Bay leaf (Syzygium polyanthum) is on antibacterial plants because it
contains flavonoids, tannins, and essential oils. The purpose of this study were to
determine the groups of chemical compounds of bay leaf infusion and its potency
to be used as white tofu and fresh chicken meat natural preservative. Bay leaf
infusion was prepared using infundation method and groups of chemical
coumpounds was determined using phytochemical screening. Potency of bay leaf
infusion for natural preservative was determine based on its antibacterial activity
by turbidity method, organoleptic test, and descriptive observations on the growth
of bacteria samples on NA media. The result of phytochemical screening showed
bay leaf infusion contained flavonoids, tannins, and saponins. Bay leaf infusion at
concentration of 10% and 20% capable of preserving white tofu’s up to 4 days in
room temperature, it was capable of preserving fresh chicken meat’s up to 6 days
and prolonging its shelf life up to 3 days in temperature 3-7ºC.