Tahap Pengetahuan Dan Faktor Terpilih Terhadap Pemilihan Kuih Tradisional Dalam Kalangan Belia Fakulti Pengajian Pendidikan, Universiti Putra Malaysia

Anis Zakaria, Nabila Abd Wahab

Abstract


Kajian ini bertujuan untuk mengkaji tahap pengetahuan dan faktor terpilih terhadap pemilihan kuih tradisional dalam kalangan belia Fakulti Pengajian Pendidikan di UPM. Tahap pengetahuan dikaji dengan menggunakan 40 buah gambar untuk dinamakan. Faktor terpilih di dalam kajian ini adalah persediaan makanan, pola pemilihan makanan, pengaruh persekitaran serta didikan dan pendedahan. Kajian ini telah dijalankan terhadap seramai 287 orang sampel kajian yang terdiri daripada pelajar semua program Fakulti Pengajian Pendidikan di UPM. Borang soal selidik bergambar digunakan sebagai instrumen bagi kajian menguji tahap pengetahuan tentang kuih tradisional dan soala berskala likert 5 tahap digunakan untuk menguji faktor terpilih terhadap pemilihan kuih tradisional dalam kalangan pelajar Fakulti Pengajian Pendidikan di UPM. Data dianalisis dengan menggunakan perisian SPSS versi 22. Melalui kajian ini, menunjukkan bahawa tahap pengetahuan terhadap kuih tradisional adalah pada tahap sederhana. Manakala bagi faktor terpilih terhadap pemilihan kuih tradisional menunjukkan faktor didikan dan pendedahan merupakan faktor tertinggi dalam pemilihan makanan dalam kalangan pelajar. Cadangan kajian ini kepada pihak Kementerian Pelajaran Malaysia adalah memperbanyakkan lagi silibus mengenai kuih tempatan dari segi sejarah, cara pembuatan mengikut susunan tradisional, pengendalian dan lain-lain. Selain itu, Fakulti Pengajian Pendidikan boleh mencadangkan pada pihak universiti dalam penerapan penjualan kuih tradisional di kawasan-kawasan fakulti yang mempunyai kafe.

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