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All Journal Andalasian International Journal of Social and Entrepreneurial Development
Meutia Fiana, Risa
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Decision Sciences, Operations Research & Management Social Sciences Other

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Improvement of Knowledge and Innovation in the Limau Manis Sejahtera Oyster Mushroom Cultivation Group through a Benchmarking in Sungai Sarik, Padang Pariaman: Improvement Of Knowledge And Innovation In The Limau Manis Sejahtera Oyster Mushroom Cultivation Group Through A Benchmarking In Sungai Sarik, Padang Pariaman Wellyalina, Wellyalina; Meutia Fiana, Risa; Dewi Hayati, PK; Febjislami, Shalati; Pramana Putra, Dian
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 02 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v3.i02.17-21.2023

Abstract

The Limau Manis Farmers Group is a farmer group located in Limau Manis Village, Pauh Subdistrict, Padang City. This farmer group has been engaged in the cultivation of white oyster mushrooms, and its development has been quite successful. Productive economic development can create a sustainable economy and provide a business opportunity that is ready to compete, thus becoming a source of income for farmers. Especially during the COVID-19 pandemic, when many people lost their jobs, making economic needs even more challenging. The oyster mushroom production efforts of this farmer group are capable of producing a considerable amount of oyster mushrooms. However, there are some obstacles and challenges to producing even more oyster mushrooms. This is due to several factors such as (1) the short shelf life of fresh oyster mushrooms; (2) limited knowledge in processing oyster mushroom harvests; (3) funding issues to support oyster mushroom processing activities; (4) the group's limited knowledge of labeling and packaging; and (5) the group's limitations in managing digital marketing. The most common challenge faced is the frequent delay in spawn availability. Furthermore, the high cost of spawn can also reduce the income of the LMS group. Through benchmarking or visits to advanced oyster mushroom cultivation groups such as the De Jamur group in Sungai Sarik, Padang Pariaman, new knowledge can be acquired, and innovations can be found for the LMS group, resulting in improved mushroom productivity in that group compared to before.
Application Of Packaging And Labeling Technology For Oyster Mushroom Rendang In A Group of Women Farmers Cultivating Oyster Mushroom Limau Manis Sejahtera Meutia Fiana, Risa; Koja, Reni; Febjislami, Shalati; Chairina, Dina; Kirana Ariani, Dwi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.1-6.2024

Abstract

The Limau Manis Sejahtera Farming Women's Group (KWT LMS) produces processed oyster mushroom products, namely oyster mushroom rendang, which is packaged using transparent plastic and simple labels. The packaging technique and design are still simple and not yet equipped with labels containing complete product information due to the lack of information KWT LMS members possess regarding product shelf life, technique, design and type of packaging. Increasing the knowledge possessed by KWT LMS members is necessary so that the processed mushroom products' packaging has good quality in maintaining the product's shelf life and attracting consumers' attention. The service activities include counselling regarding the importance of product packaging and labelling, providing assistance with packaging tools and practices, improving existing packaging designs, coaching in packaging aspects and further guidance regarding marketing. Extension activities and packaging practices affect increasing KWT LMS members' knowledge about the shelf life of products that have been produced and will be produced, packaging requirements, colour and packaging design requirements and techniques for choosing packaging from those who don't know (average score 1.24-1.29) to be quite knowledgeable (average score 1.24-3.43). The mushroom rendang packaging design with product information labels such as composition, expiry date, benefits, attractive visual appearance, and more suitable materials was also produced to improve the previously used packaging.
Improving The Knowledge And Skills Of The Members Of The Limau Manih Mushroom Farmer Group About Diversification Of Processed Oyster Mushroom Products Harlina Dewi, Kurnia; Meutia Fiana, Risa; Derosya, Vioni; Andhika Permata, Deivy; Hasbullah, Hasbullah; Awalina, Rahmi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.21-28.2021

Abstract

Mushroom Cultivation is one of the government programs aimed at triggering the economy of the people who need guidance not only in the cultivation of saj, but also requires guidance for processing into more economically valuable products. Low knowledge and skills of mushroom farmers about raw materials, processing technology and product packaging. The method of activities consists of the delivery of counseling material about the nutritional content and properties of oyster mushrooms, the delivery of material about the processing technology of various oyster mushroom based products, the delivery of material about product packaging and product manufacturing practices. The results of the activity showed an increase in the knowledge and skills of oyster mushroom farmers after the extension activities. Oyster mushroom farmers who initially did not know (score 1) became little know (score 2) and knew better and were very knowledgeable about various science and technology related to raw materials, processes and products (packaging)
Co-Authors Awalina, Rahmi Chairina, Dina Deivy Andhika Permata Derosya, Vioni Dian Pramana Putra, Dian Pramana Hasbullah Hasbullah Hayati, PK Dewi Kirana Ariani, Dwi Kurnia Harlina Dewi Reni Koja Shalati Febjislami Wellyalina, Wellyalina