Abstract: This research was conducted to determine the best extraction method to produce cinnamon leaf (Cinnamomum burmanii) and noni fruit and leaf (Morinda citrifolia L) mixture extract as source of phytochemical compound to replace the role of antibiotic in broiler production. The mixture extract was named as ‘Cinnamononi extract’. There were four different extraction methods in these experiments, i.e. type A: maceration extraction method with aquadest solvent, type B: maceration extraction method with methanol solvent, type C: modified of reflux extraction and type D: combination of reflux and maceration extract. Two experiments were conducted to evaluate phytochemical compound of four types of cinnamononi extract and to examine antibacterial activity in these extracts. The antibacterial activity of these extracts on Escherichia coli and Salmonella typhimurium were determined using agar ditch diffusion method. The experiment 2 was designed as completely randomized design (CRD) with 5 times replications. There were 9 treatments in this experiment, i.e.: T = antibiotic tetracycline 0.02 g/ml, A1 = cinnamononi extract type A with dilution concentration 1 g/ml, A2 = type A, concentration 0.1 g/ml, B1 = type B, concentration 1 g/ml, B2 = type B, concentration 0.1 g/ml, C1 = type C, concentration 1 g/ml, C2 = type C, concentration 0.1 g/ml, D1 = type D, concentration 1 g/ml, D2 = type D, concentration 0.1 g/ml. Variable in this experiment was inhibition diameter of zone (clear zone) produced after incubation. The result of experiment 1 showed that strong compound containing cinnamononi extract type A, C and D were phenolic (+++), whereas type B was triterpenoid (+++) and negative flavonoid (-). The result of experiment 2 showed that treatments have highly significant effect (p<0.01) to zone of inhibition of E. coli and Salmonella sp. Antibacterial activity of all cinnamononi extract with concentration 0.1 g/ml could replace the role of tetracycline to inhibit Salmonella sp, but to inhibit Escherichia coli higher concentration was needed, i.e., 1 g/ml. In conclusion, type A and C of cinnamononi extract had the best activity to inhibit Escherichia coli bacterial, but only type C of cinnamononi extract which have the best activity to inhibit Salmonella sp.