Papaya leaves have long been used as traditional cure due to its medicinal properties. The mature papaya leaves are known for its bitter taste, which is caused by the presence of alkaloids carpaine and pseudocarpaine, thus resulting in the less acceptability for consumption. Adsorption process which involves the use of adsorbents is one of the methods to reduce bitterness in food products. The aim of this research was to know the effect of different types of adsorbents and methods of application towards bitterness and phytochemical compounds of papaya leaves. The adsorbents used were bentonite, activated attapulgite and diatomaceous earth with different methods of application which were boiling, submerging and submerged with squeezing. The leaves were then analyzed for its sensory evaluation in terms of bitterness intensity and phytochemical compounds which include phenolic, flavonoid, tannin and alkaloid compounds and also antioxidant activity. The results obtained showed that bentonite and method of boiling resulted in the weakest bitterness intensity in papaya leaves. However, it was found that as the bitterness intensity was reduced so was the phytochemical compounds and antioxidant activity as they were positively correlated. Overall, the leaves treated with bentonite by boiling method was the best treatment. This treatment was able to remove 98% of bitterness and retained 80% of antioxidant activity while containing total phenolic content of 10.699 mg GAE/g extract, total flavonoid content of 1.468 mg QE/g extract, total tannin content of 9.423 mg TAE/g extract and total alkaloid content of 1.363%. / Daun pepaya telah lama digunakan sebagai obat tradisional karena memiliki sifat obat. Daun pepaya tua dikenal dengan rasa pahit yang disebabkan oleh komponen alkaloid karpain dan pseudokarpain, sehingga kurang disukai untuk dikonsumsi. Proses adsorpsi yang melibatkan penggunaan adsorben adalah salah satu metode untuk mengurangi rasa pahit di produk makanan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh jenis adsorben dan metode aplikasi terhadap rasa pahit dan sifat fitokimia pada daun papaya. Adsorben yang digunakan adalah bentonit, attapulgit aktif dan tanah diatom dengan metode aplikasi perebusan, perendaman dan perendaman dengan peremasan. Daun-daun yang sudah dimasak dianalisis untuk evaluasi sensori dalam hal intensitas rasa pahit dan uji fitokimia yang meliputi komponen-komponen fenolik, flavonoid, tanin dan alkaloid dan juga aktivitas antioksidan. Hasil menunjukkan bentonit dan metode perebusan memberikan intensitas rasa pahit yang paling lemah pada daun pepaya. Akan tetapi, dengan berkurangnya intensitas pahit, komponen-komponen fitokimia dan aktivitas antioksidan juga ikut berkurang karena mereka berkorelasi positif. Secara keseluruhan, perlakuan menggunakan bentonit dengan metode perebusan pada daun pepaya merupakan perlakuan terbaik. Perlakuan ini dapat mengurangi rasa pahit hingga 98%, dapat mempertahankan aktivitas antioksidan sebanyak 80% dan mengandung total senyawa fenolik sebanyak 10,699 mg GAE/g ekstrak, total senyawa flavonoid sebanyak 1,468 mg KE/g ekstrak, total senyawa tanin sebanyak 9,423 mg TAE/g ekstrak and total senyawa alkaloid sebanyak 1,363%.