Utilization of mozzarella cheese and tofu whey as additional nutritients in the growth media of ear mushroom (Auricularia auricula-judae J.Schort)

Mozzarella cheese whey and tofu whey is food industry wastewater found in environment. If mozzarella cheese whey and tofu whey thrown away can cause environmental pollution. This research aim to make use of mozzarella cheese whey and tofu whey into mushroom colony medium. The type of research used was an experiment with a factorial randomized completed (CRD) design method consisting of variation of the media with repetitions. Medium variation of F0 are PDA, PDA + mozzarella cheese whey (20%, 40%, 60%, 80%), PDA + tofu whey (20%, 40%, 60%, 80%) and the medium F1 are corn, corn + mozzarella cheese whey (20%, 40%, 60%, 80%), corn + tofu whey (20%, 40%, 60%, 80%). Data on the ear mushroom growth rate of F0 medium were analyzes by ANOVA and LSD test. The F0 medium was observed for colony growth on 4 and 7 days. The F1 medium was observed for colony growth, thickness on 7 and 14 days. ANOVA results showed that there were differences in the effect of using mozzarella cheese whey and tofu whey in accelerating the growth of ear mushroom on F0 and F1 media compared to control media. 20 and 40%whey mozzarella cheese and 20 and 40% tofu whey were able to significantly accelerate the growth of fungi compared to control media, 60 and 80% whey mozzarella cheese, and 60 and 80% tofu whey. This study showed that 40% whey mozzarella cheese gave a better effect than F0 media (PDA) or f1 media (corn) in accelerating the growth of ear fungus colonies.