PEMBUDIDAYAAN DAN OLAHAN JAMUR TIRAM PUTIH UMKM”MEKAR SARI DI SEMOLOWARU KECAMATAN SUKOLILO SURABAYA

Pudjowati, Juliani and Elina Putri Hapsari, and Firstyan Dias Lingga, and Hatimah, and Wahyuni, Susi Tri (2021) PEMBUDIDAYAAN DAN OLAHAN JAMUR TIRAM PUTIH UMKM”MEKAR SARI DI SEMOLOWARU KECAMATAN SUKOLILO SURABAYA. Dharma: Jurnal Pengabdian Masyarakat, 1 (2). pp. 51-63. ISSN 2774-1680

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Abstract

ABSTRAK Produk olahan jamur tiram putih sebagai makanan sehat dan dikonsumsi oleh masyarakat yang dibudidayakan dari hasil panen kelompok tani UMKM”MEKAR SARI” melalui kelompok ibu-ibu rumah tangga di wilayah Semolowaru Surabaya. Permasalahan mitra yaitu UMKM “MEKAR SARI” adalah kurangnya pengetahuan dan informasi masyarakat tentang olahan Jamur Tiram putih dengan berbagai macam varian belum banyak diketahui dalam hal bagaimana cara dan bentuk produk olahan jamur tiram putih seperti sate jamur, abon jamur, nuget jamur, sempol jamur, pentol jamur. Tujuan dilakukan pengabdian ini adalah memberikan value added Jamur Tiram tersebut di jadikan sebagai peluang usaha rumah tangga dikarenakan memiliki kandungan gizi yang cukup tinggi yang bisa diolah menjadi aneka makanan lezat. Metode yang digunakan (1) training/ pelatihan terkait barang maupun jasa, difusi ipteks, substitusi ipteks (ipteks terbarukan), atau simulasi ipteks; (2) Pendidikan berkelanjutan; (3) penyadaran/peningkatan pemahaman terhadap suatu masalah; (4) konsultasi/pendampingan/mediasi. Hasil yang diperoleh dari pelaksanaan pengabdian masyarakat ini adalah ditekankan luaran program yang dapat berupa produk/barang atau jasa yang dihasilkan mitra sebagai indikator keberhasilan program. Kata Kunci: Olahan Jamur, Pembudidayaan, Jamur Tiram Putih, UMKM Mekar Sari ABSTRACT Products processed by white oyster mushrooms as healthy food and consumed by the community are cultivated from the harvest of the "MEKAR SARI" MSMEs farmer group through a group of housewives in the Semolowaru area of Surabaya. The problem of partners, namely MSMEs "MEKAR SARI" is the lack of knowledge and information from the public about processed white oyster mushrooms with a variety of variants. mushroom pins. The purpose of this service is to provide added value to the Oyster Mushroom as a household business opportunity because it has a high enough nutritional content that can be processed into a variety of delicious foods. The methods used are (1) training / training related to goods and services, diffusion of science and technology, substitution of science and technology (renewable science and technology), or simulation of science and technology; (2) Continuous education; (3) awareness / increased understanding of a problem; (4) consultation / mentoring / mediation. The results obtained from the implementation of this community service are emphasized program outputs which can be in the form of products / goods or services produced by partners as an indicator of program success. Keywords: Processed Mushrooms, Cultivation, White Oyster Mushrooms, Mekar Sari MSMEs

Item Type:	Article
Uncontrolled Keywords:	Processed Mushrooms, Cultivation, White Oyster Mushrooms, Mekar Sari MSMEs Olahan Jamur, Pembudidayaan, Jamur Tiram Putih, UMKM Mekar Sari
Subjects:	Economic History and Conditions > Analysis of Economic Economic History and Conditions Management > Commerce Management
Divisions:	Faculty of Economic & Business
Depositing User:	Perpus Ubhara Surabaya
Date Deposited:	02 Jun 2022 07:31
Last Modified:	02 Jun 2022 07:31
URI:	http://eprints.ubhara.ac.id/id/eprint/1177

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