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The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.

Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.

In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.

Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.

This paper aims to explain the relationship between product quality, price and convenience with a positive attitude and intention to buy traditional food. In addition, it also aims to explain the role of the product type in moderating the relationship between these variables.

Samples were taken non-randomly, consisting of 500 snack food buyers and 500 restaurant food buyers. Some of the places chosen for sampling include Paragon Mall, Solo Grand Mall, Matahari Mall, Hartono Mall or other places in Surakarta-Indonesia, where people spend time relaxing. Furthermore, multiple structural equations model (multi group SEM) is a statistical method used to explain the relationship between the conceptual variables.

Some of the findings are as follows: before the product as a moderator, price and quality are the variables that influence the positive attitude and the intention to buy, while the convenience is the variable found not affecting both the positive attitude and the intention to buy. After the product type as a moderator, for snacks, the test results indicate that the price, product quality and convenience are the variables that affect the positive attitude but do not affect the intention to buy. For restaurant food, test results indicate that only prices and qualities affect positive attitudes, whereas convenience is found not to affect positive attitudes. Furthermore, only price and quality affect the intention to buy, while convenience is found not to affect the intention to buy.

This paper underlines that the type of product is a moderating variable in the buying behavior process of traditional foods. Regarding its role as a moderator variable, the relationships between variables that are conceptualized can be explained in detail, along with their significance.