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The purpose of this paper is to determine the students' behavioural intention to use electronic food ordering in Kuala Terengganu. The quantitative method was applied through an online questionnaire survey distributed to randomly selected respondents in two universities in Kuala Terengganu, and 362 online questionnaires were completed and returned with reliable and meaningful results. The result clearly shows that the majority of the students have a positive intention to use electronic food ordering services due to perceived convenience, customer control, attractive marketing, and eagerness to use technology during Covid-19. Besides, they feel that electronic food ordering is user-friendly, and they can get sufficient information to order. Therefore, this study is vital in providing knowledge and information to the food industry player in identifying all the advantages of having an online ordering system during the pandemic. In line with that, online ordering is the only source of revenue for local food businesses by helping them from permanent closures during this challenging time and take advantage of electronic food ordering as one of their long-term marketing strategies.

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Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.