ANALISIS METODE POKOK PROSES PADA BUDIDAYA PENTOL JAMUR TIRAM

Abstract

The potential of oyster mushroom products can be an economic breakthrough for housewives. Therefore, the cost of making pentol made from oyster mushrooms, so as to increase the selling value of the raw product, namely oyster mushrooms. 500 grams of oyster mushrooms can produce as many pentol as one small pot or the equivalent of three dinner plates with a medium pentol volume. But the texture of oyster mushroom pentol cannot be as chewy as meat-based pentol and the taste of oyster mushroom pentol is more savory. The selection of kitchen ingredients that are often used such as food flavoring, celery leaves that function as flavoring as well as eliminating the pungent odor of oyster mushrooms, and the addition of green onions serves to give a pleasant aroma and taste as well as being a differentiator from meat pentol other than the ingredients mentioned above the ingredients are the same as pentol in general).

Keywords: Cultivation of oyster mushroom bulbs, knowledge about oyster mushrooms