Street food in NST province is crucial for the people due to the changing of lifestyles. The
consumers demand enhances the number of street vendors in the province. Nevertheless, there
are vendors that are not practicing good hygienic compared to other province. The objectives
of this study are to identify the pattern of street food consumption, and consumers’ opinion
towards the street food. Observation and in-depth interview were used to collect data. Ten
respondents with various demographic backgrounds were interviewed on their experiences,
and opinions toward street food. The data found that the street food consuming pattern was
formed in six major themes: consumer characteristic, type of food, location, time of consuming,
ways to consume and reasons of consuming. Additionally, the study also declared consumer’s
opinion on the problems related to street food. The finding aims local authority to have more
understanding on the culture of street food consumption, and the problems that have been
existed to find the appropriate improvement, and do not induce any conflict between local
authority with street vendors and authority with consumers.
On-campus foodservices were thought to be the first choice for university students to dine in. However, these seemingly captive consumers have been opting for off-campus foodservice as their preferred outlet. This paper aims to uncover specific factors that motivate undergraduate students to dine-in at university foodservice facilities using Profile Accumulation Technique (PAT). PAT is a semi-quantitative method that provides freedom for informants to answer in their own terms and words, alternatively the data could be analyzed statistically. 115 questionnaires were distributed to students and staff of a local university. Findings include a list of factors (positive perception, negative perception and expectations) that the students considered to be significant in determining their choice of food outlet. These factors are then descriptively analyzed to determine attributes influencing university customer preferences. This paper significantly contributes in providing a deeper insight into factors that influences dining choice of university foodservice's customers in Malaysia.
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ˚C) has been shown effective and reliable in controlling microorganisms in CSP. Complete inactivation of peroxidase activities could not be accomplished at the optimal point, and significant reduction of the total phenolic and capsaicinoids contents was observed. Sensorial evaluation indicated that thermally processed CSP was less preferred by panelists when compared to freshly prepared samples of dry weight respectively.
This study aimed to analyze consumers’ perceptions and acceptance toward ‘belacan’. Results
showed internal reliability of above 0.7 for sections analyzed. Factor analysis found two underlying factors in the section designed to examine consumers’ perceptions. The overall consumers’ perception had a positive and moderate correlation with their acceptance and was significant at .01. Results also showed that ‘belacan’ consumption level was relatively frequent and well accepted by all races in Malaysia. The findings of the study would be noteworthy to the fishery industry and the small and medium industry (SME) in Malaysia in meeting consumers’ needs.