Pengaruh Pemberian Nutrisi pada Komposisi Media Serbuk Pelepah Kelapa Sawit dan Gergaji Terhadap Pertumbuhan dan Produksi Jamur Tiram Putih (Pleurotus ostreatus)

Abstract

White oyster mushroom (Pleurotus ostreatus) is one of the consumption fungus that is currently quite popular and much-loved community because it tastes delicious and also full of nutrients, high protein, and low fat. The purpose of this research is to know the effect of nutrition (molasses and tofu pulp) on the growth and production of white oyster mushroom (P. ostreatus) on the composition of midrib palm oil and sawdust. The research method used factorial completely randomized design (RAL Factorial) with two factors, namely media composition of palm oil and sawdust powder M0 (100% sawdust), M1 (100% midrib palm oil) powder), M2 (75% midrib palm oil + 25% sawdust), M3 (50% midrib palm oil + 50% sawdust), M4 25% oil palm frond + 75 sawdust) and a combination of nutritional molasses and tofu dregs namely N1 (1% molasses + 12% tofu dregs), N2 (1% molasses + 6% tofu dregs), N3 (2% molasses + 12% tofu pulp), N4 (2% molasses + 6% tofu dregs), N5 (3% molasses + 12% tofu pulp), N6 (3% molasses + 6% tofu dregs). Analysis of test data using Anova and continued with duncan spacing test If the result of fingerprint test is real until very real. The results showed that the best treatment for growth of mycelium and age of appearance of the best fruit body on M3 medium (50% midrib palm oil + 50% sawdust) and nutrient N2 (1% molase + 6% tofu dregs) with best combination M3N2 (50 % oil palm frond + 50% sawdust + 1% molasses + 6% tofu dregs) ie 50,4 days of primordia formation of white oyster mushroom fruit body. Production shows that M3 medium treatment (50% midrib palm oil + 50% sawdust) and N3 (2% molasses + 12% tofu dregs) with the best combination M3 (50% midrib palm oil + 50% sawdust + 2% molasses + 12% tofu dregs) at first harvest 182,43 grams and second harvest 240,66 grams.