Abstract
Fig (Ficus carica L., Moraceae) contains phenolics, flavonoids, tannins, sesquiterpenes, and organic acids. These secondary metabolites content creates an opportunity to utilize fig as a functional food or standardized herbal preparations. This study aimed to determine the total phenolic and flavonoid content of fig leaves extract by the colorimetric method. In this study, fig leaves from Ciwidey District, West Java Province, Indonesia were used. Fig leaves were extracted with 70% ethanol by the maceration method. Folin-Ciocalteu method was used to determine total phenolic content and AlCl3 method was used to determine total flavonoid content. Fig leaves extract had total phenolic content of 2.52 ± 0.243 mg GAE/g simplicia and total flavonoid content of 2.028 ± 0.007 mg RE/g simplicia. Fig leaves from Ciwidey District, West Java, contain good total phenolic and flavonoid content, so they have the potential to be developed into standardized herbal preparations.
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