PALMOILMAGAZINE, KAMPAR Crispy mushrooms, a culinary innovation embraced by many, offer not just delightful taste and snack appeal but also present a promising business opportunity.
One participant in this sector is Sekolah Menengah Kejuruan Negeri (SMKN) 1 Tapung Hulu in the District of Kampar, Kepulauan Riau Province. The school is involved in processing crispy mushrooms, cultivating merang mushrooms, and leveraging palm oil empty bunches for added benefits.
Program study of Agriteknologi Pengolahan Hasil Pertanian, SMKN 1 Tapung Hulu, planned merang mushroom cultivation sustainably. Some of the harvest was processed into snacks under the brand Ojaky.
Also Read: Utilizing Palm Oil Waste for a Sustainable Environment
Febi Andini, a teacher in the program study Agriteknologi Pengolahan Hasil Pertanian SMKN 1 Tapung Hulu, said that palm oil empty bunches were processed to be media to grow merang mushroom. In Riau, there have been 1,9 million hectares of palm oil plantations. One factory could produce 5–10 tons of waste.
“We process the waste to be the place for merang mushrooms to grow. If the harvest time comes, we will have plenty of waste. We have some in-row materials and processed them to be snacks,” Febi Andini said, as Palmoilmagazine.com quoted from the General Directorate of Vocation on Tuesday, December 26, 2023.
To get delicious and qualified crispy mushrooms, the students of SMKN 1 Tapung Hulu should do some two-day phases. It started with the harvest, cleaning, steaming, making seasoning, and frying. Everything should be carefully done.
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“The next is that we want Jamur Krispi Ojaky to be sold to many modern markets and other regions in Indonesia. We used some strategies to realize our plan,” Muhammad Rafiansyah, a student of Agriteknologi Pengolahan Hasil Pertanian, said.
Many people bought Jamur Krispi Ojaky, produced by SMKN 1 Tapung Hulu, online and offline. One thing to notice is that the product has a PIRT (pangan industri rumah tangga) number and is in process of getting a halal certificate.
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Principle of SMKN 1 Tapung Hulu, Nanang Sunarto, said that the students and teachers doing the process are not only learning but also the way for the school to teach the students in the entrepreneurial world.
“The students need to know and develop entrepreneurial spirit to be able to deliver future jobs and welfare themselves and others,” Nanang said.
Through this creative activity, SMKN 1 Tapung Hulu delivered a positive sample about taking advantage of local potential, sustainable waste processes, and developing entrepreneurship for the students. (T2)
