This study aimed to examine plant growth of tomato grafted onto different eggplant rootstocks. We applied a randomized block design comprising twelve treatments with three replicates. Three varieties of tomatoCervo, Karina, and Timotyand three rootstocksGelatik, EG203 line, and Solanum torvumwere selected for this study. Nongrafted tomato plants of the same varieties were used as controls. The variables recorded were the number of branches, the diameter of scions and rootstocks, root length, and root dry weight at 4, 6, 8, and 10 weeks after planting (WAT) and relative growth rate, specific leaf area, and net assimilation rate at 4, 8, and 12 WAT. Grafted tomato plants demonstrated better growth than controls. There was a significant relationship between yield, plant growth parameters, and photosynthetic organs, expressed by higher production, greater scion diameter, longer roots, and increased relative growth rate, leaf area ratio, and net assimilation rate of grafted plants, compared to the controls.

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.

The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. The experiment applied a 2-factorial randomized block design, where factor 1 was a mixture of corn and rice flour (5 levels) and factor 2 was carrageenan concentration (5 levels), repeated three times. The data were analyzed using ANOVA provided in SPSS. When there were significant differences, the analysis proceeded with DMRT at a level of 5% to see differences among treatments. The results show that the higher the corn flour and carrageenan concentration, the higher the vermicelli’s ash and fat content. The formulation produces wet vermicelli with a good appearance. The production of vermicelli uses an extruder method. The selected vermicelli formulation was a mixture of 25% corn flour with 75% rice flour and the addition of 0.6% carrageenan. The characteristics of the wet vermicelli are moisture content of 42.84%, ash content of 0.21% on a wet basis (wb), and fat content of 0.43% wb. The organoleptic test of vermicelli was color 3.9 (liked), aroma 3.6 (liked), texture 2.6 (quite soft), taste 3.7 (liked), and general appearance 3.5 (liked). Economically, making vermicelli made of corn and rice flour is profitable because the R/C ratio value is greater than one, which is 2.27. The resulting wet vermicelli resembles wet noodles, large in size and yellow in color, so it can be recommended as gluten-free noodles, suitable for consumption by people with gluten allergies.