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This study aims to determine the percent (%) inhibitory activity of elastase from leaves, stem, and fruit of Waru Ketek (Myrica javanica Blume). The process of preparing extracts was carried out by maceration method with 96% ethanol solvent so that the leaf ethanolic extract (DE) was obtained, ethanolic stem extract (BTE) and fruit ethanolic extract (BE). Then the class of compounds is determined by qualitative analysis method. Antielastase activity was measured using a mixture of Porcine Pancreas Enzyme (PPE) mixture, N-Succinyl-Ala-Ala-p-nitroanilide (SANA) and buffer Trizma HCl pH 8.0 which was incubated for 15 minutes at 25°C. Based on the results of qualitative analysis, the leaves of Waru Ketek contain phenolic compounds, flavonoids, saponins, and terpenoids; on the Waru Ketek stem contains phenolic and flavonoid compounds; and in the Waru Ketek fruit contains flavonoid compounds. The percentage (%) of inhibitory activity of elastase in each extract at a concentration of 100ppm was 64.75% (DE), 25.06% (BTE) and no inhibition (BE). Based on these results it can be concluded that the ethanolic extract leaves the best inhibition of elastase.

Keywords: M. javanica Blume extract, qualitative analysis, inhibition of elastase