Oyster Mushroom Jerky
The training activity of processed oyster mushrooms to become jerked meat was one of Community Service Programs done by Department of Biology, Faculty of Mathematics and Natural Sciences (FMIPA) IPB (25/10) in the house of Posdaya Kenanga, Kelurahan Situ Gede, West Bogor Sub-district. This activity was followed by two Posdaya, i.e. Posdaya Kenanga from Kelurahan Situ Gede and Posdaya Harapan Maju from Sukadamai Village. The number of participants were around 10 people.
This program was implemented by universities in form of education, training and community services, and action research of science and technology produced by universities concerned. “The purpose of this program is to apply the results of science and technology for the community empowerment which can lead the changes in knowledge, skill, and attitude of the community group, about the processing of oyster mushrooms to become jerked meat. Oyster mushroom jerky is liked by everyone because it is no less tasty and delicious, same as the beef jerky tastes,” said Dr. Ir. Sri Listiyowati, M.Si, instructor, researcher and lecturer from the Department of Biology of FMIPA IPB.
According to Dr. Sri, “All this time the harvest of oyster mushroom is often sold as fresh mushroom, so the number of oyster mushrooms are abundant in the market at the time of harvest, or before the feast of Eid arrives. This causes the selling price of oyster mushrooms at farm level declining / very low, causing the losses on the part of farmers.” Further he said, "Therefore, it is necessary to attempt the development of processed oyster mushrooms with high economic value, with the aim to increase the incomes of the community and oyster mushroom growers themselves. The processed oyster mushrooms which have grown and are popular today are in form of Crispy."
“But in this case the processed oyster mushrooms which want to be developed and introduced to the public are mushroom jerky, by targeting the upper middle market especially the vegetarian. Because the price in the store for each package of 100 grams is Rp 25,000,-. If you want to immediately order, you can contact Posdaya Kenanga in Situ Gede with Mrs. Salikan (085319417928), the price can be cheaper,” she added.
Oyster mushrooms jerky recipe was as follows. The ingredients were, 2 kgs of fresh oyster mushrooms, 150 grams of galangal, 25 grams of coriander, 14 cloves of red onion, 600 grams of brown sugar, and salt to taste.
Hopefully, the community around the campus of IPB which was in the vicinity of oyster mushroom barns could make the oyster mushroom jerky. Thus it could synergize the cooperation between the oyster mushroom growers and the surrounding community. All could participate actively to empower themselves, to eradicate the poverty, unemployment, and to increase the standard of living of the community around the campus of IPB. (AWL)
