BEEF SUBSTITUTION DEVELOPMENT: RAISING THE POTENTIAL OF DOMESTIC

MUSHROOMS AS A NATIONAL PROTEIN SOURCE OF BEEF SUBSTITUTION IN THE

FORM OF ABON AND MUSHROOM JERKY
Yulia Rani#1, Rustianik Istiqomah#2, Varana Billa Dyah Permatasari#3, Mohammad Abid Muflikhin#4, Agus
Santoso#5
#
Faculty of Economics and Business, Brawijaya University, Malang
1yuliarani09@gmail.com

2rustianik27@gmail.com

3varanabilla34@gmail.com

4muflikhin.abid34@gmail.com

5agussantoso0897@gmail.com

Abstract

The demand for beef as a source of protein in the country continues to increase was not matched with the supply
of domestic beef, resulting in scarcity and raising the price of beef. Whereas the Indonesian society has hung protein
needs on beef as evidenced by a variety of culinary preparations made from beef. This study sought to find a solution in
the form of an alternative way to substitute beef to other ingredients that have protein content and the same nutritional
content even better than beef that is with oyster mushrooms. The selection of oyster mushrooms because the nutritional
content of oyster mushrooms is considered the best in the class of fungi, the demand for oyster mushrooms is less than
the supply or there is an excess supply and also has a relatively affordable price.The innovation of oyster mushroom
processing is used by modifying oyster mushroom by changing the shape of oyster mushroom into the form of abon and
jerky mushrooms. With proper processing and packing techniques obtained product abon and jerky mushrooms that
have a good nutritional content that is every 100 gr contains 9,41 gr protein.

Keywords: abon and jerky mushrooms, substitution, beef

mushrooms. This is done because oyster

I. INTRODUCTION
The demand for beef as a source of protein in the
country continues to increase was not matched by
the supply of domestic beef, causing scarcity and
raising the price of beef. Spoils of Indonesian
society has experienced its protein needs to beef as
evidenced by a variety of culinary preparations
made from beef.
Based on data from the Deputy for Food and
Agriculture at the Coordinating Ministry for
Economic Affairs, Musdhalifah Machmud, the
total requirement of beef in 2016 is 674,690 tons,
where the average Indonesian beef consumption is
2.61 kg / capita / year. Based on these
requirements, only 441,761 tons can be met by
domestic production. The shortfall of 232,929 tons
must be supplied from imports. Background of the
phenomenon, it takes an innovation to save the
diversity of processed culinary based on beef by
substitate to the basic ingredients of oyster
mushrooms have a high benefit, relatively cheap
price and an abundance of oyster mushrooms.
Surely oyster mushrooms are more prospective
than beef.
Test results from Agricultural Technology
Laboratory Faculty of Agricultural Technology
Brawijaya University, found that every 100 grams
of oyster mushrooms contain 9.41 grams of
protein. The need for an innovation to reduce
people's dependence on culinary based culinary.
As well as innovative products Abon and Jerky
mushrooms are likely to replace the cuisine of beef.
Innovative products are named SUPER
MARIO. SUPER MARIO is a product of oyster
mushrooms and beef jerky as a result of
substitution of saping meat which is packed in one
package. This product has a high nutritional
content and does not contain addictive substances.
The purpose of this research is to know that the
processed products of oyster mushroom can
replace the source of beef protein and have high cholesterol. The presence of high fiber content can
profit. be used to overcome digestive problems.
After doing the above survey activities, oyster
II. METHODS
mushrooms have enough opportunities to
substitute beef. This of course also can be a chance
In order to run the business as expected, the
for business because there is no / still a few who
researcher uses the method with primary data and
can take advantage of these opportunities. Through
with secondary data to see the inequality.
that problem, there are product innovations from
Market Survey
abon and beef jerky based oyster mushroom.
The market aimed to start the survey is the
Furthermore, to create a product of oyster
traditional market because most of the housewives,
mushroom-based abon and beef jerky, the need for
students choose traditional markets because they
preparation and required appropriate processing
seem cheap and complete.
techniques in order to create quality products
Beef Requirement
ranging from taste, price, quality certification, and
The need for beef every year always increases.
nutritional content label, so as to improve product
No wonder if the price of beef continues to
competitiveness. Please note that the preparations
experience inflation due to lack of domestic
include is,
production stock which resulted in the government
Materials and tools
must import to meet the needs of its people. It is
The main ingredients used in the manufacture
noted that the total requirement of beef in 2016
of abon and jerky are fresh oyster mushrooms
amounted to 674,690 tons, where the average
taken directly from mushroom cultivators, as well
Indonesian beef consumption was 2.61 kg / capita
as natural kitchen spices such as garlic, onion,
/ year.
white sugar, brown sugar, coconut milk, galangal,
Oyster mushroom production
tamarind, salt, and oil fried. While other additional
Unlike the case with oyster mushrooms, oyster
is needed is aluminum bag, carton, jar and label
mushroom production in 2014 reached 37,341
product for packaging process. The tools used in
tons. With an average per capita consumption of
the production process consist of knives, basins,
0.87 KG. This is certainly different from people's
dummies, blenders, woks, baking pan, oven, oil
consumption of beef. It is recorded that every year
drain, grinding machine, press machine, tray, gas
people consumption of beef is always above 1 Kg.
stove and LPG.
Though the nutritional content of oyster mushroom
Purchase input
is higher than beef. Oyster mushroom prices are
Booking and purchase of raw materials as well
cheaper than beef. The price of fresh beef is stable
as production support equipment is done after
at around Rp 120 thousand per kilogram (kg).
conducting a survey of location and market. As for
While the price of oyster mushrooms are in the
the purchase price of raw materials will be carried
range of Rp. 12 thousand per kg. Oyster
out continuously in accordance with the standards
mushrooms certainly have the potential to replace
of production needs. The materials used have good
the beef where the price of beef is higher than
quality so that the product quality that can satisfy
oyster mushrooms.
the consumer. This is done by purchasing raw
White oyster mushroom (Pleurotus ostreatus
materials on well-reputed mushroom growers and
var Florida) is classified as mushroom which is
healthy ingredients for consumption
very much cultivated in Indonesia
(Tjokorokusumo, 2008). White oyster mushroom
can reduce cholesterol content, as antibacterial,
anti oxidant, antitumor, anticancer, and antiviral
because of -D content. glucans. The active
component of the static tiram fungus can lower
 Production process

Product marketing

Marketing of abon and jerky products SUPER

MARIO using 4P strategy approach that is Product, Figure 3. Prototype packaging Product
Place, Price, Promotion. The superiority of abon
and jerky products has a better nutritional content
than abon beef and beef jerky.

III. RESULTS AND DISCUSSION

Figure 4. A new Packaging Product

SUPERMARIO

Fig. 1 protein levels of beef and mushroom.

Figure 5. nutritional value Abon dan Dendeng

Fig. 2 nutrotional content of mushrooms with

beef.
 V. ACKNOWLEDGMENT

Ahmad, dkk. 2011. Panduan Lengkap Jamur.

Jakarta : penebar swadaya.
Sumber : pertanian.go.id/
UGM dan Afindo, 2015.proyeksi kebutuhan
Daging sapi
UGM dan Afindo, 2015 proyeksi kebutuhan
Figure 6. Consumer Opinion daging sapi.
Tjokorokusumo, Donowati. 2008. Jamur Tiram
(Pleurotus ostre- atus) Untuk Meningkatkan Ke-
tahanan Pangan dan Rehabi- litasi Lingkungan.
JRL: Vol.4. No.1,hal 53-62. Jakarta: Janari 20

Fig. 7 Selling Product Abon dan Dendeng

SUPERMARIO

IV. CONCLUSIONS

Advantages is :
1. Mushroom prices are cheaper than
beef
2. Protein from oyster mushroom is
higher than beef
3. Number of oyster mushroom
production in Indonesia
4. The price offered from Abon and
dendeng products SUPERMARIO
cheaper than beef
5. Protein abon and dendeng SUPER
MARIO higher than abon
6. Potential to substitute beef with
oyster mushrooms

Deficiency is :

1. Lack of socialization of high protein

from oyster mushrooms
2. Lack of public consumption of
oyster mushrooms
3. Lack of Innovation related to the
taste of Abon and Dendeng.
4. Did not explain the flavor related
between the two.