On Saturday, November 4th, 2023, the team of Community Service Program – Independent Learning Independent Campus (PKM-MBKM) 2023 Faculty of Biology, Universitas Gadjah Mada, carried out activities regarding processing, marketing strategies, and product branding called “Tiramanda” as the series of activities of cultivation and processing of oyster mushrooms (Pleurotus ostreatus) for the Women Farmer Group or Kelompok Wanita Tani (KWT) Amanda in Kepuh Wetan, Wirokerten village, Yogyakarta. The product name “Tiramanda” comes from a combination of the words “jamur tiram” (bahasa of oyster mushroom) and KWT Amanda.
On this occasion, the team leader Prof. Dr. Diah Rachmawati, S.Si., M.Si. explained that the cultivation of oyster mushrooms and their processed products is very prospective to be developed and it can strengthen entrepreneurial independence and contribute to increase the community’s economy (SDG 8). Team members, Dr. Siti Nurbaiti, S.Si. along with the students of Faculty Biology UGM, namely Ika Izma Putri, Kusnadianta Yudha Pratama, Dana Abruri, and Airlangga Wibisono, delivered on how to make processed products from oyster mushrooms, how to become an entrepreneur based on SWOT analysis and economic analysis, product packaging, marketing strategies, and branding. Introduction and sharing of product logos were also discussed during this presentation.
Practical activities were conducted for processing oyster mushrooms into several processed products, including dimsum, nuggets and oyster mushroom satay. These products are selected based on the processing potential, convinience and marketing prospects. The team of PKM-MBKM and KWT Amanda made the products together using the recipe that has been prepared. The processing then continued with packaging by placing the processed products into containers that have been affixed with “Tiramanda” brand stickers. The brand sticker on each product has a different color, making it more attractive and easier for buyers to differentiate the processed products. During the practice of making processed oyster mushrooms, participants from KWT Amanda were very enthusiastic and actively discussed recipe modification to suit target consumers. At the end, a video regarding testimonials on oyster mushroom processed recipe was made together by the team PKM-MBKM together with KWT Amanda and then was closed with a group photo.
