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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.

White oyster mushroom (Pleurotus ostreatus) is a type of wood fungus that can be consumed and has high nutritional content such as carbohydrates, calcium, protein, iron, fat, potassium and phosphorus. This study aims to determine the benefits of oyster mushroom growth and production (Pleurotus ostreatus) using various compositions of growing media that incorporate coffee grounds. The study was conducted from June to December 2024 at the oyster mushroom cultivation facility of the Faculty of Agriculture, Christian University of Indonesia Toraja, located in Tallunglipu District, North Toraja Regency. The research consists of three stages: the production of oyster mushroom baglogs with coffee grounds as an additional substrate, testing the effectiveness of coffee grounds as a supplementary substrate in the growing media for oyster mushrooms, and analyzing the farming business based on the production results of oyster mushrooms. The research method employed a Randomized Block Design (RBD) with five treatments: without additional coffee grounds (0%); with additional coffee grounds at 5%, 10%, 15%, and 20%. The results indicate that the treatment with 10% coffee grounds yielded the best results, with an average of 35.67 caps, a cap diameter of 9.38 cm, a stem diameter of 1.78 cm, and a mushroom weight of 391.00 grams.

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.