This study aimed to determine the optimal pH for Moringa oleifera seeds extract as a milk casein coagulant in terms of milk-clotting activity (MCA), caseinolytic activity (CA), ratio MCA/CA, and coagulation time. Moringa oleifera seeds extraction was obtained using the Focused Microwave-Assisted Soxhlet Extraction (FMASE) method. Milk-clotting activity was analyzed using skim milk. Caseinolytic activity was assessed using sodium caseinate as substrates. The effects of pH (5-8) on Moringa oleifera seeds enzyme activities were determined using experimental design of Completely Randomized Design (CRD) method with 5 treatments, maceration extract (P0), FMASE extract at pH 5 (T 1 ), 6 (T 2 ), 7 (T 3 ) and 8 (T 4 ) with 3 times replications. The significant influence will be tested using Duncan test. The results showed that the difference in pH atmosphere had a very significant effect (P < 0.01) on MCA, CA, MCI, and coagulation time. The pH 5 setting on the addition of Moringa oleifera seeds extract as a milk coagulant showed the optimum results at MCA 69.68 U/ml and MCI 3209.09, low yields at CA 0.02. U/ml, and gives a short time in the milk coagulation process of 14.35 s. The conclusion of this study is that adjusting the pH atmosphere in an increasingly acidic atmosphere will increase the work of the protease enzyme in Moringa oleifera seeds extract. pH 5 and 6 Moringa oleifera seeds extract can work optimally and will decrease at pH 7.