THE EFFECT OF SABAP SEASONING TO THE QUALITY OF WASTE DUCK MEAT By: Jalaluddin Isa ABSTRACT A study entitled " Effect of Different Coconut Milk Seasoning and Garlic (SABAP) on the quality of waste duck meat" has been conducted in the laboratory of meat and fish processing and laboratory of animal nutrition and animal feeding, Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University. The study took place on March 17 to May 5, 2014. The study evaluated the effect of SABAP seasoning on the quality of waste duck meat. The study used a completely randomized design (CRD) with 4 treatment and 5 replications that there are 20 experimental units. Treatment A (1.73 kg grated coconut + 600 ml water + 10% garlic), treatment B (1.73 kg grated coconut + 1200 ml water + 10% garlic), treatment C (1.73 kg grated coconut + 1800 ml water + 10% garlic) and treatment D (600 ml water / control). The parameters observed in the study is the content of crude protein (CP) and crude fat (CF). The slaughtered ducks have been cutted into 4 parts each, totalled 10 thighs and 10 chests. The results showed that the treatment B (1.73 kg grated coconut + 1200 ml water + 10% garlic) have increase in protein composition very significantly (P