This study aimed to compare the physical and functional properties of Indian squid (Loligo
duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are
common major sources of seafood products available in Malaysia. However, the inks of
these cephalopods are considered waste products. Inks were removed from squids, freezedried,
and ground into powder form. The color, pH, water activity, bulk and tapped
densities, emulsifying activity and stability, viscosity, water solubility and microscopic
study were examined. The mean L* value of cuttlefish ink was 14.27±0.010. Squid ink
was slightly darker in color (12.21±0.005). The physical properties of squid and cuttlefish
ink were pH (6.48±0.01, 7.26±0.02), water activity (0.091±0.006, 0.166±0.003), and bulk
and tapped densities (24.650±0.02, 20.591±1.78 g/m3
). The functional properties of both
squid and cuttlefish were emulsion activity (15.38±2.67, 11.88±0.23), emulsion stability
(56.56±30.45, 39.09±2.91), viscosity (3.07±0.051 mPa, 2.96±0.057 mPa), and water
solubility index (17.12±0.01%, 10.51±0.01%). Cuttlefish ink powder is better than squid
ink powder because it possessed most of the properties satisfying industrial requirements
(emulsion activity, emulsion stability, viscosity, water solubility, bulk and tapped
densities). This ink can also be used as a natural emulsifier in food applications.