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Rochmah, A.N., Ningrum, W.R., Zulfa, F., Rukmakharisma, P., Abdi, Y.F.R., Mulyani, R., Adi, P., Suleman, D.P., Nadhilah, D. and Widyastuti, R. 2025. Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition. Journal of Food and Agricultural Product. 5, 1 (Mar. 2025), 144–151. DOI:https://doi.org/10.32585/jfap.v5i1.6394.