Non-thermal process technology (NTPT) is widely used in various semi-liquid or liquid food processing industries because of its superior properties. NTPT processes for the food industry for the preservation or pasteurization process include Pulsed Electric Field (PEF), High-Pressure Treatment (HPP), Cold Plasma (CP), Pulsed Light (PL), and Ultrasonication negative (US). Raw honey is a post-harvest product that requires further processing while guaranteeing the honey's quality, nutrition, and aroma does not change and lasts a long time. This study aimed to rank the inclusion criteria for the appropriate NTPT process in honey pasteurization using the Analytic Hierarchy Process (AHP) by considering performance and reducing production costs. The Delphi method facilitates the stakeholders involved in the honey business. This decision involves selecting various conflicting factors, so it must use AHP. Completing is the relative weighting of evaluation criteria and extending this technique to prioritizing technology selection based on similarity to the ideal solution according to stakeholders. The Delphi and AHP methods can describe the effectiveness in completing NTPT selection that bee farmers and honey businesses can achieve.