This research and community service aim to analyze the impact of diversifying oyster mushroom processed products on increasing economic added value for partners fostered by the Malaysian Institute of Sustainable Agriculture (MISA). Through an Asset-Based Community Development (ABCD) approach, this program provides interventions in the form of food processing technology transfer and business management. The results show that the transformation from fresh mushroom sales to processed products (downstream), such as nuggets, chips, and sausages, can significantly increase economic value. Specifically, processing into mushroom nuggets provides an added value increase of up to 80% compared to sales of fresh mushrooms. This program concludes that product diversification is a strategic key in overcoming the risk of post-harvest damage and market price fluctuations.
Lamatinulu et al. (Sat,) studied this question.
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