Lemongrass (Cymbopogon nardus (L). Rendle) contains saponins, flavonoids, and polyphenols that possess antibacterial activity. This study aims to determine the chemical constituents of essential oils of lemongrass and it’s potency as natural preservative in tofu and chicken meat based on it’s activity as an antibacterial. Lemongrass essential oil was obtained by water distillation. Analysis of the chemical constituents of lemongrass essential oils used Gas Chromatography - Mass Spectrometer (GC-MS). Potential of lemongrass essential oil as food preservative was determined by turbidimetry, organoleptic and descriptive observations on the growth of bacteria from samples on NA (Nutrient Agar) media. The result of GCMS shaved that lemongrass essential oil majorly contained citral (43.38%), neral (32.86%) and myrcene (6.18%). Lemongrass essential oil was potential to be used natural preservative in tofu and chicken meat. Essential oils of lemongrass at concentration of 125μg/mL could preserve tofu up to 6 days and extend the shelf life of tofu for 2 days at room temperature. Essential oils of lemongrass at concentration of 125μg/mL could preserve meat chicken up to 9 days and extend it’s shelf life for 3 days at temperature of 3-7οC.