This study aimed to explore the antioxidant and antibacterial compounds in P. edulis peels and to identify the effectiveness of P. edulis peels extract on preserved meat. In this research studies, the antioxidant compound from sample extract of P. edulis peel is determined using total flavonoid and total phenolic content respectively. TPC of 7.273 ± 0.002 mg GAE/g extract was detected while TFC of 8.364 ± 0.002 mg QE/g extract was found significantly. LC-QTOF_MS confirmed the phenolic compounds in the P. edulis extract. Antibacterial ability of sample extract is proven by inhibition zone observed in agar plate that containing four types of foodborne pathogen extract exerted a strong antibacterial activity against three tested strains which were E. coli, Serratia and Aureus. The effectiveness of sample extract on meat antioxidant is determined using DPPH when percentage of scavenging activity up to 13%, ABTS with 60%, reducing power assay with 48% and metMY reach maximum percentage which is 70% at day 6. The pH value of marinated meat with sample extract indicated that the meat is safe and not required immediate consumption after 9 days. In conclusion, P. edulis peels extract can be considered as a natural antioxidant and antibacterial on meat as well as food preservative for frozen meat.