<![CDATA[Fig leaves (Ficus carica) are known as the source of antioxidants. Antioxidant properties arise causedby the presence of phenolic compounds, flavonoid is one of several types of phenolic compounds. Usually people takes advantage of fig leaves by brewing them with boiled water, like tea. The use of high temperature was feared to decompose the phenolic compounds of fig leaves because these compounds are not resistant to heat. Decomposing the phenolic compounds will decrease their antioxidant potential. This research was to determine the total phenolic content dan total flavonoid content of fresh dan dried fig leaves with boiled water. Folin-Ciocalteu Method was used to determine the total phenolic content dan AlCl3 Colorimetric Method was used to determine the total flavonoid content. Total phenolic content of fresh dan dried fig leaves brew with boiled water were 0.0113±0.0004% dan 0.0076±0.0004% respectively. Total flavonoid content of fresh dan dried fig leaves brew was 0.0105±0.0003% dan 0.0025±0,0002% respectively. From the data analysis results with Two Way Anova, it can be concluded that the preparation of fig (fresh dan dried) simplicia significantly affects the total phenolic content dan total flavonoid content. ]]>
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