Heritage food is an integral part of consumers’ eating habits because it is made from original recipes passed down from generation to generation. However, due to changing lifestyles, there is a lack of knowledge among the younger generation, and consumption of heritage food is declining. Furthermore, researchers appear to disregard and dismiss research on food image and food tourism. The objective of this study is to determine consumer’s knowledge, food image perception, and acceptance of Kelantan heritage food. People's eating habits are changing due to social trends and information technology. A convenience sampling method was used in a selected area of Kelantan. A questionnaire was distributed to the general public in the Kelantan district of choice; Kota Bharu, Tanah Merah, and Machang. The findings revealed that respondents have a high level of knowledge about Kelantan’s heritage foods, with 92.3 per cent at good knowledge levels. Additionally, respondents have a positive perception of food image, with a high mean score of 4.81±0.59. Respondents showed a positive result in acceptance of heritage in tradition and culture, appearance, taste, quality, and healthiness with all mean scores of each attribute is more significant than 4. All of the study’s objectives had been met. All respondents expressed their positive and negative feelings about consumers’ knowledge, perception of food image, and acceptance of food heritage in Kelantan.

Malaysian heritage food has become the most noticeable sign of the intermingling culture of ’Malaysia’s multiracial population. Heritage food can provide an intuitive sense of unity and a better understanding of the history of multiracial cultures. While their heritage foods are served in various establishments, hotel dining restaurants have become one of the most essential platforms that serve the highest quality Malaysian heritage food. The general objective of this research is to determine the perceived value, customer satisfaction, and behavioural intention towards Malaysian heritage food served by hotels around Klang Valley. A semi-structured questionnaire was used to select 200 respondents among customers who dined in the chosen hotel restaurants around Klang Valley. Findings are shown in terms of the perceived value of overall atmospheric (3.88 ± 0.51) followed by the overall service quality (3.78 ± 0.52) and the overall food quality (3.77 ± 0.65). Respondents were most satisfied with the “Interior dining environment” (3.85 ± 0.62), and “Professionalism and courtesy of the employees” (3.80 ± 0.65); however, they appeared less enthusiastic about the “Taste and authenticity of the heritage foods” (3.64 ± 0.63) and the “Price of the food” (3.55 ± 0.68). The impact of customer behavioural intention was also further discussed. Finally, the study indicated that there is a significant difference in the perceived value (p=0.007) and customer satisfaction (p=0.035) among varying demographic characteristics (race). However, no significant differences among demographics toward the dependent variable of customer satisfaction were found. Only race is significantly related to perceived value and customer satisfaction.

The growing consumer demand for healthy food products has turned the interest of industry and researcher in the development of foods enriched with fibre source. Oat and corn cob powder is one of the fibre sources that rich in insoluble fibers, such as cellulose, hemicellulose and lignin which beneficial the consumer in many ways for a healthy diet. The objective of this study was to investigate the effect of oat and corn cob powder incorporation on the sensory acceptability and physicochemical properties of putu piring at different levels of percentage ratio of oat and corn cob (control 0 percent OP: 0 percent CCP A, 0 percent OP: 100 percent CCP B, 30 percent OP:70 percent CCP C, 50 percent OP:50 percent CCP D, 70 percent OP:30 percent CCP E and 100 percent OP: 0 percent CCP F). Physical analysis showed that the colour of putu piring for L* value ranges from 74.17 to 19.76, a* value ranges from 0.23 to 1.90 and b* value ranges from 13.97 to 20.65. Sensory evaluation results showed that putu piring control (formulation A) scored the highest and no significant different (p lower than 0.05) compare followed by 30 percent OP: 70 percent CCP (formulation C) and 50 percent OP: 50 percent CCP (formulation D) in all attributes being evaluated. Proximate analysis showed that putu piring incorporated with oat and corn cob powder has significantly different (p lower than 0.05) in terms of crude fibre content. It is interesting to note that the incorporation of oat and corn cob powder yielded putu piring can improves the nutritive value of the product to become high fibre products.