The process of making seasoning paste by utilizing squid ink as an alternative food ingredient and evaluating the product's final characteristics. The method used in this study was qualitative using a pre-experimental approach, which utilized primary and secondary data sources. Data collection was conducted through interviews, and a pre-experimental design to analyze various preparation techniques including squid ink utilization, seasoning paste manu-facturing, and to determine the ideal recipe and formulation in seasoning paste manufacturing. This study identified that the utilization of squid ink in seasoning paste is an innovation that demonstrates potential new variations in the seasoning category that act as a flavor enhancer as well as a natural colorant. Squid ink paste has black and dark color characteristics that match the color of the main ingredient, squid ink as a natural colorant. The flavor characteristics produced by squid ink paste in the application of fried rice produce a different taste from fried rice in general where the taste of squid ink arises when consumed after chewing (aftertaste).
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