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Grape skin is a waste produced from the process of making wine derived from grapes. Currently the use of grape skins is still limited as a natural fertilizer, so that the presence of abundant waste. This study aims to determine the total levels of phenols and flavonoids in the skin of grapes from the waste of wine making. This research is an experimental study to determine the total content of phenols and flavonoids where this compound is an antioxidant. The power of antioxidants can be known by knowing IC50 from grape skins. The study was conducted by repeating three times from samples in the form of grape skin powder. Antioxidant activity can be determined by using the DPPH test. The results stated that the total phenol, flavonoid and IC50 levels of grape skins were 168.55 (mg / 100 gr); 61.10 (mg / 100 gr) and 1,065.19 ppm. The presence of total phenols, flavonoids and IC50 in grape skins is relatively high, so the use of grape skins from the process of making wine makes attention.