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Rice has many kind of varieties with varied organic ingredients. The purpose of this study is to assess influence of varied organic matter content on digestibility and fermentation products in rumen. The method of research is done by in vitro, using completely randomized design with 6 varieties of rice bran as treatments (Pandan Wangi, Ketan Putih, IR 64, Aek Sibundong, Ketan Hitam and Umbul). Each treatment is repeated 3 times, continued by Honestly Significant Difference (HSD). The objective of the research was to evaluate VFA level, N-NH3, dry matter digestibility (DMD) and organic matter digestibility (OMD). Results of analysis of variance showed that the rice bran varieties have a Highly significant effect on the levels of VFA (P < 0.01), but its not significant effects on N-NH3 level, DMD and OMD. A highly significant difference is shown by rice bran of Pandan Wangi varieties with Ketan Putih and Ketan Hitam. Based on the results can be concluded that rice varieties affect the level of VFA but do not affect the level N-H3, DMD and OMD, Pandan Wangi varieties has the highest VFA produce in the rumen.