The Effect of Lemuru Fish Oil Microencapsulation using Uncaria Gambir Roxb. as Coating Material on In Vitro Fermentation

The primary objective of this study was to evaluate fish oil microencapsulation (FOM) using Uncaria Gambir Roxb.(UG) residues in vitro fermentation.At first stage, there were 4 treatments (T1=3% UG, T2=6% UG, T3=9% UG, T4=12% UG) and 4 replications.The results showed that unencapsulated oil (UO), encapsulated oil (EO), and efficiency encapsulation (EE) were significantly affected.The best treatment was at T4, with 11.33% UO, 17.29% EO, and 63.02% EE.The second stage evaluated FOM using 12% UG on in vitro fermentation.There were 5 treatments (T1=2% FO without protection, T2=2% FOM, T3=4% FOM, T=6% FOM, T5=8% FOM).The results showed that FOM using UG did not affect nutrient digestibility, pH, NH3, VFA branches, butyrate and protozoa population, yet acetate, propionate, and microbial protein synthesis were affected.It is concluded that UG can be used with 8% of FO.