Soursop leaves (Annona muricata Linn.) contain bioactive compounds, such as phenolic and flavonoid which can reduce uric acid levels in the blood and urine. The objective of this research was to determine the effect of fermented beverage from soursop leaves toward the uric acid levels in the blood and urine of wistar rats. Soursop leaves fermented beverage was prepared with (Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum 2:1:2, 4% v/v). Soursop leaves fermented beverage was made with soursop leaves concentration of 4% and 6%. The fermented beverage was made with sugar concentration of (4%) and skim milk concentration of 2, 3, 4, 5, and 6%. The product was fermented for 8 hours. The product was fermented on 42oC was analyzed for several parameters including pH, total titratable acidity and total lactic acid bacteria. The result showed that the chosen formulation were 4% and 6% soursop leaves and 4% skim milk. The chosen fermented beverage has pH values of 4.25±0,04, total titratable acidity of 0.39±0,02%, and total lactic acid bacteria of 8,47±0,19 CFU/ml. The best formulation of the fermented beverage was given to wistar rats. The result showed that the fermented beverage were able to reduce uric acid levels in the blood and urine wistar rats. The 4% soursop leaves was able to reduce uric acid levels as much as 38,29±0,72% in blood and 43,15±0,09% in urine. The 6% soursop leaves was able to reduce uric acid levels as much as 47,78±0,26% in blood and 60,61±0,08% in urine. Allopurinol was able to reduce uric acid levels as much as 48,82±2,11% in blood and 56,32±1,29% in urine.