Free radicals are compounds or molecules that have one or more unpaired electrons, causing these compounds to be very reactive looking for pairs by binding to the electrons of the molecules around them. Free radicals that are in the body or that enter the body through the environment when the levels of free radicals exceed the body's ability to manage them, an oxidative stress condition will arise. To prevent oxidative stress, antioxidants are needed. Based on the source, antioxidants are divided into, endogenous antioxidants, namely from within the body in the form of enzymes that are antioxidants such as: Superoxidation Dismutase (SOD) and catalase (Cat), and exogenous antioxidants, namely those from outside the body/ environment, namely plants. One plant that has antioxidant activity is black pepper. Generally, non-enzymatic antioxidant activity testing can use the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method (reaction with free radicals), Ferric Reducing Antioxidant Power (FRAP) (oxidation-reduction reaction), Ferrous Ion Chelating (FIC) (reaction chelating or through the formation of a complex),), 2,2-Azinobis 3-ethyl benzothiazoline 6- sulfonic acid (ABTS), Cupric Reducing Antioxidant capacity (CUPRAC). Meanwhile, enzymatic antioxidants are CAT and SOD.