Test of Mycelium Growth Rate and Production Level of White Oyster Mushroom (Pleurotus Ostreatus) Using Rice Bran, Corn Bran, Wheat Bran, and Sago Flour

Author(s)

Akhmad Rizali , Nur Syauqi Fahmi Hidayatullah , Yusriadi Marsuni ,

Download Full PDF Pages: 01-06 | Views: 55 | Downloads: 24 | DOI: 10.5281/zenodo.14802013

Volume 8 - October 2024 (10)

Abstract

White oyster mushrooms are an agricultural product that has a high nutritional content compared to other mushrooms.  White oyster mushrooms have the following nutritional values: 27% protein, 1.6% fat, 58% carbs, 11.5% fiber, 9.3% ash, and 265 calories. One of the commodities that the public is presently requesting in order to satisfy their eating demands is oyster mushrooms. Planting mediums such as sawdust, rice bran, straw, husks, and rice flour are typically utilized to cultivate oyster mushrooms.   Finding out how rice bran, maize bran, wheat bran, and sago flour applied optimally affected the white oyster mushroom mycelium development rate and yield was the main goal of this study. The study was conducted in Jasne Kumbung, Guntung Manggis street No. 47, Guntung Manggis Village, Landasan Ulin District, Banjarbaru City, South Kalimantan, from December 2023 to March 2024. With four treatments and four replications, this study used a single component Randomized Block Design (CRD) to produce 20 experimental units. The utilization of rice bran, corn bran, wheat bran, and sago starch was shown to have an impact on the rate of mycelium development and production levels of white oyster mushrooms. The best treatment for the average growth rate of perfect mycelium is sago flour treatment (P4 ), the average initial appearance of the first mushroom fruiting body and the average number of clumps per baglog is wheat bran treatment (P1 ), mushroom fruit growth and fruit wet weight The best treatment for oyster mushrooms is wheat bran (P3 ).

Keywords

mycelium, white oyster mushroom, bran

References

Badan Pusat Statistik. (2017). Statistik Tanaman Sayuran dan Buah-buahan Semusim Indonesia. Badan Pusat Statistik. Jakarta.

Cahyana, Muchroji, & M. Bakrun. (1997). Jamur Tiram. Penebar Swadaya. Jakarta.

Fritz Sitompul, T., Zuhry, E., dan Armaini. (2017). Pengaruh Berbagai Media Tumbuh dan Penambahan Gula (Sukrosa) terhadap Pertumbuhan Jamur Tiram Putih (Pleurotus ostreatus). JOM Faperta, 4(2): 1-15.

Kalsum, U., Siti F., & Wasonowati, C. (2011). Efektivitas Pemberian Air Leri terhadap Pertumbuhan dan Hasil Jamur Tiram Putih (Pleurotus ostreatus). AGROVIGOR, 4(2), 86-92.

Maesaroh, D., Mutakin, J., & Tustiyani, I. (2021). Pengaruh Penambahan Molases Dan Dedak Sebagai Media Tanam Terhadap Pertumbuhan Dan Hasil Jamur Tiram Coklat (Pleurotus cystidiosus). Jurnal Pertanian, 12(1), 1-5.

Maula, M., Wijaya., & Nur, S. (2018).  Pengaruh Komposisi Dedak Bekatul Dan Konsentrasi Air Kelapa Terhadap Pertumbuhan Dan Hasil Jamur Tiram Putih (Pleurotus ostreatus). Jurnal AGROSWAGATI, 6(1), 646-656.

Nawaruddin., Murniati., & Silvina, F. (2017). Penggunaan Serbuk Gergaji Dan Ampas Sagu Dengan Beberapa Komposisi Sebagai Media Tumbuh Jamur Tiram Putih (Pleurotus ostreatus Jacq.).  JOM Faperta. 4(1), 1-11.

Pasaribu, dkk. (2002). Aneka Jamur Unggulan Yang Menembus Pasar. Grasindo. Jakarta.

Sajid, M., Imtiaz, M., Jalal, F., & Hussain, A. (2018). Effect of Wheat Bran and Brown Sugar on The Yield of Oyster Mushroom (Pleurotus ostreatus). Pure and Applied Biology. 7(4), 1186-1196.

Suprapti S. (2000). Pengaruh Penambahan Dedak Terhadap Produksi Jamur Tiram. Jurnal Penelitian Hasil Hutan. 5(6), 337-339.

Syawal, M., Lasmini, S.A., dan Ramli. (2018). Pengaruh Komposisi Dedak dan Tepung Jagung Pada Bahan Media Serbuk Gergaji Terhadap Pertumbuhan dan Hasil Jamur Tiram Putih (Pleurotus ostreatus). Electronic Journal of Agrotekbis. 6(3), 321-328.

Winarni, I.  & Ucu, R. (2002). Pengaruh Formula Media Tanam Dengan Bahan Dasar Serbuk Gergaji Terhadap Produksi jamur Tiram Putih. Jurnal Matematika Sains dan Teknologi, 3(2), 20-27. Yogyakarta.

Cite this Article: