<![CDATA[The utilization of fermented grape wine (Vitis vinifera L.) waste extract, which contains flavonoids that function as natural antimicrobials, plays a role in reducing abdominal fat in male Bali ducks. This study aimed to determine the effect of administering fermented grape wine (Vitis vinifera L.) waste extract through drinking water on the reduction of abdominal fat in male Bali ducks over 8 weeks. The research was conducted at a farm in Denpasar using a Completely Randomized Design (CRD) with four treatments. The four treatments consisted offermented grape wine waste extract levels of 0%, 2%, 4%, and 6% for treatments P0, P1, P2, and P3, respectively. Each experimental unit consisted of 3 male Bali ducks, with a total of 48 ducks used, each weighing approximately 46.96g ± 1.84. The observed variables were thepercentage of cushion fat, mesenteric fat, ventricular fat, and abdominal fat. The results showed that administering fermented grape wine waste extract at levels of 2%, 4%, and 6% through drinking water did not affect the variables of cushion fat, mesenteric fat, ventricular fat, and abdominal fat. Based on the results, it can be concluded that the administration of fermented grape wine waste extract through drinking water at levels of 2%, 4%, and 6% has no effect on reducing abdominal fat in male Bali ducks. ABSTRAK Pemanfaatan ekstrak limbah wine anggur (Vitis vinifera.L) terfermentasi yangmempunyai kandungan flavonoid yang berfungsi sebagai antimikroba alami dalam menurunkanlemak abdominal itik bali jantan. Penelitian ini bertujuan untuk mengetahui pengaruhpemberian ekstrak limbah wine anggur (Vitis vinifera L.) terfermentasi melalui air minumterhadap penurunan lemak abdominal pada itik Bali jantan umur 8 minggu. Penelitaian inidilaksanakan selama 8 minggu di farm Sesetan Denpasar. Penelitian menggunakan RancanganAcak Lengkap (RAL) dengan empat perlakuan. Keempat perlakuan tersebut adalah levelpemberian limbah wine anggur terfermentasi 0%, 2%, 4% dan 6% masing-masing untukperlakuan P0, P1, P2 dan P3, setiap unit percobaan diisi 3 ekor itik bali jantan yang digunakansebanyak 48 ekor dengan berat badan 46,96g ± 1,84. Variabel yang diamati adalah persentaselemak bantalan, lemak mesenterium, lemak ventrikulus, dan lemak abdominal. Hasil penelitianmenunjukkan bahwa pemberian ekstrak limbah wine anggur terfermentasi pada level 2%, 4%,dan 6% melalui air minum tidak berpengaruh terhadap variabel lemak bantalan,lemak mesentrium, lemak ventrikulus, dan lemak abdominal. Berdasarkan hasil penelitiandapat disimpulkan bahwa pemberian ekstrak limbah wine anggur terfermentasi melalui airminum pada level 2%, 4%, dan 6% tidak berpengaruh terhadap penurunan lemak abdominal itikbali janatan.]]>
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