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Consumer acceptance of innovation in traditional foods among undergraduates’ student

The research study analyzes consumer acceptance of innovation in traditional foods among undergraduate students and investigates the relationship between consumer acceptance knowledge, attitude, and practice. A questionnaire-based survey was done with 384 Malay traditional cuisine consumers. The dat...

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Main Authors: Ahmad Rashdan Rozman, Ainnu Natasha Mat Zais, Ainul Athirah Mat Nudin, Amni Abd Azis
Format: Undergraduate Final Project Report
Language:English
Published: 2023
Online Access:http://discol.umk.edu.my/id/eprint/14013/1/H1.pdf
http://discol.umk.edu.my/id/eprint/14013/
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spelling my.umk.eprints.140132024-03-27T04:38:09Z http://discol.umk.edu.my/id/eprint/14013/ Consumer acceptance of innovation in traditional foods among undergraduates’ student Ahmad Rashdan Rozman Ainnu Natasha Mat Zais Ainul Athirah Mat Nudin Amni Abd Azis The research study analyzes consumer acceptance of innovation in traditional foods among undergraduate students and investigates the relationship between consumer acceptance knowledge, attitude, and practice. A questionnaire-based survey was done with 384 Malay traditional cuisine consumers. The data was analyzed using descriptive and correlation analysis. The findings demonstrated that among the three factors substantially connected to customer approval, attitude had the largest association, while perception had the least relationship. The study's implications and recommendations were presented to future scholars. Keywords: Consumer Acceptance, traditional food innovation, knowledge, attitude, practice among Undergraduates student 2023 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/14013/1/H1.pdf Ahmad Rashdan Rozman and Ainnu Natasha Mat Zais and Ainul Athirah Mat Nudin and Amni Abd Azis (2023) Consumer acceptance of innovation in traditional foods among undergraduates’ student. 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 research study analyzes consumer acceptance of innovation in traditional foods among undergraduate students and investigates the relationship between consumer acceptance knowledge, attitude, and practice. A questionnaire-based survey was done with 384 Malay traditional cuisine consumers. The data was analyzed using descriptive and correlation analysis. The findings demonstrated that among the three factors substantially connected to customer approval, attitude had the largest association, while perception had the least relationship. The study's implications and recommendations were presented to future scholars. Keywords: Consumer Acceptance, traditional food innovation, knowledge, attitude, practice among Undergraduates student
format Undergraduate Final Project Report
author Ahmad Rashdan Rozman
Ainnu Natasha Mat Zais
Ainul Athirah Mat Nudin
Amni Abd Azis
spellingShingle Ahmad Rashdan Rozman
Ainnu Natasha Mat Zais
Ainul Athirah Mat Nudin
Amni Abd Azis
Consumer acceptance of innovation in traditional foods among undergraduates’ student
author_facet Ahmad Rashdan Rozman
Ainnu Natasha Mat Zais
Ainul Athirah Mat Nudin
Amni Abd Azis
author_sort Ahmad Rashdan Rozman
title Consumer acceptance of innovation in traditional foods among undergraduates’ student
title_short Consumer acceptance of innovation in traditional foods among undergraduates’ student
title_full Consumer acceptance of innovation in traditional foods among undergraduates’ student
title_fullStr Consumer acceptance of innovation in traditional foods among undergraduates’ student
title_full_unstemmed Consumer acceptance of innovation in traditional foods among undergraduates’ student
title_sort consumer acceptance of innovation in traditional foods among undergraduates’ student
publishDate 2023
url http://discol.umk.edu.my/id/eprint/14013/1/H1.pdf
http://discol.umk.edu.my/id/eprint/14013/
_version_ 1795019792267083776
score 13.211869

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