Abstract
One of the ways to diversify squid products into ready to eat food that has the potential to be developed is paper squid. The main stages in paper squid processing are drying under the sun, pressing, and drying in oven. This research aims to determine the proximate and the amino acid profile contained in paper squid (Loligo edulis, Hoyle). The proximate analysis results showed that paper squid contains 8.25% of moisture content, 3.65% of ash content, 72.28% of protein content, and 11.96% of carbohydrates content. Amino acids detected in paper squid are 15 types of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids. The highest essential amino acid in paper squid is arginine containing 6.24% and the lowest is histidine which is 1.43%. The highest non-essential amino acid in paper squid is glutamic acid which is 12.13% and the lowest is tyrosine which is 2.49%.
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