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Farmers in the Samiran village use chemical pesticides to store their shallots. The purpose of this study was to examine the storage of shallot seeds from the off-season crops using biological pesticides. The research was conducted in March 2018 in the Ngudi Makmur farmer group. The research materials used were red onion varieties and biological pesticide of neem. The experimental design used was a completely randomized design with 3 factors with 2 replications. The factors were the type of biological pesticide (liquid and powder), storage treatment (hanging and in the basket), and the shallot varieties (Bimo, Crok Kuning, and Tajuk). The parameters observed were weight loss, damage level, growth capacity, and chemical composition. The results showed that the lowest weight loss was the storage of shallot off-season in the bucket with liquid pesticides on the Crok Kuning variety, while the high growth power test results were hanging. The treatment of biological pesticides can reduce the percentage of onion weight loss, while the use of powdered neem leaves can affect the weight loss, but it is not too high compared to the control. Hanging storage is better than basket storage because yield loss due to weight loss in basket is higher.

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.