Malay Local Food Knowledge and Young Generation Practices in Johor

Abstract

The purpose of the article is to disclose the demand of Malay traditional kuih with differing levels of acceptance among consumer in Peninsular Malaysia. Malaysia is well-known for being a diverse society with a wide variety of culinary characteristics. The Malay kuih became the traditional dessert in Malaysian cuisine due to a variety of historical influences. This study examined the quality, taste, and demand of traditional Malay kuih, particularly during festive occasions especially during wedding festivals. In needed to respond the research's objectives and complete the study, three independent variables were investigated. In addition, this study's methodology is consistent with the survey research design. This study used questionnaires to collect information from participants across Malaysia. 250 sets of the study's questionnaires were given out, and the analysis was performed using the window version of IBM's Statistical Package for the Social Science (SSPS) 27.0 programme. The results showed a positive association between the traditional dessert of Malaysia and the criteria of quality, taste, and demand. Besides, this article is hoped to contribute to further refining the traditional Malay food knowledge specifically in its kuih acceptance among the Malaysian society.