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The objective of the study was to evaluated organoleptic and chemical Characteristic of garut flour ( Maranta arundinacea L)  mixed  Lactobacillus plantarum (L. plantarum ) as a Synbiotics for duck. The completely randomized design with 3 treaments and 15 replications were used in the research. The treatments were G0 = Garut flour, G1 = Garut flour + 5 %  L. plantarum , G2 = garut flour + 10 %  L. plantarum . The parameters were organoleptic quality (color, smell and texture) and chemical quality of Garut flour mixed  L. plantarum  as a Synbiotics. The Result showed that there are no significant the organoleptic quality of garut flour mixed  L. plantarum  as a Synbiotics. The resistant starch content were significantly (p&lt;0.05) increased but the crude protein, crude fat and amylose were the same. The conclusion was the The resistant starch content of Garut Flour with added 5%  L. plantarum  were increased and potential as a synbiotic.

Organoleptic and chemical characteristic of garut flour (Maranta arundinacea l) mixed with Lactobacillus plantarum as a synbiotics for duck