An amount of 30 g Eucheuma cottonii seaweed was dried and soaked in 500 mL of distilled water for ± 24 hours. Samples was extracted with 0.8 N KOH solvent at the temperature of 85°C for 1 hour. The ratio of dry Eucheuma cottonii seaweed to solvent was 1:30 (g/mL). Amount of 1N KCl was poured into the filtrate with a ratio of 1:1 to the volume of the filtrate, with continuous stirring until hydrocolloid fibers (carrageenan fibers) were formed. The fiber turned into filtered and washed with water until the pH was neutral. Wet carrageenan was dried off in an oven at 120°. A total of 100 mL of distilled water was heated, as much as 1 g of added TiO2 and 1 g of natural dye (matcha). The variation of mass of carrageenan (1: 3: 5: 7: 9) % b/v and corn starch (1: 2 : 3 : 4 and 5)% b/v, and then polyethylene glycol was added (1:2:3:4:5) % v/v then it was stirred until homogeneous. The capsule dough and its molds were dried off in an oven at the temperature of 45°C for five hours. Of the various variations carried out, the best composition variation is formula A. The reaction kinetics obtained in formula C variation followed the first-order kinetics model with a k value of 0.0296 min-1 for temperature variations, while the best is temperature C because it had test specifications that met the required requirements. The reaction kinetics obtained at temperature C followed a first-order model with a K value of 0.0364 min-1.