The Impact of Smoked Lizardfish on Chemical and Amino Acid Profile of Sprinkled Chili

Smoked lizardfish can be utilized as an alternative ingredient in smoked fish sprinkled chili to enhance its flavor and nutritional value.Smoked fish sprinkled chili is a new type of seasoning product derived from chili, characterized by a coarse powder texture.This study aims to examine the effects of varying concentrations of smoked lizardfish on the nutritional content and amino acid profile of smoked fish sprinkled chili.The preparation method for smoked fish sprinkled chili includes raw material preparation, smoking of lizardfish, and mixing chili with other spices through a roasting method.The roasting process is conducted in a pan at a temperature of 80°C for 5 minutes.The experimental design employed in this study is a Completely Randomized Design (CRD) with different formulations of smoked fish sprinkled chili (K(50g:0g), A(37,5g:12,5g), B(25g:25g), and C(12,5g:37,5g)) as treatments.Parametric data were analyzed using Analysis of Variance (ANOVA) and Honest Significant Difference (HSD) tests with SPSS 25 software.Formula C (37,5g lizardfish:12,5g chili) yielded the best smoked fish sprinkled chili, showing a significant difference (P<5%) with a confidence interval of 7.59 < µ < 7.67.Different concentrations of lizardfish significantly affected (P<5%) the moisture content (3.39%±0.02),ash content (18.52%±0.23),fat content (4.18%±0.08),and protein content (34.96%±0.24).The amino acid profile analysis indicated an increase in total amino acids from 25.67 mg/g in fresh fish to 231.726 mg/g in smoked fish sprinkled chili.The appropriate fish-to-chili ratio produced smoked fish sprinkled chili with distinct smoked fish characteristics, which was chemically and sensorily acceptable