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Abstract Objective: To determine antibacterial potency in water fraction, n-hexane fraction and ethyl acetate fraction of red fruits against Streptococcus mutans ATCC 25175. Methods: This study was an experimental laboratory with true experimental design. The stages of the study included collecting samples, maceration, partitioning using water, n-hexane, and ethyl acetate solvents and testing the antibacterial activity of Streptococcus mutans. Results: The results of the study showed inhibitory zone of ethyl acetate fraction with concentrations 20% and 40%, 13.0 mm and 12.4 mm respectively, while inhibitory zone of water fraction, n-hexane and ethyl acetate with concentration of 10% does not exist or is worth 0.0 mm. Positive controls showed inhibition zone with an average of 21.2 mm in all three concentrations. The MIC and MBC was 0.312% and 0.625% respectively. Conclusion: Antibacterial potency of red fruit ethyl acetate fraction was higher than water fraction and n-hexane fraction against Streptococcus mutans ATCC 25175.