MAINTAINING THE PRODUCTION OF OYSTER MUSHROOMS SUPPLY CHAIN THROUGH THE DIVERSIFICATION OF ITS PROCESSED PRODUCTS USING STATISTICAL PROCESS CONTROL (SPC)
AbstractOyster Mushroom Farmer Group (KPJT) is a community in Ranupakis and Klakah VillageÂ atÂ KlakahÂ District,Â LumajangÂ RegencyÂ thatÂ hasÂ aÂ visionÂ toÂ maintainÂ theÂ business continuity of its members in the cultivation and processing of oyster mushrooms.Â This group intervened in the production of oyster mushroom commodities produced especially those that could not be sold freshly by buying it at market prices. Furthermore, to increase its economic value by processing it into several valuable processed products. Increasing the leverage product competitiveness towards similar products, innovation, efficiency and competitive strategies are needed.Â DiversificationÂ ofÂ processedÂ productsÂ isÂ keyÂ to maintainingÂ theÂ supplyÂ ofÂ oyster mushrooms purchased from group members can be resold at a higher value so that the purchase of mushrooms from group members continues. Therefore, the role diversification are needed to be able to contribute various and appeal to the customer processed product oyster mushroom. Among the results of the diversification of processed products oyster mushroomÂ are shredded mushrooms, steak mushrooms, crackers mushrooms, satay mushrooms, crispy mushrooms, mushroom meatballs, bread mushrooms, and etc. Statistical process control (SPC) used in measuringÂ andÂ controlling qualityÂ byÂ monitoringÂ theÂ processingÂ ofÂ oysterÂ mushroomsÂ into several derivative products.
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