ANALISIS KANDUNGAN KIMIA MINYAK ATSIRI DAUN SALAM (SYZYGIUM POLYANTHUM (WIGHT.) WALP) MENGGUNAKAN METODE GC-MS SERTA POTENSINYA SEBAGAI PENGAWET ALAMI TAHU DAN DAGING AYAM

Bay leaf can inhibit the growth of bacteria because it contains flavonoids, tannins, and essential oils. The essential oils obtained from the hydrodestilasi. The purpose of this study to determine the chemical constituents of essential oil of S. polyanthum was analyzed by gas kromatography/ mass spectrometry (GC/MS) and evaluated for its potency as natural preservative in tofu and chiken meat. This research are an non-experimental and experimental laboratory. The amount of bacteria were analyzed quantitatively using ANOVA and then Post Hoc Tukey . The major constituents of essental oil of S. polyanthum were cis-4-decenal (35.43%), decenal (25.93%), and octanal (22.22%). Essential oil of S. polyanthum at concentration of 312.5 μg/ml and 1562.6 μg/ml can be used as tofu preservative and capable of prolonging tofu’s shelf life up to 4 days at room temperature, and at concentration 62.5 μg/ml and 312.5 μg/ml can be used as chiken meat prevantive and capable of prolonging meat’s shelf life up to 9 days at 3-7oC.