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This study aims to see the effect of long immersion in saturated lime solution on the haugh units value and yolk index of fresh duck eggs.The method used in this study is an experimental method by using Completely Randomized Design (CRD) consisting of five treatments and four replications (soaked in saturated lime solution for 1, 3, 5, 7 and 9 day). Observations were made on the 28th day after being taken from the immersion of the haugh units and yolk index. This study showed that soaking in a solution of saturated lime has a very significant effect on the haugh units value and yolk index on the observation in day 28th. To haugh unit value, between P1 and P3 did not differ but both are significantly different from the P5 and significant than P7 and P9, P5 was not significantly different but significantly different P7 and P9 premises for the yolk index of P1, P3 and P5 did not differ and these three are not significantly different but were significantly P7 with P9, while P7 and P9 were not significantly different.
Keywords : haugh unit, yolk index, immersion
