Sensory Analysis of Pliek U Using the Analytical Hierarchy Process (AHP) Method

The people of Aceh usually use coconut flesh to produce three derivative products, namely Pliek u oil, Simplah and oil. is made from (Cocos nucifera L.) that has been fermented, dried, oil-extracted without the addition microbes. It developed into a traditional recipe for cooking spices, chili sauce, salad. Therefore, this study aims perform sensory analysis on various forms based its thickness fermentation time using Analytical Hierarchy Process (AHP). product was assessed certain parameters, such as color, aroma, taste. According preference panelists acceptance, criteria with highest priority weight were taste, color at 0.550, 0.230, 0.219, respectively. result showed alternative observed in 30 cm 7 days (K3F2) 0.212, while 10 3 (K1F1) obtained lowest 0.042. Also, overall consistency value taste 0.02, which acceptable since it less than pairwise level 0.1. descriptive test, best by processing (K3F2), light brown no rancid odor, slightly sour