This study aims to determine the effect of added dietary turmeric flour and probiotics on gut characteristics and production performance of Mojosari ducks. The turmeric consisted bioactive substances, while Lactobacillus sp. produced lactic acid bacteria. The 280 laying ducks used were Mojosari ducks aged 20-28 weeks reared for eight weeks on the experimental diet. The Curcuma longa flour used was produced by Balai Materia Medika, Batu District and the liquid probiotics used contained Lactobacillus sp. bacteria in concentration of 1.4 x 10 10 CFU/ml. A completely randomized design with six treatments and four replications was employed, with each experimental unit consisting of eight Mojosari ducks. The treatments consisted of T 0 = basal diet, T 1 = basal diet + 0.2% turmeric, T 2 = basal diet + 0.8% turmeric, T 3 = basal diet + 0.2% turmeric + 0.1% probiotics, T 4 = basal diet + turmeric 0.8% + 0.6% probiotics, and T 5 = basal diet + bacitracin 0.01%. Results were analysed via one-way ANOVA and if a significant effect (p ≤ 0.05) was identified, least significant difference testing was then applied. The effect of T 4 on egg production performance, feed conversion and egg weight were highly significant (p≤ 0.01) and from the results it was concluded that the best treatment was T 4 , namely basal dieting with the addition of 0.8% turmeric and 0.6% probiotics.