This research evaluates a semi-automatic incubator designed for hatching quail eggs using locally available materials, with the aim of increasing the quail population, since quails do not naturally incubate their eggs. The objective is to produce meat that competes with broilers as a rich source of protein. The study includes three experimental variables: three incubation temperatures (37, 37.5, and 37.7°C), three turning times (2, 6, and 12 times per day), and three post-hatching periods for chicks to remain in the incubator (2, 6, and 12 hours). The measurements include the percentage of total hatchability within the first 3 hours, as well as rates of deformation and mortality. The results of this research indicated that the manufactured semi-automatic incubator was able to maintain a high hatching percentage, low deformation percentage, and a low mortality percentage when using an incubation temperature of 37.5°C, turning the eggs 12 times per day, and allowing the chicks to stay in the incubator for 12 hours after hatching. Therefore, it is recommended to utilize the manufactured semi-automatic incubator for hatching quail eggs under the above-mentioned parameters.