Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia
<p>Kajian ini dijalankan untuk meneliti tahap amalan kelestarian pemprosesan makanan</p><p>(KPM), menganalisis sumbangan faktor peramal dari aspek pengetahuan, kesedaran,</p><p>sikap, norma subjektif, persepsi kawalan tingkah laku...
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LB Theory and practice of education Rafidah Abu Nasir Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia |
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<p>Kajian ini dijalankan untuk meneliti tahap amalan kelestarian pemprosesan makanan</p><p>(KPM), menganalisis sumbangan faktor peramal dari aspek pengetahuan, kesedaran,</p><p>sikap, norma subjektif, persepsi kawalan tingkah laku dan norma peribadi terhadap</p><p>amalan KPM, serta melihat perbezaan amalan KPM dari aspek prasarana rumah</p><p>kedai berbanding kampus. Kerangka konseptual dibentuk berdasarkan Teori Tingkah</p><p>Laku Terancang, Model Sistem Perubahan Tingkah Laku, Model Peramal Tingkah</p><p>Laku Bertanggungjawab Alam Sekitar dan Model Tingkah Laku Pro-Alam Sekitar.</p><p>Pendekatan kuantitatif dengan reka bentuk kajian tinjauan menggunakan soal selidik</p><p>kelestarian pemprosesan makanan (i-KProM) yang telah disahkan kandungan oleh</p><p>lima orang pakar, serta telah diuji kesahan konstruk menggunakan analisis EFA</p><p>(Exploratory Analysis Factor) dan kebolehpercayaan, dengan nilai alfa Cronbach (=</p><p>0.93) telah digunakan sebagai alat kajian. Sejumlah 298 pelajar Kolej Komuniti</p><p>program Sijil Pemprosesan dan Kawalan Mutu Makanan daripada 808 pelajar telah</p><p>dipilih sebagai responden kajian dengan kaedah persampelan rawak berstrata.</p><p>Dapatan kajian menunjukkan tahap amalan KPM dalam kalangan pelajar kolej</p><p>komuniti adalah kerap diamalkan (M=3.67, SP=0.54) dan analisis korelasi Pearson</p><p>mendapati, terdapat hubungan signifikan yang sederhana antara pengetahuan,</p><p>(r(296)=.42, p<0.05), kesedaran, (r(296)=.34, p<0.05), sikap (r(296)=.43, p<0.05),</p><p>persepsi kawalan tingkah laku, (r(296)=.32, p<0.05) dan norma peribadi (r(296)=.30,</p><p>p<0.05) terhadap amalan KPM. Manakala terdapat hubungan signifikan yang rendah</p><p>bagi norma subjektif, (r(296)=.25, p<0.05) terhadap amalan KPM. Analisis regresi</p><p>berganda mendapati sikap (=0.345, t=3.611, p<0.05) dan pengetahuan (=0.319,</p><p>t=6.05, p<0.05) menyumbang 28 peratus varians terhadap amalan KPM (R2=0.28,</p><p>F(6,291)=18.91, p < 0.01). Seterusnya hasil ujian-t sampel bebas bagi amalan KPM</p><p>di antara prasarana rumah kedai (M=3.82, SP=0.51) menunjukkan perbezaan</p><p>signifikan yang rendah (t=6.92, df=296, p<0.01) berbanding kampus (M=3.40,</p><p>SP=0.43) iaitu pelajar di prasarana rumah kedai menunjukkan amalan KPM yang lebih</p><p>tinggi berbanding pelajar di prasarana kampus. Kesimpulan kajian ini menunjukkan</p><p>pengetahuan dan sikap boleh dijadikan elemen meningkatkan untuk amalan KPM</p><p>serta menambahbaikan kurikulum di kolej komuniti. Implikasi kajian ini telah</p><p>menghasilkan kerangka amalan KPM sebagai panduan kajian terhadap amalan KPM</p><p>di masa hadapan. Selain itu, institusi dalam bidang TVET terutamanya bidang</p><p>pemprosesan makanan disaran memberi perhatian terhadap peningkatan</p><p>pengetahuan dan sikap serta penyediaan prasarana yang menyumbang kepada</p><p>amalan KPM.</p> |
| format |
thesis |
| qualification_name |
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| qualification_level |
Master's degree |
| author |
Rafidah Abu Nasir |
| author_facet |
Rafidah Abu Nasir |
| author_sort |
Rafidah Abu Nasir |
| title |
Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia |
| title_short |
Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia |
| title_full |
Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia |
| title_fullStr |
Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia |
| title_full_unstemmed |
Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia |
| title_sort |
faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di malaysia |
| granting_institution |
Universiti Pendidikan Sultan Idris |
| granting_department |
Fakulti Teknikal dan Vokasional |
| publishDate |
2022 |
| url |
https://ir.upsi.edu.my/detailsg.php?det=8844 |
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1776104572390998016 |
| spelling |
oai:ir.upsi.edu.my:88442023-04-10 Faktor peramal amalan kelestarian pemprosesan makanan dalam kalangan pelajar kolej komuniti di Malaysia 2022 Rafidah Abu Nasir LB Theory and practice of education <p>Kajian ini dijalankan untuk meneliti tahap amalan kelestarian pemprosesan makanan</p><p>(KPM), menganalisis sumbangan faktor peramal dari aspek pengetahuan, kesedaran,</p><p>sikap, norma subjektif, persepsi kawalan tingkah laku dan norma peribadi terhadap</p><p>amalan KPM, serta melihat perbezaan amalan KPM dari aspek prasarana rumah</p><p>kedai berbanding kampus. Kerangka konseptual dibentuk berdasarkan Teori Tingkah</p><p>Laku Terancang, Model Sistem Perubahan Tingkah Laku, Model Peramal Tingkah</p><p>Laku Bertanggungjawab Alam Sekitar dan Model Tingkah Laku Pro-Alam Sekitar.</p><p>Pendekatan kuantitatif dengan reka bentuk kajian tinjauan menggunakan soal selidik</p><p>kelestarian pemprosesan makanan (i-KProM) yang telah disahkan kandungan oleh</p><p>lima orang pakar, serta telah diuji kesahan konstruk menggunakan analisis EFA</p><p>(Exploratory Analysis Factor) dan kebolehpercayaan, dengan nilai alfa Cronbach (=</p><p>0.93) telah digunakan sebagai alat kajian. Sejumlah 298 pelajar Kolej Komuniti</p><p>program Sijil Pemprosesan dan Kawalan Mutu Makanan daripada 808 pelajar telah</p><p>dipilih sebagai responden kajian dengan kaedah persampelan rawak berstrata.</p><p>Dapatan kajian menunjukkan tahap amalan KPM dalam kalangan pelajar kolej</p><p>komuniti adalah kerap diamalkan (M=3.67, SP=0.54) dan analisis korelasi Pearson</p><p>mendapati, terdapat hubungan signifikan yang sederhana antara pengetahuan,</p><p>(r(296)=.42, p<0.05), kesedaran, (r(296)=.34, p<0.05), sikap (r(296)=.43, p<0.05),</p><p>persepsi kawalan tingkah laku, (r(296)=.32, p<0.05) dan norma peribadi (r(296)=.30,</p><p>p<0.05) terhadap amalan KPM. Manakala terdapat hubungan signifikan yang rendah</p><p>bagi norma subjektif, (r(296)=.25, p<0.05) terhadap amalan KPM. Analisis regresi</p><p>berganda mendapati sikap (=0.345, t=3.611, p<0.05) dan pengetahuan (=0.319,</p><p>t=6.05, p<0.05) menyumbang 28 peratus varians terhadap amalan KPM (R2=0.28,</p><p>F(6,291)=18.91, p < 0.01). Seterusnya hasil ujian-t sampel bebas bagi amalan KPM</p><p>di antara prasarana rumah kedai (M=3.82, SP=0.51) menunjukkan perbezaan</p><p>signifikan yang rendah (t=6.92, df=296, p<0.01) berbanding kampus (M=3.40,</p><p>SP=0.43) iaitu pelajar di prasarana rumah kedai menunjukkan amalan KPM yang lebih</p><p>tinggi berbanding pelajar di prasarana kampus. Kesimpulan kajian ini menunjukkan</p><p>pengetahuan dan sikap boleh dijadikan elemen meningkatkan untuk amalan KPM</p><p>serta menambahbaikan kurikulum di kolej komuniti. Implikasi kajian ini telah</p><p>menghasilkan kerangka amalan KPM sebagai panduan kajian terhadap amalan KPM</p><p>di masa hadapan. Selain itu, institusi dalam bidang TVET terutamanya bidang</p><p>pemprosesan makanan disaran memberi perhatian terhadap peningkatan</p><p>pengetahuan dan sikap serta penyediaan prasarana yang menyumbang kepada</p><p>amalan KPM.</p> 2022 thesis https://ir.upsi.edu.my/detailsg.php?det=8844 https://ir.upsi.edu.my/detailsg.php?det=8844 text zsm closedAccess Masters Universiti Pendidikan Sultan Idris Fakulti Teknikal dan Vokasional <p>Abd Ghafar, S. W. (2017). Food waste in Malaysia: trends, current practices and key</p><p>challenges. FFTC Agricultural Policy Articles.</p><p></p><p>Abd Lataf D. L., Mahyudin, N. A., Ismail-Fitry, M. R. & Zaki, A. A. & Rasiyuddin, H.</p><p>(2018). Food Safety and Hygiene Knowledge, Attitude and Practices among</p><p>Food Handlers at Boarding Schools in the Northern Region of Malaysia.</p><p>International Journal of Academic Research in Business and Social Sciences.</p><p>Vol. 8, No. 17, Special Issue.</p><p></p><p>Abdullah, R., Sabar, R., & Mustafar, M. 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