Melinjo (Gnetum gnemon L.) is a native plant of Southeast Asia which can be found in many provinces of Indonesia. Melinjo peel refers to the part of the melinjo fruit that has not been maximally utilized. Red melinjo peel has total phenolic, β-carotene, lycopene, total carotenoid and vitamin C content which are higher than that of yellow and green melinjo peel. The phenolic and flavonoid compounds have the potency as antimicrobial and antioxidant agent, to which the vitamin C and carotenoid content of the red melinjo peel also have the potency as antioxidants. The red melinjo peel was extracted using maceration method with ethanol as the solvent. The aim of this research was to determine the potential of ethanol extract of red melinjo peel as antimicrobial and antioxidant agents. The antimicrobial activity determination through well diffusion method was conducted with varying test microorganisms (Bacillus cereus, Pseudomonas aeruginosa, Escherichia coli, and Rhizopus oligosporus) and varying concentration of ethanol extract of red melinjo peel (0, 4, 8, 12 and 16%). The antioxidant activity testing was conducted with varying storage time of extract (day 0, 3, 6, 9 and 12). The results of the research showed that the ethanol extract of red melinjo peel was able to inhibit the growth of B. cereus, P. aeruginosa and E. coli with chosen extract concentration of 12%, however could not inhibit the growth of R. oligosporus. It was also observed that the ethanol extract of red melinjo peel had antioxidant activity with IC50 of 702.9921 mg/L at day 0 of storage. However, longer storage time resulted in decreased in antioxidant activity, which was associated with the decrease in total phenolic, total flavonoid, total vitamin C, and total carotenoid of the ethanol extract of red melinjo peel.