Teknologi Pengolahan Jamur Tiram
| Main Authors: | Cicilia, Siska, Basuki, Eko, Alamsyah, Ahmad, Prarudiyanto, Agustono |
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| Format: | Lainnya NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Fatepa Unram
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/15099/1/Abstrak%20Teknologi%20Pengolahan%20Jamur.docx http://eprints.unram.ac.id/15099/ |
Daftar Isi:
- Mushrooms are one of the foods that are popular. One type of edible fungus is white oyster mushroom. This mushroom has a delicious taste resembling chicken meat so much liked by the public. Most mushroom farmers have not been able to process oyster mushrooms optimally. The shelf life of fresh oyster mushrooms is only 1-2 days. Therefore proper processing is needed in order to extend shelf life. Oyster mushrooms can be processed into several products such as satay, crispy mushrooms, and nuggets. This activity involved mushroom farmers and housewives in Selagalas. These activities include socialixation on types of mushroom preparations and the practice of making mushroom preparations. The activity took place well where the participants were serious about taking part in the training and could practice making satay, crispy mushrooms, and nuggets. Mushroom processing training is expected to improve skills in processing mushrooms and improve the economy of farmers and the community.