This study aims to determine the profile of fatty acids, omega-3,-6,-9, SFA:MUFA: PUFA ratio of the encapsulated mixture of local chicken eggs and red ginger using various oil coating materials. This research was conducted at the Laboratory of Processing Technology, Department of Animal Husbandry, Faculty of Animal Husbandry and Fishery, Tadulako University, Palu. Analysis of fatty acid profiles using GCMS at the Saraswati Jane-Tech Laboratory, 8ogor. The results of the GCMS spectrum detected polyunsaturated fatty acids (PUFA) consisting of linoleic acid (C18:2), eicosatrienoic acid (C20:3), Arachidonic acid (C20:4), linolenic acid (C18:3), docosahexaenoic acid (C20:4). C22:6). Monounsaturated fatty acids (MUFA) were eicosenoic acid (C20:1), myristoleic acid (C14:1), palmitoleic acid (C16:1), heptadecanoic acid (C17:1), oleic acid (C18:1). Saturated fatty acids detected were arachidic acid (C20:0), henecosenoic acid (C21:0), behenic acid (C22:0), palmitic acid (C16:0), heptadecanoic acid (C17:0), stearic acid (C18: 0), myristic acid (C14:0) and pentadecanoic acid (C15:0). The results of the GCMS spectrum showed that polyunsaturated fatty acids encapsulated in egg yolk and red ginger using candlenut oil as a coating material tended to be 13,96% higher, compared to 7.59% sunflower seed oil, 6.92% sesame oil, and olive oil. 4.94%. The detected monounsaturated fatty acids (MUFA) tended to be higher in the encapsulates that used sesame oil as a coating material, namely 15.76%, followed by candlenut oil 15.54%, olive oil 14.87%, and sunflower seed oil 13.57%. On the other hand, saturated fatty acids (SFA) were detected quite low and almost the same in all treatments, namely sesame oil 11.56%, candlenut oil 10.53%, sunflower seed oil 10.25%, and olive oil 10.21%. The PUFA/MUFA/SFA ratio of all coating treatments for egg powder and red ginger encapsulated oil were EGCO, EGSO, EGSFO, and EGVO, respectively (13.96%; 15.55%; 10.30%), (6.39%; 15.56%; 11.56%), (7.59%; 13.57%; 10.25%), (4.94%; 14.87%; 10.21%). The coating treatment of candlenut oil, sesame oil, and sunflower seed oil was close to the ratio recommended by WHO, namely PUFA 6-10%, MUFA 10-15%, SFA 10% and FAO namely PUFA 6-11%, MUFA 15%, SFA 7-10%. ln contrast, the olive oil coating treatment obtained tends to be lower in total unsaturated fatty acids (PUFA). The ratio data showed that all oil coating treatments were excellent and close to that suggested by WHO and FAO, indicating that this study can be recommended as a functional food. [ABSTRACT FROM AUTHOR]