Duck meat has become a favorite among Indonesians, with its unique taste and a variety of traditional dishes that can spoil the tongue. With the behavior of the Indonesian people who like to consume duck meat, a group of UNY students created an innovation for the production of duck by crossbreeding ducks and ducks. They are Faisal Bakti Nugroho, Muhamad Akmal Cipta Adi, Revani Putri, Enrico Dianne Sandytria Tasya Muhammad, and Akmal Zaidan from the Industrial Engineering study program.

This activity reflects the dedication of the group of students, in pioneering the crossbreeding business between ducks and ducks. This action demonstrates their love for duck farming, which in turn contributes to the maintenance of Indonesia's rich and diverse culinary culture. In addition, this effort is in line with the principles of sustainability, by utilizing local resources and reducing dependence on imports.

Starting from these problems, this idea is proposed as an innovation in the development of livestock products, especially ducks. Through crossbreeding techniques, it is expected to obtain duck varieties with larger meat size, not susceptible to various types of poultry diseases, have delicious and nutritious meat quality. This innovation is in line with the high interest in duck meat consumption among Indonesians, so this effort has the potential to open new business opportunities for livestock business actors, as well as inspire other farmers to continue developing innovations in the field of animal husbandry.

It is hoped that this initiative can contribute to sustainable development, both from an economic and social aspect. This idea has also successfully received funding from the Ministry of Education, Culture, Research and Technology in the Student Entrepreneurship Development Program (P2MW) in 2024.