摘要：Amid rigid competition in marketing to accomplish customers'' needs, the cost of disappointment is too high. In an effort to escape market disappointment, one of the options to be considered is probing for customer satisfaction through sensory evaluation. This study aims to rank the six selected milk‐barberry drink formulae out of 24 (code numbers S3, S4, S15, S16, S17 and S18) each having different milk:barberry:pectin amount (7: 3: 0.2; 6: 4: 0.2; 7: 3: 0.4, 6: 4: 0.4, 5: 5: 0.4 and 6: 4: 0.4), respectively, and to determine the best of quality attribute through sensory evaluation, using the fuzzy decision‐making model. The selection was based on pH, total solid content, and degree of serum separation and rheological properties of the drinks. The results showed that the S4 had the highest acceptability, rated under the “very good” category, whereas the lowest acceptability was reported for the S3 which was classified under the “satisfactory” category. In summary, the ranking of the milk‐barberry drinks was S4 S17 S16 S15 S18 S3. Furthermore, quality attributes were ranked as taste mouth feel aroma color. Results suggest that the fuzzy approach could be appropriately used to evaluate this type of sensory data.
