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This study aimed to determine the effect of the length of storage and soaking of coconut water growth regulators on TSS shallot seedlings. The research was conducted in Torongrejo Village, Junrejo District, Batu City, from April to May 2023. The experiment used a simple randomised block design (RBD) with the following treatments: The first factor is the freshness of young coconut water consisting of 4 levels, namely S0 = fresh/not stored young coconut water, S2 = young coconut water stored two days at room temperature and S3 = young coconut water stored three days at room temperature. Factor II was the soaking time for TSS consisting of 3 levels, namely P1 = TSS soaked for 1 hour, P2 = TSS soaked for 2 hours, and P3 = TSS soaked for 3 hours. The results showed that coconut water’s natural growth regulators contain many substances that help plant growth, including the hormones auxin, cytokinins, and gibberellins, so their effectiveness depends on the length of time the coconut water has been soaked and the coconut water’s shelf life. If the coconut water is stored longer, the soaking time will be shorter, namely 1 hour, and if the coconut water is stored, the time required is shorter.

Technical efficiency is becoming essential indicators in estimating agriculture productivity, The aims of this research are to estimate the technical efficiency level and analysis factors affecting the technical efficiency level of maize farmer. The research was conducted in Wajak Sub-District of Malang Regency in East Java, Indonesia. Primary data was collected from 110 maize farmers and analyzed by data envelopment analysis and Tobit regression model. The result of this study claimed that farmers in the research location are technically inefficient because of the technical efficiency level less than one. Furthermore, the result of Tobit regression shows that the farmers’ education level has a significant and positive effect on technical efficiency level. However, the family dependency and farmer group participation have a significant and negative effect on technical efficiency level. This finding can be concluded that farmers need to minimize the input usage to increase the technical efficiency level.

The use of inputs in rice farming which is still based on the experience of farmers influences the level of technical efficiency of farmers. This study aims to analyse the technical efficiency of rice farming in Ngawi District, East Java Province. The method used to analyse technical efficiency is Data envelopment Analysis (DEA) VRS models and tobit regression analysis to determine the factors that influence the technical efficiency of farmers. The respondents used in this study were 88 rice farmers. The results of the study show that there are 60 (68%) farmers who are technically efficient and there are 28 (32%) farmers who are technically inefficient. tobit regression results indicate that there are 6 variables that have a significant effect on technical efficiency including; age, education level, experience, number of families, spacing and quality of seeds. This implies that there is a need for equal distribution of information related to the use of rice production inputs.

Rice is the main food crop consumed by no less than 270 million of Indonesians. The provision of the main food (rice) in the future the challenge is getting heavier. Research on the characterization of grain and rice quality of five superior varieties of rice, namely Inpari 32, Inpari 42, Inpari 45, Inpari Nutrizinc, and Pamelen. Research was conducted from August until October 2021 in post-harvest laboratory AIAT East Java Malang, using a group design with 5 replicates. Grain quality anaysis includes weight, moisture content, rice yield, density, length/width ratio, and colour. While rice quality includes thick, length/width ratio, yield, whole grains, head grain, broken grain, damaged grain, and rice organoleptic test. Grain and rice quality analysis based on SNI. Result shown that Inpari 32, Inpari 45, and Pamelen grains weight greater than others. Inpari 42, Nutrizinc, and Pamelen varieties slimmer than others. However, Inpari 32 showed the highest rice yield, which was 70.13%, while the lowest rice was shown by the Inpari Nutrizinc variety at 64.87%. Based on the precentage of broken grain, 5 rice varieties can be catagorized as medium grade 1, 2, and 3. Based on organoleptic test of five varieties by panelist with an average score of 5.

Sticks are a type of snack food that is commonly made from wheat flour. However, there are ongoing efforts to reduce the reliance on wheat flour in such products. In this context, the use of mocaf as a substitute for wheat flour and the addition of chayote to the processing of sticks can significantly impact the properties of the final product. The objective of this study was to examine the effects of chayote and mocaf on the physical, chemical, and sensory attributes of sticks. The research used a factorial randomized block design with treatment; C: chayote (5%, 10%, 15% and 20%) and F:wheat flour: mocaf ratio (1:1; 1:2; 1:3) for three replicates. The results showed that the addition of chayote and mocaf affected the characteristics of the sticks produced. The most preferred treatment by the panelists was C3F1 with values for water content, ash, fat, protein, carbohydrate, a-value, b-value, L-value, and yield of 5.31; 1.85; 29.75; 7.33; 55.76; 3.67; 60.00; 79.67 and 98.94, respectively. Increasing the amount of chayote makes the stick dough more difficult to shape. The more the addition of mocaf makes the texture of the stick more crumbly and easily crushable; the more the aroma and distinctive taste of mocaf become stronger; so the stick was less preferred.

The research aims to determine the effect of the number of seeds per planting hole and the composition of the shallot seeding media on the growth and yield of TSS shallots. This research was conducted in rice fields in Torongrejo Village, Junrejo District, Batu City,from March to July 2024. Factorial research using a Randomized Block Design (RAK) which was repeated three times. The first factor is the treatment of the composition of the seedling media. with different varieties;there are 6 levels, namely humus seedling media of the Merdeka (HM) variety; seeding media for Merdeka variety (KM) goat manure waste; soil seedling media for the Merdeka (TM) variety; humus seedling medium for the Lokananta variety (HL); seeding media for goat manure waste of the Lokananta variety (KL); soil seedling medium for the Lokananta variety (TL), while the second factor was the treatment of the number of seeds per planting hole, namely 1 seed per hole (T1), 2 seeds per hole (T2) and 3 seeds per hole (T3). Next,the data obtained was analyzed using Analysis of Variance and tested further using a BNJ level of 5%. Based on the results of the observations,there is an interaction between seeding media, variety, and the number of plants per planting hole, which affects the growth and yield of TSS shallots. TSS shallot production per unit area (Ha) in the goat fertilizer seedling media treatment; cocopeat; soil: dolomite with a ratio of 4; 4; 6; ¼ of the Merdeka and Lokananta varieties gave better growth and results compared to the control (using soil only), while in the treatment the number of seeds per planting hole affected growth and the best results were the implementation of planting 2 seeds per hole which was more effective and efficient.

Starter Solution Technology (SST), which is a highly concentrated liquid fertilizer, has been researched by AVRDC the World Vegetable Center. SST is a technological innovation to reduce fertilizer input while also increasing the efficiency of fertilizer use and crop productivity. The purpose of this research is to apply starter solution technology which is an efficient way of using fertilizer in order to increase lettuce production. The research was conducted in Tawangargo Village, Karangploso District, Malang Regency from July to September 2022. There were 10 treatments, including P1 = NPK 3 gr/plant, T2 = NPK 2 gr/plant, P3 = 1.5 g/plant, P4 = 1 g /plant, P5 = 0.5 g/plant, P6 = NPK 3 g/plant + SST, P2 = NPK 2 gr/plant + SST, P3 = 1.5 g/plant + SST, P4 = 1 g/plant + SST, P5 = 0.5 g/plant + SST. The results showed that the use of SST technology was able to produce better growth and yield and was able to reduce the use of inorganic fertilizers by more than 60% from the current level of fertilizer use without significant reduction in yield. Adding fertilizer to the starter treatment reduced lettuce production.

This study aims to determine the effect of the use of sludge fertilizer (milk industry waste) which can reduce the dosage of inorganic fertilizers on the growth and quality of pakchoi (Brassica campestris var. chinensis). This research was conducted in Malang city from September to November 2023. This research was conducted using a randomized block design consisting of 2 treatments and 3 replications where the first factor was the use of milk waste sludge and without milk waste sludge where the second factor was the accuracy of the use of inorganic fertilizers consisting of 4 levels, namely Urea 100 kg/ha; Urea 200 kg/ha; NPK 100 kg/ha; NPK 200 kg/ha, so that there are a total of 8 treatments. The results of the study showed that the treatment of giving sludge (milk waste) and Urea 100 kg/ha of mustard greens showed growth in plant height, diameter size, leaf area besides the highest chlorophyll a content was also produced by the treatment of giving sludge (milk waste) and Urea 100 kg/ha. This study proves that by utilizing milk waste sludge, it can reduce the use of inorganic fertilizers, namely Urea at a lower dose, namely 100 kg/ha.

Being gluten-free, the substitution of corn flour in pastry can affect pastry’s technological and textural properties. This research aimed to determine the effect of corn flour on the physical pastry and to know the right concentration of corn flour, which the panelists prefer. The study was conducted using a randomized block design with three replications. The first treatment was the soaking time of corn kernels at corn flour processing (0 hours and 24 hours), while the second treatment was the concentration of corn flour at pastry processing (0, 30, 40, and 50%). The results showed that the soaking time of corn kernels affected the characteristics of corn flour and pastry. The increasing concentration of corn flour generally decreased the panelists’ preference for pastry. The highest panelists’ preference at 0 hours immersion was the addition of 40% corn flour; with swelling power, moisture content, values of L, a, and b, respectively : 113.72%, 9.02%, 69.51, 5.69 and 27.02. The highest panelists’ preference for 24-hour immersion was the addition of 50% corn flour; with dough development, moisture content, values of L, a, and b, respectively, 114.94%, 8.93%, 70.06, 6.16, 29.78.

Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.