Yellow melinjo peel usually consumed as an ingredients for making a vegetable dish and snacks. Generally, the peel is not used and discarded as a waste. The aim of this research was to study potential of yellow melinjo peel extract to extend the shelf life of fresh mackerel. In this research, extraction of melinjo yellow peels using maceration method used three steps: comparison of solvent combinations between ethanol and ethyl acetate (100:0, 80:20, 60:40, 40:60, 20:80, 0:100), extraction temperature (25oC – 40oC), and extraction time (1, 2, 3, 4, 5, 6 hour). Melinjo yellow peel extract at concentrations 0, 5, 10, 15, and 20% (w/v) were tested to six food pathogens using the well diffusion method. The chosen extract can inhibit E. coli (4.50 - 9.00 mm), B. cereus (7.60 – 12.65 mm), S. aureus (9.52 – 14.53 mm), Pseudomonas sp (6.45 – 12.53 mm), L. monocytogenes (8.87 – 14.13 m), Enterobacter sp (6.43 – 12.18 mm). MIC and MBC were determined by using Bloomfield (1991) method. The concentrations used are 0 MIC and 4 MIC. Organoleptic test showed that mackerel soaked with 4 MIC was accepted by panelists. Scoring test showed that fish eyes, slime, meat, odor, and textures were decreased during chilling storage. Microbiology test showed that mackerel with 4 MIC can preserve mackerel up to 3 days, based on microbiological range of Indonesian Fresh Fish Standard (SNI). Challenge test showed that melinjo yellow peels can inhibit the growth of food pathogens.