Analisis Risiko Produksi Jamur Tiram Pada Cv Jaya Makmur Kecamatan Megamendung Kabupaten Bogor Jawa Barat

Abstract

Oyster mushroom is one type of vegatables that began enthused by the people of Indonesia. White oyster mushroom is often used as an alternative to replace that meat because the fat content is lower so that more healthy to eat. CV Jaya makmur is one the companies in Bogor that runs the white oyster mushroom cultivation business. CV Jaya Makmur productivity is fluctuating in each cropping period. The purpose of this study is to identify the sources of ptoduction risk, analyzing the probability and impact of risk, and also risk management strategies to analyze alternatives to the cultivation of oyster mushroom on CV Jaya Makmur. Measurement of risk in studies conducted using measuring instrument such as standard deviation, z-score, and Value at Risk (VaR). The sources of the risk identified consists of the failure of the sterilization process, disease, pests, and temperature. Probability for each source of risk is as follows, 42.9% for sterilization failure, 39% for the disease, 39.7% for pests, and 30.2% for temperature. The analysis of the impact of the risk is Rp 139 460 820 for sterilization failure, Rp 72 053 666 for the disease, Rp 16 472 735 for pests, and Rp 18 594 727 for temperature. Preventive treatment strategies can be performed for all sources of risk, whereas handling mitigation strategies is only need to be done at the source of production of failure of sterilization and disease