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  • Evaluation of Oyster Mushroom Cultivation in the PKM-MBKM Activity at KWT Amanda

Evaluation of Oyster Mushroom Cultivation in the PKM-MBKM Activity at KWT Amanda

  • Headline, News Release, Student Activities
  • 2 October 2023, 17.59
  • Oleh: ichsan.risalba
  • 0
The continuation of the Community Engagement Merdeka Learning Campus Merdeka (PKM-MBKM) program in 2023, titled “Empowering the Independence of the Women Farmers Group in Kepuh Wetan Village, Wirokerten, through Oyster Mushroom Cultivation and Processing (Pleurotus ostreatus),” was conducted on Sunday, October 1, 2023. In line with the Sustainable Development Goals (SDGs), particularly in enhancing the role of women across various sectors (SDG 5), the meeting was attended by the women members of the Women Farmers Group (KWT) Amanda, with Chairwoman Mrs. Marwati present.


The session involved a presentation of the progress and evaluation of oyster mushroom cultivation that has been undertaken. The team, consisting of Ika Izma Putri, Kusnadianta Yudha Pratama, Dana Abruri, Airlangga Wibisono, and led by Prof. Dr. Diah Rachmawati, S.Si., M.Si., identified several challenges in oyster mushroom cultivation including overheated mushroom houses, low humidity, dried oyster mushrooms, baglog positioning, uneven and suboptimal mushroom growth, as well as termite infestations. To address these challenges, The Team suggested intensive watering to lower the temperature and increase humidity around the oyster mushrooms, targeted tearing of the baglogs on specific sides to promote optimal mushroom growth, darkening the mushroom house to maintain humidity, and the creation of yellow traps as termite deterrents using yellow-colored plastic bottles wrapped in adhesive-coated plastic.

Following the presentation of the evaluation results, the team and members of the Women Farmers Group Amanda collaborated in arranging oyster mushroom baglogs on shelving units within the mushroom house. A total of 265 baglogs were arranged on two tiers of shelving. These baglogs exhibited approximately 25% mycelium coverage. It is hoped that after this activity, there will be a continuation in the processing of oyster mushrooms into various products, including mushroom crisps, nuggets, and siomay, aiming to develop independent entrepreneurship within KWT Amanda and contribute to the economic growth of their community (SDG 8).

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