Mimusops elengi L. fruit or known as Bakul fruit is believed to have a lot of benefit due to its flavonoid group compound that can have antioxidant effects. This study aimed to determine the effect of temperature and ratio between material and solvent in the extraction process on the antioxidant activity and content of phenolic compounds in Mimusops elengi L. fruit extract. This research used factorial completely randomized design with 2 factors : extraction temperature (45¼C, 60¼C, and 75¼C) and ratio of the material and solvent (1:4, 1:6, and 1:8) with 3 replications. The extraction yield, total phenolic contents and antioxidant activity of Mimusops elengi L. fruit extract were examined. Furthermore, the application of extraction temperature in 75¼C with ratio 1:8 material to solvent (w/v) has the highest extraction yield, total phenolic contents and antioxidant activity compared to others treatments.