Karakteristik Jamur Jelly (Tremella fuciformis, Berk.) sebagai Jamur Pangan (Edible Mushroom)
Abstract: Jelly fungus (Tremella fuciformis,
Berk.) belongs to the basidiomicetes familyor auricularia familyand into the white fungus species. As
an edible mushroom called jelly mushroom, snow fungus, silver mushroom or white
jelly it can be made for the basic ingredients of juice drinks, ice cream and
porridge mixor soup in addition to efficacy as a medicine and serves as a
supplement. Characteristics of fruiting bodies of this fungus in wet water
content showed gelatinous (chewy), smooth, elastic, but a conversely it will
turn into rigid with curved in a dry state. The fruiting body of T. fuciformis, Berk. Had was isolated from
trembesi wood cross section
(Samanea saman, Jacq. Merr.) found around of the Tajur village in Bogor city.
The purpose of this study was to determine more closely the growth
characteristics of the fruiting bodies by isolating then on solid medium potato
dextrose agar (PDA) by the incubation temperature at 15oC. During
the incubation period within 3 months there was
no growth of mycelium showen, but
the viability of the growth of the fruiting
body appeared to be still fresh.
The fungal growth on a wood as a medium of fungal fruiting bodies naturally
produce as much as 375 grams in the harvest period during the next three
months. However there will be no fruiting bodies produced afterwards. The
cultivation of T. fuciformis, Berk. commercially can be done in sawdust medium
in the plastics bag (baglog).
Penulis: Djumhawan Ratman
Permana, Awan Purnawan
Kode Jurnal: jpbiologidd150332
