<![CDATA[The increasing use of plastic for food packaging poses environmental problems because it does not degrade naturally. This study aims to develop an edible film based on carrageenan from seaweed (Eucheuma cottonii), chitosan, and coffee grounds extract as an environmentally friendly packaging alternative, as well as to determine the effect of adding chitosan and coffee grounds extract on the quality of the edible film. The method used was solvent casting with variations in chitosan (0.12–0.27 g) and coffee grounds extract (0.6–1.5 g). Characterization included thickness testing, Water Vapor Transmission Rate (WVTR), biodegradation, Scanning Electron Microscopy (SEM), and Fourier Transform Infrared (FTIR) analysis. The results showed that the thickness of the edible films ranged from 0.03 to 0.13 mm and met the Japanese Industrial Standard (JIS) (0.25 mm). The WVTR values ranged from 128.66 to 315.50 g/m²/day, while biodegradation ranged from 2.61 to 32.59%. FTIR analysis revealed the presence of characteristic functional groups of carrageenan, chitosan, and coffee grounds extract without the formation of new functional groups, indicating physical interactions among the components. Meanwhile, SEM results showed a relatively compact surface morphology of the edible film in the optimal formulation. The best formulation was obtained by adding 1 g of coffee grounds extract and 0.20 g of chitosan, with the lowest WVTR value of 128.66 g/m²/day and the highest biodegradation rate of 32.59%. The results of the study show that the combination of chitosan and coffee grounds extract can improve the quality of edible films, making them a potential alternative for environmentally friendly food packaging. Keywords: Biodegradation, Edible Film, Carrageenan, Chitosan, WVTR.]]>
