Training on Processing Shredded Oyster Mushrooms in the Jati Mulyo Community, Dendang District, East Tanjung Jabung Regency

Deslina, Safitri and Robiatul, Adawiyah and M. Hasby, Hasidqy and minarni, minarni Training on Processing Shredded Oyster Mushrooms in the Jati Mulyo Community, Dendang District, East Tanjung Jabung Regency. Journal of Community Engagement Research for Sustainability. ISSN 2807-6451

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Abstract

White oyster mushrooms (Pleurotus Ostreatus) are a type of edible mushroom that is quite popular and is for the body because it is highly nutritious and low in fat. A few days after harvest, the quality of oyster mushrooms. Changes in the quality of oyster mushrooms, the color turning brown, soft taste changing, where of oyster mushrooms there is innovation processed food products. This community service activity is a form of parties make processed food from increase economic value. The target of this service PKK women of Jati Mulyo Village, for the reason this village we carried Oyster Mushroom Breeding using Empty Oil Palm Bunches (TKKS) using baglog as a growing medium for oyster mushrooms. This activity oyster mushroom processed product into shredded oyster mushrooms, easy to consume, and has high selling value.

Type: Article
Subjects: Q Science > QD Chemistry
Depositing User: Minarni
Date Deposited: 30 Jan 2024 07:13
Last Modified: 30 Jan 2024 07:13
URI: https://repository.unja.ac.id/id/eprint/60885

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