Optimasi Produksi Badan Buah Tiga Jenis Jamur Kayu dengan Inovasi Perlakuan pada Waktu Inkubasi dan Jumlah Penyobekan pada Baglog

https://doi.org/10.22146/jik.46209

Denny Irawati(1*), Naresvara Nircela P Nircela P(2), Febe Margareta RM(3), J.P. Gentur Sutapa Gentur Sutapa(4)

(1) Departemen Teknologi Hasil Hutan Fakultas Kehutanan Universitas Gadjah Mada
(2) Departemen Teknologi Hasil Hutan Fakultas Kehutanan Universitas Gadjah Mada
(3) Departemen Teknologi Hasil Hutan Fakultas Kehutanan Universitas Gadjah Mada
(4) Departemen Teknologi Hasil Hutan Fakultas Kehutanan Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Di Indonesia permintaan jamur konsumsi, baik yang untuk obat maupun bahan makanan, terus meningkat. Akselerasi produksi perlu dilakukan untuk memenuhi kebutuhan pasar. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu inkubasi dan banyaknya jumlah penyobekan baglog terhadap produktivitas 3 jenis jamur konsumsi yang banyak dibudidayakan di Indonesia. Sampel baglog pada penelitian ini diperoleh dari petani jamur Sedyo Lestari, Bantul. Selanjutnya pada baglog tersebut diinokulasikan 3 jenis jamur yaitu Auricularia sp. (jamur kuping), Pleurotus sp. (jamur tiram), dan Ganoderma sp. (jamur lingzhi). Setelah inokulasi, media diinkubasi selama 30, 40, dan 50 hari, untuk selanjutnya dibudidayakan selama 60 hari. Pada akhir masa inkubasi dilakukan pengukuran kadar glukosamin dan penyobekan baglog pada 1 atau 2 ujung untuk memicu munculnya badan buah. Selama periode pembudidayaan, dilakukan pemanenan badan buah dan diukur produktivitas badan buah serta intensitas pemanenan. Hasil penelitian menunjukkan bahwa perlakuan lama waktu inkubasi dan jumlah sobekan pada baglog memberikan pengaruh yang berbeda terhadap setiap jenis jamur. Lama waktu inkubasi tidak berpengaruh nyata terhadap produktivitas badan buah dan nilai konversi biologi pada jamur tiram dan kuping, namun berpengaruh nyata terhadap jamur lingzhi. Lama waktu inkubasi terbaik untuk jamur lingzhi adalah 40 hari. Jumlah sobekan pada baglog tidak memberi pengaruh terhadap produktivitas jamur tiram dan kuping, akan tetapi berpengaruh terhadap produktivitas jamur lingzhi dan intensitas pemanenan jamur kuping.

  

Optimization of Fruiting Body Production of Three Kinds Edible Mushrooms Species by Innovate the Incubation Time and Number of Rips on Baglog 

Abstract

In Indonesia the demand for edible mushroom, both for medicine and food, continues to increase. Production acceleration is needed to meet the market needs. This study aims to determine the effect of the incubation time and the number of rips on baglog to the productivity of 3 species of edible mushrooms that are widely cultivated in Indonesia. The baglog as sample in this study was obtained from Sedyo Lestari mushroom farmer in Bantul. The baglog was inoculated by 3 kinds of mushroom of Auricularia sp. (ear fungus), Pleurotus sp. (oyster mushroom), and Ganoderma sp. (lingzhi mushroom). After inoculation, the medium was incubated for 30, 40, and 50 days, for subsequent cultivation for 60 days. At the end of the incubation period, the glucosamine content was analysed and the baglog was teared at 1 or 2 ends to trigger the appearance of the fruiting body. During the cultivation period, the fruiting bodies were harvested and the productivity of the fruiting body and the harvesting intensity were measured. The results showed that the incubation time and the amount of rips on the baglog gave a different effect on each mushroom species. The duration of incubation time had no significant effect on fruiting body productivity and biological conversion on oyster and ear mushrooms.However, it had a significant effect on Lingzhi mushroom. The best time of incubation for Lingzhi mushroom was 40 days. The amount of rips on the baglog did not give effect to the productivity of oyster and ear mushrooms, but it affected the productivity of Lingzhi mushroom and the harvesting intensity of ear mushroom.


Keywords


biological conversion; edible mushroom; glucosamin; incubation time; productivity

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DOI: https://doi.org/10.22146/jik.46209

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