Papaya (Carica papaya L.) is widely used by Indonesians due to its antioxidant contained in the fruit and leaves. Papaya is known to contain vitamin C, tocopherols, phenols, and-carotene in their leaves and fruit thus having the capability as an antioxidant. Antioxidants are compounds that can inhibit oxidation reactions by binding free radicals and highly reactive molecules so that cells will be inhibited. This study aimed to determine the antioxidant activity of papaya through free radical DPPH method (1.1 Diphenyl-2-picrylhidrazyl). Each part of papaya with different extracts produces different antioxidant activities. This study utilized a literature study using the narrative review method in which the literature was identified through the pubmed database, google scholar, MDPI, and the portal garuda. Screening was carried out based on inclusion criteria so that several journals were reviewed. The results of this study showed that the parts of papaya that possessed antioxidant activity were the flesh, peel and leaves. The highest concentration of all parts was from papaya peel with ethanol content, obtained IC50 value of 13.769 g/mL