Microorganisms activity and oxidation process can contribute to food spoilage occurrence. Natural source that have antimicrobial activity and antioxidant are potential as a natural preservative. The aims of this study are to investigate the endophytic fungi from turmeric plant which have antibacterial toward histamine-producing bacteria and antioxidant activity. Antibacterial activity of histamine-producing bacteria was done by paper disc diffusion, whereas the antioxidant activity was performed by free radical scavenging method. In the paper disc diffusion method were obtained 3 isolates which have the highest diameter of inhibition at concentration of 20.000 ppm: from root (15 mm), flower (14 mm) and rhizome (13 mm). Also at the antioxidant assay, the lowest IC50 values were isolates from root (39,52 ppm), flower (157,93 ppm) and rhizome (96 ppm). Endophytic fungi from root, flower and rhizome had antimicrobial and antioxidant activity thus they could potentially used as a natural food preservative.