Abstract:
Soymilk is a source of good protein with low calories and fats. It has potential to be a
good substitute or partial substitute for coconut milk. Besides, there is a need to
improve current formulation of nasi lemak, and at the same time, know the public
acceptance towards the new formulation of nasi lemak. As a result, this study was
carried out to gauge consumers acceptance of nasi lemak made with partial
substitution of soymilk in Kuala Terengganu. Meanwhile, the other objectives
included were: to determine acceptance of nasi lemak made with partial substitution of
soymilk against demographic background (gender, race, age, educational level,
occupation, and personal monthly income), to determine purchase intent of nasi lemak
made with partial substitution of soymilk, to determine relationship between
nutritional knowledge and purchase intent of nasi lemak made with partial substitution
of soymilk, and finally to compare food-related lifestyle regarding food consumption
pattern among nasi lemak's consumers. In order to test the reliability and validity of
the questionnaires, pilot test was carried out which involved 35 respondents by using
test-retest technique.
