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Consumer acceptance towards innovation in Malay traditional food

The study examines consumer acceptance toward innovation in Malay traditional food and to find out the relationship between attitude, perceived authenticity, and perception of consumer acceptance. A survey was conducted using questionnaires, involving 384 respondents who consume Malay traditional fo...

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Main Authors: Cerlina Sali, Mohammad Yunus Mohd Noor Azni, Najwa Che Supian, Nasirahtul Akmar Kamarudin
Format: Undergraduate Final Project Report
Language:English
Published: 2022
Online Access:http://discol.umk.edu.my/id/eprint/11495/1/H11%20PPTA%20II%20REPORT%20.pdf
http://discol.umk.edu.my/id/eprint/11495/
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spelling my.umk.eprints.114952023-02-26T08:34:50Z http://discol.umk.edu.my/id/eprint/11495/ Consumer acceptance towards innovation in Malay traditional food Cerlina Sali Mohammad Yunus Mohd Noor Azni Najwa Che Supian Nasirahtul Akmar Kamarudin The study examines consumer acceptance toward innovation in Malay traditional food and to find out the relationship between attitude, perceived authenticity, and perception of consumer acceptance. A survey was conducted using questionnaires, involving 384 respondents who consume Malay traditional food. Descriptive and correlation analyses were used to analyze the data obtained. Findings revealed that the three variables are significantly related to consumer acceptance attitude showed the strongest relationship while perception showed the weakest relationship with consumer acceptance. Implications and recommendations were provided for future researchers in line with the study. 2022-06-27 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/11495/1/H11%20PPTA%20II%20REPORT%20.pdf Cerlina Sali and Mohammad Yunus Mohd Noor Azni and Najwa Che Supian and Nasirahtul Akmar Kamarudin (2022) Consumer acceptance towards innovation in Malay traditional food. Final Year Project thesis, UNIVERSITI MALAYSIA KELANTAN. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description The study examines consumer acceptance toward innovation in Malay traditional food and to find out the relationship between attitude, perceived authenticity, and perception of consumer acceptance. A survey was conducted using questionnaires, involving 384 respondents who consume Malay traditional food. Descriptive and correlation analyses were used to analyze the data obtained. Findings revealed that the three variables are significantly related to consumer acceptance attitude showed the strongest relationship while perception showed the weakest relationship with consumer acceptance. Implications and recommendations were provided for future researchers in line with the study.
format Undergraduate Final Project Report
author Cerlina Sali
Mohammad Yunus Mohd Noor Azni
Najwa Che Supian
Nasirahtul Akmar Kamarudin
spellingShingle Cerlina Sali
Mohammad Yunus Mohd Noor Azni
Najwa Che Supian
Nasirahtul Akmar Kamarudin
Consumer acceptance towards innovation in Malay traditional food
author_facet Cerlina Sali
Mohammad Yunus Mohd Noor Azni
Najwa Che Supian
Nasirahtul Akmar Kamarudin
author_sort Cerlina Sali
title Consumer acceptance towards innovation in Malay traditional food
title_short Consumer acceptance towards innovation in Malay traditional food
title_full Consumer acceptance towards innovation in Malay traditional food
title_fullStr Consumer acceptance towards innovation in Malay traditional food
title_full_unstemmed Consumer acceptance towards innovation in Malay traditional food
title_sort consumer acceptance towards innovation in malay traditional food
publishDate 2022
url http://discol.umk.edu.my/id/eprint/11495/1/H11%20PPTA%20II%20REPORT%20.pdf
http://discol.umk.edu.my/id/eprint/11495/
_version_ 1763304369327964160
score 13.211869

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