Galanga (Alpinia galanga (L.) Willd.) rhizome is a spice having
antibacterial activity. The purpose of the study were to determine the groups of
compound of galanga infusion and potency of galanga infusion to be used as a
natural preservative inchicken meat and tofu. The groups of compoundof galanga
infusion were identified byphytochemical screening method. Potency of galanga
infusion as natural food preservative was determined based on its antibacterial
activity by turbidity method, organoleptic test and descriptive observations on the
growth of bacteria samples on NA media. Galanga infusion containd phenols,
tannins, and triterpenoids. Galanga infusion was potentially to be used as a
preservative in chicken meat and tofu. Galanga infusion with concentration of 5%
was capable of prolonging the chicken meat’s shelf life up to 6 days in refrigerator
temperature (3-7 oC) and the tofu’s shelf life up to 2 days in room temperature
(28-30 ºC).