<![CDATA[ARUM PIDIE RIDHASMARA. The aim of the study was to examine the effect of different forage and concentrate balances on crude fat digestibility and BETN in vitro. Experimental research using a completely randomized design (CRD) with 3 treatments and 6 replicates. The treatments consisted of P1: 30% forage + 70% concentrate + 0.01 organic chromium; P2: 50% forage + 50% concentrate + 0.01 organic chromium; P3: 70% forage + 30% concentrate + 0.01 organic chromium. The results of the analysis showed that the digestibility of crude fat in P1 (30% forage and 70% concentrate) with P2 (50% forage and 50% concentrate) was not significantly different compared to P3 (70% forage and 30% concentrate) but P1 with P3 showed a significant difference (P <0.05). The analysis showed that BETN digestibility in P1 (30% forage and 70% concentrate) with P2 (50% forage and 50% concentrate) showed no significant difference. P2 with P3 (70% forage and 30% concentrate) showed a significant difference (P<0.01), while P1 with P3 showed a very significant difference (P<0.01). In conclusion, the test results proved that every decrease, the digestibility value of crude fat will increase and the BETN digestibility value of material will be smaller]]>
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