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This experiment was carried out to study the effect of offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf on lipid profile of duck meat. Seven treatment rations were used in a completely randomized design (CRD) consisted of control ration A (ration without containing rice hull and purple sweet potato leaf), ration B (ration containing 5% rice hull), ration C (ration containing 5% fermented rice hull and purple sweet potato leaf ), ration D (ration containing 10% rice hull), ration E (ration containing 10% fermented rice hull and purple sweet potato leaf), ration F (ration containing 15% rice hull),and ration G (ration containing 15% fermented rice hull and purple sweet potato leaf). Each treatment consisted of three replicates and each replicate consisted of five ducks. Variable observed in this study were feed consumption, protein, crude fiber and antioxidant consumption and lipid profile consisted cholesterol total, HDL, LDL and TGA. The results showed that feed, protein, crude fiber and antioxidant consumption on treatment A were 6414.10., 1027.70., 520.82 and 59,51g/head. Giving treatment B, C, D, E, F and G decrease feed consumption (P, < 0.05), but protein consumption was increase significantly (P <0.05) except for treatment B was not significant compared with treatment A. Giving treatments C, E and G were decrease crude fiber consumption (P<0.05). Crude fiber consumption in treatment B increase significantly (P < 0.05), but crude fiber consumption in treatment D and F were not significantly different (P>0.05) with control (A). Antioxidant consumption for treatments B, C, D, E, F and G were increase significantly (P<0,05) compared with A. Lipid profile of duck meat consisted of cholesterol total, HDL, LDL and TGA in treatment A were 75,84., 26,81., 30,04 and 100,87 mg/100g. Offered treatment B, C, E, F and G significantly decrease cholesterol total (P<0.05), but treatment D was not significantly different (P>0.05) with treatment A . While on HDL and TGA for all treatment were not significantly different (P>0.05) except TGA for treatment C was increase significantly (P<0.05), compared treatment A. Offered treatment C, E and G were significantly decease LDL of duck meat, but treatment B, D and F were not significantly different (P<0.05) with treatment A. Its can be concluded that offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf improve lipid profile of duck meat.. Key word: fermented rice hull, purple sweet potato leaf, antioxidant capacity, lipid profil, bali duck..

THE EFFECT OF OFFERED FERMENTED RICE HULL IN RATION SUPPLEMENTED WITH PURPLE SWEET POTATO (Ipomoea batatas L.) LEAF ON LIPID PROFILE OF DUCK MEAT