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

Abstract

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