Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah

Kajian ini dijalankan bagi menentukan nilai ambang rasa pengenalan dan kecenderungan rasa bagi 3 rasa asas (manis, masin dan masam) berdasarkan lokasi (pedalaman dan pesisir pantai) dan pengambilan makanan di kalangan etnik Kadazandusun di Sabah. Seramai 200 orang berumur di antara 20-55 tahun di...

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Main Author:	Ahmad Riduan Bahauddin
Format:	Thesis
Language:	English
Published:	2011
Subjects:	TX341-641 Nutrition Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/5879/1/mt000000072.pdf
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institution	Universiti Malaysia Sabah
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language	English
topic	TX341-641 Nutrition Foods and food supply
spellingShingle	TX341-641 Nutrition Foods and food supply Ahmad Riduan Bahauddin Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah
description	Kajian ini dijalankan bagi menentukan nilai ambang rasa pengenalan dan kecenderungan rasa bagi 3 rasa asas (manis, masin dan masam) berdasarkan lokasi (pedalaman dan pesisir pantai) dan pengambilan makanan di kalangan etnik Kadazandusun di Sabah. Seramai 200 orang berumur di antara 20-55 tahun dipilih secara rawak (strata) untuk menjadi panel kajian ini. Kaedah 3 Alternatif Pilihan Secara Paksaan (3AFC) bagi menentukan nilai ambang rasa manakala ujian hedonik digunakan untuk menentukan kecenderungan rasa. Borang soal selidik (FFQ) digunakan bagi mengkaji tabiat dan pengambilan makanan. Panel dibahagikan kepada 3 kumpulan berdasarkan kekerapan pengambilan makanan yang berkaitan dengan rasa asas yang dikaji (rendah, sederhana, tinggi). Panel pedalaman mempunyai nilai ambang rasa manis (10.97Â±3.69 g/L) dan masin (1.14Â±0.38 g/L) yang lebih rendah berbanding panel pesisir pantai (manis=11.56Â±3.71 g/L; masin=1.23Â±0.39 g/L) bagi semua rasa asas yang dikaji kecuali rasa masam. Bagi tahap kepekatan dan tahap kesukaan, pola respons panel adalah berbeza berdasarkan geografi dan pengambilan makanan bagi rasa manis dan masam. Tiada perbezaan yang signifikan dicatatkan bagi rasa masin (p>0.05). Kedua-dua kumpulan panel lebih menyukai stimuli asas di mana kepekatannya adalah sama dengan produk pasaran yang digunakan di dalam kajian. Terdapat kolerasi positif di antara ambang rasa dan kepekatan yang disukai dan juga di antara pengambilan makanan dan kepekatan yang disukai (p<0.01). Namun begitu, tiada kolerasi di antara nilai ambang rasa dan pengambilan makanan (p>0.01). Individu yang menyukai makanan yang berkepekatan tinggi lebih cenderung untuk mempunyai nilai ambang rasa yang lebih tinggi dan pengambilan makanan yang lebih tinggi bagi satu-satu rasa. Faktor lokasi dan budaya mempengaruhi perbezaan penerimaan rasa etnik Kadazandusun. Namun, pendedahan dan pengalaman erhadap sesuatu sensasi rasa memberikan impak yang lebih besar terhadap penerimaan rasa individu.
format	Thesis
qualification_level	Master's degree
author	Ahmad Riduan Bahauddin
author_facet	Ahmad Riduan Bahauddin
author_sort	Ahmad Riduan Bahauddin
title	Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah
title_short	Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah
title_full	Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah
title_fullStr	Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah
title_full_unstemmed	Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah
title_sort	kecenderungan rasa di kalangan etnik kadazandusun di sabah
granting_institution	Universiti Malaysia Sabah
granting_department	School of Food Science and Nutrition
publishDate	2011
url	https://eprints.ums.edu.my/id/eprint/5879/1/mt000000072.pdf
_version_	1747836321755299840
spelling	my-ums-ep.58792017-11-14T07:39:36Z Kecenderungan rasa di kalangan etnik Kadazandusun di Sabah 2011 Ahmad Riduan Bahauddin TX341-641 Nutrition. Foods and food supply Kajian ini dijalankan bagi menentukan nilai ambang rasa pengenalan dan kecenderungan rasa bagi 3 rasa asas (manis, masin dan masam) berdasarkan lokasi (pedalaman dan pesisir pantai) dan pengambilan makanan di kalangan etnik Kadazandusun di Sabah. Seramai 200 orang berumur di antara 20-55 tahun dipilih secara rawak (strata) untuk menjadi panel kajian ini. Kaedah 3 Alternatif Pilihan Secara Paksaan (3AFC) bagi menentukan nilai ambang rasa manakala ujian hedonik digunakan untuk menentukan kecenderungan rasa. Borang soal selidik (FFQ) digunakan bagi mengkaji tabiat dan pengambilan makanan. Panel dibahagikan kepada 3 kumpulan berdasarkan kekerapan pengambilan makanan yang berkaitan dengan rasa asas yang dikaji (rendah, sederhana, tinggi). Panel pedalaman mempunyai nilai ambang rasa manis (10.97Â±3.69 g/L) dan masin (1.14Â±0.38 g/L) yang lebih rendah berbanding panel pesisir pantai (manis=11.56Â±3.71 g/L; masin=1.23Â±0.39 g/L) bagi semua rasa asas yang dikaji kecuali rasa masam. Bagi tahap kepekatan dan tahap kesukaan, pola respons panel adalah berbeza berdasarkan geografi dan pengambilan makanan bagi rasa manis dan masam. Tiada perbezaan yang signifikan dicatatkan bagi rasa masin (p>0.05). Kedua-dua kumpulan panel lebih menyukai stimuli asas di mana kepekatannya adalah sama dengan produk pasaran yang digunakan di dalam kajian. Terdapat kolerasi positif di antara ambang rasa dan kepekatan yang disukai dan juga di antara pengambilan makanan dan kepekatan yang disukai (p<0.01). Namun begitu, tiada kolerasi di antara nilai ambang rasa dan pengambilan makanan (p>0.01). Individu yang menyukai makanan yang berkepekatan tinggi lebih cenderung untuk mempunyai nilai ambang rasa yang lebih tinggi dan pengambilan makanan yang lebih tinggi bagi satu-satu rasa. Faktor lokasi dan budaya mempengaruhi perbezaan penerimaan rasa etnik Kadazandusun. Namun, pendedahan dan pengalaman erhadap sesuatu sensasi rasa memberikan impak yang lebih besar terhadap penerimaan rasa individu. 2011 Thesis https://eprints.ums.edu.my/id/eprint/5879/ https://eprints.ums.edu.my/id/eprint/5879/1/mt000000072.pdf text en public masters Universiti Malaysia Sabah School of Food Science and Nutrition Alley, R. L. dan Alley, T. R. 1998. The influence of Physical States and Color on Perceived Sweetness. The Journal of Psychology. 132: 561-568. Amerine, M. A., Pangborn, R. M., clan Roosler, E. B. 1965. Principles of Sensory Evaluation of Food. Academic Press Inc. Ltd., USA. Aminah Abdullah. 2000. Prinsip Penilaian Sensori. Selangor: Penerbit Universiti Kebangsaan Malaysia. Anderson, G. 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