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All Journal Jurnal Gizi dan Pangan Journal of Mandalika Review
Muhammad Ramly, Alina Shuhaida
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What Makes Korean Cuisine Favoured? Discovering The Elements Affecting Malaysia’s Younger Generations Preferences Apriyanto, Yusup; Zulkifali, Wan Ahmad Hasni Wan; Muhammad Ramly, Alina Shuhaida; Sharif, Mohd Shazali Md; Hastuti Nurhayati; Harja, Oktomi
Journal of Mandalika Review Vol. 4 No. 1 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i1.211

Abstract

Introduction: The growing popularity of Korean cuisine among Malaysia's younger generation, driven by the Hallyu Wave raises concerns about overshadowing traditional Malaysian cuisine. This study examines factors behind this trend, emphasizing the critical role of preserving Malaysia's culinary heritage as a cornerstone of national identity and cultural preservation.Methodology: Qualitative research was conducted through semi-structured interviews with eleven (11) informants aged eleven to twenty-six (11-26) at UiTM Puncak Alam. Thematic has been employed to analyse the data. Findings: This study revealed four (4) key themes including; Media Influences, Social Influences, Curiosity, and Taste, which trigger the younger generation to consume Korean Food. The study elucidates how social media platforms influence culinary preferences, driven by curiosity and social influences. Additionally, the appeal of Korean cuisine's taste, particularly its spiciness, resonates with Malaysian palates. Conclusion: Understanding the multifaceted influences on culinary preferences can guide efforts to preserve Malaysia's traditional cuisine while acknowledging the global appeal of Korean food among younger generations. However, this study is limited to exploring factors affecting the younger demographic and cannot be generalized to a broader population. Future research is recommended to validate these findings using a statistical analysis, providing a more comprehensive understanding of the dynamics shaping culinary preferences in Malaysia.
The Food Insecurity Issues in Gastronomy Tourism among Local and International Tourists in Malaysia Ismail, Nazrul Hadi; Zulfa, Nur Quratul Aini; Muhammad Ramly, Alina Shuhaida; Md Sharif, Mohd Shazali; Md Nor, Norazmir
Jurnal Gizi dan Pangan Vol. 19 No. Supp.1 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.Supp.1.105-110

Abstract

The objectives of this study are to investigate the food security issues arising in gastronomic tourism, to verify the food insecurity experiences encountered by tourists, and to determine the tourists’ dining satisfaction from the gastronomic tourism experiences in Malaysia. A quantitative approach was selected for this study. These issues were concluded from the data collection via questionnaire forms disseminated online through multiple social media platforms consisting of 250 participants of both local and international tourists visiting Malaysia. The Independent T-test and Mann-Whitney test were used as the main statistical test to establish if any tourist groups had food security-related issues during their visit. The results showed that local tourists are more likely to be affected by food security issues, food insecurity, and dining experiences. Overall, this study discovered that both local and international tourists have contrasting experiences in gastronomy tourism in Malaysia.
Co-Authors Apriyanto, Yusup Harja, Oktomi Hastuti Nurhayati Ismail, Nazrul Hadi Md Nor, Norazmir Md Sharif, Mohd Shazali Sharif, Mohd Shazali Md Zulfa, Nur Quratul Aini Zulkifali, Wan Ahmad Hasni Wan