The Effectiveness of Papaya Leaves and Chili Pepper (Capsium fructescens) as Bioinsecticide for White Oyster Mushroom (Pleuroutus ostreatus) Cultivation

Christita, Margaretta; Suryawan, Ady

doi:10.20886/jwas.v5i2.4227

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…Control of pests and diseases of oyster mushrooms can be done by: (a) sanitation and environmental hygiene where the mushrooms are raised, (b) regulation of aeration and air circulation, light, temperature, and humidity, (c) proper use and storage of raw materials, (d) treatment using the right equipment, (e) monitoring, setting traps in vulnerable places using special glue or lights [11]. Pests on mushrooms should not be eradicated using pesticides but with natural ingredients, for example, papaya extract and cayenne pepper [12]. Harvesting must be done precisely; one stalk of oyster mushroom must be taken altogether.…”

Section: Increase In Oyster Mushroom Production Capacitymentioning

confidence: 99%

Increasing the Capacity of Mushroom Production and Their Processing in the “Argodadi Pinilih” Disabled Group

Istiyanti,

Sarjiyah,

Surwanti

et al. 2023

iccs

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The disabled group "Argodadi Pinilih" has 40 active members and already has a complete board. The Covid 19 pandemic caused some members to lose their jobs. This situation has encouraged members of the disabled group to take up other businesses, including oyster mushroom cultivation. The oyster mushroom business is carried out in a mushroom house which is placed inside the house or yard and the maintenance activities are carried out by the members of the disabled group themselves. The results of oyster mushrooms are all sold to traders around the house because the production of oyster mushrooms is still small. The problems faced by partners are (a) the production capacity of oyster mushrooms is still low, (b). limited skills in processing food from mushrooms, (c). marketing of oyster mushrooms and their processing is still limited. The solutions and output targets to be achieved are (a) increasing the production capacity of oyster mushrooms (b) increasing skills in the manufacture of processed food made from oyster mushrooms, and (c) expanding the marketing of oyster mushrooms. The activities carried out were (a) counseling and technical training on oyster mushroom cultivation as well as providing 2,200 baglogs, (b) training on processing food made from oyster mushrooms, namely in the form of crispy mushrooms and mushroom satay, and providing oil slicer (spinner), and (c) counseling on strategies online marketing and promotion. The results of the dedication showed that there was an increase in the production of oyster mushrooms produced, group members also became skilled in processing oyster mushrooms into crispy mushrooms and mushroom satay. The mushroom market share was getting wider, for starting to promote mushrooms through WhatsApp online media. Group members' knowledge of mushroom cultivation and marketing strategies increased, as evidenced by the pre-test results of 78.46 and 88.46 post-test with an increase of 12.75%.

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Section: Increase In Oyster Mushroom Production Capacitymentioning

confidence: 99%

Increasing the Capacity of Mushroom Production and Their Processing in the “Argodadi Pinilih” Disabled Group

Istiyanti,

Sarjiyah,

Surwanti

et al. 2023

iccs

View full text Add to dashboard Cite

show abstract

“…Pada awalnya, ulat akan menyerang baglog yang sudah tidak produktif (umur 80 hari) kemudian akan menyebar ke baglog yang masih bagus. Ulat akan memakan tubuh buah jamur tiram dan meninggalkan kotoran di sela-sela tangkai jamur tiram (Christita & Suryawan, 2018).…”

Section: Pendahuluanunclassified

Pemberdayaan Kelompok Difabel “Argodadi Pinilih” Berbasis Usaha Tani Jamur

Istiyanti

Sarjiyah

Widiyantono

2023

warta

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Disabled group "Argodadi Pinilih" has 40 active members. The COVID-19 pandemic has caused some members to lose their jobs. Members of the disabled group began to try to cultivate oyster mushrooms in their homes and they also carried out their own maintenance. Some “baglog” cannot grow mushrooms because the environment where the mushrooms grow does not meet the requirements. The problems faced by the disabled group "Argodadi Pinilih" are low quantity and quality of oyster mushrooms, limited skills in making processed food from mushrooms and mushroom marketing is still limited. The objectives of this community empowerment activity are (a) increasing the quantity and quality of mushroom production (b) improving skills in the manufacture of processed food made from mushrooms, (c) expanding the mushroom market share. The methods used in the implementation of empowerment activities are (a) counseling on oyster mushroom cultivation and marketing strategies (b) training on processing food from oyster mushrooms, (c) facilitation house of mushroom and baglog. The results of the empowerment show that the training, mentoring and facilitation of mushroom house and “baglog” can increase the quantity and quality of oyster mushroom production, improve the skills in making processed food from mushrooms and expand the market share of oyster mushrooms. The knowledge and skills of the disabled group members about mushroom farming and processing increased as evidenced by the pre-test score of 79.23 and post-test of 86.00 with an increase 8.54%.

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The Effectiveness of Papaya Leaves and Chili Pepper (Capsium fructescens) as Bioinsecticide for White Oyster Mushroom (Pleuroutus ostreatus) Cultivation

Cited by 2 publications

References 6 publications

Increasing the Capacity of Mushroom Production and Their Processing in the “Argodadi Pinilih” Disabled Group

Increasing the Capacity of Mushroom Production and Their Processing in the “Argodadi Pinilih” Disabled Group

Pemberdayaan Kelompok Difabel “Argodadi Pinilih” Berbasis Usaha Tani Jamur

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