EFEKTIVITAS PEMBERIAN BEBERAPA NUTRISI TAMBAHAN TERHADAP PERTUMBUHAN JAMUR TIRAM COKELAT (Pleurotus cystidiosus L)
| Main Author: | Gunyalan, Yuga |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/57036/1/Pendahuluan.pdf http://eprints.umm.ac.id/57036/45/Bab%201.pdf http://eprints.umm.ac.id/57036/46/Bab%202.pdf http://eprints.umm.ac.id/57036/5/Bab%203.pdf http://eprints.umm.ac.id/57036/6/Bab%204.pdf http://eprints.umm.ac.id/57036/7/Bab%205.pdf http://eprints.umm.ac.id/57036/8/Lampiran.pdf http://eprints.umm.ac.id/57036/ |
Daftar Isi:
- The production chocolate oyster mushroom is still low compared to white oyster mushrooms. Chocolate oyster mushroom has several advantages according to Agriflo (2012), which has a better taste compared to other oyster mushrooms, brown oyster mushroom has a thicker texture, intensive aroma and has a longer shelf life. According to Djarijah (2001), the growth of oyster mushrooms also requires nutrients in the form of nutrients such as carbon (C), hydrogen (H), oxygen (O), nitrogen (N), phosphorus (P), potassium (K), magnesium (Mg ), manganese (Mn), copper (Cu), iron (Fe), and zinc (Zn). Other ingredients that have the potential to be added as mushroom nutrition are monosodium glutamate and coconut water. This is seen from the nutritional content which contains element N, which element N is able to induce the growth of oyster mushrooms. The choice of using coconut water and MSG is also because the material is easy to find (Hidayat, 2014). The purpose of this study was to determine the potential of Monosodium Glutamate (MSG) and coconut water as additional nutrients in the baglog of brown oyster mushrooms. This research was conducted at Inspiration Mushroom Jl.Raya Karangan Donowari No.12, Karangploso, Malang, East Java. The activity was carried out from March to May 2019. The study was designed using a simple Completely Randomized Design with 9 treatments (P0 = Control (without supplemental nutrition); P1 = Monosodium glutamate (MSG) 0.2%; P2 = Monosodium glutamate (MSG) 0 , 4%; P3 = Monosodium glutamate (MSG) 0.6%; P4 = Monosodium glutamate (MSG) 0.8%; P5 = Coconut water 20%; P6 = Coconut water 40%; P7 = Coconut water 60%; P8 = 80% coconut water) repeated 3 times and each test consists of 3 samples. Observed variables measured included fresh weight, stem length, hood diameter, and number of fruit bodies. The data obtained were analyzed with an F test of 5% level. If the F test results show that there is a real or very real effect, then it is followed by a comparison test of the BNJ model (Honestly Significant Difference). Providing additional nutrients from Monosodium Glutamate (MSG) and coconut water can induce the growth of brown oyster mushrooms on the variable number of fruit body, hood diameter, and stem length until the 8th harvest and MSG can increase the fresh weight of mushrooms by 17%.