Abstract
This study addresses concerns related to potential health risks associated with chlorine residues in traditional tea bags, which exhibit resistance to decomposition in soil. Consequently, the study utilized carrageenan, derived from <i>Eucheuma cottonii</i> seaweed, as a coating material for edible film. This research explores the impact of carrageenan concentration and drying temperature on the performance of tea bags. This study applied the randomized complete block design to analyze the impact of three carrageenan concentrations (1%, 3%, and 5%) at three different drying temperatures (80ºC, 85ºC, and 90ºC) on carrageenan-based film. The investigation comprehensively evaluates the compliance of the carrageenan-based film with commercial-grade quality standards through critical factors such as thickness, solubility, mechanical strength and hedonic analysis. The findings indicate that the most effective carrageenan-based edible film can be produced at a concentration of 3% and a drying temperature of 90°C, highlighting its potential as an eco-friendly alternative in tea bag production.
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