Rochmah, Alfi Nur, Widya Rafika Ningrum, Fitriyah Zulfa, Prajwalita Rukmakharisma, Yenny Febriana Ramadhan Abdi, Rizka Mulyani, Prakoso Adi, Dininurilmi Putri Suleman, Dini Nadhilah, and Retno Widyastuti. 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):144-51. https://doi.org/10.32585/jfap.v5i1.6394.