The concern on halal, haram and syubhah are directly related with the ingredients used particularly in the semi processed food products such as yellow noodle, kue teow, fish ball, fish cake and Tofu. In other words, these three concepts are the important religious elements in shaping Muslim consumers’ attitudes by which it also influenced their food purchasing behavior. This study empirically examines the causal relationship between knowledge on syubhah semi processed food in regards to the composition of ingredients of the semi and rural Muslim consumers purchase behavior. This causal research design used the quantitative approach to the semi and rural consumers in Kedah as the sample of the study. Through a self-administered survey, 780 usable questionnaires were successfully collected. A Multivariate Structural Equation Modelling (SEM) via Partial Least Square (PLS- SEM) is used to answer the research objective, research question and hypotheses. The results provide evidences that there is a linkage between knowledge of syubhah semi processed food in regards to the composition of ingredients and consumer purchase behavior. The remarkable findings from this study indicated that without knowledge on the characteristic of the products, consumers still purchase the product although they are still in the doubtful stage.
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In-Text Citation: (Rahman, Zahari, Mohamed, Majid, & Rozekhi, 2018)
To Cite this Article: Rahman, R. A., Zahari, M. S. M., Mohamed, M., Majid, H. N. A., & Rozekhi, N. A. (2018). Knowledge on Compositions of Ingredients in Syubhah Semi Processed Food and Muslim Consumers Purchase Behavior. International Journal of Academic Research in Business and Social Sciences, 8(17), 290–309.
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