Analisis Nilai Tambah Pengolahan Jamur Tiram Di Kelurahan Sialang Sakti Kecamatan Tenayan Raya Kota Pekanbaru (Studi Kasus Rumah Jamur Nando)

This study aims to analyze: 1) Characteristics of entrepreneurs and business profile of Nando Mushroom House; 2) The use of raw materials, supporting materials, and technology as well as the production process of oyster mushrooms at Nando Mushroom House; 3) Cost, income, efficiency, and added value in the production of oyster mushrooms at Nando Mushroom House. The method used is the survey method, this research takes place at the Nando Mushroom House, Sialang Sakti Village, Tenayan Raya District and was carried out for seven months starting from February to August 2020. Respondents were taken by means of a census of 1 entrepreneur and 3 workers. The data collected consists of primary data and secondary data. Data analysis uses business analysis which includes analysis of income, efficiency and added value. The results showed that the age of the Nando Mushroom House entrepreneur was 26 years old, the average workforce was 33 years old, the entrepreneur's education period was 16 years and the average workforce was 12 years, the entrepreneur's business experience was 5 years and the workforce was 3 years on average. , the number of dependents of the entrepreneur's family is 2 people and the average workforce is 2 people. Nando Mushroom House business profile, established in 2015 and running until now. The Nando Mushroom House business scale includes a household scale using a workforce of 3 people. The use of raw materials for fresh oyster mushrooms is 12 kg/production process with the production of each processed product as much as 4 kg. Gross income per production process of crispy oyster mushrooms is Rp. 750,000, mushroom nuggets are Rp. 1,200,000 and mushroom rendang is Rp. 600,000. net income per production process of crispy oyster mushrooms Rp 263.912, oyster mushroom nuggets Rp 660,000, mushroom rendang Rp 46,994. The RCR obtained in the oyster mushroom processing business is 2.37. While the RCR for each processed oyster mushroom product is 1.5, mushroom nuggets 2.2 and mushroom rendang 1.08. The added value obtained by crispy oyster mushrooms is Rp. 141,250, mushroom nuggets are Rp. 263,542, mushroom rendang is Rp. 74,333