Indigenous Flavors: The Development of Liposu Sauce for Modern Culinary Use

Abstract

Liposu (Baccaurea lanceolata) is an endemic fruit native to the Borneo region, particularly valued by the Dusun community of Sabah. This study explores the potential of Liposu fruit in the development of a novel sauce formulation. Three formulations were prepared and evaluated through sensory analysis involving 52 semi-trained panelists, utilizing both ranking and hedonic scoring methods. Based on the sensory data, Formulation III (9.2% Liposu) was identified as the most preferred variant. Subsequent proximate analysis revealed that the major components of the optimized formulation included water (39.0% w/w), vegetable oil (10.1% w/w), and carbohydrates derived from gum Arabic (8.5% w/w), carboxymethyl cellulose (0.4% w/w), and pectin released during processing. Literature-supported interpretation of ash content (3.60% ± 0.00) indicated the presence of essential minerals such as potassium, magnesium, zinc, calcium, and phosphorus. Furthermore, the intrinsic acidity of the Liposu fruit, attributed primarily to acetic acid, contributed to a final product pH of 4.32 ± 0.01. These findings highlight the potential of Liposu fruit as a functional and sensory-appealing base for sauce development, with favorable physicochemical and nutritional properties.