Test of Mycelium Growth Rate and Production Level of White Oyster Mushroom (Pleurotus Ostreatus) Using Rice Bran, Corn Bran, Wheat Bran, and Sago Flour

Abstract White oyster mushrooms are an agricultural product that has a high nutritional content compared to other mushrooms. White oyster mushrooms have the following nutritional values: 27% protein, 1.6% fat, 58% carbs, 11.5% fiber, 9.3% ash, and 265 calories. One of the commodities that the public is presently requesting in order to satisfy their eating demands is oyster mushrooms. Planting mediums such as sawdust, rice bran, straw, husks, and rice flour are typically utilized to cultivate oyster mushrooms. Finding out how rice bran, maize bran, wheat bran, and sago flour applied optimally affected the white oyster mushroom mycelium development rate and yield was the main goal of this study. The study was conducted in Jasne Kumbung, Guntung Manggis street No. 47, Guntung Manggis Village, Landasan Ulin District, Banjarbaru City, South Kalimantan, from December 2023 to March 2024. With four treatments and four replications, this study used a single component Randomized Block Design (CRD) to produce 20 experimental units. The utilization of rice bran, corn bran, wheat bran, and sago starch was shown to have an impact on the rate of mycelium development and production levels of white oyster mushrooms. The best treatment for the average growth rate of perfect mycelium is sago flour treatment (P4 ), the average initial appearance of the first mushroom fruiting body and the average number of clumps per baglog is wheat bran treatment (P1 ), mushroom fruit growth and fruit wet weight The best treatment for oyster mushrooms is wheat bran (P3 ). Keywords: mycelium, white oyster mushroom, bran