SUMMARY
The research was intended at increasing the productivity of Bali ducks through the utilization of fermented wine waste. The study used a completely randomized design (CRD), four treatment rations, and five replications. There were 40 experimental units. Each unit of experiment used five ducks. The total of ducks used was 100. The treatments imposed on ducks were ducks fed with no fermented wine (R0), containing 5% fermented wine (R1), containing 10% fermented wine (R2), containing 15% fermented wine (R3). The variables were examined namely performance, carcass, and digest coefficient. The results showed dietary consumption, final body weight, weight gain, and feed conversion did not show significant differences (P>0.05) among treatments. The conclusion is the use of fermented grape wine waste up to 15% level not significantly affect the digestibility of rations, the performance, and carcass of male Bali ducks.