Petai consumption has been proven to give many health benefits, yet, not many people have realized the fact and refused to consume it due to the bad smell. In this research, the antioxidant activities in petai (Parkia speciosa) were investigated in different solvent extacts: water, ethanol, ethyl acetate, hexane. The best solvent used was water (aqueous solvent). Petai was processed to yield petai flour by difference in drying temperature (50* C, 60*C, and 70*C), and cutting size (sliced, half-cut), in 8 hours of drying time. Different drying temperature effect the antioxidant activity of petai flour, petai flour dried at 70*C showed hightest antioxidant activity, but cutting size dose not effect the antioxidant activity of petai flour. The antioxidants contained in petai flour were stable in high temperature: 80, 100, 121*C heated for 30 minutes.