Abstract :
Oyster mushrooms are saprophytic organisms that live on dead organisms
such as weathered wood. The low growth intensity and mycelium distribution
causes an imbalance between production output and the number of requests on the
market. Therefore, efforts should be made to add nutrients and growth regulators.
The purpose of this study is to determine the comparison between coconut
water and palm wine to the production of oyster mushrooms. This research was
carried out in Kelayu Jorong Village, Selong Subdistrict, East Lombok Regency,
from January to April 2018. The design used in this study was a Completely
Randomized Design (CRD). This study used two types of treatment (coconut
water and palm wine) with three concentrations of concentration (25%, 50%,
75%), in each variation of the concentration carried out 4 times repetition in both
types of treatment. From the observations, the best results were shown by
administering a low or dilute concentration of 25%, both by administering
coconut water and by providing tuak water. The average yield of white oyster
mushrooms with 25% (Dilute) coconut water was 118.75, while for Tuak Water,
the average production yield was 96.25 with the same concentration of 25%. From
the above results it can be concluded that the provision of coconut water is far
better when compared to the provision of tuak water in the White Oyster
Mushroom (Pleuratus ostreatus) growing media.
Keywords: White oyster mushroom (Pleuratus ostreatus), coconut water, tuak
water