kata sambutan direktur jenderal pendidikan tinggi

University – Community Engagement
INSTITUT TEKNOLOGI BANDUNG
APPLICATION OF POST-HARVEST AND PROCESSING TECHNOLOGY IN
OYSTER MUSHROOM SMALL SCALE BUSSINES
By Kartib Bayu, Dadang Sumardi dan Rijanti Rahayu M.
In the Year of 2012 for 8 months starting in May until December 2012, a Community
Service Program (PPM) has been implemented through IbM Program, Science and
Technology for People, with the topic : Application of Post Harvest and Processing
Technology of Oyster Mushroom at two small scale bussines : Saung Suung Yuceu and
Deles at Rajagaluh Sub-district, District of Majalengka. The program implemented by
three lecturers and two students. This activity is co-operation between LPPM ITB,
General Director of LITABMAS of the Ministry of Education and Culture, Government of
Majalengka District and small scale bussines of oyster mushroom : Saung Suung Yuceu
and Deles, involving 32 people consisting of employers, labour, and corporate partners.
A. Objectives
1) Increasing the knowledge and skills of the owner and labor of oyster mushroom
company in post-harvest handling, processing, packaging, product design and business
management.
2) Owner and labor of the oyster mushrooms company can do post-harvest handling of
oyster mushrooms properly so that the sale value of product increased.
3) The Company may develop and open up business units in oyster mushroom processing
so increase the value-added income and employment recruitment.
4) The Company could implement the right business management involving bussines
partners so could practice the efficiency and effectiveness in their bussines activity
and reinforce their bargaining position for both input and output markets
B. Advantage
1) For academic community, give the reference for community service programs and for
research in small scale business development especially in value added enhancement
through processing, product design and quality improvement in bussiness
management.
2) For the company, Saung Suung Yuceu and Deles, either owner, labor or bussines
partner :
a. Increased in capacity and skills of post-harvest handling, processing, product
design, packaging, business management and product marketing of oyster
mushrooms.
b. Opening the mushroom processing units with better packaging design, business
management, and marketing of the product so increased the company's value added
and new labor recruitment.
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3) For the local government
a. As evaluation subject and improvement for implemented program.
b. Give the alternative in bussines for people not only in mushroom culture but in
diversification with mushroom processing as the solution for unemployed and
poverty problems.
c. As a consideration for government policy in community development of mushroom
agribussines.
4) For the whole community, the product diversification of oyster mushroom could give
food alternatives to fulfill the nutrition need.
C. Priority Issues To Be Handled
Priority issues facing Saung Suung Yuceu and Deles company are handled as follows:
1) The problem in Oyster Mushrooms post harvest handling
The nature of the oyster mushroom is decayed and damaged easily bring on frequent
loss. Majority of oyster mushroom product is sold as fresh mushrooms for
consumption. If there is a delay in delivery the quality decreases so rapidly and selling
price declining.
2) Problems in Oyster Mushrooms Processing
People do not know processing technology oyster mushroom so they sell in fresh form
with low and fluctuative price.
3) Issues Product Packaging and Labelling
Most of the oyster mushroom company do not yet know the good practice in packaging
and labeling design of the product.
4). Business Management Problems
Oyster mushroom in business management has not done well coordinated, especially in
the baglog provision product marketing. Marketing of products was carried out
respectively by the farmers, so that the weak bargaining position
D. Realization Approach to Support Program
1). Individuals approach.
Individual approach consider to be implemented that individual empowerment could
build critical awareness and positive change in the behavior of individuals,
independently based on the values of universal humanity. Individual changes are the
basis for collective behavior change, so at the end of the program, the owners and
labor (a collection of individuals who have a critical consciousness) are able to build
and develop business activities collectively.
2). Group Approach (Team Work).
Group approach consider to be implemented to overcome the bussines problem faced
by SMEs, as follow :
a. In the group of owners and workers are expected to be more dynamic in the
development of activities and humanity and society values such as honesty,
keiklasan, trustworthy, sacrifice, unity, establish unity, mutual aid and solidarity
between people.
b. Through the group, empowerment process could be run more effectively and
efficiently
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c. Within the group, there is sharing emphaty between group component (owner and
worker).
d. Within the group, there is the power of collaboration between the strong and the
weak component in a company.
e. Groups can serve behavior development through learning process in social
interaction among the wprker and that could strengthen the business.
E. Methods of Learning
Learning activities pursued by involving employers and labor involved in Oyster
Mushroom business activities by using a series of focus group discussions and PRA
(Participatory Rural Appraisal) to encourage the owners and workers together to discuss
real issues about post-harvest handling, processing and management of the business and
how to solve them, and what is needed to tackle the problem effectively in commitments
(individual and group), expertise, resources, institutions, organizations and others.
Learning methods are used to transfer knowledge and skills are workshops and mentoring
with "andragogy" approach and the principles of "participatory", based on the premise that
background program participants PPM IBM is very good variety of experience,
knowledge, age, and education.
IMPLEMENTATION OF PPM IbM
A. Preparation Stage
Preparation activities conducted to prepare the team and materials in the implementation of
programs due to the implementation of the plan will be implemented in accordance with
the target set.
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B. Implementation Phase
1). Problem Diagnosis Activities
The activities aims to examine the issue facing the oyster mushroom company, Saung
Suung Yuceu and Deles, identifying factors that influence and causes of problems, and
prepare all the necessary information to determine the extent of the work and real solutions
taken. To obtain more accurate data, direct supervision do to the the location of oyster
mushroom company aim to re-cheking issues raised by the company resulting the the same
perception in response to the problems faced and the solutions that will be implemented.
The results obtained from issues diagnostic activities on the company Company as follows:
a. Knowledge and skills of the company management, worker and business partners in
processing the mushroom is relatively less. Consequently if fresh mushrooms damaged
or delays in delivery, the company get losses,because they can not processing to
overcome the problem. Besides, the company receives low value added from the
business.
b. The results of the environment analysis (SWOT analysis) of the company show that the
business environment of the oyster mushroom is one of the important factor for the
success of oyster mushrooms agribusiness in the business competition. To determine the
strategic planning in business development to be captured, in-depth and thorough
analysis is required regarding agri-environmental Oyster Mushroom. Environment are
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analyzed, namely the internal environment (strengths and weaknesses) and external
environment (opportunities and threats).
2) The Design and Technology Testing
Diagnosis results, data analysis and SWOT analysis is used to determine the strategies /
steps or design in accordance with the problems faced by both companies so it can be
determined the right formula. The design of technology that is created as follows:
a. Design of Oyster Mushroom Post-Harvest Handling Technology
b. Technology design of various processed oyster mushroom
c. Product Design, packaging and labeling
d. The design of Business Management and Marketing
To ensure that the design is made can be successfully implemented and adapted to local
conditions, do the trial of the technology. Tests performed include:
1) Post-harvest Technology:
a. dry preservation
b. wet preserva
2) Processing technology:
a. Baso mushrooms
b. Nugget mushrooms
c. Mushroom burger (burger contents)
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d. crackers mushrooms
e. shredded mushrooms
The composition and process was tested in trial and testing of the technology.
Compositions testing including the composition of the main and supporting material.
Testing criteria include texture, color, flavor, aroma and appearance of the final product
that is specific to each type of technology.
3) Workshop to transfer the technology
Prior to implementing technology that has been designed and tested, the company owner
and their worker involved in "Workshop on Post Harvest Technology and Processing
Oyster Mushroom" to receive the technology. To evaluate their technology knowledge
before the learning process, Pre Test was done. After learning process in the workshop,
Post Test was done to evaluate the changes in knowledge and understanding of participant.
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4) Implementation and Advisory Activities
After the transfer of technology through workshops, the creative outcome of the workshop
is implemented by partner companies in their business activities. Implementation includes:
a. Implementation of the ways post-harvest oyster mushrooms
b. Implementation of business processing oyster mushroom production
c. Implemetation in product packaging and labelling
d. Implementation of business management and marketing
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Decided to implement and ensure that the results of the workshop can be implemented
properly and to minimize errors made during the implementation of the assistance.
Mentoring conducted 4 times as follows:
1. The first is about post-harvest technology of oyster mushrooms
2. The second session is about oyster mushroom processing technology
3. Third session is about product design, packaging and labeling
4. The fourth mentoring assistance is about business management and product marketing
and building network in marketing.
Implementation result obtained through mentoring assistance showed effort and creation of
the participant. Among the company there is different creations. Here is a creation made
by the target group in the post-harvest oyster mushrooms technology figured in Table 1.
Table 1. Implementation activity results in mushroom Post-Harvest Handling
Target Group
creation
How to be more
selective
harvesting
cleaning
(trimming)
Saung Suung
Yuceu Company
Wet preservation
Grading
Improving the
way to package
fresh mushroom
Blanching
harvesting
Cleaning
(trimming)
Perusahaan Jamur
Tiram Deles
Preserving wet
Grading
packaging
Blanching
Event Results
Harvested mushrooms are done to be more
selective, selected Mushroom truly is harvested
to obtain more uniform quality
Mushrooms have been harvested before they
are sold first at-trimming to clean the dirty
parts
Known salinity suitable for preservation
Do sorting (grading) with separate oyster
mushrooms better quality so that it has a higher
sale value, mushrooms are damaged or too
large or small separated and processed into
other products
Before the sale, fresh mushrooms packed with
retail package sizes are nicer and presentable
than before
Conducting blanching the mushrooms that will
be preserved and processed further
Harvesting mushrooms made more selective by
choosing mushrooms really are ready to be
harvested to obtain more uniform quality
Mushrooms have been harvested before they
are sold first at-trimming to clean the dirty
parts
Known salinity suitable for preservation
Do sorting (grading) with oyster mushrooms
separating into two different quality
Mushrooms will be sold packaged with the
retail size packaging better and neat
Conducting blanching the mushrooms that will
be preserved and processed further.
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Implementation and advisory activities of oyster mushroom cultivation are presented in
Table 2.
Table 2. Implementation and Results Event Processing Assistance Oyster Mushrooms
Kelompok Sasaran
Jenis Produk
Baso
mushrooms
Baso
mushrooms
Kreasi
The composition of
tapioca starch with corn
starch changed from
50%: 50% to 25%:
75%. Plus sliced
mushrooms
Fungi do not blend but
only finely chopped
mushrooms and the
addition of flour. Using
the technique of thick
plastic to wrap the
dough
Fungi that do not pass
grading dried and
processed into powder
form as a mixture of
other fungal
preparations
Trying to design
packaging from
recycled paper with the
setting of the past
Fungi do not blend but
only finely chopped
Nugget
mushrooms
Fungi do not blend but
only finely chopped
Kerupuk
mushrooms
Perusahaan Saung
Suung Yuceu
Wheat Fungus
packaging
Perusahaan Jamur
Tiram Deles
Hasil
Chewy texture
More pronounced
mushroom flavor
Mushroom is more
durable and can be
made more
pronounced
mushroom flavor
View more elegant
packaging
More pronounced
mushroom flavor and
texture like a
meatball uric
More pronounced
mushroom flavor
Implementation activities and mentoring manufacturing product design, packaging and
labeling products oyster mushroom cultivation are presented in Table 3.
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Table 3.
Results Activity Implementation and Advisory Product Design, Packaging and
Label Products
The target group
Perusahaan Saung
Suung Yuceu dan
Perusahaan Jamur
Tiram Deles
Implementasidan
Material
Creation
Assistance
Product Design
Make a better
product design
Packaging
Product Label
Improving
product
packaging and
type of packaging
made of paper
and plastic
Creating a label
with a design
more interesting
and informative
Event Results
Processed products
produced have a better
design than before so more
interesting and more
presentable shape and
uniform product.
Packaging made with a
more attractive design and
better materials and a more
practical and fashionable
shape
Processed product is
equipped with the product
label comply with the rules
(halal label, production
licenses, expiry limits, etc..)
Implementation activities and assistance in business management and marketing of
products such as mushroom cultivation are presented in Table 4.
Table 4. The results of implementation activities and mentoring of business management
and marketing Oyster Mushroom Products Processing
Implementasidan
Material Assistance
Perusahaan Saung Business Management
Suung Yuceu dan
Perusahaan Jamur
Tiram Deles
marketing
The target group
network Marketing
Creation
There is separation between family
finances and financial da the division of
tasks between business partners
Marketing directly to consumers and to
retailers and plans to open at
Supermarket Griya Jogja
The establishment of community
organizations
Mushroom
Indonesia
Agribusiness (MAJI) Branch Majalengka
The results of the overall evaluation of IBM PPM activities concerning the application of
post-harvest technology and [engolahan Oyster Mushrooms on the Company and the
Company Saung Suung Yuceu Oyster Mushroom Deles before and after the PPM activity
of IBM as presented in Table 5.
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Table 5. Evaluation Results Before and After Implementation Activities PPM IBM
Sebelum Kegiatan
No. Pemecahanan Masalah
Setelah Kegiatan PPM IbM
PPM IbM
Oyster mushrooms are After harvest oyster
harvested immediately mushrooms done cleaning
after the sale without
and sorting activities based
any prior treatment to
on good quality mushrooms,
Post-Harvest Handling
save time and effort so use packaging is cleaner and
1.
of Oyster Mushrooms
that the quality of fresh better, so that the value of
oyster mushrooms less sales increased due to the
attention
condition of mold cleaner
and uniform (made wet
curing)
've Done fungus
Processing of products made
treatment but is still
from raw mushrooms more
limited to only krispi
diverse / diversified products
mushrooms (still less
(meatball, nungget, crackers,
diverse) and treated
chips, mushroom powder,
with simple techniques etc.). How processing of
Various Processing
2.
and lack of attention to products already use recipes
Oyster Mushrooms
hygiene in processing
that are more innovative. The
processing of products and
tools that are used are more
hygienic. Processed
marketed with packaging and
label designs are better
Processed products
The resulting products are
produced are simple
beginning to have a better
with plain plastic
view, packed with more
packaging and some
attractive packaging
Product Design,
are still not equipped
(materials and packaging
3. Packaging and Label
with the appropriate
design) and comes with an
Products
label standards.
informative label according
to market segment and
comes standard license
(PIRT, halal, expire date,
etc.).
The separation between the
family and the company's
finances and there is also the
There is no separation
task of separation processing
4. Business Management
between family
and supply of raw materials
finances and financial
between partner companies
Saung Suung Yuceu and
Deles.
Just sell fresh produce Just sell fresh produce to the
5. Marketing.
to the Market in the
Market in the Region
Region Majalengka.
Majalengka.
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SA UN G
SUUN G
‘YUCE’
PUSAT BUDIDAYA JAMUR TIRAM
RAJAGALUH - MAJALENGKA
SAUNG
SUUNG
‘YUCE’
SAUNG
SUUNG
‘YUCE’
PUSAT BUDIDAYA JAMUR TIRAM
PUSAT BUDIDAYA JAMUR TIRAM
RAJAGALUH - MAJALENGKA
RAJAGALUH - MAJALENGKA
TEP UN G
JAMURTIRAM
NUGET
JAMURTIRAM
13
B AS O
JAMURTIRAM
NUGET
JAMURTIRAM
MAKANA N BERGIZI
OLAHAN JAMUR TIRAM
*
*
“DELES“
MAKANAN BERGIZI
OLAHAN JAMUR TIRAM
*
*
“DELES“
4.1.3 Phase Activity Monitoring and Evaluation
Monitoring and evaluation as part of the management and development programs through
a network of evaluative PPM in the overall management and development efforts. The
evaluation is done at every stage of the implementation of PPM to the control and direction
of that achievement does not deviate from the plan that has been set. The results of
monitoring and evaluation are used as:
a. Entries for the repair, improvement and further development efforts for SME Partner
b. Feedback for improvement, and increased community service program
Further, monitoring and evaluation of results and impacts of the program that is useful for
the assessment of the degree of success achieved, supporting factors and obstacles that
exist, the efficiency and effectiveness of the program, as well as effects caused. This
activity is carried out at every stage of the process activities. This evaluation includes
matters related to the management, implementation stages, including the preparation of
reports. The results of this evaluation can be used to measure the extent to which the
objectives have been achieved and impact. The success of the program of activities
measured by the extent to which the participants have an understanding of the problems in
business management oyster mushrooms, look for alternative solutions, information
dissemination, communication, and coordination with various parties, to realize the chosen
solution.
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