<![CDATA[Epilepsy is a neurological disorder that commonly occurs in children and can affect cognitive development, nutritional status, and quality of life. The ketogenic diet has been widely used as a nutritional therapy to help reduce seizure frequency in children with refractory epilepsy. This study evaluated the organoleptic characteristics, flow rate, and nutritional content of a local food-based ketogenic enteral formula for epilepsy patients using tempeh, cheddar cheese, and coconut oil. This study using a trial-and-error design. The ingredients are using tempeh, cheddar cheese, and coconut oil with three modification formulation tested on 35 panelists for organoleptic test, flow testing using an NGT tube, and proximate testing. Organoleptic testing showed that formulation F2 (57% tempeh and 37% cheese) had the highest acceptability in color, taste, and texture due to its balanced flavor, creamy mouthfeel, and homogeneous consistency. Flow rate testing using a 12-Fr enteral tube showed F1 had the lowest flow rate (2.2 cc/s), indicating higher viscosity, while F2 and F3 had better flow properties. Nutritional analysis of F2 showed a fat content of 8.40%, meeting ketogenic diet requirements. Coconut oil provided medium-chain triglycerides (MCTs) that support ketone production, while tempeh contributed moderate protein and potential gut health benefits. Overall, F2 was identified as the best formulation with good sensory acceptance, suitable viscosity, and appropriate nutritional composition for ketogenic enteral feeding in epilepsy patients. Modification of the ketogenic enteral diet formula for epilepsy patients resulted in the best formula, F2. F2 and F3 had better flow capacity than F1. Proximate analysis of F2 showed that its fat content met the ketogenic diet standard, which is 70% of total calories.]]>
