight. However, yield in sawdust and cocopeat substrates were not significantly different with the yield of mushrooms grown in substrates with LDPE plastics.

Effects of Consuming White Button and Oyster Mushrooms within a Healthy Mediterranean-Style Dietary Pattern on Changes in Subjective Indexes of Brain Health or Cognitive Function in Healthy Middle-Aged and Older Adults.

Limited research suggests mushroom consumption may improve indexes of brain health. Mushrooms contain bioactive compounds and antioxidants capable of crossing the blood-brain barrier and impacting vital neurological processes. We conducted a randomized controlled feeding trial assessing the effects of adopting a healthy U.S. Mediterranean-style dietary pattern (MED) with or without mushrooms on indexes of brain health and well-being. Sixty adults (aged 46 ± 12 y; BMI 28.3 ± 2.84 kg/m2; mean ± SD) without severe depression consumed a fully controlled MED diet with 84 g/d of mushrooms (4 d/week white button and 3 d/week oyster) or without (control with breadcrumbs) for 8 weeks. At baseline and post-intervention, surveys were used to evaluate anxiety, depression, mood, and well-being, and behavioral tests were used to evaluate cognition. Consumption of the MED diet, with or without mushrooms, increased (improved) self-reported vigor/activity (Time p = 0.026) and both behavioral measures of immediate memory (Time p < 0.05). Mixed effects were observed for other domains of neuropsychological function, and there were no changes in other measured indexes of brain health with the consumption of either MED diet. Adopting a healthy MED-style dietary pattern, with or without consuming white button and oyster mushrooms, may improve vigor/activity and immediate memory among middle-aged and older adults.

Effect of aqueous extraction method on total water-soluble polysaccharides content and phytochemical properties of white oyster mushroom (Pleurotus ostreatus)

Abstract White oyster mushroom (Pleurotus ostreatus) is an important raw material for nutraceuticals because it contains various bioactive substances, including polysaccharides, vitamins, phenolic acids, terpenoids, and sterols. P. ostreatus mushroom polysaccharides possess diverse biological activities (antioxidant, hyperglycemic effects, and immunomodulatory). The extraction process impacts the yield, affecting the biological function of natural active ingredients. In this study, aqueous extraction methods, i.e., ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and kinetic-assisted hot extraction (KAHE), were applied to investigate the impact of extraction methods on polysaccharides crude extract from the fruiting bodies of P. ostreatus mushroom and their phytochemical properties. Water-soluble polysaccharides content, total polyphenolic content, total terpenoid content, and antioxidant level were analyzed using the spectrophotometric method by phenol-sulfuric acid, Follin-Ciocalteau’s reagent, vanillin-perchloric acid, and 1,2-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, respectively. After the extraction process, the morphological alterations on the surface of mushroom residues were observed using Scanning Electron Microscopy (SEM). The investigation has shown that aqueous extraction methods significantly affect the yields of polysaccharides crude extract and other phytochemical properties, i.e., total phenolic content, terpenoid content, and the DPPH free radical scavenging activity. The sample from MAE had the highest total water-soluble polysaccharide content (61,73±1,35% w/w DW) and the highest total phenolic content (3,44±0,75 %w/w DW). MAE method has the best potential and efficiency compared to UAE and KAHE for extracting polysaccharides while maintaining their phytochemical properties.

Effect of Differences in the Composition of Growing Media on the Growth of White Oyster Mushroom Mycelium (Pleurotus ostreatus)

The use of the main growth medium in the form of wood sawdust in mushroom domestication is still higher than that of other organic materials, even though its availability is limited, so efforts need to be made to find a growth medium composition that minimizes the percentage of sawdust use. The purpose of this study was to determine the comparison of treatment 1 (80% teak sawdust, 10% bran, 5% tapioca flour, and 5% agricultural lime) with treatment 2 (70% teak sawdust, 15% bran, 10% tapioca flour, and 5% agricultural lime) on the percentage of growth and mycelium growth of white oyster mushrooms. Composting of growing media was carried out for 5 days, then baglog making was carried out, after which the baglog was sterilized for 4 hours. After sterilization, the baglog was cooled and inoculated. After inoculation, the baglog is incubated to grow mycelium. Then, after 15 days, data collection and calculation were carried out. The parameters measured were the percentage of growth and mycelium growth of white oyster mushrooms in baglogs. Results showed that the percentage of growth and mycelial growth of white oyster mushrooms in treatment 1 is better than in treatment 2. Reducing the percentage of the main growing medium of teak sawdust and adding the percentage of additional growing media of bran and tapioca flour has a negative impact on the number of baglogs that grow mycelium (percentage of growth) and the growth of white oyster mushroom mycelium. This means that reducing the main media of teak sawdust and adding additional media is not the right growing media composition for domestication of white oyster mushrooms, so it cannot be used as an alternative growing media composition to reduce the use of wood sawdust.

Analisis Efisiensi Pemasaran Usaha Budidaya Jamur Tiram Putih di Kota Mataram

One of the factors that can influence the success of the mushroom business can be seen from the marketing channels and marketing efficiency of the oyster mushroom cultivation business. This research aims to analyze channel profits and marketing efficiency of white oyster mushroom cultivation businesses in Mataram City. The method used in this research is a descriptive method, collecting data obtained using survey and interview techniques. The unit of analysis is the oyster mushroom cultivation business in Mataram City. The determination of the area in this study was determined by "purposive sampling" in Mataram City. The determination of respondents was carried out by census, meanwhile. The data analysis used is marketing channel analysis and marketing efficiency. The research results show that the average profit obtained is IDR. 12,790,868 per area of cultivated land, during one production process. The marketing channel for white oyster mushrooms in Mataram City consists of two channels, channel I is a direct marketing channel, namely producers directly to final consumers and marketing channel II, namely farmers - retailers - final consumers. The marketing channel for white oyster mushrooms in Mataram City is considered efficient, because the producer share value in marketing channel I is 100% and marketing channel II is 80% with a marketing margin of Rp. 5,000/Kg so that marketing channels I and II are said to be efficient because they are greater than 60%

Analisa Risiko Postur Tubuh Pekerja dengan Metode NBM, REBA dan RULA di Unit Usaha Jamur Tiram Putih Fungo Pride

Fungo Pride is a business unit engaged in the cultivation of white oyster mushrooms. Unhealthy environmental conditions and work stations certainly create a work environment that is less comfortable, unsafe, unhealthy and inefficient. So that the condition of the work station can reduce performance and cause risks. This study aims to analyze the work risks of the Fungo Pride Business Unit associated with non-ergonomic work positions using the NBM, REBA &amp; RULA methods. From the results of this study, it was found that the NBM analysis found 50% low risk and 50% moderate risk. For REBA analysis, it is found that the work risk of employees is in a very high category with a final REBA score of 13 so it requires corrective action as soon as possible. And based on the RULA analysis, the results were in the very high category, namely the grand score of RULA 8, so it is necessary to have an investigation and repair as soon as possible. With the results of these studies, it is hoped that there will be further research that discusses ergonomic factors with productivity in the oyster mushroom cultivation business unit.

EFFORTS TO INCREASE CONSUMER TRUST THROUGH GREEN MARKETING ON WHITE OYSTER MUSHROOM CHIPS MSMEs IN KEDIRI

The study focuses on assessing the impact of enhancing trust through green marketing at White Oyster Mushroom chips MSMEs in Kediri - East Java. The White Oyster Mushroom chips MSMEs are dedicated to implementing green marketing strategies, such as eco-friendly promotional services, to build consumer trust. By prioritizing environmental concerns in their marketing mix, these MSMEs aim to boost trust among consumers in Kediri. The research methodology involves phenomenological qualitative research with 5 informants identified using the snowball technique. Over the past 4 months, these MSMEs have been utilizing sustainable innovation to support their green marketing efforts, emphasizing products, locations, pricing, and promotions that align with environmental values. The focus is on repurposing waste from mushroom chips production to white oyster mushroom chips, reflecting a growing societal interest in environmental sustainability across various industries. Surveys on green marketing strategies have been conducted to minimize the environmental impact of production processes. The study also highlights the role of consumer feedback in promoting information to the community and fostering ongoing consumer engagement. Through a qualitative approach with a narrative phenomenological analysis model, the study reveals that consumers are motivated by environmental concerns, and green marketing initiatives contribute positively to consumer perceptions and trust in White Oyster Mushroom chips MSMEs in Kediri.

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

Penyuluhan Program Budidaya Petani Jamur Tiram Putih Millenial

White oyster mushrooms have high nutritional value and provide health benefits. However, challenges in optimizing production, knowledge, and marketing strategies for white oyster mushrooms include yield fluctuations, high production costs, tight market competition, and a lack of teaching staff who are experts in white oyster mushroom cultivation. This research aims to counsel Villa Mushroom Agrifarm entrepreneurs regarding mushroom cultivation education, reducing production costs, and designing marketing strategies to increase sales volume. The extension method is carried out through an interactive approach, where Community Service Program (P2M) participants are given explanations, counseling, direct direction, and material about the white oyster mushroom cultivation program for millennial farmers.

Impact of Incorporating White Oyster Mushrooms (Pleurotus ostreatus) in Chicken Meatball Formulation on Moisture Content and Sensory Properties

Impact of Incorporating White Oyster Mushrooms (Pleurotus ostreatus) in Chicken Meatball Formulation on Moisture Content and Sensory Properties

Textile Wastewater Treatment Using Polypyrrole/Polyphenol Oxidase Membranes

Polypyrrole (PPy) is widely regarded as a useful electrode material because it has the advantages of low cost, high electrical conductivity, and thermal stability. This study aimed to synthesize PPy membranes using polyphenol oxidase (PPO) isolated from white oyster mushrooms as a biocatalyst for processing textile wastewater. The membranes were produced through the electropolymerization of pyrrole (Py) using the electrodeposition method. The raw materials comprised 0.05 M Py and crude PPO white oyster mushroom extract at 35% v/v in citrate buffer pH = 6.8. The electrolysis process was performed at 6.00 V and 1.063–1.142 A using 16.57-48.97% immobilized PPO in PPy, PPO activity of 1.640–4.160 U, and 0.35 mM phenol as a substrate. The results showed that the use of the membrane in textile wastewater with a discontinuous flow caused a decrease of pH by 14.86%, phenol by 6.80%, Chemical Oxygen Demand (COD) by 81.30%, Biological Oxygen Demand (BOD) by 78.25%, and Total Suspended Solids (TSS) by 20.65%. Meanwhile, using the sample with a continuous flow caused a decrease of pH by 23.97%, phenol by 26.09%, COD by 88.50%, BOD by 78.00%, and TSS by 65.70%. The physical performance of membrane application to textile wastewater with discontinuous (flow rate = 48.19–51.50 L/h, flux = 3191.6–3387.5 L.m-2.h-1, and permeability = 319.2–338.7 Lm-2.h-1.bar) and continuous flow (flow rate = 48.19 L/h, flux = 3191.6 Lm-2.h-1, and permeability = 319.2 Lm-2.h-1.bar) was also assessed in this study. The Scanning Electron Microscopy (SEM) image was used to assess the morphology of the membrane before and after its application.

Analisis Efisiensi Pemasaran Jamur Tiram Putih (Pleurotus Ostreatus) di Kelurahan Air Rambai Kecamatan Curup Kabupaten Rejang

Research on marketing efficiency analysis of white oyster mushrooms (Pleurotus Ostreatus) in Air Rambai Village, Curup District, Rejang Lebong Regency aims to determine marketing channels, and analysis of marketing margins, as well as to determine whether the marketing efficiency of white oyster mushrooms in Air Rambai Village, Curup District.This research was conducted in March 2022 in Air Rambai Village, Curup District, Rejang Lebong Regency with farmers in Air Rambai Village. Data analysis used in this research is marketing channel analysis, marketing margin analysis, and marketing efficiency analysis. This data analysis was used for farmers and the 12 retailer respondents in Air Rambai Village, Curup District, Rejang Lebong Regency.Based on the results of data analysis, it can be seen that the marketing channel of white oyster mushrooms in Air Rambai Village, Curup District, Rejang Lebong Regency has two marketing channel patterns where the first marketing channel pattern sells white oyster mushrooms directly to end consumers, and the second marketing channel pattern is farmers sell to traders. retailers and then traders resell to final consumers. The marketing margin in the first marketing channel is Rp. 0, while in the second marketing channel it is Rp. 11,583. and the marketing efficiency of white oyster mushrooms in Air Rambai Village, Curup District, Rejang Lebong Regency is said to be efficient.