Shallots are known as multi beneficial plants, one of them related to the antimicrobial activity. This research was aimed to study about the potency of shallot extract as natural preservative in microbial term for chicken meat. Shallot was extracted using maceration method with three types of organic solvents, i.e. distilled water (extremely polar), ethanol (polar), and ethyl acetate (semi polar), for 5 hours at room temperature. The extracts then subjected to toxicity test, phytochemical qualitative test, and antimicrobial activity test. The antimicrobial activity test was carried out by well diffusion method against S. aureus, B. cereus, E. coli, E. aerogenes, P. aeruginosa, and L. monocytogenes. Result of toxicity test showed slight toxicity only in ethyl acetate extract. Moreover, the phytochemical qualitative test showed the presence of alkaloid, tannin, saponin, phenolic, and glycoside in all extracts, while flavonoid and triterpenoid detected in ethanol and ethyl acetate extract, and steroid detected only in distilled water extract. The presence of active compounds extracted was suspected responsible for the antimicrobial activity of shallot extracts. The antimicrobial activity test has proven the antimicrobial activity of all extracts with 5%, 10%, 15%, 20%, and 25% dilution concentration; but the best inhibition exhibited from ethyl acetate extract. Of all the bacteria tested, E. aerogenes (representing Gram negative) was the most sensitive and S. aureus (representing Gram positive) was the most resistant toward shallot extracts. Based on the microbial aspect in SNI of chicken carcass and meat (3924:2009), the application of 4 MIC considered as the best concentration of shallot extract applied, because it could prolong the shelf life of stored chicken for 3 days, therefore it may be used as a natural preservative agent.