Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant

This study aims to determine the variations effect of black garlic concentration on sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with single factor, ratio sauce paste. experiment performed five treatments three replications. paste in this 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), 25:75 (A5). results showed that significantly affected physical chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, total polyphenols). test panelists' preference for color, taste, overall parameters did not affect aroma preference. best treatment (A3) were 34.23±0.17 °Brix TDS, 1.35±0.12 0.41±0.05 Poise while 22.75±0.38% activity 1.07±0.21 mg GAE/g polyphenols. 5.97 preference, 5.30 aroma, 5.57 5.43 5.23