Keripik Jamur sebagai hilirisasi produk dari hasil budidaya Jamur Tiram (Pleurotus ostreatus) di Desa Bojong Koneng, Sentul, Jawa Barat

  • Retno Lestari Departemen Biologi, Universitas Indonesia
  • Abinawanto Abinawanto Departemen Biologi, Universitas Indonesia
  • Sanya Khaerunnisa Departemen Biologi, Universitas Indonesia
  • Rabbil Pratama Aji Departemen Biologi, Universitas Indonesia
  • Diki Nurul Huda Departemen Geografi, Universitas Indonesia
  • Putra Mahanaim Tampubolon Departemen Biologi, Universitas Indonesia
Keywords: mushroom chips, mycoponics, oyster mushroom, product downstream

Abstract

Oyster mushroom cultivation is one of the economic drivers of the Bojong Koneng Village community. Standard operating procedures have been developed through a research process and have been well implemented in carrying out the mushroom cultivation. The development of downstream products from oyster mushroom cultivation harvests that have been carried out has become the focus of community service activities as value added that can improve the economy of the people of Bojong Koneng Village. The product developed as a continuation of the cultivation program is mushroom chips which have a good taste, crunchy texture, and high protein content. Community service activities are carried out through counseling, focus group discussions, mushroom chip making practices, and monitoring. The impact of this activity is able to increase the knowledge and skills of the people of Bojong Koneng Village and it is hoped that it can increase the productivity of the village community for better welfare.

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References

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Published
2021-11-18
How to Cite
Lestari, R., Abinawanto, A., Khaerunnisa, S., Aji, R., Huda, D., & Tampubolon, P. (2021). Keripik Jamur sebagai hilirisasi produk dari hasil budidaya Jamur Tiram (Pleurotus ostreatus) di Desa Bojong Koneng, Sentul, Jawa Barat. Unri Conference Series: Community Engagement, 3, 310-315. https://doi.org/10.31258/unricsce.3.310-315