Update Artikelilmiah: 33962

RAFID HILMY MU`AFA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Jamur tiram coklat (Pleurotus pulmonarius) merupakan salah satu jenis jamur kayu yang dapat dibudidayakan, namun belum populer bagi pembudidaya dan konsumen jamur tiram di Indonesia. Bahan medium tanam memberikan hasil yang berbeda, bergantung pada perbandingan komposisi yang diberikan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi bahan tambahan yang berbeda terhadap pertumbuhan jamur tiram coklat serta mengetahui jenis dan konsentrasi bahan tambahn yang paling baik untuk pertumbuhan jamur tiram coklat.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial yang terdiri atas perlakuan sebagai berikut: faktor jenis bahan tambahan, yaitu dedak padi, tepung jagung, polar, dan tepung gandum, serta faktor konsentrasi bahan tambahan yang berbeda, yaitu 0%, 5%, 10%, 15%, dan 20%. Masing-masing perlakuan diulang sebanyak 4 kali, sehingga terdapat 80 unit percobaan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA) dengan tingkat kesalahan 5% dan dilanjutkan dengan Duncan Multiple Range Test (DMRT) dengan tingkat kesalahan 5%.
Hasil penelitian menunjukkan bahwa interaksi antara jenis dan konsentrasi bahan tambahan berpengaruh terhadap produksi jamur tiram coklat (P < 0,05). Jenis bahan tambahan dedak padi dengan konsentrasi 20% menunjukkan hasil paling baik, yaitu 0,97 cm/hari untuk laju pertumbuhan miselium dan 0,885 kg untuk bobot tubuh buah jamur tiram coklat, dengan kepadatan miselium tebal dan memenuhi medium tanam, serta pH medium tanam sebesar 6,8. 
Kata kunci: Pleurotus pulmonarius, jenis bahan tambahan, konsentrasi bahan tambahan, pertumbuhan miselium, bobot tubuh buah

Abtrak (Bhs. Inggris)

Brown oyster mushroom (Pleurotus pulmonarius) is one type of wood mushroom that can be cultivated, but it is not yet popular for oyster mushroom cultivators and consumers in Indonesia. Planting medium materials give different results, depending on the ratio of the given composition. This study aims to determine the effect of different types and concentrations of additives on the growth of brown oyster mushrooms and to determine the best type and concentration of additives for the growth of chocolate oyster mushrooms.
This study used a Factorial Completely Randomized Design (CRD) consisting of the following treatments: type of additives, namely rice bran, corn flour, polar, and wheat flour, as well as different concentration factors of additives, namely 0%, 5%, 10%, 15%, and 20%. Each treatment was repeated 4 times, so there were 80 experimental units. The independent variables in this study were the type and concentration of additives, while the dependent variable was the growth rate of fungal mycelium. The main parameters observed were mycelium growth and fruit body weight of brown oyster mushroom (P. pulmonarius), while the supporting parameters were the appearance of the first fruiting body, mycelium density, incubation room temperature, and pH of the growing medium. The data obtained were analyzed using analysis of variance (ANOVA) with an error rate of 5% and followed by Duncan's Multiple Range Test (DMRT) with an error rate of 5%. 
The results showed that the interaction between the type and concentration of additives affected the production of brown oyster mushrooms (P < 0.05). The type of rice bran additive with a concentration of 20% showed the best results, namely 0.97 cm/day for mycelium growth rate and 0.885 kg for brown oyster mushroom fruiting body weight.
Keywords: Pleurotus pulmonarius, types of additives, concentration of additives, mycelium growth, fruiting body weight

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