Mazarina Devi, Budi Wibowotomo, Laili Hidayati, Hashim Fadzil Ariffin
Cuttlefish is one of the animal source foods which are processed into dishes, such as cuttlefish curry (Malaysia) and cuttlefish gulai (Indonesia). This study aims to determine the proximate contents (protein, fat, crude fiber, water, ash, and carbohydrates) and antioxidant capacity in cuttlefish curry as a side dish of nasiKandar (Malaysia) and cuttlefish in nasi Padang (Indonesia). The study is a quantitative study and analyzed using the Independent Sample T-Test. The result shows that the antioxidant capacity of cuttlefish gulai is higher than cuttlefish curry with the IC50being 69.578. The flavonoid and saponin content are also different between cuttlefish curry and cuttlefish gulai. The highest flavonoid and saponin contentare found in the cuttlefish curry of1118.196 mg/kg (flavonoid) and 46.955 mg/kg (saponins). On the other hand, the highest water, ash, and carbohydrate content are found in the cuttlefish gulai. © 2020, Advanced Scientific Research. All rights reserved.
Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Jalan Semarang, Malang, Indonesia; Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Malaysia
