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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati SERVIRISMA: Jurnal Pengabdian kepada Masyarakat
Catarina Aprilia Ariestanti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Other

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Utilization of Used Cardboard and Vegetable Waste as Growth Media for White Oyster Mushroom (Pleurotus ostreatus) Jovita Lavenia; Aniek Prasetyaningsih; Catarina Aprilia Ariestanti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 6, No 2 (2021): June 2021
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v6i2.4278

Abstract

White oyster mushroom (Pleurotus ostreatus) is a highly nutritious food with simple cultivation process using sawdust as its main substrate. Nowadays, availability of sawdust become a problem for some mushroom farmers. Cardboard and vegetable wastes are easily found and difficult to maintain. Based on their characteristics, those wastes can be used as mushroom growth media. This study aims to determine the effect of cardboard and vegetable waste on mushroom growth and the best media composition to obtain maximum productivity. Those wastes are used as the main substrate in eleven composition variations with complete randomized design (CRD) analysis method using One-Way ANOVA and simple linear regression statistical test. The results showed, variations in media composition affect the condition of the media which then influence the growth of P. ostreatus. Maximum productivity was found in media composition XI with mycelium growth rate up to 3.91 cm/day, media IX with the biological efficiency up to 45.38%, and media X with the highest total yield up to 97.28 grams. From this study it can be concluded that cardboard and vegetable waste can be an alternative growth substrate for P. ostreatus in urban areas with a maximum concentration of vegetable waste no more than 30% by weight of the media used.
PENGEMBANGAN DESAIN SUVENIR UNTUK KAMPUNG WISATA SAYURAN KTD GEMAH RIPAH BAUSASRAN Pandapotan, Dan Daniel Pandapotan; Catarina Aprilia Ariestanti; Koniherawati
Servirisma Vol. 4 No. 1 (2024): Servirisma : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Kristen Duta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21460/servirisma.2024.41.63

Abstract

Souvenirs are one of the strategic products needed by KTD Gemah Ripah. Souvenirs were given to representatives of the group as a symbol and proof of friendship between institutions. Currently, KTD Gemah Ripah needs new souvenirs that can increase the meaning of tourism activities. The aim of the service is to develop community potential through creating new bowl-shaped souvenir designs. The service method is divided into several stages, namely observation, interviews and workshops. The output is a souvenir bowl. The results of the service are applied to serve Brazilian spinach noodles which are processed themselves by KTD Gemah Ripah. The KTD Gemah Ripah community was actively involved in carrying out the design process by filling in the modules. Sketches from the module are translated into finished products for testing. Based on this service activity, KTD Gemah Ripah was satisfied with the souvenir designs they produced. They gain valuable experience because they have knowledge of the design process. At the end of this activity, the author saw the potential of KTD Gemah Ripah in utilizing the surrounding environment as a reference for developing new souvenirs. The novelty of the souvenir can be seen in the variety of motifs produced by each workshop participant.
Co-Authors Aniek Prasetyaningsih Jovita Lavenia Koniherawati Pandapotan, Dan Daniel Pandapotan