Magelang Ducks Research Articles

The Effect of Azolla microphylla Substitution in Feed on Carcass Weight and Percentage of Male Magelang Ducks

The Effect of Azolla microphylla Substitution in Feed on Carcass Weight and Percentage of Male Magelang Ducks

DNA variants and population structure of Magelang ducks across generation

Magelang ducks (MD) are Indonesian local ducks and are known as dual-purpose type ducks which have high egg production, duck day production (DDP), and body weight size. Nowadays, the MD is selected to establish the pure line to advance the egg production trait in the Breeding and Rearing Center of Non-Ruminant Animals Banyubiru, Central Java. The mitochondrial DNA (mtDNA) Dloop region, is highly polymorphic and could be used to analyze the population genetics. The present research aims to examine the impacts of continuous selection on population structure and genetic mutations on MD across two generations using the mtDNA D-loop region. Thirty-six blood samples from the second (G2) and third (G3) generations were examined using the sequencing method. The MEGA X and DnaSP software were applied to calculate the genetic diversity, genetic distance, and to generate a phylogenetic tree. The number of haplotypes (H), haplotype diversity (Hd), and Tajima's D are 26, 0.9746, and -1.46, respectively. The Fst value of MD is 0.156. The genetic distance among populations ranges from 0.0000 – 2.097. The UPGMA analysis constructs one clade in a phylogenetic tree between MD, Indonesian local Ducks, Indian Ducks, Vietnamese Ducks, and Chinese Ducks. The study found that the genetic variation and population structure did not significantly change between the second and third generations.

Male Magelang Duck’s Performance on Grower Period Fed by Probiotics Bacillus amiloliquifaciens And Jengkol Peel Extract

This research was conducted to find out the effect of probiotic bacteria Bacillus amiloliquifaciens and jengkol peel extract (Archidendron jiringa) on the productivity of male Magelang ducks. The treatments in this study were given through water consists of four treatments and five replicants. The treatments in this study were: P0 = Water (without the addition of probiotics and jengkol peel extract, P1 = Water with the addition of 0.5% probiotics + 0.05% jengkol peel extract, P2 = Water with the addition of 1% probiotics + 0.1% jengkol peel extract, P3 = Water with the addition of 1.5% probiotics + 0.15 jengkol peel extract, and P4 = Water with the addition of 2% probiotic + 0.2% jengkol peel extract. Data obtained were analyzed by ANOVA and continued by Duncan’s Multiple Range Test if the results were different. The results showed that the administration of Bacillus amiloliquifaciens and jengkol peel extract had no significant effect on feed intake, water intake, daily weight gain, body weight, and feed conversion of male Magelang ducks (P>0.05). It is concluded that administration of probiotics Bacillus amiloliquifaciens did not improve the performance of male Magelang ducks. Further research is needed on the effectiveness of probiotic bacteria in the intestinal of male Magelang ducks.

The Use of Azolla microphylla in The Ration on Feed Consumption, Body Weight Gain, and Feed Conversion Ratio in Male Magelang Ducks (Anas platyrhinchos)

The study aimed to determine feed consumption, body weight gain, and feed conversion of male Magelang ducks with the addition of Azolla microphylla in the ration. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. In each replication, there were 2 male Magelang ducks aged 5 weeks ( weight average is 747,18±103,9 g) and reared for 7 weeks. The treatment consisted of P0 control diet without Azolla microphylla substitution, P1 control diet + Azolla microphylla 10%., P2 control diet + Azolla microphylla 15%., and P3 control diet + Azolla microphylla 20%. Data collected included feed consumption, body weight gain, final body weight, and feed conversion. The data obtained were analyzed by analysis of variance (ANOVA), followed by Duncan's test. The addition of Azolla microphylla up to 20% had no significant effect on feed consumption (average 4706.17 ± 27.89 g), daily body weight gain (average 13.18 ± 1.65 g), and feed conversion (average 7. 38 ± 0.95), but significantly different in final body wight, the addition of Azolla microphylla up to levels of 15% and 20% reduced the final body weight of male Magelang ducks. The conclusions of this study were the addition of Azolla microphylla in the ration up to 20% did not affect feed consumption, daily body weight gain and feed conversion, but the addition of Azolla microphylla above 10% reduced the final body weight of male Magelang ducks. Substitition Azolla microphyla in Magelang duck male could be given up to 10% level.

Pengaruh Pemberian Fitobiotik dari Ekstrak Kulit Jengkol dan Probiotik Bacillus cereus terhadap Profil Imun Darah Itik Magelang Jantan

Improving the body immune of male magelang ducks can be done through the administration of a combination of phytobiotics and probiotics as a substitute for antibiotics. The purpose of this study was to determine the effect of the combination of phytobiotics from jengkol peel extract with the probiotic Bacillus cereus on the immune profile of male magelang ducks. This research was carried out for 8 weeks of rearing which was carried out in the poultry house of the Faculty of Agriculture, Tidar University and analysis of blood profile was carried out at the Laboratory of the Prof. Soeparwi Veterinary Hospital, Faculty of Veterinary Medicine, Gadjah Mada University. The research used 100 male Magelang ducks DOD grouped into 5 treatments, namely (P0) control water without the addition of probiotics and extracts; (P1) water with the addition of 0.5% probiotics and 0.2% jengkol peel extract; (P2) water with the addition of 1% probiotics and 0.4% jengkol peel extract; (P3) water with the addition of 1.5% probiotics and 0.6% jengkol peel extract; (P4) water with the addition of 2% probiotics and 0.8% jengkol peel extract. The data was analyzed using SPSS Version 23 software using a completely randomized design (CRD) with a unidirectional pattern, then continued with the Duncan Multiple Range Test (DMRT). The results showed that the combination of phytobiotics from jengkol peel extract with Bacillus cereus no significant effect (P>0.05) on the hemoglobin, eritrocyte count and leukocyte level of male Magelang ducks. The conclusion of this study was the combination of phytobiotics from jengkol peel extract with probiotic Bacillus cereus did not affect the hemoglobin, eritrocytes count and leukocytes level in male Magelang ducks.

ORGANOLEPTIK PAHA ITIK MAGELANG DENGAN PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) PADA KONSENTRASI BERBEDA

Duck thigh meat is part of the carcass which has the highest percentage, which is 26.8% carcass. Duck meat has a high fat and protein content, so the meat is easily damaged by microbes. Microorganism contamination in duck meat can reduce the quality of the meat, so it is necessary to handle it to maintain the quality of the meat. One of the natural preservatives that can be used to protect food from spoilage and physical damage is bilimbi fruit (Averrhoa bilimbi L.). This study aims to determine the best concentration of bilimbi fruit in the organoleptic physical properties of Magelang duck thigh meat. This study used Magelang ducks aged 2-3 months on the thigh and used a completely randomized design (CRD) with 4 treatments (concentration of starfruit juice 0, 20, 40, 60% v/v) and 5 replications. Observational were analyzed by means of variance (ANOVA) at a 5% significance level, then if there were differences between treatments, further DMRT test was performed. The results showed that the immersion at a concentration of bilimbi fruit of as much as 60% significantly changed the color to ash (2.88) and reduced the scent to a slightly fishy (3.59), taste parameters changed to sour (3.16-3.59) with a concentration of bilimbi fruit 40-60% and had no significant effect on the texture of the Magelang duck thigh meat. This study concluded that soaking 60% starfruit juice for 30 minutes was able to reduce the fishy aroma, make the pale color, and the taste becomes sour, but does not affect the texture of Magelang duck thigh meat.

Pengaruh Penggunaan Ekstrak Kayu Secang (Caesalpinia sappan L.) terhadap Uji Organoleptik dan Kadar Air Albumen Telur Asin Itik Magelang

Duck is one type of waterfowl that has a higher nutritional content than chicken. The high nutritional content of duck meat causes the meat to be more easily damaged because there is enough food for microbes so that duck meat cannot be stored at room temperature for too long. An alternative effort to inhibit microbial activity in duck meat is the addition of safe natural ingredients to the meat. One of the natural ingredients that can be used is bilimbi fruit because it has a high acid content. This study aims to determine the difference in the duration of soaking Magelang duck meat with belimbing wuluh juice on the pH value, water holding capacity and water content. The research method was carried out using a Completely Randomized Design (CRD) with 4 treatments and 5 replications, and using a 40% concentration of bilimbi fruit juice with a soaking time of 0, 20, 40, 60 minutes. The data obtained were analyzed by analysis of variance (ANOVA) and if different results were obtained, it was continued with the Duncan Multiple Rang Test (DMRT) further test. The results showed that the immersion time for 20-60 minutes had a very significant effect on lowering the pH value (4.30-4.67) and significantly reduced water content (63.83-64.07%) with a time 40-60 minutes, but had no significant effect on water holding capacity (54.63-48.47%). The immersion time of 40-60 minutes with bilimbi fruit juice with a concentration of 40% in Magelang duck breast meat reduced pH and water content, but had no effect on water holding capacity.

ORGANOLEPTIK DAGING DADA ITIK MAGELANG DENGAN PERBEDAAN LAMA PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.)

This study aims to utilize of bilimbi fruit and know the length of soaking of the best bilimbi fruit in the organoleptic test properties of the chest of Magelang duck. The experimental design used in this study is a Complete Randomized Design with 4 treatments of differences in the length of soaking bilimbi fruit (0, 20, 40, 60 Minutes) and 5 replays with a concentration of 40%. The observation data was analyzed with ANOVA at a real level of 5%, then if there is different data between treatments, Duncan Multiple Range Test is conducted. The results showed that the difference in the duration of soaking bilimbi fruit juice for 20-60 minutes in Magelang duck breast meat had a significant effect on the change in the color of the meat from red (4.25) to slightly gray (2.54-3.11). The aroma changed from slightly fishy (3.11-3.35) at 0-20 minutes of soaking bilimbi fruit and close to not fishy (3.64-3.65) at 40-60 minutes of immersion. However, the difference in soaking time up to 60 minutes did not affect the taste (2.54-2.90 somewhat addic), texture (2.79-3.13 yaitu not tender near tender), and favorite (2.58-2.93 is a bit like). The duration of soaking starfruit in Magelang duck breast meat for up to 60 minutes was able to reduce the fishy aroma and change color, but did not affect the taste, texture, and preference

Reviu: Itik Magelang sebagai itik lokal potensial dan salah satu alternatif sumber protein hewani

The need for food will increase along with the inscrease in population. Livestock is one of the contributors to food needs in the form of protein of animal origin, including meat, eggs, and milk. Animal protein is important because of its more complete amino acid content than protein of vegetable origin. Magelang duck is one of the local ducks that has advantages over other local ducks and has the potential to be developed as laying duck, broiler duck, or dual-purpose ducks. Seeing the potential that exists, this paper aims to review the potential of Magelang ducks from various research results in order to develop the potential of local ducks. Utilization of Magelang ducks needs to be done because local ducks have an important role as a provider of animal protein for the community, especially rural areas.

Phenotypic Characterization of the Quantitative Traits of Magelang Duck in Sempu Hamlet, Magelang Regency

The aim of this research was to analyze the phenotypic characterization on quantitative traits of Magelang ducks in Sempu Hamlet, Secang District, Magelang Regency. The Magelang Duck has been designated by the government as belonging to the original local Magelang family. The research material are 100 ducks form four farmers in Sempu Village, Secang District, Magelang Regency. The research method is descriptive analysis. The variable measured was the phenotypic characterization of body weight (BW), body length (BL), neck length (NL), chest circumference (CC), and body temperature (BT) of the duck entering the production phase. This research showed that the average BW, BL, NL, CC, and BT were 1,54 ± 0,14 kg; 58,89 ± 2,05 cm; 15,28 ± 1,45 cm; 33,57 ± 1,23 cm; and 40,59 ± 0,89⁰C. Based on the results of this study, it can be concluded that the average physical size of Magelang Duck between the farmers were not much different from each other, as the farmer maintenance system were similar. This duck also has the characteristics of active poultry, because it moves more.
 Keywords: Phenotypic, Characterization, Magelang Ducks, Sempu Hamlet.

Performance Production Based on the Type of Mating in Local Ducks

This study aims to determine the effects of the local duck mating patterns (Tegal and Magelang) on production performance based on feed consumption, feed conversion (FCR), and egg production (DDP). The research used 80 Magelang and Tegal ducks. The research is an experimental study with a completely randomized design (CRD). The research used 4 treatments and 5 replications. The number of ducks in each cross consisted of 5 (five) males and 15 (fifteen) females. P1 crossed Magelang and Magelang ducks (MM), P2 Magelang Tegal (MT), P3 Tegal Magelang (TM), and P4 Tegal and Tegal (TT) which were given the same feed in the form of concentrate feed. Ducks were kept for 3 months to observe their production performance. The results showed that there was no significant difference between the feed consumption of P1 and P3, but significantly different (P> 0.05) between P2 and P4. The highest egg production was produced by P3 followed by P1, P2, and P4, while the lowest FCR is P2 followed by P4, P3 and the highest was P1 (MM). From the research, it was concluded that the Tegal-Magelang (P3) duck crossbred had the best productivity and the most efficient use of feed compared to other cross treatments.
 Keywords: Duck cross breeding, Local Ducks, Egg production, Feed Consumption, FCR.

Addition of Azolla Microphylla oo Feed on The Digestive Tract of Magelang Ducks

This study aims to determine the effect of additional feeding Azolla microphylla on the digestive tract of Magelang ducks. This research was conducted for 7 weeks in the experimental cage of Tidar University. The experiment was conducted using a completely randomized design with 4 treatments P0 (0% Azolla microphylla), P1 (10% Azolla microphylla), P2 (15% Azolla microphylla) P3 (20% Azolla microphylla) with 5 replications. The livestock used were 40 male Magelang ducks. The parameters observed were the length and weight of the digestive tract of Magelang Ducks. Data were analyzed using a completely randomized design (CRD) then continued with Duncan's test. Analysis of variance showed that supplementary feeding Azolla microphylla had no significant effect (on the percentage of crop length, jejunum, caecum, large intestine, cloaca, liver and esophageal weight, crop, proventiculus, gizzard, duodenum, jejunum, caecum, cloaca, and liver, but had a significant effect on the percentage of length of the esophagus, proventriculus, gizzard, duodenum, ileum, and percentage of weight of the ileum, and colon.
 

SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.)

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck.
 Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content

Efektivitas Sari Belimbing Wuluh terhadap Daya Ikat Air dan Susut Masak Daging Paha Itik Magelang

Duck is a type of poultry that can be consumed as a new option other than chicken meat. Several types of local ducks can be utilized their potential for community consumption, one of which is Magelang duck. Duck meat is one of the foodstuffs of livestock origin that contains nutrients that are good for the human body. The weakness of meat with a high nutritional content that can cause meat susceptible to contamination by decaying microorganisms. Efforts to maintain meat quality are to prevent microbial contamination of Magelang duck meat by using bilimbi fruit liquid (Averrhoa bilimbi L.) to maintain the quality of duck meat. This study aims to determine the efficiency using bilimbi fruit liquid with different concentrations on the value of water holding capacity and cooking loss of Magelang duck thigh meat. The experiment plan used in this study was a Completely Randomized Experimental Design (CRD) with 4 treatments differences concentration of using bilimbi fruit liquid (0, 20, 40, 60%) and 5 replays with immersion for 30 minutes. The data obtained was analyzed with a variety analysis (ANOVA) and the apparent differences between treatments were analyzed with the Duncan Multiple Range Test (DMRT) advanced test. The results showed that soaking magelang duck thigh meat up to a concentration of 60% of using bilimbi fruit liquid for 30 minutes did not give a noticeable influence or has not been able to increase DIA and decrease cooking. The range of DIA values in this study is 40.67˗44.93% and cooked stacking 47.19–52.37%.
 Keywords: magelang duck, water holding capacity, starfruit juice, cooking loss.

Perendaman Sari Belimbing Wuluh dengan Konsentrasi Berbeda terhadap Nilai pH dan Kadar Air Daging Paha Itik Magelang

Magelang duck is a native duck from Magelang Regency in Central Java. Duck meat has a higher fat content than chicken meat, making it more perishable. Meat quality can be maintained in various ways, one of them is using bilimbi fruit (Averrhoa bilimbi L.). The purpose of this study was to find out whether there was a differences in bilimbi fruit concentration in maintaning quality meat can lower pH value and water content of Magelang duck thigh meat. The ducks used in this study were two months old. This study used a Completely Randomized Experimental Design (CRD) with 4 treatments and 5 replications, then proceed with Duncan's Multiple Range Test (DMRT) if the treatments were different. The result showed that soaking bilimbi fruit for 30 minutes at a concentration difference of 20-60% significantly reduced the pH value of the Magelang duck thigh meat to 4,55-4,91, compared to 5,75 for controls. The water content did not affected by 57,01-59,85 value. The concentration of bilimbi fruit up to 60% was able to reduce the pH value of the Magelang duck thigh meat, but did not have an effect on the water content of the Magelang duck thigh meat. Keywords: bilimbi fruit, magelang duck, water content, pH value.

Perilaku Peternak dalam Pemeliharaan Itik Magelang Guna Menghasilkan Ternak yang Aman, Sehat dan Produktif di Desa Ngadirojo Kecamatan Secang, Kabupaten Magelang

Duck breeding have a good prospect and provide a promising society protein demand as consumption food. Magelang Ducks is one of productive local poultry produces meats and eggs. Magelang Duck as a germ plasm basically haven’t had a proper attention either from society and government. These can be seen from its traditional farming system and considered as a side business. If this issues were still continuesly occurs, it was afraid that Magelang Duck as germ plasm could be extinct. This study was conducted to describe the farmers behaviour in Magelang Duck farming system in duck farming central Ngadirojo village, Secang subdistrict, Magelang district to provide a safe, healthy and productive livestock. The samples used were local farming purposively provided or purposive random sampling as many as 30 persons. The method used in this study was survey, interview and observation in the field. Data were analyzed by z-test. The results showed that farmers behaviour level on farming system were 23%, farmers behaviour level on providing and building nest were 11%, behaviour level on providing floor pads nest were 43%, behaviour level on feeding was 47%, behaviour level on concentrate addition in feed were 20%, behaviour level on vaccination were 17%, the livestock level infected by desease were 94%. The results showed that most of farmers had a low behaviour on Magelang Duck breeding.

The influence of pistia powder (Pistia stratiotes L.) in ration on the performance index and red blood cell profile of male Magelang duck

The research aims at studying the influence of pistia powder (Pistia stratiotes L.) as feed material on the performance index and red blood cell profile of male Magelang duck. The materials used were 100 heads of 4-week old male Magelang duck. The treatments were: T0 (basal), pistia powder in T1, T2 and T3 of ration for male Magelang duck at 6%, 12% and 18%. The parameters observed were Performance Index (PI), number of erythrocytes, amount of hemoglobin, hematocrit level, MCV (Mean Corpuscular Volume), MCH (Mean Corpuscular Hemoglobin) and MCHC (Mean Corpuscular Hemoglobin Concentration). The research results showed that using pistia powder up to 18% significantly (P≤0.05) increased performance index (PI) and generally insignificantly (P>0.05) influenced the number of erythrocytes, amount of hemoglobin, hematocrit level, MCV and MCHC, but significantly decreased (P<0.05) MCH. The research concludes that pistia powder may be used up to 18% in ration to increase the performance index without influencing the red blood cell profile of male Magelang duck.

Egg production and quality of Magelang duck, Mojosari duck, and their reciprocal crosses

This experiment was conducted to study the egg production and quality of Magelang, Mojosari duck, and their reciprocal crosses. Forty-eight of twenty weeks old ducks were used for a total of 4 treatments. The treatments were T1=Magelang duck; T2= ♂ Magelang x ♀ Mojosari; T3=Mojosari; and T4= ♂ Mojosari x ♀ Magelang. This research was design by Completed Randomized Design and replicated by 10 times according to number of female ducks in every treatment. Hen Day Production (HDP) as long as 12 weeks were collected as an egg production variable. Egg weight, albumen weight, yolk weight, shell thickness, and Haugh Unit (HU) as the egg quality variable. Data were analyzed by Analysis of Variance with one-way classification and Honestly Significance Difference. The result showed that were significantly different (P<0.01) on egg production and quality. The egg production was 60.57, 65.29, 68.86, and 61.00%, egg weight was 67.14, 59.79, 61.80, and 6.40 g, yolk weight was 25.06, 23.34, 23.23, and 24.46 g, albumen weight was 33.44, 31.41, 31.73, and 33.35 g, shell thickness were 0.50, 0.60, 0.57, and 0.53, HU were 74.24, 74.48, 72.57, and 71.03 respectively for T1, T2, T3, and T4. Egg production of Mojosari duck higher than Magelang duck (P<0.01) whereas egg quality of Magelang duck higher than Mojosari duck (P<0.01).

Aplikasi Inseminasi Buatan pada itik Magelang di Dusun Sempu, Desa Ngadirojo,Kecamatan Secang, Kabupaten Magelang

This service aims to arouse the interest of the residents of the Dusun Sempu village as the original location of the distribution of Magelang ducks to re-breed Magelang ducks to increase the population while improving their economic conditions. The decline in Magelang duck population is attributable to the large number of populations sold out without the addition of population through breeding. The lack of breeding is due to the low interest of the people in Magelang duck. From 1994 to 2007, the Sempu Hamlet, Ngadirojo Village, Secang sub-district, Magelang Regency were the centers of breeding to selling of Magelang ducks, but because of the monetary crisis, the chaotic climate and the low interest of the next generation resulted the breeding process are not continued. Artificial Insemination service in ducks is expected to be able to educate the generation of Sempu Hamlet Youth Association so that their interest in breeding of the ducks increases. This education is also expected the livestock group to be more intense in conducting duck breeding. Artificial Insemination is a cheap and easy technology that can be applied to the community to increase egg fertility. Hopefully the number of Day Old Duck (DOD) can increase and finally able to increase the duck population in the Sempu Hamlet area. Improving the community's economy can be done by marketing cultivation products, such as the sale of DOD, meat and eggs.

Farmers Behavior on Market Product of Magelang (Duck to Induce Creative Economy in Ngadirojo Village, Secang District

Magelang ducks are one of Magelang's native germplasm that has not received serious attention from society. Magelang duck products are expected to have portions in societies' protein needs and the economy's value to make additional income. This research aimed to analyze Magelang duck farmers' behavior on marketing Magelang duck products, either the eggs or meat from cast-off ducks, to induce local farmers' creative economy. This research was held in Ngadirojo village, Secang subdistrict, Magelang district, from January to February 2020. Samples used were local farmers selected on purpose or purposive random sampling. They were 30 persons of farmers. The farmers selected were based on the total livestock owned in Ngadirojo. The method used in this research were survey, interview, and direct observation. Variables observed were farmers' behavior on marketing the livestock product, behavior on marketing the processed product of Magelang ducks, behavior on using marketing channel, and price determinations using a questioner observed by Likert scale. The data collected were analyzed using the z-test. The result showed that the level of farmers behavior on marketing the Magelang duck products either on eggs and meat from cast-off ducks were 95%, behavior on marketing the harvests of Magelang duck as a processed product were 0%, and behavior of the selling method and the price determination of Magelang duck were 81.4%. It is expected that the result of this marketing behavior identification can induce the development of the Magelang duck creative economy and provide positive effects on farmer's additional income. Keywords : Behavior, Livestock product, Magelang duck.