Antioxidant Activity of Red Betel Leaves Extract (Piper crocatum Ruiz & Pav.) By Difference Concentration of Solvents

Analysis of antioxidant activity (IC50), total phenol, total flavonoids and compounds performed on dry powder extracts of red betel leaves (Piper crocatum Ruiz & Pav.). Extraction using maceration method by ethanol concentration of 50 %, 70 % and 90 %. Extract with the highest antioxidant activity, analyzed by GCMS. The results showed levels of total flavonoid extract of ethanol (50 %, 70 % and 90 %), respectively for 159.32 +/- 4.71 (mg QE/g), 172.50 +/- 4.37 (mg QE/g) and 197.95 +/- 12.51 (mg QE/g). Levels of total phenol, respectively for 148.70 +/- 4.21 (mg GAE/g), 165.77 +/- 4.55 (mg GAE/g) and 182.68 +/- 4.39 (mg GAE/g) and antioxidants activity (IC50), respectively for 136.84 +/- 3.16 ppm, 127.35 +/- 2.25 ppm and 82.71 +/- 2.35 ppm. Phytochemical screening of ethanol extract positive for flavonoids, polyphenols, tannins, alkaloids, and terpenoids but negative for steroids. There are 58 compounds were detected by GCMS, but only eight dominant compounds based on the chromatogram peak and 13 compounds with >= 90 % was observed similarity of m/z.