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This study aims to 1). Observe and understand the stages of propagating F2 white oyster mushroom seedlings at Wairita Farm. 2). Compare the growth of F2 white oyster mushroom seedlings between corn cobs and a mixture of corn cobs and wood powder. 3). Improve the skills and add to the experience and knowledge of students so that they can apply the knowledge they have gained in the lecture hall. This study used a comparative descriptive experimental approach, which is to compare the growth of F2 white oyster mushroom (Pleurotus ostreatus) seedlings on two different types of seedling media. This research was conducted at the Wairita Farm in Wairbleler Village, Waigete District, Sikka Regency, East Nusa Tenggara Province, over a period of 7 days (Monday to Sunday) during working hours from 08:00 to 16:30 with a break from 11:30 to 14:00. This location was chosen because it is an agricultural business unit engaged in the cultivation of white oyster mushrooms (Pleurotus ostreatus). The study period was 3 months, from September 17 to November 17, 2025. Independent variables and dependent variables. Data were obtained through direct observation of mycelium growth, daily recording during the incubation period, and visual documentation. The results of this study indicate that the success of white oyster mushroom F2 seedling propagation is greatly influenced by the suitability of the medium to the physiological and ecological characteristics of the mushroom. A mixture of corn bran and wood powder proved to be more suitable and is recommended for use in the propagation of F2 white oyster mushroom seeds compared to pure corn bran media.

This community service program was implemented to strengthen the capacity of the SIJATI Business Group in managing oyster mushroom cultivation in Sait Buttu Saribu Village, Simalungun Regency. This activity was motivated by the group's great potential in oyster mushroom production, but still faces obstacles in production, marketing, and business management aspects. The method used was a participatory-collaborative approach through stages of socialization, training, mentoring, provision of modern production equipment, strengthening digital marketing, and business management coaching. The results of the activity showed a significant increase in the group's capacity. From a production aspect, the use of a stainless steel steamer machine and modern baglog racks increased time efficiency, saved energy, and doubled production capacity. From a marketing aspect, digital marketing training and collaboration with students as resellers expanded market reach, increased consumer interaction, and drove increased turnover. From a management aspect, digital-based financial records and assistance with business legality strengthened institutions and opened opportunities for access to capital. This program also had a social impact by increasing the economic contribution of housewives who were members of the group, thereby contributing to the welfare of the village community. Overall, strengthening the capacity of the SIJATI group aligns with achieving the Sustainable Development Goals (SDGs), particularly in poverty alleviation, gender equality, and inclusive economic growth. Therefore, this activity can serve as a model for empowering competitive and sustainable local commodity-based MSMEs.

This community service program was designed to empower residents of RW 06 Kalibaru, North Jakarta, by transforming local organic waste—such as sawdust and seashells—into a high-value commodity: oyster mushrooms. The training began with a needs assessment to ensure the relevance of the materials, followed by the application of the Adult Education (POD) approach, integrating theoretical and practical learning. The theoretical sessions provided participants with insights into economic prospects, nutritional benefits, and business opportunities, while the practical sessions developed technical skills in substrate preparation, sterilization, inoculation, and mushroom maintenance. The program was reinforced through participatory discussions, demonstrations, and simulations to ensure effective skill transfer. Monitoring and evaluation were conducted via Focus Group Discussions, and continuous mentoring was carried out through field visits, online communication, and the formation of farmer groups as collaborative platforms. As a result, participants demonstrated a significant improvement in knowledge and technical skills, accompanied by greater awareness of the economic potential of previously discarded waste. This initiative not only serves as an innovative solution to environmental problems but also acts as a catalyst for the application of the circular economy, creating micro-enterprise opportunities and strengthening community economic independence. The synergy between universities, the local community, and industry partners is a key factor in sustaining the program, with recommendations for expanding training on product diversification, marketing strategies, and policy support to accelerate business development. Additionally, the success of the program has opened new avenues for sustainable entrepreneurship, particularly in communities with limited resources. The involvement of local stakeholders—such as community leaders and small businesses—has been instrumental in fostering a sense of ownership and shared responsibility for the program's success. The use of organic waste as a resource for mushroom cultivation also aligns with broader environmental goals, such as reducing waste and promoting sustainable practices.

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.

Proses budidaya jamur tiram sangat tergantung dengan kestabilan pada kondisi lingkungan, terutama suhu ruangan dan kelembapan yang harus di perhatikan oleh para petani.  Hal ini menjadi permasalahan ketika proses pemantauan dan pengendalian lingkungan secara manual dilakukan, membutuhkan tenaga yang kuat dan waktu yang cukup besar. Penelitian ini bertujuan Mendesain rancangan sistem monitoring dan kendali suhu ruangan budidaya jamur tiram secara otomatis dan jarak jauh berbasis teknologi Internet of Things (IoT) untuk para petani. Dalam proses sistem ini penelitian ini memanfaatkan sensor suhu dan kelembapan DHT11 sebagai input, mikrokontroler Arduino Uno sebagai pemroses data, dan modul ESP8266 sebagai pengirim data nirkabel ke aplikasi Android berbasis Blynk.  Adapun metode dalam penelitia ini digunakan pengembangan yang digunakan adalah Software Development Life Cycle (SDLC) model waterfall, dan menganalisis kebutuhan, perancangan sistem, implementasi, pengujian, hingga pemeliharaan. Hasil pengujian menunjukkan bahwa sistem mampu membaca suhu dan mengaktifkan blower (kipas) secara otomatis ketika suhu melebihi ambang batas, serta menampilkan data suhu dan status kipas secara real-time melalui aplikasi Blynk. Dengan adanya sistem ini, pemantauan dan pengendalian lingkungan budidaya jamur dapat dilakukan lebih efisien dan fleksibel dan mendukung produktivitas budidaya secara optimal.

 The Micro, Small, and Medium Enterprise (MSME) "Central Jamur Tiram" (Central Oyster Mushroom) in Medan, located at Jln. Mandala By Pass. Gg Orba No 31 Medan (Jln. Mandala By Pass. Gg Orba No 31 Medan), managed by Mr. Faisal, serves as a case study of successful business development in oyster mushroom cultivation. This research aims to explore Mr. Faisal's entrepreneurial journey, from business initiation and the innovation of processed oyster mushroom products to marketing strategies through online and offline platforms that led to success. The research method employed is qualitative with a case study approach, utilizing in-depth interviews with Mr. Faisal and direct observation of the business operations. The research findings indicate that perseverance, product innovation (such as mushroom chips and shredded mushroom), the utilization of spent mushroom substrate (baglog), and the ability to build a partnership network (partner farmers, souvenir shops, suppliers) are key success factors for "Central Jamur Tiram." Furthermore, the adaptation to online platforms for marketing significantly expanded the market reach. This study provides insights into the potential of oyster mushroom cultivation as a sustainable business opportunity and its economic contribution to the local community. The implications of this research can serve as inspiration and guidance for prospective entrepreneurs in the MSME sector, particularly in developing oyster mushroom cultivation businesses.

The goal of this community service program is to increase the economic resilience of the Gunung Hejo Village community through the development of oyster mushroom cultivation, utilizing local potential sustainably. This activity is designed to reduce the community's dependence on traditional agriculture, which is vulnerable to market price fluctuations, climate uncertainty, and limited business diversification. Oyster mushroom cultivation was chosen as an alternative due to its broad market prospects, relatively simple production process, and the ability to produce high yields quickly.The method used in this program is participatory, educational, and applicable, with students and the community actively involved in every stage of the activity, from planning and outreach, technical training, to hands-on practice in making mushroom bags and maintaining oyster mushrooms. Intensive mentoring is provided to ensure the community not only understands the theory but also develops practical skills that can be applied independently. The results of this activity indicate that the community has successfully improved their understanding and technical skills related to oyster mushroom cultivation, including raw material selection, planting medium preparation, maintenance, and simple marketing strategies. Each baglog produced provides a sufficient yield for both household consumption and sale as a supplementary commodity, thus directly impacting local economic income. The implications of this program lie not only in the economic aspect but also in the development of an environmentally friendly and sustainable agricultural business model that can be replicated in other villages with similar potential. Furthermore, this activity strengthens collaboration between academics and the community as a crucial foundation for building business independence and sustainability. Thus, this community service program makes a tangible contribution to rural economic empowerment based on local potential.

Oyster mushroom cultivation is one of the non-timber forest products that is underutilized by farmers. Oyster mushrooms have quite promising business opportunities to be developed well and do not require large amounts of capital. This activity aims to introduce and provide training on oyster mushroom cultivation to farmers in Watu Village, Marioriwawo District, Soppeng Regency. The service method is carried out in several stages. First, introduction and presentation of material regarding the prospects and cultivation techniques as well as the benefits of oyster mushrooms. Second, mushroom cultivation training is carried out by filling the planting media (baglog), sterilization, inoculation, and incubation. Third, interactive discussions with the farmers involved. Data collection by monitoring the mushrooms that have been maintained to see the growth of the fungus and any contamination in the baglog during the incubation period. The participants are trained to manage baglog production through to the harvest process, to ensure sustainability and profits from cultivating this mushroom. This initiative is expected to support the development of alternative livelihoods and contribute to the economic resilience of local communities while introducing environmentally friendly agricultural practices. It is hoped that the success of this training can become a model for similar rural development projects in other region.

Kelembapan dan suhu merupakan faktor yang penting dalam budidaya jamur karena jamur membutuhkan kelembapan dan suhu tertentu untuk tumbuh dengan baik. Aspek lingkungan perlu diperhatikan dalam budidaya jamur adalah selama masa pemeliharaan dan suhu di dalam rumah jamur harus dijaga di kisaran 15-30°C. Suhu di bawah 15°C mengakibatkan tubuh buahnya mengecil dan tangkainya panjang, tetapi kurus. Jika suhunya di atas 30°C, suhu akan menyebabkan payung jadi tipis dan ukurannya kerdil. Kelembapan udara optimum yang dibutuhkan antara 80-90%. Jika kelembapan udara terlalu tinggi, jamur akan cepat membusuk dan jika kelembapan terlalu rendah, jamur akan menjadi kerdil dan kurus. Untuk memonitor tingkat kelembaban dan suhu dalam budidaya jamur tiram dibutuhkan sistem monitoring yang berguna untuk mengetahui kondisi tanaman secara otomatis dan real-time. Internet of Things (IoT) memiliki konsep yang bertujuan untuk memperluas manfaat yang tersambung dalam koneksi internet secara terus-menerus. Penggunaan Internet of Things (IoT) dalam memonitor suhu dan kelembapan dapat membantu efisiensi dan mempercepat pengiriman informasi kelembapan dan suhu udara tempat jamur dibudidaya. Jenis penelitian yang digunakan adalah R&D (Research and Development) dengan jenis model pengembangan prototyping. Hasil penelitian menunjukkan bahwa sistem otomasi dan pemantauan berbasis IoT bekerja dengan baik, dengan tingkat kesalahan pembacaan sensor suhu DHT11 dibandingkan thermometer digital berada di bawah 5% (dengan nilai error antara 0,37% hingga 3,10%). Selain itu, alat dapat mengirimkan notifikasi kepada pengguna ketika suhu atau kelembapan berada di luar rentang yang telah ditentukan, sehingga membantu menjaga kondisi optimal bagi pertumbuhan jamur.

Starting a business is an easy job and can be done by anyone, the most important thing is strong beliefs and values ​​for independent business, a strong will to become an entrepreneur is not enough. Good business development starts from ourselves, even though we face many obstacles in the business world, therefore a strategy is needed in business development so that the business can last a long time. One of the current businesses that is very prospective and has potential is cultivating edible mushrooms, one of which is oyster mushrooms which are well known to the public and are a type that has high efficacy. "Warung Mushroom Mang Yayat" was chosen as the research object for several reasons, that this business has succeeded in surviving and developing amidst intense competition. The aim of this research is to analyze the SWOT strategy and analyze the development strategy of "Warung Mushroom Mang Yayat". SWOT (Strengths, Weakness, Opportunities, and Threats) analysis is a method for developing business strategies. The results of this research indicate that "Warung Mushroom Mang Yayat" can improve service and product quality using SWOT analysis. Despite several existing threats and weaknesses, "Warung Mushroom Mang Yayat" is able to continue to develop to this day.  

Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of white oyster mushroom puree and red bean puree (70: 30, 60; 40, 50: 50) and variations in the type of binder (sago flour, tapioca flour, cornstarch). The results showed that the formulation of 50% white oyster mushroom puree and 50% red bean puree with cornstarch had a high protein content of 6.68%. Formulation of 70% white oyster mushroom puree and 30% red bean puree with sago flour has the highest crude fiber content of 7.64%. The burger patty analog formulation which the most liked by panelists was at 60% of white oyster mushroom puree and 40% red bean puree formulation using tapioca flour, resulting in an overall favorability score of 3.62 (neutral). This study resulted in low protein. Patty burger analog had low fat content, in added as an alternative for people who cannot consume meat.

Oyster mushroom production, always has a high demand from year to year, but oyster mushrooms are less highlighted by the community, it is proven in the span of 2024, training on the empowerment of oyster mushrooms to become innovative MSMEs in Cilapar Village, does not yet exist, while training on the empowerment of oyster mushrooms as an idea for UMKM, needs to be done, as a solution to the problem of suppressing the unemployment rate. Therefore, the purpose of this research and activity is to elaborate the training of oyster mushroom resources into nuggets and satay in an effort to strengthen UMKM in Cilapar Village as well as a way to handle stunting. The problem that arises is what form of activities are held to realize the idea of nuggets and mushroom satay to the community? The method of implementing this activity is carried out using a qualitative approach. The research data was in the form of oral speech obtained from interview, survey, and observation collection techniques. The results of the activity showed that oyster mushrooms could be processed into nuggets and satay with extraordinary taste, and the level of community activity towards empowering oyster mushrooms into nuggets and satay became high after training, it became a positive encouragement to build a stable economy of the Cilapar Village community

: Oyster mushrooms are one of the popular horticultural products in the community, with a significant increase in demand from year to year. However, farmers often face difficulties in identifying and preventing diseases that attack oyster mushroom plants, which have an impact on production stability. To overcome this problem, this study aims to design an expert system that can diagnose diseases in white oyster mushrooms using the Dempster Shafer Method. This system is designed to provide accurate diagnostic information and solutions to deal with diseases in oyster mushrooms, so as to improve the quality and quantity of production. This study also strengthens previous studies using the Certainty Factor method, with an emphasis on the use of expert knowledge to overcome disease problems in oyster mushroom cultivation. The case study was conducted at Omah Jamur Tiram Stabat, where the results of the implementation are expected to increase the effectiveness and efficiency of oyster mushroom cultivation in the area.

Optimization of community empowerment through mushroom cultivation has a major problem, namely the lack of implementation of digital marketing strategies in oyster mushroom cultivation to increase market access, sales efficiency, and production capacity. With the implementation of digital marketing strategies, the Sukahurip II Farmer Group can promote their products more widely, effectively, reach a larger market and increase sales. The methods used include training and assistance in the use of digital platforms such as social media, e-commerce, and online marketing applications. The results of this implementation show that with the support of digital marketing, the community is able to increase income, expand customer networks, and strengthen their position in the market. This study provides practical guidance for the implementation of digital marketing strategies in oyster mushroom cultivation businesses, as well as providing recommendations for the development of similar empowerment models in other sectors.

Optimization of community empowerment through mushroom cultivation has a major problem, namely the lack of implementation of digital marketing strategies in oyster mushroom cultivation to increase market access, sales efficiency, and production capacity. With the implementation of digital marketing strategies, the Sukahurip II Farmer Group can promote their products more widely, effectively, reach a larger market and increase sales. The methods used include training and assistance in the use of digital platforms such as social media, e-commerce, and online marketing applications. The results of this implementation show that with the support of digital marketing, the community is able to increase income, expand customer networks, and strengthen their position in the market. This study provides practical guidance for the implementation of digital marketing strategies in oyster mushroom cultivation businesses, as well as providing recommendations for the development of similar empowerment models in other sectors.

This study uses experimental methods that aim to determine the interaction, proportion, addition, level of preference, and nutritional content in Pempek lenjer milkfish (Chanos chanos), and cowpea Puree with the addition of Oyster Mushrooms. covering organoleptic properties (shape, color, texture, aroma, and taste) in this type of research is experimental. Data collection techniques using observation methods. The independent variable of this study is the proportion of milkfish and cowpea puree (80%:20%, 70%:30%, and 60%:40%) as well as the addition of oyster mushrooms (20% and 10%). The dependent variable of the study was organoleptic sifaft. Control variables of this study include the type of material, equipment, and processing techniques. the best proportion of organoleptics was obtained from the treatment of 143 with very suitable characteristics. all criteria for assessing the best results in the assessment of preferences are found in treatment 143. The results of laboratory analysis of nutrient content of pempek lenjer 80%: 20%, 30% carbohydrate content of 44.65%, fat content of 3.40%, protein content of 11.05%, fiber content of 2.61%, ash content of 0.14%, and water content of 37.85%.

This study uses a Convolutional Neural Network (CNN) to develop a mushroom type classification model that can differentiate between truffles, enoki and oyster mushrooms very accurately. The dataset consisting of mushroom images is collected from various sources and processed through data augmentation techniques such as rotation, zoom, flip, and shifting to improve model generalization. For final classification, the CNN model used consists of several convolution and pooling layers, followed by a dense layer. The study results show that this model has a validation accuracy of 79.31% after twenty training epochs. Although there were some misclassifications between oyster and enoki mushrooms, data augmentation techniques were shown to improve model performance. This research shows that CNN can be used effectively to classify various types of fungi. This also shows that CNN has many potential applications in the agricultural and food industries. Increasing datasets, studying more complex model architectures, and using advanced data augmentation methods such as Generative Adversarial Networks (GANs) are some suggestions for further research.

Horticulture can be interpreted as one of the agricultural subsectors that bridges the gap between production and consumption in Indonesian society. Horticultural commodities consist of vegetables, fruit, ornamental plants and medicinal plants. One of the horticultural commodities is mushrooms. Mushroom commodities have quite high consumption value in Indonesia. The demand for mushrooms continues to increase, but the availability of inputs is still inadequate and farmers still rely on marketing institutions, which is still an obstacle for mushroom entrepreneurs to meet consumer demand. Based on these problems, it is necessary to add mushroom cages so that the level of mushroom productivity continues to increase and an efficient marketing channel is needed so that all actors involved in the marketing channel can benefit each other. Research uses qualitative and quantitative methods. The data sources used are primary and secondary data. The analysis results from the business feasibility study can be run properly and inefficient marketing channels are found in channel 3.  

Research on marketing efficiency analysis of white oyster mushrooms (Pleurotus Ostreatus) in Air Rambai Village, Curup District, Rejang Lebong Regency aims to determine marketing channels, and analysis of marketing margins, as well as to determine whether the marketing efficiency of white oyster mushrooms in Air Rambai Village, Curup District.This research was conducted in March 2022 in Air Rambai Village, Curup District, Rejang Lebong Regency with farmers in Air Rambai Village. Data analysis used in this research is marketing channel analysis, marketing margin analysis, and marketing efficiency analysis. This data analysis was used for farmers and the 12 retailer respondents in Air Rambai Village, Curup District, Rejang Lebong Regency.Based on the results of data analysis, it can be seen that the marketing channel of white oyster mushrooms in Air Rambai Village, Curup District, Rejang Lebong Regency has two marketing channel patterns where the first marketing channel pattern sells white oyster mushrooms directly to end consumers, and the second marketing channel pattern is farmers sell to traders. retailers and then traders resell to final consumers. The marketing margin in the first marketing channel is Rp. 0, while in the second marketing channel it is Rp. 11,583. and the marketing efficiency of white oyster mushrooms in Air Rambai Village, Curup District, Rejang Lebong Regency is said to be efficient.

Mold oyster is one _ product growing agriculture _ in demand by consumers Because mark nutrition and deliciousness. Study This aim For analyze influence quality products and promotions to interest buy repeat mold oysters _ Study This use method survey with spread questionnaire to consumer mold oysters in various regions. Collected data analyzed use method statistics descriptive and multiple linear regression Analysis results show that quality product own influence significant to interest buy repeat consumer mold oysters _ Promotion own influence positive to interest buy repeat mold oysters. Findings study This give implication practical for producer mold oyster in increase interest buy repeat consumer. Producer need focus on effort enhancement quality product, incl use technique good cultivation, selection _ material quality raw materials, and attractive packaging. Besides that, manufacturers also have to pay attention to an effective promotion strategy For communicate superiority product to consumer. Studies it also delivers donation theoretical with confirm that quality products and promotions play role important in influence interest buy repeat consumer. Study furthermore can involve variable else, like price and image brand, for expand understanding about influencing factors _ interest buy repeat in context product agriculture other.