Abstract:
This research have been conducted in order to study the awareness and acceptance of
Terengganu traditional snacks among Universiti Malaysia Terengganu (UMT)
employees. The objective of this research was to identify some Terengganu traditional
snacks and their characteristic, to determine the awareness about Terengganu traditional snacks among UMT employees to determine the acceptance of Terengganu traditional snacks among UMT employees, to identify factors influencing acceptance of Terengganu traditional snacks among UMT employees and to determine the relationship between age, states of origin and years of stay in Terengganu with the awareness and acceptance of Terengganu traditional snacks among UMT employees. Survey method by using selfadministered questionnaire as the instrument was used to gain the information about respondent's background, awareness and acceptance of Terengganu traditional snacks. Interview was also done to find out the type and the characteristic of Terengganu traditional snacks. Fourteen types of Terengganu traditional snacks have been included in this research. These fourteen type of snacks are Bengkang Berkuah, Lompat Tikam, Akak Manis, Buah Gomak, Pulut Lepa, Beronok Sagu, Bingka Ubi, Bubur Caca, Koleh Kacang, Che Abas Demang, Puli Ubi, Urat Jati, Nekbat dan Tapai Pulut. The characteristics of these snacks were distinguished by the attribute of color, shape, smell, taste and texture. 98. 7% of the respondent were aware of the existence of Terengganu traditional snacks while the other 2.7% were not. The respondent like and like very much Terengganu traditional snacks that was included in this research. Results shows that familiarity is the most influencing factor that influence respondent to buy Terengganu traditional snacks. Significant relationship between age, states of origin and years of stay in Terengganu with awareness and acceptance Terengganu traditional snacks only occur in some types of snacks.
