Empowerment of Mushroom Business Groups through Identifying the Composition of "Japigo" Mushroom Chips in Gondangmanis Village

Abstract

Oyster mushroom is one of the mushrooms that is often cultivated by the people of Indonesia because it is edible and has high nutrition, is easy to process, and is affordable. One way to use oyster mushrooms is by processing it into food products. Oyster mushroom processing carried out by the Gondangmanis Mushroom Processing Business Group is in the form of mushroom chips. Identification of the composition of mushroom chips is carried out to (1) determine the ideal composition of mushroom chips (2) determine the selling price of mushroom chips. The method used is Participatory Rural Appraisal (PRA) which focuses on the participation of members of the Gondangmanis Mushroom Processing Business Group in its implementation with a series of activities to identify raw material prices, processing mushroom chips, packaging mushroom chips, and determining the price of mushroom chips. Measuring the success of the program was done by comparing the composition of the mushroom chips before and after the program. The results obtained are the composition of the typical “Japigo” oyster mushroom, and the price of mushroom chips is IDR 14,000 per 100 grams.