This research aimed to study the substitution of soybean meal (SBM) with Indigofera zollingeriana top leaf meal (ILM) in the diet on egg quality of Japanese quails. The experiment used a completely randomized design with five treatments and four replications (ten quails of each replication). The dietary treatment contained five combination of SBM and ILM, R0= diets contained 18% SBM without ILM, R1= diet contained 16.2% SBM and 2.66% ILM, R2= diet contained 14.4% SBM and 5.32% ILM, R3= diet contained 12.6% SBM and 7.98% ILM, R4= diet contained 9% SBM and 13.3% ILM. The results showed that the use of 13.3% ILM (R4) significantly (P<0.05) increased feed consumption, egg weight, yolk colour score, egg cholesterol, and reduced malondialdehyde level. The conclusion of this study was I. zollingeriana top leaf meal could be used as much as 13.3% in the diets. The use of I. zollingeriana top leaf meal could improve the quality of eggs physically and chemically.

The study used 200 Japanese quail (Cortunix Cortunix japonica) aged eight weeks with a daily egg production of > 50%. This research aimed to study the substitutions of soybean meal (SBM) with Indigofera zollingeriana top leaf meal (ILM) in the diet on of the quail production performance. The experiment was conducted using a complete random design with five treatments and four repeats (10 quail tails each). The dietary treatment contained fve kind of combination of of SBM and ILM, R0= diets contained 18% SBM without ILM, R1= 16.2% SBM and 2.66% ILM, R2= 14.4% SBM and 5.32% ILM, R3= 12.6% SBM and 7.98% ILM, R4= 9% SBM and 13.3% ILM. The result showed that the used 2.66%, 5.32%, 13.3% ILM (R4) significantly (P<0.05) to quail egg production, egg mass production, and ration conversion. The conclusion of this sstudy was Indigofera zollingeriana top leaf meal could be used as much as 13.3% in the diets and could improve the quail production performance.Key words : Indigofera zollingeriana, Production performance Quail,

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The community service was conducted in Mompang Village, Padangsidimpuan District, Angkola Julu. This ac tivity aims to increase public knowledge and produce innovations in the processing of poultry production. Eggs are one of the livestock products that are easily damaged in storage and have a fishy taste, especially duck eggs. The used of natural salt and spices can produce salted eggs with a variety of aromas such as soto flavor, rendang and spicy so as to reduce fishy smell and increase egg retention. This activity was held on July 15, 2018 which was attended by 22 participants. The method used was the socialization and demonstration of making various salted roasted eggs. Based on the results of organoleptic testing, making various salted eggs is quite good to reduce the fishy flavor contained in duck eggs so that it can increase the amount of consumption, with this activity can increase public knowledge about processing livestock products.