This study was aimed at analyzing the antioxidant capacity of butterfly pea flower herbal syrup with the addition of cardamom, cloves, and ginger. This research was an experimental study with a completely randomized design (CRD). The herbal syrup was made into three different treatments with different ratios of cardamom and cloves in each formula, namely 3:1, 5:3, and 1:1. Antioxidant capacity was analyzed using the DPPH method. The levels of flavonoid, tannin, saponin, kaempferol, quercetin, and gallic acid were also investigated in this study. The results showed that buttefly pea flower herbal syrup with the ratio of cardamom and cloves (1:1) has the highest level of flavonoid (16426.09 mg/L), tannin (3382.50 mg/L), saponin (1354.50 mg/L), kaempferol (1147.82 g/L), quercetin (1658.03 g/L), and gallic acid (4108.75 g/L). These results were in line with the antioxidant capacity of herbal syrup with a ratio of 1:1. The formula has the highest level of antioxidant capacity compared to the other formulas, as indicated by the IC 50 value of 40.777 ppm. Therefore, the more cloves used, the higher the antioxidant capacity of butterfly pea flower herbal syrup.