Product Innovation of Oyster Mushroom-Based Foods to Broaden Product Variations at Jamur Betuah MSME
Inovasi Produk Olahan Jamur Tiram untuk Memperluas Varian Pangan di UMKM Jamur Betuah
DOI:
https://doi.org/10.31849/dinamisia.v10i1.29618Keywords:
Diversifikasi , Jamur Tiram, Produk MakananAbstract
The rapid increase in oyster mushroom production at the Jamur Betuah micro, small, and medium enterprise (MSME)—from 10 kg/day to 30 kg/day—created a new challenge: limited market absorption and high risk of product spoilage. This situation highlights the need for diversification strategies to reduce dependence on fresh mushroom sales. The objective of this community engagement program was to develop innovative oyster mushroom–based products supported by modern production technology, while simultaneously strengthening the entrepreneurial capacity of the partner MSME. The methods applied included socialization, technical training, technology adoption in food processing, intensive mentoring, and continuous evaluation. The program successfully diversified fresh oyster mushrooms into several processed food variants, such as mushroom floss, mushroom floss roll bread, brownies, crispy mushrooms, and mushroom risoles. The integration of modern production technology enhanced product quality, extended shelf life, and expanded market opportunities through innovative product variations. The impact was evident in the significant increase in daily revenue, from IDR 625,000 to IDR 2,847,200, reflecting improved resilience and competitiveness of the MSME in responding to market dynamics. The novelty of this program lies in combining product diversification with technology-driven production and capacity building, offering a replicable model of community service that contributes to sustainable small business development and adds value to local agricultural products.
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