Training Mushroom Farmers to Produce Oyster Mushroom Soy Sauce and Powder
Pelatihan Pembuatan Kecap Asin dan Tepung Jamur Tiram untuk Petani Jamur
DOI:
https://doi.org/10.31849/dinamisia.v10i2.30946Keywords:
oyster mushroom, mushroom soy sauce, mushroom farmers, mushroom powderAbstract
Oyster mushrooms are widely cultivated in Jambi, including by the MSME Ryan Jamur. However, fresh oyster mushrooms have a relatively short shelf life. To address this, the present community service initiative aimed to enhance the capacity of mushroom farmers by providing training on the production of oyster mushroom soy sauce and powder—products with a significantly longer shelf life than fresh mushrooms. This activity was conducted in three main stages: (1) preparation, (2) implementation of training on mushroom soy sauce and powder production, and (3) program evaluation. Based on the evaluation results, 72.73% of participants found the process of making oyster mushroom powder and soy sauce easy to follow, indicating that they felt confident in producing these items independently. In conclusion, the overall evaluation results suggest that this community service initiative successfully achieved its primary objective of providing new knowledge and skills in the diversification of oyster mushroom-based products.
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