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Sains Malaysiana 38(2):
241-247(2009)
Pembangunan Model Sikap Pelajar Terhadap Makanan
Termodifikasi Secara Genetik
(Model Development of Students Attitude Towards
Genetically Modified Food)
Nur Aziera Sukman, Nur Riza Mohd. Suradi & Latifah
Amin
Pusat Pemodelan dan Analisis Data (DELTA)
Pusat Pengajian Sains Matematik, Fakulti Sains dan
Teknologi
43600 UKM Bangi, Selangor D.E. Malaysia
Diserahkan: 7 April 2008 / Diterima: 11 Ogos 2008
ABSTRAK
Telah terbukti bahawa pembangunan dan kejayaan bioteknologi
dan teknologi modifikasi genetik (GM) pada masa hadapan bergantung secara
langsung kepada persepsi masyarakat dan sikap pengguna. Kajian lepas
menunjukkan bahawa pengguna mempunyai sikap skeptikal terhadap teknologi
modifikasi genetik dalam penghasilan makanan. Kajian ini dijalankan untuk
mengenal pasti dimensi yang menyumbang kepada pembentukan sikap pelajar
terhadap makanan GM selain daripada sikap mereka terhadap perubahan dalam
kualiti makanan dan bagaimana ini dapat membentuk cara hidup dan sikap mereka
terhadap makanan GM. Pembentukan model dibina berdasarkan kepada model Latifah
yang mengandungi enam dimensi iaitu persepsi faedah, persepsi risiko,
penerimaan risiko, kebiasaan, aspek moral dan sokongan. Kaedah analisis faktor
telah digunakan untuk mengenal pasti dimensi yang membentuk sikap pelajar dalam
model yang dibina ini. Didapati dimensi penerimaan risiko mempunyai nilai kebolehpercayaan yang rendah,
manakala dimensi baru diperoleh iaitu dimensi kawalan. Hasil analisis
faktor telah disahkan dengan penggunaan kaedah pemodelan persamaan berstruktur
(SEM). Hasil kajian mendapati bahawa dimensi persepsi faedah, persepsi risiko,
kebiasaan, aspek moral, kawalan dan sokongan menyumbang kepada sikap para
pelajar terhadap makanan GM.
Kata
kunci: Makanan termodifikasi genetik; sikap
pelajar; pemodelan persamaan berstruktur
ABSTRACT
It is evident that the
development and future success of biotechnology and genetically modified
technology relies directly on the public perceptions and the attitude of the consumers.
Previous research have shown that consumers were highly sceptical towards
genetic modification in food production. The purpose of this study is to
examine the dimensions that form students’ attitude towards GM food and towards
changes in food quality and how it could shape their lifestyle and attitude towards
GM food. This research used the model proposed by Latifah which has six
dimensions: perceived benefit, perceived risk, risk acceptance, familiarity,
moral aspect and encouragement. Factor analysis has been used to identify
dimensions that form students attitudes in this model. It was found that the dimension
for risk acceptance has low reliability. A new dimension existed, namely
control. Result of factor analysis has been approved by using structural
equation modeling (SEM) method. These results show that the perceived benefit, perceived risk,
familiarity, moral aspect, control and encouragement explained students’
attitude towards GM food.
Keywords:
Genetically modified food; students attitude;
structural equation model
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