Microencapsulation is one of the technological engineering methods developed on a material to protect bioactive components by coating. However, the extract of lebui bean (Cajanus sp.) which contain bioactive compounds is still in a very susceptible condition to damage due to its unstable condition from the effects of oxidation. In addition, the development of local black beans from Lombok Island will be hampered because of its low utilization and only as local food ingredients. The aim of the research was to determine the pre-microencapsulation method and the type of solvent to produce lebui bean extract which has the best nutritional composition and bioactive compounds. Nested Random Design was used. The main factor was the type of pre-microencapsulation method (microwave, fermentation, and vacuum pressure) and the nesting factor was the type of solvent (ethanol and n-hexane). The result showed the lebui powder which was pre-microencapsulated using a microwave, which was then extracted using n-hexane as solvent was the best combination. The extract contains protein, lipid, moisture, ash, fiber, and carbohydrates respectively 26.22%; 13.60%; 14.24%; 3.28%; 15.77%; and 26.33%. The bioactive compounds identified in the extract were phenolic compounds, flavonoids, anthocyanins, and dietary fiber respectively 38.54 mg GAE/g (d.b); 49.36 mg QE/g (d.b); 107.67 ppm; and 40.05 %. The yield and antioxidant activity were 80.86% and 12.04 IC50,mg/mL. It has been found that more than 10 types of bioactive compounds from the phenolics group and more than 20 types of essential fatty acids in the extract play an important role in the health of the body, and there are also important compounds as a source of herbal medicinal ingredients, such as Neophytadiene, anthocyanin, and Cajanus lactone.