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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