Pelatihan Produk Olahan Jamur Pasca Panen untuk Penguatan Produktivitas Ekonomi SMA Islam Al-Azhar NW Kayangan

Authors

  • Ismail Efendi Program Studi Pendidikan Biologi, Fakultas Sains, Teknik, dan Terapan, Universitas Pendidikan Mandalika, Mataram, Indonesia
  • Safnowandi Safnowandi Program Studi Pendidikan Biologi, Fakultas Sains, Teknik, dan Terapan, Universitas Pendidikan Mandalika, Mataram, Indonesia
  • Ika Nurani Dewi Program Studi Pendidikan Biologi, Fakultas Sains, Teknik, dan Terapan, Universitas Pendidikan Mandalika, Mataram, Indonesia
  • Septiana Dwi Utami Program Studi Pendidikan Biologi, Fakultas Sains, Teknik, dan Terapan, Universitas Pendidikan Mandalika, Mataram, Indonesia
  • Zainal Abidin Program Studi Pendidikan Matematika, Fakultas Sains, Teknik, dan Terapan, Universitas Pendidikan Mandalika, Mataram, Indonesia

DOI:

https://doi.org/10.33394/jpu.v1i2.2876

Keywords:

Training, Processed Products, Mushrooms, Economic Productivity.

Abstract

This service activity aims to provide alternative post-harvest handling of mushrooms, especially Oyster Mushrooms that are able to produce products that are acceptable to consumers; provide an alternative to consumers of products made from oyster mushrooms, and have a long shelf life and open up opportunities for the development of agribusiness-based home industries. The activity method is carried out by lecturing and discussing the characteristics of Oyster Mushrooms and their post-harvest handling; production of products as well as testing of product acceptance by the community; and the development of home industries with pricing and packaging and licensing of small industries. The targets of this community service activity are teachers and students / students at the Al-Azhar NW Kayangan Islamic High School, Sandik Village, Batu Layar District, West Lombok Regency. The results of this community service activity show that the teachers and students are very enthusiastic and feel the enormous benefits of this activity. It is hoped that this activity can be increased again by still paying attention to the needs of teachers and students for sustainable entrepreneurship so that it can help the school economy to innovate in creating various sources of school income. The activity was greeted with high enthusiasm, because almost all partner schools had no object to increase the economic productivity of their schools. The teachers really hope that the next activity can be continued with other food processing materials with a longer duration.

References

Cooke, M., C. (2009). Fungi : Their Nature and Uses. New York: D. Appleton and Company, 549 and 551 Broadway.

Efendi, I., Dewi, I., Utami, S., Harisanti, B., & Primawati, S. (2020). Pembinaan Santri Pondok Pesantren NW Kayangan Lombok Barat dalam Pembuatan Produk Olahan Jamur Tiram Berbasis Entrepreneurship. Jurnal Pengabdian UNDIKMA, 1(1). doi:https://doi.org/10.33394/jpu.v1i1.2593

Ellis, D. (2015). Mycology. Retrieved June 20, 2015, from http://www.mycology.adelaide.edu.au.

Hageskal, G., Lima, N., & Skaar, I. (2009). The Study of Fungi in Drinking Water. Mycological Research, 113, 165-172.

Johan, M. (2014). Kandungan Nutrisi Baglog Jamur Tiram Putih (Pleurotus ostreatus) sebagai Bahan Pakan Ternak pada Masa Inkubasi yang Berbeda. Makassar: Universitas Hasanuddin.

Maulana, E. (2012). Panen Jamur Tiap Musim. Yogyakarta: Andi Offset.

Nugraheni, M., Hera, T. W. H., & Utama, A. (2014). Teknologi Pengolahan Produk Berbasis Jamur di Kawasan Rawan Bencana Erupsi Merapi. Inotek, 18(2), 177-192.

Purwantisari, S., & Rini, B., H. (2009). Isolasi dan Identifikasi Jamur Indigenous Rhizosfer Tanaman Kentang dari Lahan Pertanian Kentang Organik di Desa Pakis, Magelang. BIOMA, 11, 2.

Purwoko & Arkeman, Y. (2004). Kelayakan Industri Kerupuk Jamur Tiram di Kabupaten Bogor. Jurnal Teknik Industri, 13(3), 83-91.

Retnaningsih, N. (2009). Kelayakan Finansial Budidaya Jamur Tiram di Kabupaten Semarang. Jawa Tengah: Universitas Veteran Bangun Nusantara Sukoharjo.

Syaifudin, A. (2013). Proses Produksi pada Budidaya Jamur Tiram. Retrieved March 5, 2020, from http://www.jamurpedia.com/blog/.

Waluyo, L. (2004). Mikrobiologi Umum. Malang: UMM Press.

Downloads

Published

2020-11-12

How to Cite

Efendi, I., Safnowandi, S., Dewi, I. N., Utami, S. D., & Abidin, Z. (2020). Pelatihan Produk Olahan Jamur Pasca Panen untuk Penguatan Produktivitas Ekonomi SMA Islam Al-Azhar NW Kayangan. Jurnal Pengabdian UNDIKMA, 1(2), 100–105. https://doi.org/10.33394/jpu.v1i2.2876

Issue

Vol. 1 No. 2 (2020): November

Section

Articles

Citation Check

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).