• Journal of Korea Trade
• /
• v.24 no.5
• /
• pp.55-70
• /
• 2020

Purpose - This paper aims to examines the various factors influencing the purchase decisions of Malaysian consumers for halal food and based on this analysis, to present some measures by which Korea's food industry could expand exports to the Malaysian market. Design/methodology - This research used SPSS 12.0 for descriptive analysis, ANOVA, t-tests, factor analysis, cluster analysis, and reliability analysis based on a total of 571 responses were included as the final data in the 600 surveys administered. Findings - Malaysian consumers had high trust and confidence in products that had obtained halal certifications. This reflects the cultural situation where 61% of the Malaysian population consist of Muslims. In terms of the consumption of Korean foods, items such as ramyeon, confectionery, and kimchi were found to enjoy high awareness and strong preference among local consumers, thus suggesting their competitiveness. Originality/value - This paper attempts to examine consumer characteristics - an aspect that had received insufficient treatment in previous studies on halal certifications in Muslim countries. This study found the purchase practices and influencing factors behind Malaysian consumers' purchases of imported foods and Korean foods. Therefore, it is expected that this result can give Korean food industry an insights and strategies for exporting Korean food to Malaysia.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
• /
• v.7 no.11
• /
• pp.1-15
• /
• 2017

Understanding muslim consumers' needs and behaviour is an essential process for strategic product development in the Halal food market. For our study on Indonesian consumers of Halal food, we conduct a survey of 200 Muslims residing in Indonesia on awareness of ginseng (G) and red ginseng (RG) products, eating experience, like or dislike reasons, cognitive level on the efficacy of G and RG products, purchase behaviors, satisfaction and repurchase intention through a web-based questionnaire methodology. This study reveals that 58 % and 51% of the participants indicate an awareness of G and RG products. In particular, awareness amongst medium- and high-income male consumers in their 20s and 30s is relatively high. This group of participants is also more likely to consume eat G and RG products for health promotion, refreshment, and disease prevention, and positively evaluated product efficacy. They are also aware of the efficacy claims of these products with regard to enhancement of immunity, fatigue, and stamina. While Indonesian Muslim consumers express satisfaction with the health claims, packaging specifications, and design of the products, they are dissatisfied with product types, price, taste, and aroma. The results also found that participants would recommend G and RG products to acquaintances, and are willing to purchase them in the future. Therefore, the segmentation of Halal-certified G and RG products for Muslim consumers and analysis on their product needs could be advantageous for strategic product development.

• 사료
• /
• s.75
• /
• pp.66-70
• /
• 2015

• Food Science and Industry
• /
• v.48 no.2
• /
• pp.12-24
• /
• 2015

• International Journal of Advanced Culture Technology
• /
• v.7 no.1
• /
• pp.216-224
• /
• 2019

The number of patients from Middle Eastern Arabic countries is steadily increasing in respect to the South Korean government's medical tourism strategies. Word of mouth is one of the main determinants concerning the Middle Eastern Arab patients' medical tourism destination. Further, patients' satisfaction affects repurchase and revisit intention. This study aimed to measure the level of Middle Eastern Arab patients' satisfaction, and to measure the effect of different medical factors on satisfaction in such patients who are seeking medical attention in South Korea. A 110 Middle Eastern Arab patients who visited South Korea for medical purposes participated in our survey between November, 2016 and April, 2017. All factors had a high mean (${\geq}4.24$; ${\geq}84.8/100$) except for one factor (hospital halal meals (3.82; 76.4)). To identify factors influencing participants' overall satisfaction we used multiple regression analysis. Physicians, interpreters, and halal meals were the main factors influencing overall Middle Eastern Arab patients' satisfaction. Physicians and interpreters in Korea are recommended to be oriented to basic Islamic beliefs and Middle Eastern Arab patients' behavior. Daily communication, such as speaking directly to the patient, limiting important issues to two or three at a time, and translating sentence by sentence, could help to improve Middle Eastern Arab patients' satisfaction. Enlisting Middle Eastern nutrition specialists in medical institutions in South Korea may substantially improve non-medical services satisfaction such as halal food and dietary restrictions.

• Korean Journal of Poultry Science
• /
• v.49 no.1
• /
• pp.1-8
• /
• 2022

We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO₂, or N₂ gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO₂ treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N₂ treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO₂ treatment, the N₂ treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N₂ gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO₂ gas treatment in the gas stunning method.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.2
• /
• pp.112-124
• /
• 2018

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

• Asian Journal of Business Environment
• /
• v.11 no.3
• /
• pp.5-19
• /
• 2021

Purpose: The purpose of this research is to study the role of life satisfaction, quality consciousness, and religiosity, which are integrated with the TRA Model to explain the switching intention of Muslim consumers to use Halal Cosmetics and Personal Care (HCPC). The second purpose is to investigate the relationship between variables used in this study to provide recommendations to HCPC producers about Muslim consumer behavior in the market. Research design, data, and methodology: The target population in this study is Muslims who live in Greater Jakarta. Data collection is carried out by the self-administered survey method based on the Purposive sampling technique, and the questionnaire is distributed online. The statistical analysis to test the research hypotheses is the Partial Least Squares - Structural Equation Model (PLS-SEM). Results: Life satisfaction, product quality consciousness, and religious commitment have a significant effect on attitude to switching but do not significantly influence the intention of switching to use HCPC. Conclusions: Life satisfaction, quality consciousness, and religiosity that represent individual factors indirectly affect the intention to switch to use HCPC. Thus, religious commitment influences attitude to switching both directly and indirectly.

• Korean Journal of Food Science and Technology
• /
• v.54 no.3
• /
• pp.334-342
• /
• 2022

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).

• CELLMED
• /
• v.5 no.4
• /
• pp.28.1-28.6
• /
• 2015

This current study investigated the anti-ulcer activity of 2 types of virgin coconut oil (VCO-A and VCO-B) and coconut oil (CO). Sprague-Dawley of male rats divided into 6 groups and each group consisted of ten rats. Rats were then treated with either VCO or CO and then were then anaesthetized and pyloric ligation was performed. The anaesthesia was discontinued and the animal usually recovered consciousness within less than an hour. Three hours later, the animal was then again anaesthetized and sacrificed with chloroform. Stomach removed and its content subjected to measurement of volume and pH. The results revealed VCO-B and VCO-A (100%) significantly inhibited (p < 0.001) the volume of gastric juice secreted by the control rats by 66.81% and 51.53%, respectively. Followed by CO 42.80%. While the inhibition of gastric juice for positive control rats which treated with ranitidine (100 mg/kg) was only 22.38%. The total acid output was reduced by the oils to 70.80%, 74.16% and 40.45% for VCO-A, VCO-B and CO respectively compared to control group. Ranitidine reduced the total acid output by 34.83%. In conclusion, prevention of gastric lesions in rats by VCO was found to increase the mucous and decrease the acid volume, total acid contents and ulcer scoring. The treatment of VCO affects the all parameters that influence the initiation and perpetuation of ulceration.