Pembangunan Model Sikap Pelajar Terhadap Makanan Termodifikasi Secara Genetik

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.