Diversifikasi Hasil Budidaya Jamur Tiram melalui Pembuatan Nugget di Desa Payakabung

Abstract

Payakabung Village has a lot of potential for growing oyster mushrooms as a local food source that also has economic value. Even though mushrooms are collected, most of them are used as fresh products, which means there aren't many different types of products and they don't have much added value. This community service activity was meant to boost the use of oyster mushrooms by creating new product forms like nuggets and to find out how much the community liked the final product. The activities included watching and talking to mushroom growers, getting ready the tools and materials, showing and doing the process of making nuggets, trying them to see how people like them, and looking at the results. The process for making the nuggets started with sorting them, then washing, steaming, grinding, mixing the ingredients, shaping them into forms, steaming again, cooling down, covering them with breadcrumbs, and finally frying them. The results showed that people really liked the oyster mushroom nuggets.On a scale of five, the average scores were 4.91 for taste, 4.91 for aroma, 4.82 for color, 4.64 for texture, and 4.82 for overall preference. These results show that turning oyster mushrooms into nuggets can be a good way to add more variety to foods, help increase the value of grown mushrooms, and create chances for new local food businesses to grow.