Lemongrass (Cymbopogon nardus (L.) is one of antibacterial plants
related to its flavonoid, saponinspolifenol, and essential oils contents.This
research purposes were to identify the group of secondary metabolites contained
in lemongrass infussion and identify the potency of lemongrass infussion as
natural food preservativebased on its antimicrobial activity on tofu and chicken
meat. This research used experimental and non-experimental methods. The
experimental research was to test the potency oflemongrassinfussion as natural
food preservative based on its activity as antibacterial. The non experimental
method was used to identify the group of secondary metabolites contained in
lemongrass infussion by phytochemical screening. The result of research shows
that the lemongrass infussion contained the terpenoids, tannin, and saponinsas the
active metabolites substances.Lemongrass infussion at concentration of5, 10 and
20% can be used as tofu preservative for 4 - 6 days and capable ofprolonging
tofu’sshelf life up to 2 - 4 days at room temperature.Lemongrass infussion at
concentrations of 10 and 20% can be used as chicken meat preservative for 12
days and capable of prolonging chicken meat’s shelf life up to 3 days at 3º - 7º C
temperature.