The effect of eco enzyme and leri water on the media composition of growth and yield of oyster mushrooms (Pleurotus ostreatus)

¹ Doctoral Program in Agriculture Sciences, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, 23111 Aceh, Indonesia
² Department of Agroecotechnology of Agriculture Faculty, University of Malikussaleh, Lhokseumawe, 24351 Aceh, Indonesia
³ Department of Agriculture Sciences, Syiah Kuala University, Banda Aceh, 23111 Aceh, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Oyster mushrooms (Pleurotus ostreatus) produce extracellular enzymes such as lignin peroxidase, manganese peroxidase, and laccase, which play an important role in breaking down lignin and decomposing woody materials in forest ecosystems. This mushroom is also known for its medicinal value and high nutritional quality. Its therapeutic benefits include antioxidant and anti-inflammatory activities, cholesterol-lowering effects, hypertension prevention, and the ability to inhibit the growth of cancer cells. However, production levels often fluctuate and remain unstable. This research was conducted to improve mushroom yield by enriching the substrate with additional nutrients. Eco-enzyme was applied to the growing media at concentrations of 10 ml L⁻¹ and 15 ml L⁻¹, while rice washing water was added at 30 ml and 40 ml per baglog. The variables observed included mycelial growth rate, time of pinhead formation, number of pinheads, total fresh weight of fruit bodies, diameter of the pileus cap, stipe length, and number of fruit bodies produced. The treatment with 15 ml L⁻¹ eco-enzyme resulted in the highest values for pinhead production, fresh fruit body weight, cap diameter, and total fruit bodies harvested. Overall, the combination of eco-enzyme and rice washing water demonstrates strong potential for improving oyster mushroom productivity as a nutritious food source.