Upaya Peningkatan Pendapatan Petani Melalui Pemanfaatan Jamur Merang Menjadi Produk Olahan Di Kabupaten Karawang

  • Siti Nurlaela Universitas Singaperbangsa Karawang
  • Suhaeni Suhaeni Universitas Singaperbangsa Karawang

Abstract

The mushroom farmer group led by Mr. H. Sulaeman, is a farmer group that develops mushroom cultivation in Cirejag Village. Jatisari District, Karawang Regency. When the harvest arrives, there are problems that are often faced, namely, mushroom blooms are often found, the quality of the mushrooms that bloom is not in accordance with the quality of market demand. This causes the blooming mushrooms to be consumed personally or used as animal feed because farmers have not been able to process them into quality processed products. This product diversification effort is aimed at providing training on mushroom processing and marketing through E-commerce so as to maximize the profits obtained by mushroom farmers. The method used is in the form of training to farmer groups regarding post-harvest processing and how to market products through E-commerce. Currently the farmer group has been able to produce mushroom crackers with an initial production weight of 1,500gr to 13pcs raw crackers with a selling price of Rp. 9,000,- /pcs or 11pcs of fried crackers with a selling price of Rp. 15,000,-/pcs for the original taste and Rp. 16.000,-/pcs for other flavors with a weight of 100gr/pcs.

References

Achmad, M. A. (2011). Panduan Lengkap Jamur. Jakarta: Penebar Swadaya.

Adventus Panda, M. D. (2021, Maret). Pelatihan Pengolahan Jamur Tiram untuk Meningkatkan Keterampilan dan Pendapatan Petani Jamur di Desa Tanjung Sangalang. Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat, VII, 7-21.

Agromedia. (2010). Bertanam Jamur Konsumsi. Jakarta: Agromedia Pustaka. Aneka Ilmu.

Alex, S. (2011). Untung Besar Budidaya Jamur. Yogyakarta: Pustaka Baru Press.

Commision, (. C. (1999). Guidelines for The Production, Processing, Labelling and Marketing of organically Peroduced Foods. Rome: FAO/WHO Food Standards Programme.

Herti Utami, D. L. (2019, Maret). TEKNOLOGI OLAHAN MAKANAN BERBASIS JAMUR DALAM RANGKA MENGEMBANGKAN HOME INDUSTRY AGROBISNIS DI DESA LINGSUH, KECAMATAN RAJA BASA, BANDAR LAMPUNG. SAKAI SAMBAYAN — Jurnal Pengabdian kepada Masyarakat, III, 13-17.

Indriaty, S. M. (2021, Agustus). Disverifikasi Olahan Jamur Merang (Volvariella volvacea) sebagai Produk Makanan bagi PKK Bugong Seulanga di BIrem Rayeuk Aceh Timur. Jurnal Abdimas BSI Jurnal Pengabdian Kepada Masyarakat, IV, 191-198

Kahar, N. d. (1990). Bertanam Jamur Merang dan Seni Memasaknya. Bandung: Angkasa.

Nini Rahmawati, H. R. (2016). BUDIDAYA DAN PENGOLAHAN JAMUR MERANG (Volvariella volvaceae) DENGAN MEDIA LIMBAH JERAMI. ABDIMAS TALENTA 1, 58-63.

Nugraheni M, H. W. (2014). Teknologi Pengolahan Produk Berbasis Jamur di Kawasan Rawan Bencana Erupsi Merapi. 18(2): 177‒192.

Pangan., B. K. (2019). Statistik Ketahanan Pangan . Karawang: Badan Ketahanan Pangan Kementerian Pertanian.

Sinaga, M. (2015). Jamur Merang dan Budidaya (Edisi Revisi). Jakarta: Penebar Swadaya.

Suhaeni, W. R. (2021, December). Pengembangan Usaha dan Pemasaran Jamur Merang di Desa Cirejag Kecamatan Jatisari Kabupaten Karawang. Dharma Raflesia, Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS, 336-345.

Y. Yuliani, M. M. (2018). KARAKTERISTK FISIK DAN KIMIA TEPUNG JAMUR MERANG (Volvariella volvacea) DAN TEPUNG JAMUR TIRAM (Pleurotus ostreatus) TERVARIASI PERLAKUAN BLANSING. Jurnal Agroteknologi, XII, 176-183.

Zam W, I. S. (2019). Penerapan Teknologi Pascapanen Untuk Meningkatkan Nilai Jual Cabai Di Tanatoraja. Jurnal Dedikasi Masyarakat. 2(2): 92‒100.

Published
2022-06-09
How to Cite
Nurlaela, S., & Suhaeni, S. (2022). Upaya Peningkatan Pendapatan Petani Melalui Pemanfaatan Jamur Merang Menjadi Produk Olahan Di Kabupaten Karawang. Jurnal Ilmiah Wahana Pendidikan, 8(9), 22-29. https://doi.org/10.5281/zenodo.6626608