Fresga, RoyDahliaty, AndiDevi, Silvera2016-10-122016-10-122016-10-12wahyu sari yenihttp://repository.unri.ac.id/xmlui/handle/123456789/8691α-Amylase is an enzyme that serves as a catalyst of starch hydrolysis to produce maltose in the digestive system. Inhibition of this enzyme can reduce blood glucose levels, especially in type 2 diabetic patients. Thus, the objective of this study were to determine inhibition of aqueous extract (infusa) from climbing fig (Ficus pumila) and guava leaves (Psidium guajava) in fresh and dried condition to α-amylase activities. Inhibition of the samples to α-amylase was determined by Nelson-Somogyi method. The absorbance was measured using spectrophotometry UV-Vis at 540 nm. Acarbose was used as positive control. The results showed that samples were potential inhibitors for α-amylase, i.e., infusa of climbing fig dried (91.91 + 2.43) and infusa of guava dried leaves (84.68 + 5.80). Percent inhibition of these plants were not significantly different from acarbose 0.5% (92.96 ± 0.18).enα-AmylaseAcarboseDiabeticNelson-Somogyistudent Paper Post Degree