Collagen products sourced from recombinant collagen-like protein: acceptance analysis

Duasa, Jarita and Mohd Thas Thaker, Mohamed Asmy and Mohd Radzman, Nurhasya Adibah (2022) Collagen products sourced from recombinant collagen-like protein: acceptance analysis. Global Business and Management Research: An International Journal, 14 (4s). pp. 101-118. E-ISSN 1947-5667

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Abstract

The growing concerns on the transfer of diseases from animal sources as well as limited sources of marine life to produce collagen led to the present study which aims to provide an alternative source to the available collagen market and to analyze the acceptance level of consumers on this new product of collagen. The technology acceptance level is evaluated among consumers on the new product introduced using recombinant collagen-like protein as its source. Using cross-sectional data, a total of valid questionnaires was collected to validate the proposed hypothesis within Technology Acceptance Model (TAM) by using the Partial Least Square (PLS) path modeling approach (a variance-based SEM technique). The results show a direct positive and significant relations between perceived usefulness and attitude toward, perceive ease of use and attitude toward, and attitude toward and behavioral intention of using the product sourced from recombinant collagen-like protein.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Collagen, Consumers, Malaysia, Technology Acceptance Model (TAM)
Subjects:	H Social Sciences > HA Statistics > HA154 Statistical data H Social Sciences > HB Economic Theory > HB131 Methodology.Mathematical economics. Quantitative methods Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Economics and Management Sciences Kulliyyah of Economics and Management Sciences > Department of Economics
Depositing User:	Prof. Dr. Jarita Duasa
Date Deposited:	27 Dec 2022 15:12
Last Modified:	28 Dec 2022 12:38
URI:	http://irep.iium.edu.my/id/eprint/102325

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