Sains Malaysiana 43(7)(2014): 977–985

Penerimaan dan Penggunaan Produk Soya dalam Kalangan Pengguna Semenanjung Malaysia

(Acceptability and Consumption of Soy Products Among Consumers in Peninsular Malaysia)

MAIZURA MURAD, WAN AIDA WAN MUSTAPHA & AMINAH ABDULLAH*

Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor D.E.Malaysia

Received: 20 September 2012/Accepted: 18 September 2013

ABSTRAK

Makanan berasaskan kacang soya terkenal di Asia sejak beribu tahun dahulu dan ia tidak hanya diiktiraf sebagai makanan tradisi tetapi mempunyai potensi untuk kesihatan. Kajian ini dijalankan untuk menentukan penerimaan, kesukaan dan kadar penggunaan produk soya dalam kalangan pengguna di Semenanjung Malaysia. Seramai 330 responden telah terlibat dalam kajian ini. Mereka terdiri daripada pelajar universiti dan masyarakat umum yang berumur 18 tahun ke atas. Setiap responden diminta untuk mengisi borang soal selidik dengan seliaan penyelidik. Kajian menunjukkan bahawa 56% responden lebih menyukai susu soya berbanding dengan produk soya yang lain seperti taufufa (16%), kicap (9%), tempeh (8%), tauhu telur (7%) dan tauhu soya (4%). Sebahagian besar responden (>50%) percaya produk soya boleh mengurangkan risiko kanser dan osteoporosis. Sebanyak 89.4% responden makan tauhu soya. Sementara itu, 63.9% responden makan tauhu telur dan 42.2% suka tauhu telur yang digoreng. Lebih daripada 80% responden meminati warna, aroma, rasa dan tekstur tauhu telur.

Kata kunci: Ciri sensori; penerimaan; penggunaan; produk soya

ABSTRACT

Soybean-based foods are popular among Asian for thousands of years and it is not only recognized as a traditional food but have the potential for health purposes. This survey was conducted to determine consumers’ acceptance, preference and consumption of soy products. A total of 330 respondents were involved in this study. They were university students and general public aged 18 years and above. Each respondent was asked to fill the questionnaire under researcher’s supervision. The results of the study showed that 56% of the respondents preferred soymilk compared with other soy products such as tofufa (16%), soy sauce (9%), tempeh (8%), egg tofu (7%) and soy tofu (4%). Majority of the respondents (>50%) believed that soy products could reduce the risk of cancer and osteoporosis. As much as 89.4% of the respondents ate soy tofu, while 63.9% of the respondents ate egg tofu and 42.2% liked fried egg tofu. More than 80% of the respondents preferred the color, aroma, taste and texture of the egg tofu.

Keywords: Acceptance; consumption; sensory attributes; soy products

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*Corresponding author; email: aminahsensory@ukm.edu.my