Pembinaan Santri Pondok Pesantren NW Kayangan Lombok Barat dalam Pembuatan Produk Olahan Jamur Tiram Berbasis Entrepreneurship

Abstract

Oyster mushrooms have high economic potential because they can be processed into a variety of foods and snacks, as well as prospects for development in the community. One of the potentials that can be used by the hut to hone students' life skills is by providing training for the manufacture of oyster mushroom products. The purpose of these community service activities is to be expected later when students graduating from the NW Kayangan Islamic Boarding School can become young entrepreneurs who make them economically independent and can open new jobs for the people in their respective homes. Community service activities focus on training in processing oyster mushrooms into products in the form of nutritious satay and crispy mushrooms that are nutritious and of high economic value, targeting the students and teachers at Pondok NW Kayangan, West Lombok Regency. The activity method includes: (1) preparation phase, (2) counseling, and (3) demonstration and training on making oyster mushroom and crispy mushroom. This activity increases the knowledge and skills of students in processing oyster mushroom raw materials. This is evidenced by the results of processed oyster mushrooms in the form of mushroom satay and krispi mushroom created by teachers and students.

Training on Making Processed Post-Harvest Mushroom Products to Strengthen the Economic Productivity of Tenjolayar Village Residents

“…Jamur ini juga dipercaya mempunyai khasiat obat untuk berbagai penyakit seperti penyakit liver, diabetes, anemia. Selain itu jamur tiram juga dapat bermanfaat sebagai antiviral dan antikanker serta menurunkan kadar kolesterol (Efendi et al, 2020). Di samping itu, jamur tiram juga dipercaya mampu membantu penurunan berat badan karena berserat tinggi dan membantu pencernaan.…”

Pelatihan Pemanfaatan Jamur Tiram Dalam Produk Olahan (Kebab Jamur Crispy)

“…Jamur tiram putih memiliki berat kering 100 g dan mengandung 128 kalori, 16 g protein, 0,9 g lemak, 64,6 mg karbohidrat, 51 mg kalsium, 6,7 mg zat besi, dan 0,1 mg vitamin B dalam setiap 100 g [4]. Jamur tiram dapat dimanfaatkan sebagai alternatif pengganti pangan olahan untuk pemenuhan gizi karena memiliki nilai gizi yang tinggi, merupakan sumber serat yang sangat baik, dan harganya yang terjangkau [5].…”

“…Choirunnisa Utami 1 , Putri Cindy Kusuma Wardani 2 , Siti Purwasih 3 , Aprillia Suhani 4 , Indah Silvia Iskandar5 , Enda Selvia Elsana Berutu 6 , Duananda Brigita Aruan 7 , Ajrina Zhafirah 8 , Dony Damara Parinduri 9…”

Pelatihan Pembuatan Jamur Tiram Crispy di SMPN 14 Tenralili Kabupaten Maros

“…Banyaknya manfaat jamur tiram ini bisa dijadikan alasan untuk menjadikan jamur tiram putih sebagai salah satu bahan makanan terbaik untuk dijual. Para peserta juga diberikan gambaran singkat tentang analisis ekonomi jamur tiram putih jika dijual sebagai olahan sate dan jamur crispy (Efendi et al, 2020).…”