ISSN: 2222-6990
Open access
The concern on halal, haram and syubhah are directly related with the ingredients used particularly in the semi processed food products such as yellow noodle, kue teow, fish ball, fish cake and Tofu. In other words, these three concepts are the important religious elements in shaping Muslim consumers’ attitudes by which it also influenced their food purchasing behavior. This study empirically examines the causal relationship between knowledge on syubhah semi processed food in regards to the composition of ingredients of the semi and rural Muslim consumers purchase behavior. This causal research design used the quantitative approach to the semi and rural consumers in Kedah as the sample of the study. Through a self-administered survey, 780 usable questionnaires were successfully collected. A Multivariate Structural Equation Modelling (SEM) via Partial Least Square (PLS- SEM) is used to answer the research objective, research question and hypotheses. The results provide evidences that there is a linkage between knowledge of syubhah semi processed food in regards to the composition of ingredients and consumer purchase behavior. The remarkable findings from this study indicated that without knowledge on the characteristic of the products, consumers still purchase the product although they are still in the doubtful stage.
Abbott. R. (1997). Food and Nutrition Information: A Study of Sources, Uses, And Understanding, British Food Journal, 99(2), 43-49
Alam, S. S., & Sayuti, N. M. (2011). Applying The Theory Of Planned Behavior (TPB) In Halal Food Purchasing. International Journal of Commerce and Management, 21(1), 8-20
Ali, R., Marzuki, S. Z., & Halim, R. A. (2014). Certified Halal Logo: The Importance Towards Muslim Customers In Bandar Pusat Jengka, Pahang. Proceedings Of The International Conference On Science, Technology and Social Sciences (Icstss),. Singapore: Springer, 155-160
Al Ghazali, I. (2013). Ihya Ulumuddin (6th Ed.). (H. Isa, Ed., & A. S. Dimisqi, Trans.) Malaysia: Buku Publication.
Al-Hyari, K., Alnsour, M., Al-Weshah, G., & Haffar, M. ( 2012). Religious Beliefs and Consumer Behaviour: From Loyalty to Boycotts. Journal of Islamic Marketing, 3(2), 155-174.
Al-Nahdi, M., Ismail, I., Haron, H., & Islam, M. (2009). Intention to Patronage Halal Restaurants Among Malaysian Muslims – An Issue of Halal Perception,. The Global Business Summit Conference.
Ambali, A. R., & Bakar, A. N. (2014). People's Awareness on Halal Foods and Products: Potential Issues for Policy-Makers. Procedia - Social And Behavioral Sciences, 121, 3-25.
Aziz, Y. A., & Nyen, V. C. (2013). The Role of Halal Awareness, Halal Certification, and Marketing Components in Determining Halal Purchase Intention Among Non-Muslims in Malaysia: A Structural Equation Modeling Approach. Journal of International Food & Agribusiness Marketing, 25(1), 1-23.
Bagozzi, R. P., & Yi, Y. (1988). On the evaluation of structural equation models. Journal of the Academy of Marketing Science, 16, 74 - 94.
Berita Harian, B. (2015). Penarikan Sijil Halal Ke Atas Secret Recipe. Kuala Lumpur:. Berita Harian.
Blackwell, R. D., & Miniard, P. W. (2001). Consumer Behavior. Orlando, Fl: Harcourt Inc.
Bruil, R. (2010). Halal Logistics and The Impact of Consumer Perception. University Of Twente. Netherland: University Of Twente.
Canavari, M., Castellini, A. and Spadoni, R. (2010). Challenges In Marketing Quality Food Products, Journal of International Food & Agribusiness Marketing 22 (3-4), 203-209
Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, Aitken R, Watkins R. (2008). Applications and Implications of Nanotechnologies for the Food Sector. Food Additive Contaminant. 25(3),241–258. doi: 10.1080/02652030701744538.
Chin W. (1998). The Partial Least Squares Approach to Structural Equation Modeling, Modern Methods for Business Research, G. Marcoulides (eds.). Erlbaum Associates,
Churchill, G. A., & Iacobucci, D. (2010). Marketing Research: Methodological Foundations (10th Ed.). Mason, Usa: South Western Cencage Learning.
Dahalan, Z. (2008). Kecenderungan Umat Islam Terhadap Konsep Pemakanan Halal: Kajian Di Uitm Pulau Pinang. Ecer Regional Conference. Kelantan.
Dali, N., Nooh, M., Nawai, N., & Mohammad, H. (2009). Is Halal Products Are More Expensive as Perceived by the Consumers? Muslimprenuers Challenges And Opportunities In Establishing A Blue Ocean Playing Field . Journal Of Management & Muamalah, 2, 39-62.
De Boer, M., McCarthy, M., Cowan, C., & Ryan, I. (2004). The Influence Of Lifestyle Characteristics And Beliefs About Convenience Food On The Demand For Convenience Foods In The Irish Market. Food Quality and Preference, 15, 155-165.
Delener, N. (1994). Religious Contrasts In Consumer Decision Behaviour Patterns : Their Dimensions and Marketing Implications. European Journal Of Marketing, 8(5), 36-53.
Department Of Statictic Malaysia, G. (2015, August 4). Official Page Department Of Statistic Malaysia. Retrieved From Department Of Statistic Malaysia: Https://Www.Statistics.Gov.My/
Dindyal, S. (2003). How Personal Factors, Including Culture And Ethnicity, Affect The Choices and Selection Of Food We Make. Journal of Third World Medicine, 1(22), 27-33.
Duyff, R. L., Hasler, D., & Ohl, S. S. (1990). Modern Meals. Oklahoma : Mcgraw Hill.
Essoo, Nittin and Dibb (2
In-Text Citation: (Rahman, Zahari, Mohamed, Majid, & Rozekhi, 2018)
To Cite this Article: Rahman, R. A., Zahari, M. S. M., Mohamed, M., Majid, H. N. A., & Rozekhi, N. A. (2018). Knowledge on Compositions of Ingredients in Syubhah Semi Processed Food and Muslim Consumers Purchase Behavior. International Journal of Academic Research in Business and Social Sciences, 8(17), 290–309.
Copyright: © 2018 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode