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The use of natural ingredients in pasteurized milk processing can improve the functional properties of the final product. Matoa (Pometia Pinnata) and alginate have compounds that can inhibit the growth of Staphylococcus aureus and Escherichia coli. The purpose of this research were to determine the levels of matoa and alginate leaf extracts against the inhibitory effects of Escherichia coli and Staphylococcus aureus. This research were conducted using a completely randomized design (CRD) factorial pattern consisting of 2 factors. The first factor were the level of matoa leaf extract (0%, 0.1%, 0.15, 0.20%) and the second factor were the alginate level (0%, 0.1%, 0.2%, 0.3%). Each treatment was repeated 3 times. The inhibitory effect of pasteurized milk with the use of matoa and alginate extracts against S. aureus in the range 2.68-10.48 mm and against E.coli in the range 3.15-12.34 mm. The antibacterial potential of matoa leaf extract influences the inhibitory effect on E. coli and S. aureus. An increase in the inhibitory effect of pasteurized milk on S.aureus and E.Coli with increasing use of matoa leaf extract levels. The antibacterial potential of alginate influences inhibition of E. coli but did not effect to S. aureus. An increase in the inhibitory effect of pasteurized milk on E. coli with increasing use of alginate levels. The interaction of use between matoa leaf extract and alginate in pasteurized milk did not affect the inhibition of S. aureus and E. coli. The best inhibitory effect of pasteurized milk on S. aureus and E.coli using 0.20% eye level and alginate in the range of 0.2-0.3%.