<![CDATA[Epilepsy is a chronic neurological disorder that may require a ketogenic diet as an additional therapy, especially in patients with refractory epilepsy. Commercial ketogenic enteral formulas are generally quite expensive, so there is a need to develop more cost-effective formulas based on local foods. This study aimed to develop a high-fat enteral formula based on tempeh, cheddar cheese, and coconut oil with a 3:1 ketogenic ratio and to evaluate its nutritional content, production cost, flow ability, organoleptic quality, and panelist acceptance. The study used an experimental design (true experimental) with a descriptive approach and was conducted at the Nutrition Installation of Dr. Mohammad Hoesin Hospital in Palembang from September 2025 to February 2026. The study involved 25 panelists, consisting of 13 trained panelists and 12 semi-trained panelists, the study used purposive sampling to select the participants. Nutritional composition and production cost data were processed using Microsoft Excel, while flowability tests were obtained through direct measurements. Hedonic quality data and preference levels were analyzed using descriptive statistical tests by calculating the average (mean) scores of the panelists. The results showed that all three formulas contained 1,506–1,538 kcal per 1,500 cc with an energy density of 1.00–1.03 kcal/ml. Formula F2 was chosen as the best formula based on nutritional characteristics, production cost, flowability, and sensory acceptance, supporting further development as a local food-based ketogenic enteral formula alternative for epilepsy patients]]>
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