EXPLORING ADULTS’ PERCEPTIONS AND SWEETNESS PREFERENCES FOR LOCAL TRADITIONAL FOODS IN KELANTAN AND TERENGGANU
DOI:
https://doi.org/10.55197/qjssh.v7si5.1736Keywords:
sweetness preference, Kelantan cuisine, Terengganu cuisine, traditional foodAbstract
Sweetness is a distinctive sensory attribute that characterises the traditional cuisines of Kelantan and Terengganu, particularly across their diverse range of local dishes and traditional kuih. Although both East Coast states share similar cultural heritage and culinary traditions, they are widely perceived to differ in their sweetness profiles, making sweetness an important element of regional gastronomic identity. However, previous studies have predominantly focused on Malaysian traditional foods from the perspectives of heritage preservation, food acceptance and culinary tourism, with limited attention given to adults’ perceptions of sweetness and the sociocultural factors that shape Kelantan and Terengganu. Therefore, this study aimed to explore adults’ perceptions of sweetness in local foods, compare sweetness preferences between the two states and examine the factors influencing these preferences. A qualitative exploratory research design was employed. Informants were selected using purposive sampling based on predetermined inclusion criteria aligned with the study objectives. Six informants aged between 30 and 40 years, familiar with the traditional local dishes and food culture of their respective states, participated in the study. Data were collected through face-to-face semi-structured interviews using open-ended questions. The interviews were transcribed verbatim, and the resulting data were analysed manually to identify recurring patterns and themes. Four main themes emerged: regional culinary influence, sensory socialisation, cultural authenticity and reactive literacy. The findings demonstrate that sweetness preferences in Kelantan and Terengganu reflect regional identity, family socialisation, cultural expectations and changing life circumstances. These preferences are reinforced through repeated exposure and intergenerational transmission yet remain flexible as individuals adjust their consumption according to health awareness and changing circumstances. This study contributes to a deeper understanding of the cultural significance of sweetness in East Coast regional cuisine and offers insights for preserving traditional food heritage while encouraging healthier dietary practices.
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