Assistance for Oyster Mushroom Entrepreneurs in Making Fish Feed Formulations for African Night Crawler Worm (ANC) and Trichoderma sp. Fermented Bran

Authors

  • Isna Rahma Dini Agrotechnology Department, Agriculture Faculty, Universitas Riau
  • Putra Department of Agrotechnology-Agriculture Faculty, Universitas Riau, Riau Indonesia
  • Hapsoh Hapsoh Department of Agrotechnology-Agriculture Faculty, Universitas Riau, Riau Indonesia
  • Desita Salbiah Department of Agrotechnology-Agriculture Faculty, Universitas Riau, Riau Indonesia
  • Sri Yoseva Department of Agrotechnology-Agriculture Faculty, Universitas Riau, Riau Indonesia
  • Heri Masjudi Jurusan budidaya perairan, Fakultas Perikanan dan Ilmu Kelautan Universitas Riau

DOI:

https://doi.org/10.32734/jst.v6i2.10223

Abstract

Utilization of baglog waste as a growth medium for ANC worms as a raw material for making formulated fish feed provides opportunities as a side business for oyster mushroom entrepreneurs to increase income. The purpose of this service is to provide assistance to target partners, in this case oyster mushroom entrepreneurs, in utilizing ANC worm flour as a substitute for fish meal and then formulated with Trichoderma sp. fermented bran. The results of the dedication that has been carried out show that there has been an increase in partners' skills in making formulated fish fefazidah@usu.ac.ided and developing the potential of science and technology-based independent entrepreneurs who develop from mushroom businesses. After this dedication, it is hoped that the partners can continue to develop this worm farming business and the application of worm-formulated feed for fish farming which has also been developed by partners so as to create an integrated oyster mushroom-based farming center.

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Published

2024-01-12

How to Cite

Dini, I. R., Saputra, R., Hapsoh, H., Salbiah, D., Yoseva, S., & Masjudi, H. (2024). Assistance for Oyster Mushroom Entrepreneurs in Making Fish Feed Formulations for African Night Crawler Worm (ANC) and Trichoderma sp. Fermented Bran. Journal of Saintech Transfer, 6(2), 51-57. https://doi.org/10.32734/jst.v6i2.10223