PENGEMBANGAN PRODUK OLAHAN JAMUR TIRAM MENJADI BAKSO DAN NUGGET SEBAGAI PELUANG USAHA DI DESA LEMBUAK KECAMATAN NARMADA

Ni Wayan Sanita Sari; Nila  Savitri; Agung  Satria; Nining  Novianti; Inessa Ladiza  Putri; Audi Zhazha Indra    Kumala; Ade Nurul  Aida; Lalu Hendrawan; Rahman  Suryahadi; Muhammad Reyhan  Zhachary

doi:10.29303/wicara.v1i4.3371

Ni Wayan Sanita Sari Program Studi Agribisnis, Fakultas Pertanian, Universitas Mataram
Nila Savitri Program Studi Ilmu Hukum, Fakultas Hukum, Universitas Mataram
Agung Satria Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Mataram
Nining Novianti Program Studi Matematika, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Mataram
Inessa Ladiza Putri Program Studi Akuntansi, Fakultas Ekonomi dan Bisnis, Universitas Mataram
Audi Zhazha Indra Kumala Program Studi Ilmu Hukum, Fakultas Hukum, Universitas Mataram
Ade Nurul Aida Program Studi Pendidikan Bahasa Inggris, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram
Lalu Hendrawan Program Studi Sosiologi, Fakultas Ilmu Sosial dan Ilmu Politik Universitas Mataram
Rahman Suryahadi Program Studi Agribisnis, Fakultas Pertanian, Universitas Mataram
Muhammad Reyhan Zhachary Program Studi Ilmu Hukum, Fakultas Hukum, Universitas Mataram

DOI: https://doi.org/10.29303/wicara.v1i4.3371

Keywords: Oyster Mushrooms, Processed Foods, Meatballs, Nuggets, Lembuak Village

Abstract

Oyster Mushroom (Pleurotus ostreatus) is one of the edible mushrooms which has potential in the food and health sector. Oyster mushroom has a texture similar to meat with a unique taste and soft taste, making oyster mushroom a popular food ingredient among consumers. In addition, oyster mushrooms are also rich in nutritional content, they contain protein belonging to vegetable protein, carbohydrates, fiber, B vitamins, vitamin D, minerals, and other bioactive compounds. In the world of food, oyster mushrooms can be processed into various preparations such as meatballs and nuggets. In Lembuak Village, most of the people only sell fresh oyster mushrooms without processing them first. The aim of this activity is to develop processed oyster mushrooms into long-lasting frozen food products. The method used in the activity consists of four stages, namely socialization, processing, packaging, and marketing. The development of processed oyster mushrooms deserves to be socialized to the public as a business opportunity. The result of the development of processed oyster mushroom products into meatballs and nuggets is to make participants understand the utilization and processing of oyster mushrooms into various preparations which can be used as business opportunities that can increase people's income, where previously the community only sold oyster mushrooms in fresh form without processing them first . So that with this activity it is hoped that it can improve the family economy in Lembuak Village, Narmada District, West Lombok Regency. In general, this activity can increase participants' knowledge and skills in processing oyster mushrooms into finished products such as meatballs and nuggets.

References

Aftukha, A. A., & Purbasari, D. (2021). Karakteristik mutu jamur tiram (Pleurotus

ostreatus) menggunakan berbagai metode pengemasan pada penyimpanan suhu rendah. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 10(3), 327.

Budi, M. (2011). Media Tanam Jamur Tiram Putih Dengan Variasi Bahan Dasar Ampas

Sagu.Laporan Penelitian. Universitas Cenderawasih.Jayapura

Fatria, M. A., Jahrizal, J., & Pailis, E. A. (2017). Strategi pengembangan industri rumah

tangga di kota pekanbaru (studi kasus usaha jamur crispy industri pengolahan jamur tiram) (Doctoral dissertation, Riau University).

Febriani, H., & Khairuna, K. (2020). Pemberdayaan Masyarakat Melalui Budidaya Jamur

Tiram di Desa Stabat Lama Barat Kabupaten Langkat. Jurnal Pengabdian Kepada Masyarakat, 26(1), 61-64.

Hamsiah, A. (2019). UPAYA PENINGKATAN PENDAPATAN KELUARGA MELALUI

PROSES PEMBARUAN OLAH JAMUR DI KEL. URAHAN BITOWA KECAMATAN MANGGALA, MAKASSAR SULAWESI SELATAN. Jurnal Ilmiah Ecosystem, 19(03), 323-327.

Harfardi, H., Feidihal, F., & Rahmi, F. (2021). Perancangan Mesin Vakum dan

Pengemasan Untuk Produksi Olahan Jamur Tiram Dalam Rangka Meningkatkan Nilai Jual dan Masa Pakai. Jurnal Teknik Mesin, 14(2), 86-93.

Hermawan, E., Soetoro, S., & Hardiyanto, T. (2017). STRATEGI PEMASARAN JAMUR

TIRAM (Studi Kasus Pada Perusahaan Margi Mulyo di Desa Adimulya Kecamatan Wanareja Kabupaten Cilacap). Jurnal Ilmiah Mahasiswa Agroinfo Galuh, 3(3), 338-343.

Hidayat, Y., & Triharyanto, E. (2016). Peningkatan daya jual aneka produk olahan

makanan melalui teknik pengemasan produk. Jurnal Kewirausahaan dan Bisnis, 19(10).

Hunaepi, H., Dharawibawa, I. D., Asy’ari, M., Samsuri, T., & Mirawati, B. (2018).

Pengolahan limbah baglog jamur tiram menjadi pupuk organik komersil. Jurnal SOLMA, 7(2), 277-288.

Khasanah, N. M. (2011). Praktek Produksi Nugget Jamur Tiram.

Kotler, P., & Keller, K. L. (2009). Manajemen pemasaran.

Nasution, J. (2016). Kandungan karbohidrat dan protein jamur tiram putih (Pleurotus

ostreatus) pada media tanam serbuk kayu kemiri (Aleurites moluccana) dan serbuk kayu campuran. EKSAKTA: Jurnal Penelitian Dan Pembelajaran MIPA, 1(1).

Panda, A., Dirgantara, M., & Haryono, A. (2021). Pelatihan Pengolahan Jamur Tiram untuk

Meningkatkan Keterampilan dan Pendapatan Petani Jamur di Desa Tanjung

Sangalang. Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat, 7(1), 7-12.

Triono, E. (2020). Budidaya Jamur Tiram dan Pengolahannya Sebagai Upaya

Meningkatkan Ekonomi Kreatif Desa Kaulon. Jurnal Karinov, 3(2), 64-68.

Tjokrokusumo, D., Widiyastuti, N., & Giarni, R. (2015). Diversifikasi produk olahan jamur

tiram (Pleurotus ostreatus) sebagai makanan sehat. In Prosiding Seminar Nasional Masyarakat Biodiversifikasi Indonesia (Vol. 1, No. 8, pp. 2016-2020).

Zikri AR, Khaswarina S, Maharani E. 2015. Analisa Usaha dan Pemasaran Jamur

Tiram Putih (Pleurotus Ostreatus). Studi Kasus di Kelurahan Tangkerang Kecamatan Tenayan Raya Kota Pekanbaru. Jurnal Online Mahasiswa Fakultas Pertanian. 2(2): 1‒10.