Cultivation of Oyster Mushrooms as a Delicious Meal With High Nutrition

Oyster mushroom (Pleurotus ostreatus) is a fungus made from Basidiomycota and belongs to Homobasidiomycetes class with general characteristics of white fruit body with cream color and has a semicircular hood that almost resembles a shell shell so it is given. The name of oyster mushrooms with the middle part is slightly concave so. Oyster mushroom still has a relative pedigree with Pleurotus eryngii which is often known as King Oyster Mushroom (oyster king mushroom).

While in the process of oyster mushroom cultivation and the origin of oyster mushrooms are cultivated from the fungal descent from their original habitat under Kemedia planting PDA or commonly called the term F0 which is often used by farmers.

In the cultivation of oyster mushrooms, air temperature plays an important role for optimal growth of fruit growth. At the optimum temperature for oyster mushroom growth, it is differentiated in two phase incubation phases that require air temperature between 22-28 ° C with 60-70% moisture and physical body phase requiring air temperature between 16-22 O C.

The acidity of the planting medium also influences the process of oyster mushroom growth. If the pH is too high or high will drown on the growth of the fungus it will be hampered, the possibility of growing another fungus that will interfere with the growth of oyster oyster itself. The acidity of the pH of the media is indispensable between pH 6 - 7 by using lime (calcium carbonate), This condition is more easily achieved in the highlands area of ​​about 700-800 m asl.

Substitution of mushroom cultivation in the lowlands to suit the climate of storage space can be adjusted and adapted to the needs of the fungus, following the nutritional tablet contained in oyster mushrooms.

A number of explanations about the oyster mushroom that could be a future business