CULTIVATION oyster mushrooms

AGRIBUSINESS oyster mushrooms, in West Nusa Tenggara, is still relatively new. In Java and Bali, this business has long known. In Lombok, not many can even be said that only one or two just wrestle this business. One of them is a business that pioneered Ir. M. Mahrup loved since 1989. Until now, efforts were still survive and continue to make innovations in farming techniques and development of agribusiness marketing to become a complete and easy to implement as appropriate technologies that are environmentally friendly.
Development of cultivation techniques is facilitated by using dispersive Dedan seedlings with an easy and inexpensive media. Stamping tools and engineered sterilizer itself so easily implemented with good results. "Techniques and tools used is a continuous search results," said retired civil servant who claimed this, learning to cultivate mushrooms through books, newspaper strips, magazines and the information he collected.
In Mataram, by, Ir. Parman, Ph.D., Dean of the Faculty of Agriculture, University of Mataram, which has been concerned in the research and mildew problems, the public interest to cultivate this fungus is less regarded. "Whereas for export commodities business is very promising," he said.
Unlike the edible mushroom that need to be indoors and warm and airtight, oyster mushrooms do not require a specific temperature or air-tight space. "In the ordinary temperature, oyster mushrooms can grow well," he continued. Oyster mushrooms are generally developed for the cultivation usually white, while brown and not pink. Questioning the taste of these mushrooms, said Parman, depending on the medium. Meanwhile, to produce a mold according to its color depending on the color of the home-seeds ditanam. Niek
Observe characteristics Poisonous Mushrooms
IN GENERAL, fungi, including the type of vegetables that contain very little protein and carbohydrate, such as water spinach, cucumber, kool, kool flowers, bean sprouts, mustard greens. "Because of the low calorie content, mushrooms should be eaten at will or free regardless of the number," said Ni Nyoman Widarmini, SKM Head Installation Nutrition General Hospital, Mataram.


"Obviously, a fungus that can be eaten or not toxic," said Ir. Parman, Ph.D. According to him, oyster mushrooms, which grow up today is cultivated oyster mushrooms, white, brown and pink. This fungus, grown in the experience of weathering the wood or the dead, grow well in grass, sugarcane trash and garbage sago.
Mushrooms are not toxic and may be eaten. Mushrooms are classified as toxic and can not be consumed, he added, if the oyster mushrooms, for example, grows in the wood of living, growing on dead meat, chicken or cattle manure. "If ingested, will cause this type of mushroom poisoning and toxic in high concentrations and can cause death," he said.
The characteristics of poisonous mushrooms, among others, general umbrella shaft flanged or there is a circle like a ring. But, he said, not all of the flange is a poisonous fungus. In addition, the aroma of mushrooms will taste very sharp smell, if there is cut, yellowish fluid and mucus. "If there are signs it, this fungus should not be consumed," Parman suggestions. It usually grows wild mushrooms, while mushrooms are deliberately cultivated mushrooms for consumption are certainly not poisonous, so do not worry much less buy mushrooms that have been in the packaging.
Besides consumed in fresh condition, the fungus is also often consumed after drying for preservation. According to Nyoman, between the fresh mushrooms and dried mushrooms there are differences of calories they contain. In 100 grams of fresh mushrooms in it there is 15 calories, 3.8 grams protein, 0.6 grams fat, 0.9 grams carbohydrates, 3 mg calcium, iron 1.7 mg, 0.1 mg of vitamin B and vitamin C 5 mg.
While in 100 grams of dried mushrooms are 128 calories, 16 grams protein, 0.9 fat grams, carbohydrates 64.6 mg, 51 mg calcium, iron 6.7 mg, 0.1 mg of vitamin B and do not contain vitamin C. "Fungus both fresh and dried mushrooms do not contain vitamin A," said Nyoman who had 15 years working in this Nutrition installation.



CULTIVATION oyster mushrooms by utilizing waste wood sawn by Mahrup, could be an alternative business that has very good prospects. In addition to using material that is easy and cheap, Mahrup also make your own spawn and spread the seeds of this oyster mushrooms, eliminating the need for additional expense to buy seeds.
Within two and a half months seeds have been able to use, faster than the process that has been known which takes about four months. Create spawn and seed oyster mushrooms scattered done by providing the media, among others, fine bran and corn flour are blended and added water and then made the dough or paste (2:1 ratio). Pressed with growing media tools are engineered his own press.
Treatment process until the harvest in the cultivation of oyster mushrooms are also likely to be easy. After-polybag polybag cold, seeds included one tablespoon oyster mushrooms on top and kept in incubation room. The number of seeds entered will have no effect on the weight of mushrooms produced by fungi, but the process can exit more quickly, said Mahrup. Eventually, polybag, polybags later will look at the entire surface white. "If it's all white, poly bags can be moved into the production room," said Mahrup.


In the production room, a simple treatment starts with cleaning the room every morning and polybag sprayed with water to keep the humidity of the room and stimulate oyster mushrooms. To achieve rapid growth of fungi, the muzzles of cotton poly bag is opened before the mushrooms out some. Within 15 days of production space, the fungus will be seen popping out of the mouths of polybags. Not long after that, the lapse of three days later, the oyster mushrooms were the first bloom and harvest can begin.


In addition to selling fresh mushrooms, Mahrup also provides a polybag, polybags containing day-old oyster mushrooms for sale. "It means we are selling mushrooms that have been out and the possibility is no longer contaminated," he said. For fungal poly bag ready for marketing this crop, Mahrup wearing partner system, those who deliberately buy-poly bag poly bag ready to harvest mushrooms. Until recently, he has at least six partners who regularly take 200 each polybag each month. In addition, marketing done in the traditional markets around Mataram.
Requests will be ready to harvest mushrooms in polybags such, he argues, is very high, only she was not able to provide it. In 2005, he has made more seeds than usual, and are doing the experiment could add weight to the possibility of oyster mushrooms are harvested when at least two ounces. In his house, where the cultivation of oyster mushrooms until recently, has been widely Mahrup provide training to students about the cultivation of oyster mushrooms as well as a street vendor, the source materials and technology consulting and research into agro-tourism destination which is often visited by people from different regions of NTB.