<![CDATA[The study aims to determine the level of degradation and in-vitro fermentation products from the addition of baking soda in silage-based rations. The study used a Completely Randomized Design (CRD), 4 treatments and 4 replications. The treatments given were: P0 (50% silage + 50% concentrate without baking soda), P1 (50% silage + 47.5% concentrate + 2.5% baking soda), P2 (50% silage + 45% concentrate + 5% baking soda), P3 (50% silage + 42.5% concentrate + 7.5% baking soda). The variables observed were the level of BK degradation, BO degradation, pH, N-NH3 concentration, and VFA (Volatile Fatty Acid) in-vitro. The results showed that the addition of 5.0% and 7.5% baking soda (P2 and P3) increased (P<0.05) pH by 3.67% and 5.19%, while the addition of 2.5% baking soda increased pH by 1.98%, but was not statistically significantly different (P>0.05) compared to P0 (6.55). N-NH3, the addition of 5% baking soda increased (P<0.05) N-NH3 by 26.81%, but the administration of P1 and P3 produced N-NH3 that was not significantly different (P>0.05) namely 5.97 mM/L and 5.6 mM/L compared to P0 (5.52 mM/L). Degradation of BK, BO, administration of P2 and P3 increased (P<0.05) by 25.65% and 24.30% and 16.43% and 10.78% respectively, while P1 produced values of 21.58% and 32.12% not significantly different (P>0.05) compared to P0 (20.74% and 32.19%), VFA concentrations of all treatments produced values not significantly different (P>0.05) namely 41.68-46.84 mM/L. Based on the results of the study, it was concluded that the addition of baking soda of 2.5%, 5.0% and 7.5% as a buffer in silage-based rations increased pH, N-NH3, degradation of BK and BO, but produced the same VFA. The addition of baking soda of 5% produced the highest N-NH3, degradation of BK and BO. ABSTRAK Penelitian bertujuan mengetahui tingkat degradasi dan produk fermentasi in-vitro dari penambahan soda kue dalam ransum berbasis silase. Penelitian menggunakan Rancangan Acak Lengkap (RAL), 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu: P0 (50% silase + 50% konsentrat tanpa soda kue), P1 (50% silase + 47,5% konsentrat + 2,5% soda kue), P2 (50% silase + 45% konsentrat + 5% soda kue), P3 (50% silase + 42,5% konsentrat + 7,5% soda kue). Variabel yang diamati yaitu tingkat degradasi BK, degradasi BO, pH, konsentrasi N-NH3, dan VFA (Volatile Fatty Acid) secara in-vitro. Hasil penelitian menunjukkan penambahan soda kue 5,0% dan 7,5% (P2 dan P3) meningkatkan (P<0,05) pH sebesar 3,67% dan 5,19%, sedangkan penambahan soda kue sebesar 2,5% meningkatkan pH sebesar 1,98%, namun secara statistik berbeda tidak nyata (P>0,05) dibandingkan P0 (6,55). N-NH3, penambahan soda kue 5% meningkatkan (P<0,05) N-NH3 sebesar 26,81%, namun pemberian P1 dan P3 menghasilkan N-NH3 berbeda tidak nyata (P>0,05) yaitu 5,97 mM/L dan 5,6 mM/L dibandingkan P0 (5,52 mM/L). Degradasi BK, BO, pemberian P2 dan P3 meningkatkan (P<0,05) masing-masing sebesar 25,65% dan 24,30% serta 16,43% dan 10,78%, sedangkan P1 menghasilkan nilai sebesar 21,58% dan 32,12% berbeda tidak nyata (P>0,05) dibandingkan P0 (20,74% dan 32,19%), Konsentrasi VFA semua perlakuan menghasilkan nilai berbeda tidak nyata (P>0,05) yaitu 41,68-46,84 mM/L. Berdasarkan hasil penelitian disimpulkan penambahan soda kue sebesar 2,5%, 5,0% dan 7,5% sebagai buffer dalam ransum berbasis silase meningkatkan pH, N-NH3, degradasi BK dan BO, namun menghasilkan VFA yang sama. Penambahan soda kue sebesar 5% menghasilkan N-NH3, degradasi BK dan BO tertinggi.]]>
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