Alternatives weighting in analytic hierarchy process of mobile culinary recommendation system using fuzzy

Analytic Hierarchy Process (AHP) is one of widely used method in supporting multi-criteria decision making. Allowing inclusion of many factors and criteria into the decision making process. Many situations in which AHP can be applied including ranking, prioritization, resource allocation, recommendation, and benchmarking. AHP utilizes scale in priority estimation for its alternatives and criteria. It is considered a problem if numerous alternatives were going to be judged manually by human. However, computing a recommendation using AHP with varying amount of alternatives and conditions has its own limitations especially in the alternatives priority judgment processes. In such a culinary recommendation system based on AHP in its recommendation method, it is possible to calculate a recommendation by using numerous food alternatives that is grouped into several categories and its priority estimation were computed based on several criteria. This research aims to develop a culinary recommendation system using AHP method in which the given alternatives weighting process were performed directly on the food alternatives or menus to represents the food category using fuzzy rather than evaluating the food categories itself. This research shows that a culinary recommendation system, which utilizes fuzzy in AHP alternatives weighting process, gives better recommendation result and accuracy.