Dragon fruits is one of a fruit with a rich nutrition. Not just in the pulp but also in the peel. However the skin of dragon fruit has not been used optimally. The purpose of this experiment is to optimization the activity of antioxidant using the combination of solvent, time and temperature, also the effect of pH and light. The used of solvent is ethanol and ethyl acetate by ratio 100:0, 80:20,60:40, 20:80, 0:100. The used of time is 3, 6 and 9 hours and the used of temperature 30oC, 40oC and 50oC using the combination of RSM. The combination of pH and light is natural, 4, 5, 6, 7, 8 and the light is pijar, neon and LED. Antioxidant activity determine by IC50 with the DPPH method, Total Phenolic Compound, color spectrum by Spectrophotometer UV-VIS and chromatography. The result showed that the best combination for extraction is ethanol 60 : ethyl acetate 40 with 50oC and 9 hours is IC50 in 268.74 ppm, TPC in 7.14 mg GAE / g sample and the maximum wavelength in 537.5 - 538 nm. The lowest decline of antioxidant activity is at pH 5 and the LED lamp.