PENGEMBANGAN BAKSO SEHAT BERBASIS TEPUNG PAKKAT ( CALAMUS CAESIUS BLUME ) SEBAGAI ALTERNATIF JAJANAN PADA ANAK SEKOLAH

Conducted in 2026 at the Medistra Health Institute Lubuk Pakam and BSPJI Medan, the research analyzed three formulations: F1 (5%), F2 (10%), and F3 (15%) through hedonic testing and the by difference method. Results indicated a linear increase in carbohydrate content along with higher pakkat flour concentrations (F1: 1.06%, F2: 3.12%, F3: 4.02%). Organoleptically, formulation F1 (5%) was the most preferred option for overall acceptance due to its minimal natural bitterness and lighter color, with statistical analysis showing significant differences only in taste (p=0.000) and texture (p=0.004). In conclusion, the F1 formulation is determined as the most prospective formula for a healthy school children's snack owing to its superior sensory acceptability.