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Innovation of Slow Food Product Concept (Ikan Celup Tepung Enterprise) in
the Transformation of Coastal Areas in Terengganu.
Nor Aisyah Murni Binti Muhammad Shamsuddin
Supervisor: Dr. Haji Wan Hafiz bin Wan Zainal Shukri
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Food tourism in east coast region of Malaysia such as Terengganu and Kelantan are
popular nowadays about their innovation of slow food product concept which is Ikan
Celup Tepung Enterprise. They sell wide range of foods, snacks, beverages and
desserts. Methodological approach for this research is the qualitative study. 30 small
scale proprietors in selected coastal areas in Terengganu will be chosen as the
participants for a face to face interview. The areas of data collection will be in Pantai
Penarik, Setiu, Pantai Teluk Ketapang, Kuala Terengganu and Pantai Kelulut, Marang.
This study will reveal how the food tourism play the most important role in the food
tourism sector. This study also will assess the proprietor’s knowledge, attitude and
practice of food hygiene and safety. Importance of tourism in the transformation of
coastal areas can be achieve through the growth of tourism arrivals, tourism revenues
and their contribution to gross domestic product (GDP).
1181 | UMT UNDERGRADUATE RESEARCH DAY