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Polyphenols, the well known naturally occuring antioxidant, are the most abundant secondary metabolites in plant. Microwave assisted extraction methode was used to extract polyphenols compound. One of the polyphenols compound from melinjo seeds is resveratrol. The purpose of this study was investigated the effect of microwave power (10, 30, and 50%), irradiation time (5, 10, 15 min), and liquid:solid ratio on resveratrol content of melinjo seed extract. Melinjo seed were extracted with 50%, 70%, and 90% ethanol in water using microwave assisted extraction methode. Response surface methodology were used to optimize extraction conditions. Resveratrol content was identified in melinjo seeds extract using Thin Layer Chromatoghraphy (TLC)-densitometry and High Pressure Liquid Chromatography (HPLC) analysis.