Cilantro (Coriandrum sativum L.) is one kind of herbs. This herbs was often used as side dish or enhanced flavor in food. In this research, cilantro was extracted with hexane, etyl acetate, and ethanol solvent with maseration time: 6, 12, 18, and 24 hours. Extract which gain from each treatment was dissolved with concentration: 5, 10, 15, and 20%. Microbial activity of cilantro extract were tested with Gram positive (S. aureus and B. Cereus), Gram negative (E.coli and S. typhi), and mould (A. Flavus) with well-diffusion method. The best result was etyl acetate extract with maseration time 24 hours and concentration 20%. It has largest inhibition zone than other treatment. The result were more than 6 mm for S. aureus (10,46 mm), B. cereus (10,24 mm), E. coli (8,70 mm) and S. typhi (8,88 mm), but for A. flavus was not given inhibition zone. The lowest MIC and MBC score was on S. aureus with score 0,64% and 2,56% and the highest MIC and MBC score was on B. Cereus with score 1,75% and 7,01%. Phytochemical compound in cilantro extract were steroid, flavonoid, and saponin. Cilantro extract more effective on lower pH (pH 4) and stable on temperature 85 and 100oC in 15 minutes heating.