Jamur Tiram Sebagai Industri Rumahan di Desa Kutalimbaru Kecamatan Deli Serdang Sumatera Utara

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As important nutrition such as carbohydrates and animal protein can caused some health problem if consumed highly in
main menu of our diet. Animal protein has suspected contribute in increasing of heart disease compared with protein mainly from plant
source. Microscopic fungi and yeast have been well known used in manufacturing as some Indonesian food such as tempe, tape, soya
bean sauce, and also beverage. The edible mushroom as the group of macroscopic fungi also use directly or as a mixture in Indonesian
side menu such as Cremini, Portabella, Maitake (also called hen of the woods), Shiitake, Enoki, and Oyster mushroom. Therefore, the
consumption of the mushroom is become increase especially the consumer demand for oyster mushroom. Report by Yuliawati (2016),
the demand for oyster mushroom has reached about 17.500 tons/year. In the other hand, the market demand only covered about
13,825 tons or about 79% available from the total demand. In Indonesia especially in North Sumatera, the oyster mushroom has only
been consumed as Fried Crispy mushroom. The oyster mushroom has been cultivated in some area of Deli Serdang Regency, and some
other area in North Sumatera. The noteworthy that the increasing of the yield of oyster mushroom is correlate with F-0, F-1, F-2 (F3
and so forth as needed) culture availability which is still supplied from other province (West Java). It is important to socialize and
demonstrate to the farmer in provide the F-0, F-1 (up to the forth) culture and ultimately produce the bag log based on science and
technology advance. Community Service under ABDIMAS MONO TAHUN program is expected to be a better input to the farmer in
improve their skill in provide the oyster mushroom culture as reason for lower cost and increasing the yield production either quantity
or quality.