Maintaining the Production of Oyster Mushrooms Supply Chain Through the Diversification of its Processed Products using Statistical Process Control (SPC)
H Y Riskiawan (a), D P S Setyohadi (a*), B Hariono (b), M F Kurnianto (b)
a) Department of Information Technology, Politeknik Negeri Jember, Indonesia
*dwi.putro[at]polije.ac.id
b) Department of Agricultural Technology, Politeknik Negeri Jember, Indonesia
Abstract
Oyster Mushroom Farmer Group (KPJT) is a community in Ranupakis Village at Klakah District, Lumajang Regency that has a vision to maintain the business continuity of its members in the cultivation and processing of oyster mushrooms. 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. Diversification of processed products is key to maintaining the supply of 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 mushroom are shredded mushrooms, steak mushrooms, crackers mushrooms, satay mushrooms, crispy mushrooms, mushroom meatballs, bread mushrooms, and etc. Statistical process control (SPC) used in measuring and controlling quality by monitoring the processing of oyster mushrooms into several derivative products.
Keywords: Oyster Mushroom; Supply Chain; Statistical process control (SPC); Diversification of Processed Products
Topic: IT for Agriculture