Mangosteen (Garcinia mangostana L.) is one of tropical fruits used for medicinal purposes, especially the use of the peel of fruit. The purpose of this study was to determine the levels of flavonoids in mangosteen extracted using Respone Surface Methodology Central Composite Design (RSM CCD) with various concentrations of ethanol and duration of microwave heating or Microwave Assisted Extraction (MAE). The extracting conditions used were concentration of ethanol in the range of 45 % to 96 % and temperature in the range 5,8 oC to 34,1 oC. Test of total flavonoid content was conducted by colorimetri method (AlCl3). The results showed that optimum extraction conditions for flavonoids were at alcohol concentration of 70% and heating time of 32.9 minutes which resulted in flavonoid content of 11.82 %. More over, under these conditions resulted total flavonoid content of 11.42%. Hence, the optimized extraction conditions were able to produce high flavonoid content.
