This study aims to evaluate the physical quality and total bacterial count of quail meat as a function of immersion duration and garlic juice marination level. This study was conducted experimentally using a Completely Randomized Design with a 3 × 3 factorial arrangement. The first treatment factor was immersion duration, with three levels: 10, 20, and 30 minutes (L1, L2, and L3). Furthermore, the second treatment factor consisted of three marination levels (5%, 15%, and 25% (M1, M2, and M3) and each treatment combination was repeated three times. The variables measured include: pH, water content, Water Holding Capacity (WHC), and total number of bacteria. Furthermore, the data were analyzed using the General Linear Model (GLM) and then subjected to Tukey's test at a 95% confidence level. The results showed an interaction (p<0.05) between the immersion factor and the marination level of quail meat with garlic juice across all observed variables, except pH (p>0.05). In addition, both the immersion duration factor and the marination level independently had a significant effect (p<0.05) on the observed variables. The highest total number of bacteria was observed in the L1M3 treatment combination, with 0.82 Colony Forming Units per gram. Meanwhile, for the best WHC, water content, and pH of meat after marinating, the combination of L3M3, L1M3, and L2M3 treatments yielded 55.28%, 70.15%, and 5.57, respectively. It can be concluded that all variables in normal conditions, and the lowest total number of bacteria, served as the reference for the best treatment combination, namely 10 minutes of immersion and 25% marination (L1M3).