Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah

The advancement of technology has contributed to the rapid growth and expansion of frozen industry. From raw ingredients such as frozen meat and poultry, it is expanded towards frozen processed foods such as burger patties, ready-meal and snacks. In Malaysia, frozen kuih-muih is one of the sub-secto...

Full description

Bibliographic Details
Main Author:	Kasbolah, Emi Rozaida
Format:	Thesis
Language:	English
Published:	2013
Online Access:	http://ir.uitm.edu.my/id/eprint/17672/ http://ir.uitm.edu.my/id/eprint/17672/2/TM_EMI%20ROZAIDA%20KASBOLAH%20HM%2013_5.pdf

id	uitm-17672
recordtype	eprints
spelling	uitm-176722019-02-07T00:26:26Z http://ir.uitm.edu.my/id/eprint/17672/ Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah Kasbolah, Emi Rozaida The advancement of technology has contributed to the rapid growth and expansion of frozen industry. From raw ingredients such as frozen meat and poultry, it is expanded towards frozen processed foods such as burger patties, ready-meal and snacks. In Malaysia, frozen kuih-muih is one of the sub-sectors of frozen food industry which receives attention from many food manufacturers. Variety kind of frozen kuih-muih can be found in supermarket freezers. People now can enjoy preparing kuih-muih at home by pre-heating the frozen kuih-muih through microwaving, frying, or steaming. Despite of the great expansion of frozen food industry in Malaysia, however the level of customers’ satisfaction towards frozen food products is unknown. Owing to the fact that quality of frozen foods may change due to freezing and frozen storage, and low consumption number of frozen kuih-muih, therefore this study aims to investigate the reaction of customer towards sensory satisfaction of frozen kuih-muih explicitly. Within this context, the relationship between specific sensory attributes, overall satisfaction and behavioral intentions were also examined. Based on extensive literature reviews of food-related attitude and behavior, a study framework was developed. Questionnaires were distributed to 400 respondents in Shah Alam and 71.5% response rate was obtained. Series of statistical analysis comprised of correlation analysis, and multiple regressions analysis were carried out to analyze the data. The results indicate that specific sensory attributes which comprises of appearance, flavor, texture and odor has a significant positive effect on overall satisfaction and behavioral intentions. Improving customer satisfaction on specific sensory attributes, which result in increased overall satisfaction, will further lead to high favorable behavioral intentions such as high rate of re-purchase intentions, strengthen the customer loyalty, spread positive word of mouth, and recommendations. These benefits will in turn improve business reputation, portray good business image and generate greater revenue. 2013 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/17672/2/TM_EMI%20ROZAIDA%20KASBOLAH%20HM%2013_5.pdf Kasbolah, Emi Rozaida (2013) Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah. Masters thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
description	The advancement of technology has contributed to the rapid growth and expansion of frozen industry. From raw ingredients such as frozen meat and poultry, it is expanded towards frozen processed foods such as burger patties, ready-meal and snacks. In Malaysia, frozen kuih-muih is one of the sub-sectors of frozen food industry which receives attention from many food manufacturers. Variety kind of frozen kuih-muih can be found in supermarket freezers. People now can enjoy preparing kuih-muih at home by pre-heating the frozen kuih-muih through microwaving, frying, or steaming. Despite of the great expansion of frozen food industry in Malaysia, however the level of customers’ satisfaction towards frozen food products is unknown. Owing to the fact that quality of frozen foods may change due to freezing and frozen storage, and low consumption number of frozen kuih-muih, therefore this study aims to investigate the reaction of customer towards sensory satisfaction of frozen kuih-muih explicitly. Within this context, the relationship between specific sensory attributes, overall satisfaction and behavioral intentions were also examined. Based on extensive literature reviews of food-related attitude and behavior, a study framework was developed. Questionnaires were distributed to 400 respondents in Shah Alam and 71.5% response rate was obtained. Series of statistical analysis comprised of correlation analysis, and multiple regressions analysis were carried out to analyze the data. The results indicate that specific sensory attributes which comprises of appearance, flavor, texture and odor has a significant positive effect on overall satisfaction and behavioral intentions. Improving customer satisfaction on specific sensory attributes, which result in increased overall satisfaction, will further lead to high favorable behavioral intentions such as high rate of re-purchase intentions, strengthen the customer loyalty, spread positive word of mouth, and recommendations. These benefits will in turn improve business reputation, portray good business image and generate greater revenue.
format	Thesis
author	Kasbolah, Emi Rozaida
spellingShingle	Kasbolah, Emi Rozaida Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah
author_facet	Kasbolah, Emi Rozaida
author_sort	Kasbolah, Emi Rozaida
title	Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah
title_short	Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah
title_full	Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah
title_fullStr	Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah
title_full_unstemmed	Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah
title_sort	frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / emi rozaida kasbolah
publishDate	2013
url	http://ir.uitm.edu.my/id/eprint/17672/ http://ir.uitm.edu.my/id/eprint/17672/2/TM_EMI%20ROZAIDA%20KASBOLAH%20HM%2013_5.pdf
first_indexed	2023-09-18T22:58:48Z
last_indexed	2023-09-18T22:58:48Z
_version_	1777418034365857792

Frozen kuih-muih’s specific sensory attributes, customers’ satisfaction and behavioral intentions / Emi Rozaida Kasbolah

Similar Items