Processing technology and farming system analysis of oyster mushrooms in Balikpapan City, East Kalimantan

Abstract

Widowati R, Rizal M, Purwantiningdyah DN. 2015. Processing technology and farming system analysis of oyster mushrooms in Balikpapan City, East Kalimantan. Pros Sem Nas Masy Biodiv Indon 1 (2): 337-342. Oyster mushroom production in East Kalimantan generally increases annually, indicated by the growing number oyster mushroom farmers. However, lacking processing technology and limited market share may hamper the mushroom business. Anticipating the mushroom oversupply, development of processing technology is expected to diversify post-harvest product and to improve the quality and added value of the mushroom. The purpose of this study was to provide information about post-harvest processing technology and farming system analysis of the oyster mushroom. The mushroom was processed into based nugget and chips with a variety of color, texture, taste and flavor. The study was conducted in a production center of oyster mushrooms in Balikpapan City. Preference level was examined based on the organoleptic test. Regarding the mushroom nugget, the result showed that the panelists were preferred to the boiled mushroom nugget rather than the not boiled ones. Whereas for the mushroom chip, the panelists were preferred to the chips which used rice and cassava flour in the ingredients. By processing the mushrooms into either nugget or chips, the farmer’s revenue increased which was indicated shows by R/C value higher than 1. R/C value of oyster mushroom nugget was 1.53 and chip was 1.98. Food diversification through processing oyster mushrooms into nugget and chip is expected to give added value and competitiveness, supporting food security in East Kalimantan.