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Consumers' perception towards meat substitution as a protein source in Kedah

Sustainable diets were not practiced in Kedah which might contribute to consumers' health problem. Over-consumption of meat gives impact to human health. The objective of this was to analyse the demographic of consumers' perception towards of meat substitution as a protein source. Next obj...

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Main Author: Mazlan, Fatin Allia
Format: Undergraduate Final Project Report
Published: 2020
Online Access:http://discol.umk.edu.my/id/eprint/4212/
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spelling my.umk.eprints.42122022-05-23T08:23:51Z http://discol.umk.edu.my/id/eprint/4212/ Consumers' perception towards meat substitution as a protein source in Kedah Mazlan, Fatin Allia Sustainable diets were not practiced in Kedah which might contribute to consumers' health problem. Over-consumption of meat gives impact to human health. The objective of this was to analyse the demographic of consumers' perception towards of meat substitution as a protein source. Next objective was to identify the most influence factor that contributes to the perception of consumers' towards meat substitution as a protein source. Questionnaire was developed based on knowledge, attitude and practice (KAP) survey model. It was distributed to 384 respondents in Kedah where convenience sampling method was used. Findings were analysed through Statistical Package for the Social Science (SPSS).The reliability of the questionnaire was identified by using Cronbach's Alpha test and the result was 0.895, and indicating acceptable. Descriptive analysis was used to analyse demographic profile of respondents which included gender, age, marital status, education level, religion, race and monthly income. Exploratory factor analysis revealed seven underlying factors for meat substitution items. From this study, the most influence factor of consumers' perception was (I) quality and marketing, (2) health concern, carbon footprint and animal welfare and (3) healthiness of food and environmental measure. These three factors accounted for 40.4% of variance explained. Understanding on the most influence factor would help meat substitute producers to make improvement on their meat substitute products. 2020 Undergraduate Final Project Report NonPeerReviewed Mazlan, Fatin Allia (2020) Consumers' perception towards meat substitution as a protein source in Kedah. 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/
description Sustainable diets were not practiced in Kedah which might contribute to consumers' health problem. Over-consumption of meat gives impact to human health. The objective of this was to analyse the demographic of consumers' perception towards of meat substitution as a protein source. Next objective was to identify the most influence factor that contributes to the perception of consumers' towards meat substitution as a protein source. Questionnaire was developed based on knowledge, attitude and practice (KAP) survey model. It was distributed to 384 respondents in Kedah where convenience sampling method was used. Findings were analysed through Statistical Package for the Social Science (SPSS).The reliability of the questionnaire was identified by using Cronbach's Alpha test and the result was 0.895, and indicating acceptable. Descriptive analysis was used to analyse demographic profile of respondents which included gender, age, marital status, education level, religion, race and monthly income. Exploratory factor analysis revealed seven underlying factors for meat substitution items. From this study, the most influence factor of consumers' perception was (I) quality and marketing, (2) health concern, carbon footprint and animal welfare and (3) healthiness of food and environmental measure. These three factors accounted for 40.4% of variance explained. Understanding on the most influence factor would help meat substitute producers to make improvement on their meat substitute products.
format Undergraduate Final Project Report
author Mazlan, Fatin Allia
spellingShingle Mazlan, Fatin Allia
Consumers' perception towards meat substitution as a protein source in Kedah
author_facet Mazlan, Fatin Allia
author_sort Mazlan, Fatin Allia
title Consumers' perception towards meat substitution as a protein source in Kedah
title_short Consumers' perception towards meat substitution as a protein source in Kedah
title_full Consumers' perception towards meat substitution as a protein source in Kedah
title_fullStr Consumers' perception towards meat substitution as a protein source in Kedah
title_full_unstemmed Consumers' perception towards meat substitution as a protein source in Kedah
title_sort consumers' perception towards meat substitution as a protein source in kedah
publishDate 2020
url http://discol.umk.edu.my/id/eprint/4212/
_version_ 1763303382296035328
score 13.211869

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