Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap

Traditional food can be defined as a product with specific raw materials or food made from ancient or historic recipe with a specific process. In order to be traditional, a product must be linked to a country and it also must be part of a set of traditions, which will necessarily ensure its continui...

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Main Author:	Abdul Manap, Malissasahila
Format:	Thesis
Language:	English
Published:	2011
Online Access:	https://ir.uitm.edu.my/id/eprint/17524/2/TM_MALISSASAHILA%20ABDUL%20MANAP%20HM%2011_5.pdf
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id	my-uitm-ir.17524
record_format	uketd_dc
spelling	my-uitm-ir.175242022-04-06T05:26:29Z Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap 2011-04 Abdul Manap, Malissasahila Traditional food can be defined as a product with specific raw materials or food made from ancient or historic recipe with a specific process. In order to be traditional, a product must be linked to a country and it also must be part of a set of traditions, which will necessarily ensure its continuity. However, modification such as the application of new process, shape and ingredient has been applied to this traditional food. The modification on traditional food might affect the identity of the region and also to the food itself. Thus, this study comes out with three objectives; to determine the business operator perception on keropok lekor modification, to determine the element of keropok lekor modification’s factor based on business operators’ practices and to identify the most practices factor of food modification that effect towards the authenticity of keropok lekor. The researcher conduct the study at four districts in Terengganu area and the datawas gathered through a self-administered questionnaire. Several statistical tests namely Kruskal-Wallis test of homogeneity, frequency test, descriptive test by looking at mean scores and Spearman Rho to test the relationship between variable have been conducted to obtain the finding for this study. From the analyses, results showed the business operator positively perceived that the modification happen to Terengganu’s keropok lekor. The shortage of the ingredients and increasing price of the raw material lead them to modified keropok lekor and the ingredient is the most practices factor of modification. Furthermore, maintaining traditional food is very important because it value to the country. Every business operator, consumer and government must responsible to make sure these foods sustain with their image, identity and uniqueness. Therefore, future generation could benefit and know about this traditional food and until forever the keropok lekor will not lost and the heritage be prolonged. 2011-04 Thesis https://ir.uitm.edu.my/id/eprint/17524/ https://ir.uitm.edu.my/id/eprint/17524/2/TM_MALISSASAHILA%20ABDUL%20MANAP%20HM%2011_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Hotel and Tourism Management Jalis, Mohd Hairi
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Jalis, Mohd Hairi
description	Traditional food can be defined as a product with specific raw materials or food made from ancient or historic recipe with a specific process. In order to be traditional, a product must be linked to a country and it also must be part of a set of traditions, which will necessarily ensure its continuity. However, modification such as the application of new process, shape and ingredient has been applied to this traditional food. The modification on traditional food might affect the identity of the region and also to the food itself. Thus, this study comes out with three objectives; to determine the business operator perception on keropok lekor modification, to determine the element of keropok lekor modification’s factor based on business operators’ practices and to identify the most practices factor of food modification that effect towards the authenticity of keropok lekor. The researcher conduct the study at four districts in Terengganu area and the datawas gathered through a self-administered questionnaire. Several statistical tests namely Kruskal-Wallis test of homogeneity, frequency test, descriptive test by looking at mean scores and Spearman Rho to test the relationship between variable have been conducted to obtain the finding for this study. From the analyses, results showed the business operator positively perceived that the modification happen to Terengganu’s keropok lekor. The shortage of the ingredients and increasing price of the raw material lead them to modified keropok lekor and the ingredient is the most practices factor of modification. Furthermore, maintaining traditional food is very important because it value to the country. Every business operator, consumer and government must responsible to make sure these foods sustain with their image, identity and uniqueness. Therefore, future generation could benefit and know about this traditional food and until forever the keropok lekor will not lost and the heritage be prolonged.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Abdul Manap, Malissasahila
spellingShingle	Abdul Manap, Malissasahila Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
author_facet	Abdul Manap, Malissasahila
author_sort	Abdul Manap, Malissasahila
title	Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
title_short	Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
title_full	Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
title_fullStr	Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
title_full_unstemmed	Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
title_sort	determination of traditional food modification factor towards terengganu’s keropok lekor / malissasahila abdul manap
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Hotel and Tourism Management
publishDate	2011
url	https://ir.uitm.edu.my/id/eprint/17524/2/TM_MALISSASAHILA%20ABDUL%20MANAP%20HM%2011_5.pdf
_version_	1783733563834761216

Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap

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