Objective: This study was conducted to evaluate the encapsulated Rice Bran Oil with sodium alginate to improve stability and reduce rancidity by using ionic gelation method. Method: Response Surface Methodology design were used to optimized microcapsule condition. Thirteen formula of Rice Bran Oil microcapsules were prepared in differential ratio and evaluated for physical characteristic, level of γ-oryzanol content, entrapment efficiency, in vitro release of Rice Bran Oil microcapsules. Results: Between all formulas, the ratio of 40:50:10 for Rice Bran Oil, sodium alginate and emulgator respectively, had the highest entrapment efficiency and in the physical characteristic parameter. The microcapsules were in particle range of 580 and 747μm. the in vitro evaluation showed that RBO was release from microcapsules in intestinal simulated digestion (50.64%) for 8h. Conclusion: Rice Bran Oil, sodium alginate and emulgator with the ratio of 40:50:10 indicated establish formula to create RBO microcapsules.
Key words: Formulation, Rice Bran Oil, Microcapsules, Ionic gelation, Sodium alginate.