Abstract:
Halal food, halal food selection and halal logo are some of the important of food choice
among Muslims, especially where a lot of non-genuine halal logo are available in the
market. This study was about the practice and factor affecting the selection of halal
processed food among the staffs of University Malaysia Terengganu (UMT). The main
objective of this study was to identify factors that affecting the selection of halal
processed food among staffs of UMT. This research also studied level of consumers'
knowledge of halal logo, perception about halal food, criteria that used to choose halal
processed food and also the relationship between demographics information and factors
affecting the selection of halal processed food. Questionnaire that consists of five
sections was used in collecting tha data of this study. There were 110 UMT's staffs
(Administrative, FST and F ASM) were became as respondents in this study. There were
some factors included in this study but the main factors that most influencing was health
factor (Mean=3.72).Beside that, this study also found that the level of the UMT's staffs
knowledge about halal logo was moderate level for both knowledge of characteristics of
Malaysian halal logo was (Mean=0.58), and knowledge of genuine and non-genuine halal
logo was (Mean=0.59). UMT's staff had not sure perception for most of the subcomponents in halal food. The criteria that most applied by the UMT' s staffs was the halal status (Mean=3.54). Other than that, this study also found that there were no significant correlation between demographic information (Age and gander) and factors
selection of halal food except for education level [r(n= l 10)=0.222, p<0.05 and
r(n= l 10)=0.343, p<0.01].
