MEMBERDAYAKAN KOMUNITAS, MELESTARIKAN RASA: INOVASI TEKNOLOGI BUDIDAYA DAN PRODUK OLAHAN JAMUR TIRAM
Keywords:
Rendang, oyster mushroom, value chain development, teaching factory, community empowerment.Abstract
Rendang, Indonesia's premier culinary icon, presents a significant opportunity to drive the creative economy and
tourism in West Sumatra. This study addresses the critical need to innovate beyond its traditional form by developing
a plant-based variant using oyster mushrooms (Pleurotus ostreatus), a nutrient dense yet underutilized local
superfood. The research aims to holistically strengthen the oyster mushroom value chain, which is currently
constrained by inefficient production, limited product diversification, and weak market linkages. Employing an
applied, participatory approach within a teaching factory framework, the study integrated co-design, prototyping,
and system validation through collaboration between academia, community partners, and industry. The intervention
introduced three purpose built machines for cultivation a mixer, baglog press, and steamer which collectively
enhanced production efficiency by up to 60% and ensured superior product quality and consistency. Concurrently,
five novel processed products were developed, including Rendang Jamur and Dendeng Jamur, successfully marrying
authentic Minangkabau flavors with modern health-conscious attributes. To secure market integration, a
comprehensive Business Model Canvas (BMC) and a WebGIS based supply chain management system were
implemented, reinforcing cooperative governance and digital operational capabilities. The results demonstrate that
the synergistic integration of technological innovation, product development rooted in local wisdom, and digital
governance effectively transforms a traditional commodity into a competitive, community-based enterprise. This study
offers a replicable model for vocational research downstreaming, highlighting a viable pathway for enhancing
regional economic resilience, empowering local farmers particularly women and setting a benchmark for sustainable
agro food innovation.
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