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

Abstract

Oyster mushrooms have many positive benefits, namely lowering cholesterol, as antibacterial and antitumor, and can produce hydrolysis enzymes and oxidation enzymes. Mushrooms have the characteristics of being quickly damaged and rotten if they are not handled quickly and appropriately, so that processing techniques are needed that are fast, precise, and easy to apply and have an increasing economic value. Most of the residents have received training in mushroom cultivation techniques and formed a group of farmers in the field of oyster mushroom cultivation. The harvest of oyster mushrooms produced in large quantities is only processed into food and sold in the market on demand. However, the amount of demand is not balanced with the mushroom production which is quite abundant. Based on these problems, a training service activity was carried out to process post-harvest mushrooms into mushroom nuggets, crispy mushrooms and mushroom sausages. In addition, instructions on attractive and economical packaging techniques and online marketing techniques are also given so that products can be more easily recognized and marketed to the wider community. Where the hope is to create new business opportunities for villagers so that they can improve the economy of Tenjolayar Village, especially during the Covid-19 pandemic.
 Abstrak
 Jamur tiram memiliki banyak manfaat positif bagi kesehatan, yaitu menurunkan kolesterol, sebagai antibakterial dan antitumor, serta dapat menghasilkan enzim hidrolisis dan enzim oksidasi. Jamur memiliki karakteristik cepat mengalami kerusakan dan kebusukan jika tidak segera ditangani dengan cepat dan tepat, sehingga diperlukan Teknik pengolahan jamur tiram dengan cepat, tepat, dan mudah diaplikasikan serta memiliki dampak untuk meningkatkan nilai ekonomi. Berdasarkan hasil observasi sebagian besar warga telah mendapatkan pelatihan Teknik budidaya jamur dan terbentuk kelompok petani di bidang budidaya jamur tiram. Hasil panen jamur tiram yang dihasilkan dari beberapa rumah tangga yang membudidayakan jamur tiram dalam jumlah besar hanya diolah menjadi masakan serta dijual di pasar sesuai permintaan. Namun jumlah permintaan tidak seimbang dengan produksi jamur yang cukup melimpah. Berdasarkan permasalahan tersebut maka dilakukan kegiatan pengabdian pelatihan mengolah jamur pasca panen menjadi nuget jamur, jamur krispy dan sosis jamur yang mempunyai nilai ekonomi tinggi serta mudah pengolahannya. Selain itu juga diberikan pengarahan teknik pengemasan yang menarik dan ekonomis serta teknik pemasaran online agar produk dapat lebih mudah dikenal dan dipasarkan ke masyarakat luas. Dimana harapannya adalah menciptakan peluang usaha baru bagi warga desa sehingga dapat meningkatkan perekonomian warga DesaTenjolayar terutama di masa pandemic Covid-19.