The drying of the leaves was carried out using an oven with 2 temperature variants, namely 60oC and 80oC, and 3-time variants, namely 90, 120, and 150 minutes. Antioxidant activity analysis was carried out using the DPPH method and qualitative phytochemical analysis: Alkaloids, Flavonoids, Steroids/Triterpenoids, Saponins. The basic of ingredients Biscuit are : butter, sugar, eggs, and wheat flour then performed a proximate analysis on biscuits. The results showed that the activity of the leaf extract was strong/moderate 63.53 g/ml in the leaf extract at 60oC and 90 minutes, drying at this temperature was used to make biscuits. The Extract of Bangun-bangun leaves with positive temperature and time variants contained flavonoid compounds and negative for steroidal alkaloids, for saponins there were positive and negative results in the extract of Bangun-bangun leaves with a drying temperature of 60oC for 150 minutes and 80oC for 120 minutes. The proximate analysis obtained was 4.38% water content, 1.87% ash content, 8.12% fat content, 10.68% protein content, 74.94% carbohydrate content, and antioxidant activity of 199.96 g/ml in biscuits. with the addition of Bangun-bangun leaves powder
